Effectiveness of Shoot Topping and Leaf Removal as a Means of Improving Quality

Koblet, W.

doi:10.17660/actahortic.1987.206.8

Cited by 23 publications

(21 citation statements)

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“…I). Koblet ( 1987) and found that sugar concentration increased slightly with early defoliation. That was not confirmed in this study.…”

Section: Resultsmentioning

confidence: 96%

“…According to Kriedemann ( 1977) in relation to sugars. Koblet ( 1987) suggested that a higher proportion of young leaves on lateral shoots would increase grape quality.…”

Section: Resultsmentioning

confidence: 99%

“…The timing of leaf removal had no significant effect on fruit composition (Kliewer& Bledsoe, 1987;Klieweretat., 1988). Sugar concentration was, however, slightly higher with early defoliation, as opposed to later defoliation (Koblet, 1987;Kliewer et al, 1988).…”

mentioning

confidence: 98%

“…Some investigators found that partial defoliation increased total soluble solids and reduced titratable acidity, malic acid, pH and potassium levels in fruit (Wolf, Pool & Mattick, 1986;Kliewer & Bledsoe, 1987;. Others, however, either failed to demonstrate any significant effects on grape composition (Koblet, 1987;Williams, Biscay & Smith, 1987) or even found a reduction in total soluble solids (May, Shaulis & Antcliff, 1969;Kliewer, 1970;Kliewer & Antcliff, 1970;Sidahmed & Kliewer, 1980). The timing of leaf removal had no significant effect on fruit composition (Kliewer& Bledsoe, 1987;Klieweretat., 1988).…”

mentioning

confidence: 99%

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The Effect of Partial Defoliation on Quality Characteristics of Vitis vinifera L. cv. Cabernet Sauvignon Grapes 1. Sugars, Acids and pH

Hunter¹,

Villiers

Watts

2017

SAJEV

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The effect was studied of partial defoliation (33% and 66%) on the sugar and acid accumulation and pH in grapes of Vitis vinifera L. cv. Cabernet Sauvignon. Although the total soluble sugar (TSS) in grapes of partially defoliated vines was significantly higher than that of non-defoliated vines in some cases, no significant differences were generally found. No significant differences in total titratable acidity (TT A) were found between treatments. The timing of defoliation had no effect on TSS in grapes, whereas TT A tended to be higher the earlier partial defoliation was commenced. In general, 33% and 66% defoliated vines respectively produced approximately 33% and 200% more TSS and TT A in the fruit per cm 2 leaf area than non-defoliated vines. No significant differences between defoliation treatments were found on a per gram dry berry mass or per berry basis for glucose and fructose or tartaric and malic acid. However, 66% defoliated vines had significantly less soluble solids in berries per shoot, which was probably caused by a lower total berry mass per shoot. Although no significant differences in sugar composition could be found between defoliation treatments, tartaric acid levels tended to be higher and malic acid levels lower as a result of partial defoliation. Partial defoliation had no effect on the accumulation patterns of sugars and acids. Glucose dominated in berries at veraison, with fructose dominating at ripeness. The highest total tartaric and malic acid concentrations occurred at pea size. Malic acid content decreased rapidly from veraison, whereas the decrease in tartaric acid was not pronounced. Must pH was not affected by partial defoliation. The results seem to suggest that the general metabolism of vines was favourably changed by partial defoliation, mainly in terms of a more favourable source: sink ratio, more efficient photosynthesis, and an improved canopy microclimate.

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“…I). Koblet ( 1987) and found that sugar concentration increased slightly with early defoliation. That was not confirmed in this study.…”

Section: Resultsmentioning

confidence: 96%

“…According to Kriedemann ( 1977) in relation to sugars. Koblet ( 1987) suggested that a higher proportion of young leaves on lateral shoots would increase grape quality.…”

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 98%

mentioning

confidence: 99%

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The Effect of Partial Defoliation on Quality Characteristics of Vitis vinifera L. cv. Cabernet Sauvignon Grapes 1. Sugars, Acids and pH

Hunter¹,

Villiers

Watts

2017

SAJEV

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“…Source-sink ratios play an important role in the seasonal variation of water and solute transport and accumulation in the grape berry. In this regard, the reaction of the vine depends largely on the level and timing of manipulation (Koblet 1987;Kliewer et al, 1988;Hunter et al, 1991;Poni et al, 1994;Kliewer & Dokoozlian 2005). As in most fleshy fruits, water and carbon transport into and out of grape berries is essential for volumetric growth and the accumulation of primary and secondary compounds, which determine the final fruit composition and quality (Coombe & McCarthy, 2000).…”

Section: Introductionmentioning

confidence: 99%

Leaf:Fruit Ratio and Vine Water Status Effects on Grenache Noir (Vitis vinifera L.) Berry Composition: Water, Sugar, Organic Acids and Cations

Etchebarne¹,

Ojeda²,

Hunter

2016

SAJEV

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Seasonal variation in the water, sugar, organic acid and cation contents of developing grape berries (Vitis vinifera L. 'Grenache noir') under different levels of water supply (with and without deficit irrigation) and leaf:fruit ratios (18, 10 and five leaves per primary shoot, with one bunch per shoot), were investigated over two successive years in Mediterranean conditions (South of France). Fourteen shoots per vine were left for each leaf:fruit ratio level, and each vine was considered as having homogeneous primary shoots. The growth rate of the berries was increased with irrigation. Total dry matter content of the berry was not affected by leaf:fruit ratios, but the sugar loading decreased during berry development with a lower leaf:fruit ratio (five leaves per bunch). Treatments had little effect on organic acid contents and pH. Berry cation accumulation depended on vine water status and not on the total leaf area of the vine. Under irrigated conditions, calcium continued to accumulate in the berries after véraison. This confirms a partial functioning of the berry xylem during the post-véraison period. The seasonal variation in berry composition was less dependent on the leaf:fruit ratio than on the water status of the vine (mainly cations and sugar). This study provides evidence for the importance of plant water status effects on berry composition, irrespective of the leaf:fruit ratio. Vine water status is a major regulating factor for source-sink relationships.

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Vineyard practice

Jackson¹

2020

Wine Science

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Effectiveness of Shoot Topping and Leaf Removal as a Means of Improving Quality

Cited by 23 publications

References 0 publications

The Effect of Partial Defoliation on Quality Characteristics of Vitis vinifera L. cv. Cabernet Sauvignon Grapes 1. Sugars, Acids and pH

The Effect of Partial Defoliation on Quality Characteristics of Vitis vinifera L. cv. Cabernet Sauvignon Grapes 1. Sugars, Acids and pH

Leaf:Fruit Ratio and Vine Water Status Effects on Grenache Noir (Vitis vinifera L.) Berry Composition: Water, Sugar, Organic Acids and Cations

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