Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

Feng, Hui; Yuan, Fang; Skinkis, Patricia A.; Qian, Michael C.

doi:10.1016/j.foodchem.2014.09.149

Cited by 102 publications

(116 citation statements)

References 63 publications

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“…Similarly, another research in Merlot with basal leaf removal a pre-veraison showed no significantly differences in TSS, pH and TA, and increased anthocyanins in one season but decreased in another (King et al, 2012). Minimal changes in grape TSS, pH, and TA of basal defoliation treatment at pre-veraison and veraison were also observed in Pinot and Grenache (Tardáguila et al, 2008; Feng et al, 2015). Tardáguila et al (2008) also reported minimal changes to total phenolics concent, while inconsistent results were observed over the 3 year trial in Pinot (Feng et al, 2015).…”

Section: Resultsmentioning

confidence: 91%

“…Minimal changes in grape TSS, pH, and TA of basal defoliation treatment at pre-veraison and veraison were also observed in Pinot and Grenache (Tardáguila et al, 2008; Feng et al, 2015). Tardáguila et al (2008) also reported minimal changes to total phenolics concent, while inconsistent results were observed over the 3 year trial in Pinot (Feng et al, 2015). Very few reports have studied the influences of apical leaf removal on grape content.…”

Section: Resultsmentioning

confidence: 91%

“…The influences of leaf trimming on grape biochemical composition has been researched on many grapevine cultivars, while limited research has been conducted on V. vinifera cv. Shiraz, which is one of the major cultivars planted in Australia (Kozina et al, 2008; Lanari et al, 2013; Baiano et al, 2015; Feng et al, 2015; Osrečak et al, 2016). In addition, defoliation studies tend to focus on bunch zone leaf removal, which not only modifies the LA/FW ratio, but also increases the direct solar exposure and alter bunch zone microclimate (Spayd et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

Zhang

Needs

et al. 2017

Front. Chem.

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Defoliation is a commonly used viticultural technique to balance the ratio between grapevine vegetation and fruit. Defoliation is conducted around the fruit zone to reduce the leaf photosynthetic area, and to increase sunlight exposure of grape bunches. Apical leaf removal is not commonly practiced, and therefore its influence on canopy structure and resultant wine aroma is not well-studied. This study quantified the influences of apical and basal defoliation on canopy structure parameters using canopy cover photography and computer vision algorithms. The influence of canopy structure changes on the chemical compositions of grapes and wines was investigated over two vintages (2010–2011 and 2015–2016) in Yarra Valley, Australia. The Shiraz grapevines were subjected to five different treatments: no leaf removal (Ctrl); basal (TB) and apical (TD) leaf removal at veraison and intermediate ripeness, respectively. Basal leaf removal significantly reduced the leaf area index and foliage cover and increased canopy porosity, while apical leaf removal had limited influences on canopy parameters. However, the latter tended to result in lower alcohol level in the finished wine. Statistically significant increases in pH and decreases in TA was observed in shaded grapes, while no significant changes in the color profile and volatile compounds of the resultant wine were found. These results suggest that apical leaf removal is an effective method to reduce wine alcohol concentration with minimal influences on wine composition.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

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The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

Zhang

Needs

et al. 2017

Front. Chem.

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“…14,15 As for tannin content, our data support the results of previous studies indicating that viticultural practices have a limited effect on skin and seed tannin content. 14,22,35 Both leaf-removal treatments affected the concentration of MPs during berry development; at harvest, significantly lower values were measured in LRAF berries ( Table 2). The MP concentration in the berry can be affected by multiple factors, specifically light and temperature, 2,9,36−39 crop level, 40 vigor, and high leaf area-to-yield ratio.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis vinifera L.) Grapes and Wines

Sivilotti

Herrera

Lisjak

et al. 2016

J. Agric. Food Chem.

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ABSTRACT:The development and accumulation of secondary metabolites in grapes determine wine color, taste, and aroma. This study aimed to investigate the effect of leaf removal before flowering, a practice recently introduced to reduce cluster compactness and Botrytis rot, on anthocyanin, tannin, and methoxypyrazine concentrations in 'Merlot' grapes and wines. Leaf removal before flowering was compared with leaf removal after flowering and an untreated control. No effects on tannin and anthocyanin concentrations in grapes were observed. Both treatments reduced levels of 3-isobutyl-2-methoxypyrazine (IBMP) in the grapes and the derived wines, although the after-flowering treatment did so to a greater degree in the fruit specifically. Leaf removal before flowering can be used to reduce cluster compactness, Botrytis rot, and grape and wine IBMP concentration and to improve wine color intensity but at the expense of cluster weight and vine yield. Leaf removal after flowering accomplishes essentially the same results without loss of yield.

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“…Depending on the cultivar, the objectives range from improving the acid balance (Hunter and Visser, 1990; Toda et al, 2013; Baiano et al, 2015); improving anthocyanin/color stability (Chorti et al, 2010; Sternad Lemut et al, 2011; Lee and Skinkis, 2013; Baiano et al, 2015; Song et al, 2015; Guan et al, 2016; Yu et al, 2016; Pastore et al, 2017); increasing specific secondary metabolites such as volatile aroma precursors (Staff et al, 1997; Tardaguila et al, 2010; Feng et al, 2015; Song et al, 2015; Suklje et al, 2016; Young et al, 2016) or lowering of metabolites that are perceived negatively in the grapes/wines (Sala et al, 2004; reviewed in Sidhu et al, 2015). One of the main outcomes of leaf removal in the bunch zones is the accumulation of protective phenolic compounds i.e., anthocyanins (Lee and Skinkis, 2013; Guan et al, 2016; Lee, 2017) and flavonols (Yu et al, 2016; Pastore et al, 2017), as well as changes to volatile aroma compounds i.e., the norisoprenoid, β-damascenone (Feng et al, 2015; Young et al, 2016) and monoterpenes (Song et al, 2015; Young et al, 2016). These studies have all highlighted the adaptability of the grapevine berries to the changed microclimate and have also provided scope to investigate mechanisms of perceiving and adapting to the stresses linked to changes in microclimate.…”

Section: Introductionmentioning

confidence: 99%

The Transcriptional Responses and Metabolic Consequences of Acclimation to Elevated Light Exposure in Grapevine Berries

et al. 2017

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An increasing number of field studies that focus on grapevine berry development and ripening implement systems biology approaches; the results are highlighting not only the intricacies of the developmental programming/reprogramming that occurs, but also the complexity of how profoundly the microclimate influences the metabolism of the berry throughout the different stages of development. In a previous study we confirmed that a leaf removal treatment to Sauvignon Blanc grapes, grown in a highly characterized vineyard, primarily affected the level of light exposure to the berries throughout their development. A full transcriptomic analysis of berries from this model vineyard details the underlying molecular responses of the berries in reaction to the exposure and show how the berries acclimated to the imposing light stress. Gene expression involved in the protection of the photosynthetic machinery through rapid protein-turnover and the expression of photoprotective flavonoid compounds were most significantly affected in green berries. Overall, the transcriptome analysis showed that the berries implemented multiple stress-mitigation strategies in parallel and metabolite analysis was used to support the main findings. Combining the transcriptome data and amino acid profiling provided evidence that amino acid catabolism probably contributed to the mitigation of a likely energetic deficit created by the upregulation of (energetically) costly stress defense mechanisms. Furthermore, the rapid turnover of essential proteins involved in the maintenance of primary metabolism and growth in the photosynthetically active grapes appeared to provide precursors for the production of protective secondary metabolites such as apocarotenoids and flavonols in the ripening stages of the berries. Taken together, these results confirmed that the green grape berries responded to light stress much like other vegetative organs and were able to acclimate to the increased exposure, managing their metabolism and energy requirements to sustain the developmental cycle toward ripening. The typical metabolic consequences of leaf removal on grape berries can therefore now be linked to increased light exposure through mechanisms of photoprotection in green berries that leads toward acclimation responses that remain intact until ripening.

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Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

Cited by 102 publications

References 63 publications

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis vinifera L.) Grapes and Wines

The Transcriptional Responses and Metabolic Consequences of Acclimation to Elevated Light Exposure in Grapevine Berries

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