Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis
Abstract
:1. Introduction
2. Results and Discussion
2.1. The Effects of Basal Defoliation on Varietal Aromas
2.1.1. C13-Norisoprenoids
2.1.2. Terpenes
2.1.3. Methoxypyrazines
2.2. Effects of Basal Defoliation on Aromas Related to Fermentation
2.2.1. C6-Compounds
2.2.2. Higher Alcohols and Their Derived Acetates
2.2.3. Fatty Acids and Their Derived Ethyl Esters
3. Materials and Methods
3.1. Data Selection
- There were ≥2 repetitions.
- Control and treatment measurements were reported.
- Basal defoliation was applied rather than other techniques to improve cluster exposure such as shoot thinning.
3.2. Database
3.3. Data Analysis
- MDf: 1 = “total soluble solids showed no significant difference between control and treated berries”; 2 = “total soluble solids in treated berries were significantly higher than that in control berries”.
- BM: 1 (low maturity) = “°Brix < 23”; 2 (moderate maturity) = “23 < °Brix < 25”; 3 (high maturity) = “°Brix > 25”.
- DT: 1 = “pre-veraison”; 2 = “veraison/post-veraison”.
- DS: 1 = “all leaves removed from the base of shoot to the node just above the apical cluster”; 2 = “not all leaves removed from the base of shoot to the node just above the apical cluster”.
4. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are available from the authors. |
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Wang, Y.; He, L.; Pan, Q.; Duan, C.; Wang, J. Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis. Molecules 2018, 23, 779. https://doi.org/10.3390/molecules23040779
Wang Y, He L, Pan Q, Duan C, Wang J. Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis. Molecules. 2018; 23(4):779. https://doi.org/10.3390/molecules23040779
Chicago/Turabian StyleWang, Yu, Lei He, Qiuhong Pan, Changqing Duan, and Jun Wang. 2018. "Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis" Molecules 23, no. 4: 779. https://doi.org/10.3390/molecules23040779