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Open AccessArticle

Anti-Transpirant Effects on Vine Physiology, Berry and Wine Composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy

1
University of Naples Federico II, Department of Agricultural Sciences, Via Università 100, 80055 Portici, Italy
2
University of Palermo, Department of Agricultural, Food and Forest Sciences, Viale delle Scienze, Ed 4, 90128 Palermo, Italy
*
Author to whom correspondence should be addressed.
Agronomy 2019, 9(5), 244; https://doi.org/10.3390/agronomy9050244
Received: 20 February 2019 / Revised: 2 May 2019 / Accepted: 13 May 2019 / Published: 14 May 2019
(This article belongs to the Special Issue Viticulture and Winemaking under Climate Change)
In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases; acceleration of the maturation process of grapes, with significant increases in the concentration of sugar musts; decoupling between technological grape maturity and phenolic maturity. The aim of our study was to evaluate the effect of a natural anti-transpirant on grapevine physiology, berry, and wine composition of Aglianico cultivar. For two years, Aglianico vines were treated at veraison with the anti-transpirant Vapor Gard and compared with a control sprayed with only water. A bunch thinning was also applied to both treatments. The effectiveness of Vapor Gard were assessed through measurements of net photosynthesis and transpiration and analyzing the vegetative, productive and qualitative parameters. The results demonstrate that the application of anti-transpirant reduced assimilation and transpiration rate, stomatal conductance, berry sugar accumulation, and wine alcohol content. No significant differences between treatments were observed for other berry and wine compositional parameters. This method may be a useful tool to reduce berry sugar content and to produce wines with a lower alcohol content. View Full-Text
Keywords: global warming; technological and phenolic ripeness; grape; wine; sensory analysis global warming; technological and phenolic ripeness; grape; wine; sensory analysis
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Di Vaio, C.; Marallo, N.; Di Lorenzo, R.; Pisciotta, A. Anti-Transpirant Effects on Vine Physiology, Berry and Wine Composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy. Agronomy 2019, 9, 244.

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