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Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate

Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
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Academic Editor: Maria Kanellaki
Appl. Sci. 2022, 12(14), 7327; https://doi.org/10.3390/app12147327
Received: 21 June 2022 / Revised: 14 July 2022 / Accepted: 19 July 2022 / Published: 21 July 2022
(This article belongs to the Special Issue Polyphenol and Aroma Compounds in Viticulture and Enology)
Defoliation and cluster thinning are useful canopy management techniques to modulate grapevine carbon distribution and microclimate. Both techniques are directed to achieve the proper balance between fruit and foliage, and to maximize production of well-ripened fruits and quality wines. We performed five canopy treatments on Maraština grapevine grown at a commercial vineyard in the Vrgorac Valley region of Croatia: three different times of basal defoliation, cluster thinning at the veraison, and an untreated control. The effects of the canopy changes on the chemical composition of grapes and wines were studied. The treatments had variable impacts on yield components and basic wine composition. Volatile aroma compounds in produced wines were analyzed using gas chromatography–mass spectrometry coupled with a mass-selective detector. The concentrations of 70 of the 96 individual volatile compounds were significantly influenced by the canopy technique used. The concentrations of 58 of these compounds were different according the timing of defoliation. Cluster thinning at an intensity of 35% produced wines with more terpenes, esters, higher alcohols, other alcohols, volatile phenolic compounds, lactones, and other compounds than other treatments. Among terpenes, cluster thinning increased terpinen-4-ol, linalool, trans-β-farnesen, and geraniol. Odor activity value analysis revealed 16 volatile compounds that contributed to the aroma of cluster-thinned wines. View Full-Text
Keywords: grapevine; leaf removal; cluster thinning; varietal aromas; terpenes; fermentation aromas; odor activity value grapevine; leaf removal; cluster thinning; varietal aromas; terpenes; fermentation aromas; odor activity value
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MDPI and ACS Style

Mucalo, A.; Lukšić, K.; Budić-Leto, I.; Zdunić, G. Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate. Appl. Sci. 2022, 12, 7327. https://doi.org/10.3390/app12147327

AMA Style

Mucalo A, Lukšić K, Budić-Leto I, Zdunić G. Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate. Applied Sciences. 2022; 12(14):7327. https://doi.org/10.3390/app12147327

Chicago/Turabian Style

Mucalo, Ana, Katarina Lukšić, Irena Budić-Leto, and Goran Zdunić. 2022. "Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate" Applied Sciences 12, no. 14: 7327. https://doi.org/10.3390/app12147327

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