Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/25.3.4190
Effect of timing of leaf removal on yield, grape primary composition and volatile composition of Vitis vinifera cv. Merlot grapevines
Marina ANIĆ
orcid.org/0000-0001-6431-0161
; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
*
Mirela OSREČAK
; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Janko HARAMINA
; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Marko KAROGLAN
; University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
* Dopisni autor.
Sažetak
Leaf removal in the grape zone is one of the most common viticultural practices to manipulate the microclimate of grapevines and reduce canopy density. The timing of defoliation plays an important role in the synthesis of volatile compounds in the grapes, as they are synthesized at different times during grape ripening. A two-year study (2018 and 2019) was conducted in a vineyard in the region of Croatian Uplands, sub-region Prigorje-Bilogora, to investigate the effects of different timing of leaf removal on the volatile profile of the grape variety Merlot (Vitis vinifera L.). The experiment was conducted with four treatments: no leaf and lateral shoot removal, basal leaf and lateral shoot removal before flowering, at bunch closure and at the beginning of veraison, with 4 basal leaves and all lateral shoots per shoot removed. Yield and leaf area to yield ratio were not affected by leaf removal, while early leaf removal (before flowering) reduced cluster and berry weight. Regardless of the time of defoliation, total acidity in the must decreased, while only defoliation at the beginning of the veraison led to an increase in sugar content in the must. Leaf removal reduced the content of C6 volatile compounds, which produce green and vegetal aromas. Changing the microclimate in the canopy by removing leaves can significantly improve the volatile composition of grapes and thus contribute to the improvement of grape quality.
Ključne riječi
grapevine; volatile organic compounds; C6 alcohols and aldehydes, leaf removal
Hrčak ID:
320921
URI
Datum izdavanja:
23.9.2024.
Posjeta: 127 *