Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the ‘Monastrell’ cultivar. Thus, the main aim of the present study was to determine the influence of bunch compactness and two berry t...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Universidad de Barcelona (UB) |
| Repositorio: | REDIUMH. Depósito Digital de la UMH |
| OAI Identifier: | oai:dspace.umh.es:11000/35974 |
| Acceso en línea: | https://hdl.handle.net/11000/35974 |
| Access Level: | acceso abierto |
| Palabra clave: | Antioxidants Berry architecture Total acidity Total soluble solids Wine quality |
| Sumario: | Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the ‘Monastrell’ cultivar. Thus, the main aim of the present study was to determine the influence of bunch compactness and two berry thinning methods, which consisted of the reduction of 25% and 50% of the number of berries in each bunch, on wine grape quality and organoleptic quality of wine in this cultivar. Non-compact bunches and both berry thinning methods showed a significant reduction in total yield, bunch compactness, and bunch fresh mass compared with compact and control ones, respectively. However, these methods, especially the 50% one, significantly increased the content of total soluble solids and total phenolics. Furthermore, both berry thinning methods promoted the increase in total anthocyanins concentration in berries, as well as the hydrophilic total antioxidant activity. Berry thinning methods led to wines with greater sensory descriptors, such as fruity (odor and flavor), sour, sweet, aftertaste, and color, and were preferred by consumers. Finally, 50% berry thinning is the most useful tool to decrease bunch compactness and improve the overall quality of berries and sensory attributes of wines |
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