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...

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Autores: Piernas, Jorge, Giménez, María José, Noguera-Artiaga, Luis, García Pastor, María Emma, García Martínez, Santiago, Zapata, Pedro J
Formato: artículo
Fecha de publicación:2022
País:España
Recursos:Universidad de Barcelona (UB)
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/35974
Acesso em linha:https://hdl.handle.net/11000/35974
Access Level:acceso abierto
Palavra-chave:Antioxidants
Berry architecture
Total acidity
Total soluble solids
Wine quality
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spelling Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’Piernas, JorgeGiménez, María JoséNoguera-Artiaga, LuisGarcía Pastor, María EmmaGarcía Martínez, SantiagoZapata, Pedro JAntioxidantsBerry architectureTotal acidityTotal soluble solidsWine qualityPresently, 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 winesMDPIDepartamentos de la UMH::Biología Aplicada202520252022info:eu-repo/semantics/articleapplication/pdf15application/pdfhttps://hdl.handle.net/11000/35974reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad de Barcelona (UB)Ingléshttps://doi.org/10.3390/agronomy12030680info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/359742026-05-27T13:36:21Z
dc.title.none.fl_str_mv Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
title Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
spellingShingle Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
Piernas, Jorge
Antioxidants
Berry architecture
Total acidity
Total soluble solids
Wine quality
title_short Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
title_full Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
title_fullStr Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
title_full_unstemmed Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
title_sort Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’
dc.creator.none.fl_str_mv Piernas, Jorge
Giménez, María José
Noguera-Artiaga, Luis
García Pastor, María Emma
García Martínez, Santiago
Zapata, Pedro J
author Piernas, Jorge
author_facet Piernas, Jorge
Giménez, María José
Noguera-Artiaga, Luis
García Pastor, María Emma
García Martínez, Santiago
Zapata, Pedro J
author_role author
author2 Giménez, María José
Noguera-Artiaga, Luis
García Pastor, María Emma
García Martínez, Santiago
Zapata, Pedro J
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Biología Aplicada
dc.subject.none.fl_str_mv Antioxidants
Berry architecture
Total acidity
Total soluble solids
Wine quality
topic Antioxidants
Berry architecture
Total acidity
Total soluble solids
Wine quality
description 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
publishDate 2022
dc.date.none.fl_str_mv 2022
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/35974
url https://hdl.handle.net/11000/35974
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/agronomy12030680
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
15
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad de Barcelona (UB)
instname_str Universidad de Barcelona (UB)
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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