Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates

Leaf removal (LR), shoot thinning (ST) and their combination (LRST) are known to increase berry solar exposure affecting berry composition and consequently improving wine quality and antioxidant properties. We hypothesized that LR, ST or their combination (LRST) would affect flavonoid content during...

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Autores: Torres Molina, Nazareth, Martínez-Lüscher, Johann, Porte, Etienne, Yu, Runze, Kurtural, Sahap Kaan
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Universidad Pública de Navarra
Repositorio:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/53068
Acceso en línea:https://hdl.handle.net/2454/53068
Access Level:acceso abierto
Palabra clave:Anthocyanin
Climate change
Flavonol
Proanthocyanidin
Viticulture
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spelling Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climatesTorres Molina, NazarethMartínez-Lüscher, JohannPorte, EtienneYu, RunzeKurtural, Sahap KaanAnthocyaninClimate changeFlavonolProanthocyanidinViticultureLeaf removal (LR), shoot thinning (ST) and their combination (LRST) are known to increase berry solar exposure affecting berry composition and consequently improving wine quality and antioxidant properties. We hypothesized that LR, ST or their combination (LRST) would affect flavonoid content during berry ripening by means of changes of the berry microclimate (light and temperature) as well as wine composition, quality, and antioxidant properties. Thermal time and sum of light intensity thresholds were different to achieve the maximum berry anthocyanin and flavonol contents. ST mostly affected wine characteristics by increasing alcoholic content, acidity, hue and phenolic substances. Wine antioxidant capacity decreased in ST wines likely by decreases in catechin and quercetin contents. ST and LRST increased proanthocyanidin polymerization and decreased monomeric flavan-3-ols, which may reduce wine bitterness and enhance astringency. Therefore, the management of canopy should take into account the warming trends in viticulture regions, rather than being applied preemptively.ElsevierAgronomía, Biotecnología y AlimentaciónAgronomia, Bioteknologia eta Elikadura2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2454/53068reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglés© 2021 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/530682026-06-17T12:41:47Z
dc.title.none.fl_str_mv Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates
title Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates
spellingShingle Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates
Torres Molina, Nazareth
Anthocyanin
Climate change
Flavonol
Proanthocyanidin
Viticulture
title_short Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates
title_full Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates
title_fullStr Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates
title_full_unstemmed Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates
title_sort Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (vitis vinifera L.) berry and wine chemistry in warm climates
dc.creator.none.fl_str_mv Torres Molina, Nazareth
Martínez-Lüscher, Johann
Porte, Etienne
Yu, Runze
Kurtural, Sahap Kaan
author Torres Molina, Nazareth
author_facet Torres Molina, Nazareth
Martínez-Lüscher, Johann
Porte, Etienne
Yu, Runze
Kurtural, Sahap Kaan
author_role author
author2 Martínez-Lüscher, Johann
Porte, Etienne
Yu, Runze
Kurtural, Sahap Kaan
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Agronomía, Biotecnología y Alimentación
Agronomia, Bioteknologia eta Elikadura
dc.subject.none.fl_str_mv Anthocyanin
Climate change
Flavonol
Proanthocyanidin
Viticulture
topic Anthocyanin
Climate change
Flavonol
Proanthocyanidin
Viticulture
description Leaf removal (LR), shoot thinning (ST) and their combination (LRST) are known to increase berry solar exposure affecting berry composition and consequently improving wine quality and antioxidant properties. We hypothesized that LR, ST or their combination (LRST) would affect flavonoid content during berry ripening by means of changes of the berry microclimate (light and temperature) as well as wine composition, quality, and antioxidant properties. Thermal time and sum of light intensity thresholds were different to achieve the maximum berry anthocyanin and flavonol contents. ST mostly affected wine characteristics by increasing alcoholic content, acidity, hue and phenolic substances. Wine antioxidant capacity decreased in ST wines likely by decreases in catechin and quercetin contents. ST and LRST increased proanthocyanidin polymerization and decreased monomeric flavan-3-ols, which may reduce wine bitterness and enhance astringency. Therefore, the management of canopy should take into account the warming trends in viticulture regions, rather than being applied preemptively.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/53068
url https://hdl.handle.net/2454/53068
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv © 2021 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0
https://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv © 2021 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad Pública de Navarra
instname_str Universidad Pública de Navarra
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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