• » Technical Articles
  • » Veraison leaf removal modify anthocyanin and flavonol profile in four Vitis vinifera L. cultivars

Veraison leaf removal modify anthocyanin and flavonol profile in four Vitis vinifera L. cultivars

C. Pastore, G.Allegro, G. Valentini, E. Colucci, E. Muzzi, I. Filippetti; Dep. of Agricultural Sciences, Bologna, Italy

The elimination of a certain number of leaves around bunches at veraison is a common practice applied in vineyards to improve cluster microclimate, reduce grape rot and positively affect grape ripening and in particular anthocyanin and flavonol composition.

In the present research, we analyze the effect over two years of veraison leaf removal on grape ripening in four red varieties Cabernet Sauvignon, Nero d’Avola, Raboso Piave and Sangiovese, grown in the same agronomical conditions and characterized by different anthocyanin and flavonol profiles.

The control berries temperature overcome 30°C for several hours during the two seasons and increased in defoliated berries. In both vintages, veraison defoliation did not affect yield parameters, sugars and anthocyanins concentrations, slightly reduced bunch rot but strongly increased flavonols concentrations.

Veraison defoliation affected anthocyanin composition leading to an increase of the di-substituted (cyanidin and peonidin) to tri-substituted (delphinidin, petunidin and malvidin) anthocyanin ratio in Nero d’Avola, Sangiovese and partially in Raboso Piave, while in Cabernet Sauvignon showed a contradictory behaviour. Flavonol composition varied following defoliation in all the varieties, mainly driven by quercetin increase, reducing the original flavonol profile differences among varieties.

The practical implications of this research showed that veraison defoliation may induce a specific response at the split-up point of the biosynthesis of di- and tri-substituted flavonoids, in varieties characterized by different flavonol profile and by low (Cabernet Sauvignon, Nero d’Avola) or high (Sangiovese and Raboso Piave) di/tri anthocyanin ratio with possible inferences in the grape enological features.

Article based on the poster presented at the at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)

Published on 12/07/2018
Related sheets
    E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:08/10/2005
    A new device for stabilisation of white wines throughout a continous flow system
    Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
    Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
    Published on:01/15/2020
    A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
    The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
    Published on:09/09/2020
    A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:05/02/2019
    An electrochemical method for real time measurement of polyphenols during winemaking
    By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France
    Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...
    Published on:02/03/2020
    Application of unconventional tannins as markers of authenticity
    E. Longo, F. Rossetti, V. Merkyte, M. Jourdes, P.L. Teissedre and E. Boselli; Univ. of Bolzano, Univ. Politec. delle Marche-Italy, ISVV-France
    This work aimed at the identification of novel macro-cyclic ‘crown’ prodelphinidins (c-PD) in 19 PDO wines from South Tyrol (vintage 2016) obtained from several regional (Lagrein and Vernatsch/Schi...
    Published on:10/21/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,5