italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Vineyard Management
  • » Minimal pruning and severe trimming as two helpful techniques to increase the anthocyanin : sugars ratio in grapes
  • ENOFORUM USA 2021
    MAY 4-5, 2021 | Online Event
    ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 t...
    Published on: 03/01/2021

Minimal pruning and severe trimming as two helpful techniques to increase the anthocyanin : sugars ratio in grapes

F. MARTÍNEZ DE TODA, W. ZHENG, V. GALDO, J. GARCÍA, and P. BALDA; ICVV - Universidad de La Rioja, CSIC, Gobierno de La Rioja, Spain

A number of cultural techniques have been proposed in order to delay wine grape ripening in the face of global warming. In order to evaluate the effects of minimal pruning (MP) on grapes cultivated in warm areas, a long-term study about minimal pruning on Tempranillo (Vitis vinifera L.) was conducted in Badarán (La Rioja, Spain). For every vintage between 1999 and 2013, grapes from minimal-pruned vines and the vines of control treatment were harvested at the same time. On this basis, a further study was initiated in 2014, aimed at comparing berry qualities between the two treatments and at verifying the positive effects of MP on wine industry under global warming. 

Another study was aimed at evaluating the effects of trimming on delaying berry ripening. The intensity of trimming was investigated with 3 treatments carried out: Control (C), Trimming (T) and Double Trimming (DT). 

Key words: grapevine, minimal pruning, trimming, global warming, ripening delay

 

Finalist of the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)

Note

The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

 

Published on 03/21/2016
Premium Contents Area
  • START THE VIDEO (streaming 15 min, Pay per View: €25,00 )
Price:15 €(Tax included)
Related sheets
    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...
    Price:15 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:07/16/2020
    Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
    María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain
    VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence t...
    Price:15 €(Tax included)
    Published on:02/17/2019
    Aging on lees time reduction of a Chardonnay wine by electroporation
    Juan Manuel Martínez, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: the objective of this research was to verify if the treatment of the lees by PEAV accelerated the release of mannoproteins during the aging on lees of a Chardonnay wine.
    Price:15 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:11/14/2018
    An innovative method to identify the wine dilution
    Matteo Perini, Fondazione Edmund Mach San Michele all’Adige
    Finalist of the International SIVE OENOPPIA awards 2017: In this work the potential of isotopic analysis of the (18)O/(16)O ratio in ethanol (expressed in d(18)O) was tested in improving the abilit...
    Price:15 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:06/26/2018
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Application of UV-C light for preventing the light-struck taste in white wine
    Daniela Fracassetti et al. Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
    The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light. The defect is due to the formation of methanthiol and dimethyl sulfde responsible for like-c...
    Price:15 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:01/30/2020
© 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 : 3,21875