Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition

Marko Karoglan, Mirela Osrečak, Luna Maslov and Bernard Kozina
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Marko Karoglan: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Mirela Osrečak: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Luna Maslov: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Bernard Kozina: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

Czech Journal of Food Sciences, 2014, vol. 32, issue 5, 470-476

Abstract: The manipulation of grape yield is widely practised to improve grape and wine quality. Merlot and Cabernet Sauvignon vines in the Zagreb vineyard hills, north-western Croatia, were subjected to three crop removal treatments [cluster thinning (CT), berry thinning (BT), CT+BT, and untreated control] in a randomised block design experiment. CT and CT+BT treatments reduced the grape yield but increased the mean cluster weight compared to control vines. BT alone had a little effect on the yield components. Control grapes generally had the lowest soluble solids (°Oe) and highest titratable acidity (g/l). In most cases, control wines had the lowest total phenols, flavan-3-ols, and anthocyanin concentrations, while CT+BT treatment had the highest ones followed by CT treatment. It was concluded that CT+BT produced wines with generally increased total phenols, flavan-3-ols, and anthocyanins, as well as many individual phenolic compounds. Thus, grape yield per vine seems to be strongly connected with the grape and wine compositions. The final cost-effectiveness of this canopy interventions still remains questionable.

Keywords: crop removal; anthocyanins; flavan-3-ols; phenols (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:598-2013-cjfs

DOI: 10.17221/598/2013-CJFS

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