Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.)
Autor: | Paolo Sivilotti, Piergiorgio Comuzzo, Sabrina Voce, Andrea Lonardi, Giulia Pizzamiglio, D. Mosetti, Giovanni Bigot |
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Jazyk: | angličtina |
Rok vydání: | 2019 |
Předmět: |
0106 biological sciences
Environmental Engineering biology lcsh:QP1-981 Chemistry fungi lcsh:QR1-502 food and beverages 04 agricultural and veterinary sciences Berry Norisoprenoids biology.organism_classification 040401 food science 01 natural sciences Industrial and Manufacturing Engineering lcsh:Microbiology lcsh:Physiology Terpene Horticulture 0404 agricultural biotechnology lcsh:Zoology lcsh:QL1-991 Vitis vinifera Aroma 010606 plant biology & botany |
Zdroj: | BIO Web of Conferences, Vol 13, p 03008 (2019) |
ISSN: | 2117-4458 |
Popis: | Leaf removal is a viticultural practice applied in order to improve fruit-zone microclimate and berry quality. The aim of this trial was to evaluate the effect of post-flowering leaf removal on maturation and biosynthesis of terpenes and and C13-norisoprenoids in Ribolla Gialla grapes. In the seasons 2015 and 2016, basic maturation parameters were nearly unaffected by leaf removal. Contrarily, in the second season, 2016, one week before harvest, the concentration of several aroma compounds was significantly improved by leaf removal. In conclusion, the trial here showed that leaf removal improves the concentration of aroma compounds in the grapes, but the selection of the date of harvest is more crucial in order to maintain them during vinification. |
Databáze: | OpenAIRE |
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