Pre-flowering defoliation affects berry structure and enhances wine sensory parameters
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Thibaut Verdenal [1] ; Vivian Zufferey [1] ; Agnes Dienes-Nagy [1] ; Katia Gindro [1] ; Sandrine Belcher [1] ; Fabrice Lorenzini [1] ; Johannes Rösti [1] ; Carole Koestel [1] ; Jean-Laurent Spring [1] ; Olivier Viret [1]
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[1] Agroscope Institute
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- Localización: OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, ISSN 1151-0285, Vol. 51, Nº 3, 2017, págs. 263-275
- Idioma: inglés
- Enlaces
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Resumen
Aim: The objective of this work is to investigate the effects of defoliation on cv. Pinot noir under the mild-climate conditions of Switzerland, with particular attention to berry anatomical traits and wine sensory parameters.
Methods and results: Defoliation (removal of 6 basal leaves + 6 lateral shoots per shoot) was completed at three developmental stages of grapevine, i.e., pre-flowering, late flowering and bunch closure. These experimentations were performed repeatedly over six years. In addition to the vintage effect, pre-flowering defoliation had a consistent impact on vine agronomic behaviour. The yield was highly affected by the technique (-30 %). The berry skin thickness doubled, and the polyphenol concentration increased significantly. The free glutathione concentration in the must decreased.
Conclusion: Leaf removal at early pre-flowering stage had tremendous consequences on the vine agronomic performance, mainly to the detriment of berry set, thus having a great impact on yield, berry skin thickness, must composition, and wine composition.
Significance and impact of the study: Hypothesis about the competition for assimilates between the growing canopy and the inflorescences during the early season was developed. Furthermore, the role of glutathione and anthocyanins – as antioxidants against UV stress – was interpreted, demonstrating that grapevine is able to adapt to abiotic stresses and ensure a sustainable development.
