Czech J. Food Sci., 2014, 32(5):470-476 | DOI: 10.17221/598/2013-CJFS

Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines compositionOriginal Paper

Marko KAROGLAN, Mirela OSREČAK, Luna MASLOV, Bernard KOZINA
Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

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

Published: October 31, 2014  Show citation

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KAROGLAN M, OSREČAK M, MASLOV L, KOZINA B. Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition. Czech J. Food Sci. 2014;32(5):470-476. doi: 10.17221/598/2013-CJFS.
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