[PDF] Effects Of Shoot Thinning Cluster Thinning Training System And Maturity On Yield And Quality Of Six Cultivars Of French Hybrid Wine Grapes eBook

Author : Ronald S. Jackson
Publisher : Academic Press
Page : 1032 pages
File Size : 35,85 MB
Release : 2020-04-04
Category : Technology & Engineering
ISBN : 0128165375

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Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each

Author : Zilfina Rubio Ames
Publisher :
Page : 63 pages
File Size : 28,50 MB
Release : 2014
Category :
ISBN :

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Overall yield. No significant effects were found on vine vegetative measurements as a result of either shoot or cluster thinning. Despite the lack of differences in vegetative measurements, an increase in fruit quality was observed when either shoot thinning or cluster thinning alone was applied. The response of Blanc Du Bois grown in a subtropical climate differed compared to other hybrid grape varieties examined in previous research when shoot and cluster thinning were applied. Freeze damage in 2013 reduced fruit yield and quality, as well as negatively affected vine performance making treatment effects difficult to separate from vine damage, therefore additional research needs to be conducted to understand the impact of these cultural practices on vine growth and fruit quality in Blanc Du Bois.

Author : Anton Prajitna
Publisher :
Page : 244 pages
File Size : 27,98 MB
Release : 2006
Category : Grapes
ISBN :

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Abstract: This study investigated the effect of cluster thinning on the quality and nutraceutical content of 'Chambourcin', 'Pinot noir' and 'Cabernet franc' wine grape berries and wines. In addition, this study investigated SO2 interference on wine nutraceutical content determination. In experiment 1, three vintages of Chambourcin and one vintage of Pinot noir crop level treated wines were evaluated for their composition, anthocyanin, total phenolic, antioxidant and total resveratrol content. Cluster thinning did not affect basic wine composition except pH. Cluster thinning, however, increased the total anthocyanins, total phenolics, and antioxidant capacity. Cluster thinning also increased the total resveratrol level in Chambourcin but not in Pinot noir wines. In experiment 2, we evaluated the effect of cluster thinning on yield parameters, vine growth, fruitfulness, canopy parameters, composition, anthocyanins, total phenolics and antioxidant capacity of 'Chambourcin', 'Pinot noir' and 'Cabernet franc' berries. We found that reponses cluster thinning treatments appear to be confounded with cold injury. Cluster thinning reduced yield in one out of two years of 'Chambourcin' and 'Pinot noir' vines. Cluster thinning increased cluster weight of Chambourcin but not Pinot noir and Cabernet franc. Cluster thinning decreased cropload of Chambourcin and one year of 'Pinot noir' vines. 'Pinot noir' vines under low crop level treatments had the most clusters/vine count prior to cluster thinning in 2004. Cluster thinning increased the anthocyanins, total phenolics and antioxidant capacity of Chambourcin berries linearly independent of harvest date. In experiment 3, we evaluated the extent of sulfite content interference on antioxidant determination (FRAP and ABTS assay) in red and white wines. Addition of SO2 up to 200 mg/L increased antioxidant capacity significantly. Addition of 100 mg/L SO2 generated on average 6.6 % and 64 % increase in antioxidant capacity for red and white wines, respectively indicating the extent of interference was much more pronounced in white compared to red wines.