engleski

Merlot wine quality as affected by crop level

Three crop levels of cv. Merlot (Vitis vinifera L.) were evaluated in this study in order to assess the impact of crop level on cv. Merlot yield components and wine quality. Different crop levels were obtained with cluster thinning, performed at véraison. Low crop level (LCL) was obtained with 60% of clusters removed, medium crop level (MCL) was obtained with 30% of clusters removed, while on high crop level vines (HCL) cluster thinning was not performed. Planting distances and number of shoots per vine were equal for all treatments. Yield per vine and number of clusters per vine were significantly increased with higher crop level, while cluster weight, berry weight and leaf area/yield ratio were significantly reduced with higher crop level. Lower crop levels hastened fruit maturation. LCL was the first to ripen considering the rate of sugar accumulation and acidity decrease, MCL was intermediate and HCL was the last. The highest levels of total phenolics, total anthocyanins and color intensity of wines were obtained by LCL, while the lowest were obtained by HCL. The intensity, duration and quality of aromas and flavors were more pronounced in the MCL and LCL wines compared to HCL wines. Dominant flavors in the wines were fruity (cherries) and vegetal character in the order MCL > LCL > HCL. It is concluded that crop level considerably affects Merlot wine quality. Increased quality and higher aging potential of Merlot wines were obtained by MCL and LCL treatments.

crop level ; phenolic composition ; wine quality ; Merlot

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