engleski

Impact of leaf removal on Istrian Malvasia wine quality

The aim of this study was to assess the impact of three different sunlight exposure conditions, obtained by hand and mechanical leaf removal at pea-size berry stage, on photosynthetic active radiation in the cluster zone, cluster temperature, on volatile aroma compounds, hydroxycinnamic acids and sensory characteristics of Istrian Malvasia (Vitis vinifera L.) wines. The exposure of clusters to photosynthetic active radiation was considerably increased by leaf removal, while only a mild effect on cluster temperature was obtained. The concentration of monoterpenes, β-damascenone, varietal thiol 3-sulfanylhexan-1-ol and esters in wines were significantly increased by both leaf removal treatments as compared to the non defoliated control, and especially by the more severe hand leaf removal. The differences in wine aromas were reflected on the improvement of wine sensory quality, and more intense positive odor notes, such as fruity, floral and tropical, as well as better aftertaste and overall quality, characterized wines obtained by leaf removal treatments. Hydroxycinnamic acids in wines were increased only by hand leaf removal treatment, which is characterized by increased cluster exposure to the sunlight compared to mechanical defoliation.

leaf removal ; Istrian Malvasia ; aroma compounds ; wine sensory quality

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