Leaf removal and cluster thinning were carried out prior to veraison to evaluate the effects on berry quality of two Vitis vinifera cultivars（Cabernet Sauvignon and Ugni Blanc） in the Weibei Dryland of China in 2013...Leaf removal and cluster thinning were carried out prior to veraison to evaluate the effects on berry quality of two Vitis vinifera cultivars（Cabernet Sauvignon and Ugni Blanc） in the Weibei Dryland of China in 2013 and 2014, and comprehensive analysis of the chemical and volatile composition in berries was performed. The results showed that content of reducing sugar in both varieties was not affected while total acid was generally decreased by leaf removal and cluster thinning. The pH of berry juice was correspondingly higher in most treatment groups. Meanwhile, promoting effects on accumulation of total phenols, tannin in both varieties and total anthocyanins in Cabernet Sauvignon were found. As for monomeric anthocyanins, percentage of malvidin and its derivatives was decreased by leaf removal and cluster thinning. Besides, cinnamylated anthocyanins decreased with the intensity of cluster thinning. The accumulation of non-anthocyanin phenolics was similarly affected in the two varieties. Notably, cluster thinning was more effective on enhancing the phenolics content than leaf removal. The combination of middle level of leaf removal and cluster thinning was the most favor to the accumulation of phenolic acids. Furthermore, cluster thinning could also significantly enhance the synthesis of flavanols and stilbenes. Lastly, content and variety of aroma compounds in both grape varieties were also significantly affected by the treatments. The results provided a theoretical basis for a combination of leaf removal and cluster thinning to improve quality of grapes and wines.展开更多
The search for environmentally friendly approaches in viticulture is increasing,driven by the need to minimize the ecological footprint of conventional methods while ensuring high grape quality and stable yields.Among...The search for environmentally friendly approaches in viticulture is increasing,driven by the need to minimize the ecological footprint of conventional methods while ensuring high grape quality and stable yields.Among the various alternatives explored,essential oils(EOs)have drawn attention due to their natural origin and bioactive properties,including antimicrobial,antifungal,and insect-repellent effects.They are characterized by numerous utilisations,from managing diseases and pests in vineyards to post-harvest applications to preserve and prolong storage duration.This innovative review examines,for the first time,the topic of EOs on viticulture,embracing their multiple uses and considering their potential influence on key quality indicators such as fruit firmness,total soluble solids,and phenolic composition.Research findings indicate that EOs can contribute to suppressing fungal development and pest invasions,thereby reducing post-harvest deterioration.However,their effectiveness is influenced by factors such as chemical composition,mode of application,and environmental conditions.Although EOs align well with the principles and broader sustainability goals of integrated pest management(IPM),several obstacles remain,including issues related to their stability,degradation rate,potential phytotoxic effects,and regulatory constraints.In addition to the undoubtedly advantageous aspect for the vineyard,the final chapter of this review focuses right on these obstacles,emphasizing the need to have long-term post-application scientific data on wine organoleptic quality and thus their presence or absence in the must.展开更多
基金supported by the China Agriculture Research System for Grape Industry(CARS-29-zp-06)
文摘Leaf removal and cluster thinning were carried out prior to veraison to evaluate the effects on berry quality of two Vitis vinifera cultivars（Cabernet Sauvignon and Ugni Blanc） in the Weibei Dryland of China in 2013 and 2014, and comprehensive analysis of the chemical and volatile composition in berries was performed. The results showed that content of reducing sugar in both varieties was not affected while total acid was generally decreased by leaf removal and cluster thinning. The pH of berry juice was correspondingly higher in most treatment groups. Meanwhile, promoting effects on accumulation of total phenols, tannin in both varieties and total anthocyanins in Cabernet Sauvignon were found. As for monomeric anthocyanins, percentage of malvidin and its derivatives was decreased by leaf removal and cluster thinning. Besides, cinnamylated anthocyanins decreased with the intensity of cluster thinning. The accumulation of non-anthocyanin phenolics was similarly affected in the two varieties. Notably, cluster thinning was more effective on enhancing the phenolics content than leaf removal. The combination of middle level of leaf removal and cluster thinning was the most favor to the accumulation of phenolic acids. Furthermore, cluster thinning could also significantly enhance the synthesis of flavanols and stilbenes. Lastly, content and variety of aroma compounds in both grape varieties were also significantly affected by the treatments. The results provided a theoretical basis for a combination of leaf removal and cluster thinning to improve quality of grapes and wines.
文摘The search for environmentally friendly approaches in viticulture is increasing,driven by the need to minimize the ecological footprint of conventional methods while ensuring high grape quality and stable yields.Among the various alternatives explored,essential oils(EOs)have drawn attention due to their natural origin and bioactive properties,including antimicrobial,antifungal,and insect-repellent effects.They are characterized by numerous utilisations,from managing diseases and pests in vineyards to post-harvest applications to preserve and prolong storage duration.This innovative review examines,for the first time,the topic of EOs on viticulture,embracing their multiple uses and considering their potential influence on key quality indicators such as fruit firmness,total soluble solids,and phenolic composition.Research findings indicate that EOs can contribute to suppressing fungal development and pest invasions,thereby reducing post-harvest deterioration.However,their effectiveness is influenced by factors such as chemical composition,mode of application,and environmental conditions.Although EOs align well with the principles and broader sustainability goals of integrated pest management(IPM),several obstacles remain,including issues related to their stability,degradation rate,potential phytotoxic effects,and regulatory constraints.In addition to the undoubtedly advantageous aspect for the vineyard,the final chapter of this review focuses right on these obstacles,emphasizing the need to have long-term post-application scientific data on wine organoleptic quality and thus their presence or absence in the must.
