BIO Web Conf.
Volume 13, 2019CO.NA.VI. 2018 - 7° Convegno Nazionale di Viticoltura
|Number of page(s)||5|
|Section||Physiology and Eco-physiology|
|Published online||01 April 2019|
Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.)
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Italy
2 Perleuve s.r.l., Gorizia, Italy
3 Bertani domains s.r.l., Grezzana, Italy
* Corresponding author: email@example.com
Leaf removal is a viticultural practice applied in order to improve fruit-zone microclimate and berry quality. The aim of this trial was to evaluate the effect of post-flowering leaf removal on maturation and biosynthesis of terpenes and and C13-norisoprenoids in Ribolla Gialla grapes. In the seasons 2015 and 2016, basic maturation parameters were nearly unaffected by leaf removal. Contrarily, in the second season, 2016, one week before harvest, the concentration of several aroma compounds was significantly improved by leaf removal. In conclusion, the trial here showed that leaf removal improves the concentration of aroma compounds in the grapes, but the selection of the date of harvest is more crucial in order to maintain them during vinification.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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