Abstract
Background and Aims: Cost-effective yield control is required by the wine industry in order to reduce the existing worldwide wine surplus and to improve grape quality. The object of this study was to evaluate the chemical and sensory effects on the resulting wines of mechanical cluster thinning performed at different intensities on Grenache, and at different timings (pea size and veraison) on Tempranillo. Methods and Results: The experiments were conducted with a machine harvester in 2007 on two commercial vertical shoot-positioned vineyards in Spain's Rioja region. In both varieties, mechanical thinning was effective in yield reduction and resulted in more ripened fruit, and wines with higher alcohol and pH values, more intense colour and increased phenolic content. Regardless of the thinning intensity, sensory changes were less noticeable in Grenache than in Tempranillo wines. Of the latter, those from vines thinned during veraison were less aromatic and sour, but had increased astringency. Conclusions: Yield management through mechanical thinning induced changes to the chemical composition of fruit and wines as well as to the wines' aroma, taste and mouthfeel. The extent of the sensory implications seems to depend on several factors such as the variety and timing of thinning application. Significance of the Study: This is one of the first studies addressing the effects of mechanical thinning on the sensory properties of the resulting wine and has implications for viticultural management practices.
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Claims 9
Claim · model-written summary
Mechanical thinning reduction yield in Grenache and Tempranillo.
- Taxon
- Vitis vinifera L.
Vitis viniferat0 - Material
- both varietiese0
- Treatment
- mechanical thinninge0
- Outcome
- yielde0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e0“In both varieties, mechanical thinning was effective in yield reduction and resulted in more ripened fruit, and wines with higher alcohol and pH values, more intense colour and increased phenolic content.”
Claim · model-written summary
Mechanical thinning more ripened fruit in Grenache and Tempranillo.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- both varietiese0
- Treatment
- mechanical thinninge0
- Outcome
- ripened fruite0
- Direction
- moree0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e0“In both varieties, mechanical thinning was effective in yield reduction and resulted in more ripened fruit, and wines with higher alcohol and pH values, more intense colour and increased phenolic content.”
Claim · model-written summary
Mechanical thinning higher alcohol and pH values in Grenache and Tempranillo.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- both varietiese0
- Treatment
- mechanical thinninge0
- Outcome
- alcohol and pH valuese0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e0“In both varieties, mechanical thinning was effective in yield reduction and resulted in more ripened fruit, and wines with higher alcohol and pH values, more intense colour and increased phenolic content.”
Claim · model-written summary
Mechanical thinning more intense colour in Grenache and Tempranillo.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- both varietiese0
- Treatment
- mechanical thinninge0
- Outcome
- coloure0
- Direction
- more intensee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e0“In both varieties, mechanical thinning was effective in yield reduction and resulted in more ripened fruit, and wines with higher alcohol and pH values, more intense colour and increased phenolic content.”
Claim · model-written summary
Mechanical thinning increased phenolic content in Grenache and Tempranillo.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- both varietiese0
- Treatment
- mechanical thinninge0
- Outcome
- phenolic contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e0“In both varieties, mechanical thinning was effective in yield reduction and resulted in more ripened fruit, and wines with higher alcohol and pH values, more intense colour and increased phenolic content.”
Claim · model-written summary
Sensory changes were less noticeable in Grenache wines than in Tempranillo wines.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Grenachee1
- Outcome
- sensory changese1
- Direction
- less noticeablee1
- Comparator
- Tempranilloe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e1“Regardless of the thinning intensity, sensory changes were less noticeable in Grenache than in Tempranillo wines.”
Claim · model-written summary
Veraison thinning made Tempranillo wines less aromatic.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Tempranillot1
- Treatment
- thinned during veraisone2
- Outcome
- aromatice2
- Direction
- lesse2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e2“those from vines thinned during veraison were less aromatic and sour, but had increased astringency.”
t1“Tempranillo”
Claim · model-written summary
Veraison thinning made Tempranillo wines less sour.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Tempranillot1
- Treatment
- thinned during veraisone2
- Outcome
- soure2
- Direction
- lesse2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e2“those from vines thinned during veraison were less aromatic and sour, but had increased astringency.”
t1“Tempranillo”
Claim · model-written summary
Veraison thinning made Tempranillo wines increased astringency.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Tempranillot1
- Treatment
- thinned during veraisone2
- Outcome
- astringencye2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vitis vinifera L.”
e2“those from vines thinned during veraison were less aromatic and sour, but had increased astringency.”
t1“Tempranillo”
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