ArticleFoods (Basel, Switzerland)2022
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 14 citations in OpenAlex.
- Article
- The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines.Foods (Basel, Switzerland) · 2023Article
- Vineyard light manipulation and silicon enhance ethylene-induced anthocyanin accumulation in red table grapes.Frontiers in plant science · 2023Article
- Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine.Foods (Basel, Switzerland) · 2022Article
- Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.Foods (Basel, Switzerland) · 2022Article
- Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines.Plants (Basel, Switzerland) · 2022Article
- The Complexity of Modulating Anthocyanin Biosynthesis Pathway by Deficit Irrigation in Table Grapes.Frontiers in plant science · 2021Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It is well known that the early removal of basal leaves is a viticultural practice adopted to improve the exposure of clusters to direct sunlight and UV radiation and increase the phenolic compounds and anthocyanin concentration in the berries. The aim of this work was to study the influence of early basal leaf removal on Aglianico wines produced in the Apulia region (southern Italy) during three consecutive seasons. Three vine treatments were carried out, where 100% of the cluster-zone leaves on the north, south and both sides of the canopy were removed. Undefoliated plants were used as a control. The effect of the treatments on the basic chemical parameters, phenol content and volatile composition of wines was investigated using WineScan FT-MIR, spectrophotometry, HPLC-DAD and SPME-GC/MS. Early defoliation increased the amounts of flavonoids (+35-40%), anthocyanins (+15-18%), total polyphenols (+10%), antioxidant activity (+8-14%) and colour intensity (+10%), especially when leaf removal was applied on the south side. Moreover, leaf removal led to a 40% increase in free anthocyanins when applied on the south side of the canopy, while a 24% increase was observed when applied to the north side and 21% when applied to the north and south sides. A negative effect was observed on volatile compounds, which decreased by about 18, 14 and 13% when the treatment was applied on the north, north-south and south sides of the canopy, respectively. In conclusion, early leaf removal treatments allow for the modulation of the phenolic and volatile concentrations of Aglianico wines.
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