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Effect of Cluster Thinning on Berry Skin Anthocyanin Composition of Vitis vinifera cv. Nebbiolo

Silvia Guidoni, Pierpaolo Allara, Andrea Schubert
Am J Enol Vitic. January 2002 53: 224-226; published ahead of print January 01, 2002
Silvia Guidoni
Dipartimento Colture Arboree, Università di Torino
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Pierpaolo Allara
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Andrea Schubert
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Abstract

Cluster thinning (removal of 50% of the cluster one month after bloom) was tested for three consecutive years in a vineyard located in southern Piedmont (Italy). At harvest, concentrations of total anthocyanins and flavonoids were assessed by spectrophotometry and concentrations of individual anthocyanins were determined by high-performance liquid chromatography. Berry weight and berry skin weight slightly increased following thinning. Soluble solids and berry skin anthocyanins and flavonoids were more concentrated in berries from cluster-thinned plants. Cluster thinning increased the concentrations of cyanidin-3-glucoside, peonidin-3-glucoside, and, to a lesser extent, petunidin-3-glucoside. Concentrations of malvidin-3-glucoside and of acylated anthocyanins were not affected by cluster thinning.

  • HPLC
  • grape quality
  • polyphenols
  • skin color
  • sink/source ratio
  • Copyright 2002 by the American Society for Enology and Viticulture

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Effect of Cluster Thinning on Berry Skin Anthocyanin Composition of Vitis vinifera cv. Nebbiolo
Silvia Guidoni, Pierpaolo Allara, Andrea Schubert
Am J Enol Vitic.  January 2002  53: 224-226;  published ahead of print January 01, 2002

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Effect of Cluster Thinning on Berry Skin Anthocyanin Composition of Vitis vinifera cv. Nebbiolo
Silvia Guidoni, Pierpaolo Allara, Andrea Schubert
Am J Enol Vitic.  January 2002  53: 224-226;  published ahead of print January 01, 2002
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