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Research Article

Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Sangiovese Vineyard

Paola Tessarin, Giuseppina P. Parpinello, Adamo Domenico Rombolà
Am J Enol Vitic. January 2018 69: 59-69; published ahead of print September 07, 2017 ; DOI: 10.5344/ajev.2017.16045
Paola Tessarin
1Department of Agricultural Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Viale G. Fanin 44, 40127 Bologna Italy
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Giuseppina P. Parpinello
2Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, Cesena (FC) 47521, Italy
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Adamo Domenico Rombolà
1Department of Agricultural Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Viale G. Fanin 44, 40127 Bologna Italy
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  • For correspondence: adamo.rombola@unibo.it
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Abstract

For the first time, grapevines subjected to a single postveraison trimming were compared with never-trimmed controls, to assess its effects on vine physiology and grape and wine quality. In 2013 and 2014, postveraison late trimming (LT), performed at 15 Brix, was compared with an untrimmed control (CK) and early (pea-size) trimming (ET). Late trimming increased the berry skin total anthocyanin and phenolic concentrations without modifying the berry soluble solids, pH, and titratable acidity. It also reduced yield and malic acid levels at harvest, loosened bunches, and limited the severity of botrytis bunch rot. Improved berry color and decreased malic acid levels were observed in ET vines in 2013 only. Bunches from ET vines showed higher compactness and discoloration than those of LT vines. Trimming did not modify the main chemical characteristics of the wine, such as alcohol strength, dry matter, pH, and titratable and volatile acidity. However, in both years, a notable increase in color components and tannins was found in LT wines, with the formation of more stable components able to enhance wine quality, while ET had less impact on wine color characteristics. The enological benefits induced by late trimming were more apparent following wine storage. Late trimming was an effective practice to improve the phytosanitary status of bunches and berry color, without modifying technological parameters, and to enhance wine quality in different climatic conditions.

  • anthocyanin
  • canopy management
  • organic viticulture and wine
  • phenols
  • topping
  • Received April 2016.
  • Revision received October 2016.
  • Revision received December 2016.
  • Revision received June 2017.
  • Accepted July 2017.
  • ©2018 by the American Society for Enology and Viticulture
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Vol 69 Issue 1

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Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Sangiovese Vineyard
Paola Tessarin, Giuseppina P. Parpinello, Adamo Domenico Rombolà
Am J Enol Vitic.  January 2018  69: 59-69;  published ahead of print September 07, 2017 ; DOI: 10.5344/ajev.2017.16045

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Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Sangiovese Vineyard
Paola Tessarin, Giuseppina P. Parpinello, Adamo Domenico Rombolà
Am J Enol Vitic.  January 2018  69: 59-69;  published ahead of print September 07, 2017 ; DOI: 10.5344/ajev.2017.16045
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