RT Journal Article
SR Electronic
T1 Effect of Cluster Tip Removal of Inflorescences on Phenolics and Antioxidant Activity of Grape Berries and Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP ajev.2021.20072
DO 10.5344/ajev.2021.20072
A1 Menglong Liu
A1 Yichao Song
A1 Hongyong Liu
A1 Meiling Tang
A1 Yuxin Yao
A1 Heng Zhai
A1 Zhen Gao
A1 Yuanpeng Du
YR 2021
UL http://www.ajevonline.org/content/early/2021/06/03/ajev.2021.20072.abstract
AB Insufficient sunlight during veraison to the maturing stage of wine grapes is one of the main factors that inhibits the production of phenolic compounds. In this study, a novel thinning technique called cluster tip removal (CTR) was applied to the inflorescence of Vitis vinifera L. Marselan grapes, and the berry composition, phenolic profiles and antioxidant activities of berry skins and wines were determined. The results showed that the CTR of inflorescence resulted in reduced cluster compactness, lower titratable acidity, and higher Brix levels in berries. CTR also increased the concentration of total phenolics, anthocyanins, tannins, and flavonoids in the distal end skins of berries and enhanced the concentrations of 12 phenolic compounds. It also increased the concentrations of total flavanols and total anthocyanins concentrations in wines. The berries and wines in the CTR group were also had higher antioxidant capacities compared with those in the control group. Finally, the expression of phenolic-related genes was upregulated in the skin of berries from the CTR group as compared with that from the unpruned group.