Table 6

Impact of shoot-thinning time on must composition of Pinot noir, 2001–2002.

			TA								Phenols		Anthocyanins
	Brix		(g/L)		pH		Hue		Intensity		(mg/L)		(mg/L)
Treatment	2001	2002	2001	2002	2001	2002	2001	2002	2001	2002	2001	2002	2001	2002
^aMeans followed by different letters are significantly different, p ≤ 0.05, Duncan’s multiple range test.
^bBoldfaced data are significantly different from the control according to Dunnett’s t test.
^c, , **, and ns indicate significance at p ≤ 0.05, 0.01, 0.001, and not significant, respectively.
Control	20.9c^a	19.5ab	6.8b	7.5ab	3.42	3.56	0.65	0.47	4.26b	5.91b	59.2	69.3	190	252b
09–12	22.4a^b	18.6b	7.7a	7.5ab	3.46	3.57	0.59	0.47	5.05ab	5.45b	74.3	74.2	207	252b
15	22.2ab	18.9b	7.1ab	7.7a	3.49	3.55	0.66	0.46	4.52ab	7.40a	64.1	82.4	226	300a
19–21	22.4a	19.7ab	7.5a	7.8a	3.50	3.58	0.66	0.48	4.59ab	6.02b	70.9	74.0	201	254b
25–27	22.2ab	20.9a	7.1ab	7.0c	3.48	3.56	0.62	0.48	5.39a	5.96b	81.1	71.7	216	249b
29–31	21.3bc	19.5ab	6.6b	7.2bc	3.46	3.51	0.65	0.48	4.34b	6.03b	45.9	70.1	181	256b
Significance^c	**	*	**	**	ns	ns	ns	ns	*	*	ns	ns	ns	*
Thin linear^c	*	*	***	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns
Thin quadratic^c	ns	*	ns	**	ns	ns	ns	ns	ns	ns	ns	*	ns	*
Control vs thinning^c	**	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns