Cluster thinning applied at veraison on Barbera grapevine variety reduced grape yield by 51.7% and titratable acidity by 9.6%, while increasing the soluble solids and pH by 8.2% and 2.6% respectively. Cluster thinning enhanced the trans-piceide and trans-resveratrol wine concentration over the control, ranging from 0.40 mg/L to 0.26 mg/L and from 1.41 mg/L to 0.98 mg/L respectively. The antioxidant activity of thinned vines were 50% higher than the control vines.
|Numero di pagine||2|
|Stato di pubblicazione||Pubblicato - 2011|
- cluster thinning