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Articles

THE EFFECTS OF CLUSTER THINNING ON SOME RIPENING PARAMETERS AND WINE QUALITY

Article number

427_44

Pages

379 – 386

Language

Abstract

A mathematical approach to compound accumulation during ripening put in evidence that a sigmoidal curve can be useful to observe the influence of different agronomic practices on vines.
Cluster thinning strongly improves the accumulation of sugars during ripening, whereas the titratable acidity decline is less influenced.
The wines obtained from grapes produced by plants which had been thinned are more harmonious and characterised by a good alcoholic grade.

Publication

Strategies to Optimize Wine Grape Quality

Authors

G. Arfelli, B. Marangoni, R. Zironi, A. Amati, M. Castellari

Keywords

sugar concentration, sensory analysis, berry sampling, tartaric acid

Full text

https://doi.org/10.17660/ActaHortic.1996.427.44

Online Articles (49)

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