Abstract
Aims: The aim of this study was to assess the effects of leaf removal and bunch shading on the analytical composition of Pinot noir and Chardonnay (Vitis vinifera L.) grapes suitable for making premium sparkling wine.Method and results: Total bunch defoliation (TD) and different treatments using shading nets (TD1L, TD2L and ND1L) were evaluated in comparison with a test with no defoliation and shading (ND) over three seasons in the southern part of Franciacorta, one of the most famous Italian sparkling wine regions. Micrometeorological variables, yield components, musts and grapes chemical composition were evaluated. Shading practices lead to a delay in ripening and they improve the acidic content of must, thus resulting in a potential improvement in the quality of juice suitable for producing sparkling wines. Furthermore, this particular type of vine canopy management leads to changes in the phenolic content of grapes.Conclusions: From the results obtained it was possible to underline the positive effect - delaying ripening, preserving acid concentration and reducing flavonol content - of shading on the composition of Pinot noir and Chardonnay grapes suitable for making premium sparkling wine.Significance of the study: This study shows the importance of shading, because it delays grape ripening and thereby preserves the acidic content of musts and, specifically, deals with the problem of early ripening related to the climate change now underway.
Highlights
The average increases in temperature and different rainfall distributions have led to major repercussions in the agricultural sector; in the case of vines in particular, the different stages of development generally take place earlier and the time between veraison and ripening is shorter (Schultz, 2000; Jones et al, 2005)
From the results obtained it was possible to underline the effect of shading on the composition of Pinot noir and Chardonnay grapes
Leaf shading combined with artificial shading (ND1L) had repercussions on ripening, slightly delaying maturation and maintaining a higher level of acidity
Summary
The average increases in temperature and different rainfall distributions have led to major repercussions in the agricultural sector; in the case of vines in particular, the different stages of development generally take place earlier and the time between veraison and ripening is shorter (Schultz, 2000; Jones et al, 2005) This can affect grape and wine quality by increasing alcohol content and reducing aroma and acidity (Webb et al, 2007; Hall and Jones, 2009). Bunches exposed to direct solar radiation can reach temperatures higher than 37 °C (Crippen and Morrison, 1986), exceeding the optimum temperature range for berry development, which has been identified as between 25 °C and 35 °C (Hale and Buttrose, 1974) This influences berry ripening and metabolism, in terms of reducing titratable acidity and increasing malic acid degradation (Lakso and Kliewer, 1978; Conde et al, 2007; de Oliveira et al, 2019). Solar irradiance is the most and readily controlled climatic factor (Reshef et al, 2017)
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