Effect of Partial Grapevine Defoliation (Vitis vinifera) on Wine Quality
The wine quality was determined for partially-defoliatedgrapevines grown in Villa de Leyva, Colombia at an elevation of2,143 masl. The experimental design was totally randomized,with two treatments (50% defoliation and 0% defoliation) andthree repetitions per treatment. The planting material consistedof five-year-old vines of Vitis vinifera cv. Chardonnay, trainedto trellises, with a spacing of 2.1 m x 1 m. Every fifteen days,the plants in the defoliation treatment underwent the removalof half of the newly-emerged leaves. Before undertaking themicro-vinification process, the total soluble solids (TSS) weremeasured in the grape must, and after a fermentation of 100days, wine quality parameters were measured, namely: residual sugars (TSS of the wine), pH, total titratable acid (TTA), and potential alcohol content of the wine. In the plants undergoing partial defoliation, the total soluble solids in the grape must increased, as well as the wine pH and potential alcohol content. At the same time, total titratable acid decreased in the wine of partially-defoliated plants. These results demonstrate that the wine quality was greatly improved by the reduction of leaf area in Chardonnay variety grape plants.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias
2013
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| Online Access: | https://revistas.unal.edu.co/index.php/refame/article/view/39260 |
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