Influences of pre- and post-veraison cluster thinning treatments on grape composition variables and monoterpene levels of Vitis vinifera L. cv. Sauvignon Blanc

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dc.authorscopusid24587244100
dc.contributor.authorKök, Demir
dc.date.accessioned2022-05-11T14:43:16Z
dc.date.available2022-05-11T14:43:16Z
dc.date.issued2011
dc.departmentFakülteler, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
dc.description.abstractGrape composition plays important role for wine grapes in terms of wine grape quality. Besides, monoterpenes are a chemical class of compounds present in many highly aromatic Vitis vinifera L. cultivars belonging to Muscat family and some other special cultivars. One of these special grape cultivars is Sauvignon Blanc, and in this study, cluster thinning and its treatment times were used for a tool to increase quality attributes of cv. Sauvignon Blanc. The effects of cluster thinning times at different stages of berry development [B+4W (Bloom +4 Week), B+6W (Bloom +6 Week), B+8W (Bloom +8 Week), B+ 10W (Bloom + 10 Week) and B+ 12W (Bloom +12 Week)] on grape quality and yield components of cv. Sauvignon Blanc grapevines were investigated during the vegetation period of year 2008. Crop reduction by cluster thinning was roughly 37.5% in yield per grapevine. Grape composition characteristics (FVT (free volatile terpenes), PVT (potentially volatile terpenes), TSS (total soluble solids), TA (total acidity), pH, contents of K+ and Na+) and yield components (berry width, berry length, berry weight, cluster width, cluster length, cluster weight) were variously influenced by cluster thinning times. Canopy density as measured by point quadrat analysis differed among the cluster-thinned grapevines at different thinning times. In spite of differences in canopy density and cluster thinning times, grape composition and yield attributes were not statistically found to be significant except juice pH. Between pre- and post-veraison treatments, cluster thinning at B+8W especially improved grape quality characteristics of cv. Sauvignon Blanc.
dc.identifier.endpage26
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-80655132412
dc.identifier.scopusqualityN/A
dc.identifier.startpage22
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9513
dc.identifier.volume9
dc.identifier.wosWOS:000288779300002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKök, Demir
dc.language.isoen
dc.publisherWfl Publ
dc.relation.ispartofJournal of Food Agriculture & Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVitis vinifera L.
dc.subjectcluster thinning
dc.subjectberry development
dc.subjectveraison
dc.subjectgrape composition
dc.subjectmonoterpenes
dc.subjectWine Quality
dc.subjectCabernet-Sauvignon
dc.subjectFruit Composition
dc.subjectCanopy Manipulation
dc.subjectSensory Attributes
dc.subjectVineyard Location
dc.subjectLeaf-Area
dc.subjectGrowth
dc.subjectYield
dc.subjectShoot
dc.titleInfluences of pre- and post-veraison cluster thinning treatments on grape composition variables and monoterpene levels of Vitis vinifera L. cv. Sauvignon Blanc
dc.typeArticle

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