Timing of Shoot and Bunch Thinning Treatments Affect the Chemical Composition and Monoterpene Profile of V. vinifera L. Cv. Cabernet Sauvignon Wine Grape

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dc.authorid0000-0001-9817-5842
dc.authorscopusid24587244100
dc.authorscopusid35730782500
dc.authorwosidBal, Erdinç/ABA-6222-2020
dc.contributor.authorKök, Demir
dc.contributor.authorBal, Erdinç
dc.date.accessioned2022-05-11T14:43:21Z
dc.date.available2022-05-11T14:43:21Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
dc.description.abstractShoot and bunch thinning treatments are frequently employed for enhancing bunch sunlight exposure and obtaining better grape composition in wine grape growing. Timings of these treatments have momentous impacts on yield and quality characteristics of grapes. In present study, influences of two different canopy management practices such as shoot thinning (ST) and bunch thinning (BT) and three different treatment terms such as grape setting period, grape pea-sized period and verasion period on chemical composition and monoterpene characteristics of cv. Cabernet Sauvignon were assessed in Tekirdag, Turkey in the course of 2013 growing season. Study results pointed out that shoot and bunch thinning treatments and their treatment terms had diverse effects on yield and chemical parameters in cv. Cabernet Sauvignon. Among the shoot and bunch thinning terms, verasion period and grape pea-sized period were particularly determined to be more effective than grape setting period for enhancing chemical composition and monoterpene content of cv. Cabernet Sauvignon. As a result, although all shoot and bunch thinning treatments performed at three different terms had favorable effects on examined parameters compared to control treatments, ST3 (shoot thinning at verasion period) and BT3 (bunch thinning at verasion period) treatments obviously increased total phenolic compounds content, total anthocyanin content, free volatile terpene content and potentially terpene content of cv. Cabernet Sauvignon.
dc.identifier.doi10.1007/s10341-019-00439-z
dc.identifier.endpage16
dc.identifier.issn0014-0309
dc.identifier.issn1439-0302
dc.identifier.issueSUPPL 1en_US
dc.identifier.scopus2-s2.0-85066140712
dc.identifier.scopusqualityQ3
dc.identifier.startpage9
dc.identifier.urihttps://doi.org/10.1007/s10341-019-00439-z
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9559
dc.identifier.volume61
dc.identifier.wosWOS:000492414300002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKök, Demir
dc.institutionauthorBal, Erdinç
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofErwerbs-Obstbau
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVitis vinifera L
dc.subjectWine grape
dc.subjectShoot thinning
dc.subjectBunch thinning
dc.subjectTreatment timing
dc.subjectGrape quality
dc.subjectPhenolic-Compounds
dc.subjectFruit Composition
dc.subjectVitis-Vinifera
dc.subjectAnthocyanin
dc.subjectQuality
dc.subjectYield
dc.titleTiming of Shoot and Bunch Thinning Treatments Affect the Chemical Composition and Monoterpene Profile of V. vinifera L. Cv. Cabernet Sauvignon Wine Grape
dc.title.alternativeDas Entfernen von Fruchtrieben und die Traubenausdünnung beeinflussen die chemische Zusammensetzung und das Monoterpen-Profil von Weintrauben der Sorte 'Cabernet Sauvignon' (V. vinifera L.)]
dc.typeArticle

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