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'Blauer Portugieser' (Vitis Vinifera L.) Grape

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'Blauer Portugieser' (Vitis Vinifera L.) Grape 02_rescic_05b-tomazic 19/02/16 00:25 Page275 THE IMPACT OF CLUSTER THINNING ON FERTILITY AND BERRY AND WINE COMPOSITION OF ‘BLAUER PORTUGIESER’ (VITIS VINIFERA L.) GRAPEVINE VARIETY Jan REŠČIČ *, Maja MIKULIČ-PETKOVŠEK, Franci ŠTAMPAR , Anka ZUPAN and Denis RUSJAN 1 Chair for Fruit Growing, Viticulture and Vegetable Growing, Agronomy Department, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia Abstract Résumé Aim : Two different yield reductions based on cluster Objectif : Deux réductions de rendement par éclaircissage thinning (CT) were performed to determine their impact on ont été effectuées afin de déterminer leur incidence sur la vine growth, yield, and grape and wine composition of croissance et le rendement des plantes ainsi que sur la ‘Blauer Portugieser’ grapevine variety. composition du raisin et du vin de la variété ‘Portugais Bleu’. Methods and results : Two levels of cluster thinning (limited CT1 – 20-30 % and severe CT2 – 40-50 % cluster Méthodes et résultats : Deux niveaux d’éclaircissage reduction) were applied at the pea-size berry (BBCH 75) (réduction de grappe limitée CT1 – 20-30 % et intense CT2 phenological stage in 2007, 2008 and 2011. The potential – 40-50 %) ont été effectués au stade phénologique BBCH impact of CT was determined by measurements of vine 75 (grains de la taille d’un petit pois) en 2007, 2008 et growth and fertility potential, berry weight, berry colour, 2011. L’ incidence potentielle de l’éclaircissage a été soluble solids content, titratable acidity, pH and total déterminée par des mesures du potentiel de croissance et de phenolics. Additionally, for the first time, individual fertilité des plantes ainsi que du poids et de la couleur des phenolic compounds were identified and quantified in berry baies, de la concentration en solides solubles, de l’acidité skin and wine by HPLC-MS. In general, CT of ‘Blauer titrable, du pH et des substances phénoliques totales. En Portugieser’ significantly decreased titratable acidity in outre, pour la première fois, les composés phénoliques grape and wine, and increased pH and chromatic individuels ont été identifiés et quantifiés par CLHP-SM parameters in grape and alcohol content and volatile acidity dans la peau des baies et dans le vin. En général, in wine. A significant decrease in yield per vine (of 0.92 kg l’éclaircissage du ‘Portugais Bleu’ a considérablement of grape/vine), together with an increase in soluble solids diminué l’acidité titrable du raisin et du vin, mais il a (of 2.8 °Brix) in grape and pH and total extract content in augmenté le pH et les valeurs des paramètres chromatiques wine was only observed in severe CT (CT2). Furthermore, du raisin ainsi que la teneur en alcool et en acidité volatile CT2 significantly increased the content of total dans le vin. anthocyanins, flavonols and hydroxycinnamic acids, but not total flavanols, in grape and wine. Conclusion : Des incidences significatives sur le rendement et la composition du raisin et du vin ont été Conclusion : A significant impact on yield and grape and observées, en particulier suite à l’éclaircissage intense, où wine composition was observed, particularly in the CT2 la perte de rendement a été compensée par une teneur en treatment, in which the yield loss was compensated by solides solubles plus élevée dans le raisin de même qu’une higher contents of soluble solids in grape, alcohol in wine, teneur plus élevée en alcool dans le vin et en composés and phenolic compounds in grape and wine. phénoliques dans le raisin et dans le vin. Significance and impact of the study : The present study Signification et impact de l’étude : Cette étude rend is the first report on the impact of different levels of cluster compte pour la première fois de l’incidence de différents thinning on yield and grape and wine composition of niveaux d’éclaircissage sur le rendement et la composition ‘Blauer Portugieser’ variety. Grape and wine composition du raisin et du vin de la variété ‘Portugais Bleu’. has been evaluated with an emphasis on a detailed profile L’évaluation de la composition du raisin et du vin s’est of individual and total phenolic contents. The results are concentrée sur le détail des teneurs en composés undoubtedly useful for winegrowers, who, until now, phénoliques individuels et totaux. Les viticulteurs qui, lacked technological guidelines to optimize ‘Blauer jusqu’à présent, manquaient d’orientations technologiques Portugieser’ yield and wine quality. en vue d’optimiser le rendement et la qualité du vin de la variété ‘Portugais Bleu’ trouveront une utilité certaine dans Key words : yield, grape quality, hydroxycinnamic acids, ces résultats. flavonols, anthocyanins, HPLC-MS Mots clés : rendement, qualité du raisin, hydroxyci- nnamates, flavonols, anthocyanes, CLHP-SM manuscript received 15th October 2014 - revised manuscript received 21st September 2015 J. Int. Sci. Vigne Vin , 2015, 49 , 4, 275-291 *Corresponding author : [email protected] - 275 - ©Vigne et Vin Publications Internationales (Bordeaux, France) 02_rescic_05b-tomazic 19/02/16 00:25 Page276 Jan REŠČIČ et al. INTRODUCTION 60 % CT at véraison increased leaf area/fruit weight ratio from 1.96 m 2/kg in the control treatment to 2.08 Grape and wine production in Europe is an important m2/kg. They demonstrated that CT significantly and traditional agricultural sector, although its extent increased the amount of total phenolics by 510 mg/L in EU has decreased by around 15 % in the past and anthocyanins by 182 mg/L, compared to the decades (O.I.V., 2013). This could be attributed to the control vines. Furthermore, they also reported an high cost of grape production, especially in areas impact of CT on colour intensity, which reached 1.84 with small fragmented vineyards on high slopes at 60 % CT, but only 1.05 in the control. Guidoni et where manual labour still predominates (Preszler et al. (2002) showed that CT performed at the pea-size al. , 2010). Winegrowers are constantly trying to phenological stage on ‘Nebbiolo’ variety significantly optimize the ratio between quantity and quality and increased soluble solids content by 1 to 2 °Brix. to raise the price of wine. Yield and vegetative Furthermore, Gil et al. (2013) and Prajitna et al. growth affect grape and wine quality and can be (2007) demonstrated that, compared to the control, controlled by grape cluster and shoot thinning (Šuklje CT of ‘Syrah’ and ‘Chambourcin’ varieties et al. , 2013), berry thinning (Gil et al. , 2013), shoot significantly increased anthocyanin contents by 24 % topping and defoliation after blooming (Reynolds et and 52 %, respectively. However, CT could result in a al. , 2004 ; Šuklje et al. , 2013). Cluster thinning (CT) significant yield reduction (Gil et al. , 2013 ; Gamero is undoubtedly one of the most commonly used et al. , 2014), although the produced grape quantity vineyard practices for achieving the optimal ratio usually meets winegrowers expectations. On the between yield and quality (Naor et al. , 2002 ; Prajitna other hand, Bubola et al. (2011) reported an increased et al. , 2007 ; Preszler et al. , 2010), balancing crop and size of the remaining berries after CT. Specifically, improving grape and wine composition (Naor et al. , berries were 34 % bigger in the 60 % CT treatment 2002). Entire clusters or their parts are usually compared to the control, but a yield loss of 19 to removed by hand at different phenological stages 40 % was measured. In the last decades, landmark during grape ripening before harvest (Prajitna et al. , publications regarding the impact of CT on grape and 2007 ; Di Profio et al. , 2011 ; Gil et al. , 2013). wine quality parameters focused mainly on world- Although this is a costly and labour-intensive wide cultivated grapevine varieties (Bubola et al. , procedure (time-consuming and requiring skills, 2011 ; King et al. , 2012 ; Gil et al. , 2013 ; Šuklje et experience and precision), the enhanced product al ., 2013) and less on minor varieties such as ‘Blauer quality makes it economically feasible (Preszler et Portugieser’. However, local varieties are important al. , 2010). However, timing and intensity of cluster for many grape and wine producers, especially when thinning depend on the purpose and goal of the wine the wine production is targeted and specialized. style. Prajitna et al. (2007) demonstrated that cluster removal at the pea-size stage significantly increased ‘Blauer Portugieser’ ( Vitis vinifera L.) is a red pH, total phenolic content and anthocyanins and grapevine variety grown in Central and South-Eastern decreased titratable acidity in grape. Bubola et al. Europe and known for its high yield and vigour (2011) reported that in ‘Merlot’ yield reduction by (Hrček and Korošec-Koruza, 1996). In Slovenia, the Figu re 1 - Av era ge weathermonth station tem p!eratur e ( °C) ! of weather station Črnomelj for years 2007, 2008, 2011 and a longterm average between 1990 and 2011. J. Int. Sci. Vigne Vin , 2015, 49 , 4, 275-291 ©Vigne et Vin Publications Internationales (Bordeaux, France) - 276 - 02_rescic_05b-tomazic 19/02/16 00:25 Page277 ‘Blauer Portugieser’ variety (syn. ‘Portugalka’) is MATERIALS AND METHODS mostly cultivated in the Bela krajina winegrowing district and is one of the most important varieties for 1. Experimental vineyard the production of a Slovenian wine with a recognised The experiment was conducted in 2007, 2008 and traditional denomination – PTP Metliška črnina 2011 on ‘Blauer Portugieser’ vines trained on single (Rules of wine
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