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High temperatures and the anomalous distribution of rainfall during the growing season may have a negative impact on grapevine yield and berry composition. In recent years, many studies have focused on the application of agronomical techniques to reduce the negative impact of heat waves on secondary metabolites such as phenols. In particular, treatments with kaolin have shown positive effects on reducing canopy temperatures, enhancing the accumulation of anthocyanins. In regard to the above, three treatments were evaluated: untreated control (C), kaolin (CAO), and chabasite-rich zeolitites (ZEO) applications on cv. Sangiovese in order to verify the cooling effects on leaves and bunches, and the impact on gas exchange, yield parameters, berry composition, and on both chemical and sensory notes of wine. Minerals were sprayed twice around the veraison on the entire canopy at a 3% concentration. The results showed that the application of the minerals was able to reduce the berry temperatures in both years of the trial as compared to the untreated control (C), without affecting vine gas exchange, yield, and soluble solid accumulation. Furthermore, the cooling effect determined an increase in anthocyanin on both the grapes and the wine. At testing, CAO and ZEO wines stood out regarding greater color intensity and were preferred by the judges.
Gabriele Valentini; Chiara Pastore; Gianluca Allegro; Enrico Muzzi; Leonardo Seghetti; Ilaria Filippetti. Application of Kaolin and Italian Natural Chabasite-Rich Zeolitite to Mitigate the Effect of Global Warming in Vitis vinifera L. cv. Sangiovese. Agronomy 2021, 11, 1035 .
AMA StyleGabriele Valentini, Chiara Pastore, Gianluca Allegro, Enrico Muzzi, Leonardo Seghetti, Ilaria Filippetti. Application of Kaolin and Italian Natural Chabasite-Rich Zeolitite to Mitigate the Effect of Global Warming in Vitis vinifera L. cv. Sangiovese. Agronomy. 2021; 11 (6):1035.
Chicago/Turabian StyleGabriele Valentini; Chiara Pastore; Gianluca Allegro; Enrico Muzzi; Leonardo Seghetti; Ilaria Filippetti. 2021. "Application of Kaolin and Italian Natural Chabasite-Rich Zeolitite to Mitigate the Effect of Global Warming in Vitis vinifera L. cv. Sangiovese." Agronomy 11, no. 6: 1035.
The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. This review reports the current knowledge regarding phenolic maturity, describing the sensorial traits of the different compounds, the evolution of berry flavonoids and the methodologies used to evaluate their characteristics. Finally, the role of cell wall material in influencing the extractability of anthocyanins and proanthocyanidins was shown. By means of a critical review of the results, it can be hypothesised that prolonged ripening improved colour characteristics and mouthfeel properties, thanks to the higher amounts of extractable skin flavonoids associated with lower amounts of seed proanthocyanidins, and to the increased affinity of the cell wall material for the proanthocyanidins most involved in the perception of unpleasant astringency.
Gianluca Allegro; Chiara Pastore; Gabriele Valentini; Ilaria Filippetti. The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review. Agronomy 2021, 11, 999 .
AMA StyleGianluca Allegro, Chiara Pastore, Gabriele Valentini, Ilaria Filippetti. The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review. Agronomy. 2021; 11 (5):999.
Chicago/Turabian StyleGianluca Allegro; Chiara Pastore; Gabriele Valentini; Ilaria Filippetti. 2021. "The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review." Agronomy 11, no. 5: 999.
Delaying winter pruning until after budburst is a technique that can retard vine phenological phases and reduce grape sugar concentration at harvest. Given these characteristics, many studies have recently been conducted to verify the ability of pruning after budburst to contrast the negative effects of climate change. In our trial, vines of the cv. Merlot, trained to a VSP spur pruned cordon, were pre-pruned leaving 8 nodes per shoot and hand finished when the shoots sprouted by the apical nodes were at BBCH13 (treatment LP) and BBCH18 stage (treatment VLP). Vines refinished during winter were used as control (WP). Anthocyanins and tannins of skin and seeds were analysed after both exhaustive extraction (total content) and extraction conducted with a hydroalcoholic solution (extractable portion). Vines refinished after budburst showed reduced leaf area, yield, cluster and berry weights; technological maturity of these vines was delayed as lower sugar concentration and pH were observed at harvest. Treatment VLP had a stronger effect than LP on these parameters. Considering phenolic compounds, the skin and seed tannin concentration increased only in VLP, while no effect was found on anthocyanins. In conclusion, delaying pruning until after budburst revealed interesting prospects for contrasting the negative effects of climate change.
Gianluca Allegro; Chiara Pastore; Gabriele Valentini; Ilaria Filippetti. Effects of delayed winter pruning on vine performance and grape composition in cv. Merlot. BIO Web of Conferences 2019, 13, 04003 .
AMA StyleGianluca Allegro, Chiara Pastore, Gabriele Valentini, Ilaria Filippetti. Effects of delayed winter pruning on vine performance and grape composition in cv. Merlot. BIO Web of Conferences. 2019; 13 ():04003.
Chicago/Turabian StyleGianluca Allegro; Chiara Pastore; Gabriele Valentini; Ilaria Filippetti. 2019. "Effects of delayed winter pruning on vine performance and grape composition in cv. Merlot." BIO Web of Conferences 13, no. : 04003.