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  Eur.J.Hortic.Sci. 81 (6) 310-320 | DOI: 10.17660/eJHS.2016/81.6.4
ISSN 1611-4426 print and 1611-4434 online | © ISHS 2016 | European Journal of Horticultural Science | Original article

The impact of partial dehydration on grape and wine chemical composition of white grapevine (Vitis vinifera L.) varieties

J. Reščič, M. Mikulič-Petkovšek and D. Rusjan
Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia

SUMMARY
The aim of this study was to investigate the impact of Double Maturation Raisonnée (DMR) partial dehydration technique on chemical composition of two white and high-yielding grapevine varieties: 'Rebula' and 'Vitovska grganja' in two consecutive years. DMR technique was applied, where a cut of one-year old cane two to three weeks before harvest was done and grape remained on the vine till suitable chemical composition was reached. Grape and wine characteristics were monitored along with primary metabolites and phenolic profiles of berry skin and wine. DMR decreased the weight of 100 berries and caused an increase in soluble solids, titratable acidity, individual sugars and organic acids in comparison with the control berries. The wines produced from DMR grapes had higher alcohol content and total extracts. An interesting impact of DMR was observed on phenolic compounds. Procyanidin dimer 1 averagely increased for 22.0 mg kg-1 in 'Rebula' DMR berry skin. Similarly, 69.5 mg kg-1 more quercetin-3-glucoside was determined in 'Vitovska grganja' DMR berry skin compared to the control. In our study, DMR influenced and modified differently but significantly the grape and wine composition, especially the phenolic profiles of two white varieties and contributed to higher wine quality. The results propose the implementation of DMR partial dehydration technique for high-yielding white grapevine varieties in order to produce richer, full-bodied wines.

Keywords canopy management, phenolic maturation, partial dehydration, quality, 'Rebula', 'Vitovska grganja'

Significance of this study

What is already known on this subject?

  • Vineyard canopy practices and dehydration techniques are one of the main tools to manage and improve grape and wine quality for the production of different wine styles.
What are the new findings?
  • This study clearly demonstrated that DMR partial dehydration in the vineyard increased soluble solids and sugars, alcohol content and most of individual phenolic compounds determined in local, white ‘Rebula’ and ‘Vitovska grganja’ (Vitis vinifera L.) grapes and wine.
What is the expected impact on horticulture?
  • The DMR partial dehydration technique could be of much importance for winegrowers and winemakers, who struggle with difficulties in production of desired wine styles, demanded by the consumers, especially dealing with high-yielding varieties and high production costs.

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E-mail: jan.rescic@bf.uni-lj.si  

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Received: 13 September 2016 | Accepted: 22 November 2016 | Published: 23 December 2016 | Available online: 23 December 2016

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