New Approaches in Viticulture: Different Rates of Net Shadow Applications to Yield, Must, Color and Wine Quality

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dc.contributor.authorTuba Uzun Bayraktar
dc.date.accessioned2025-02-03T07:36:18Z
dc.date.available2025-02-03T07:36:18Z
dc.date.issued2025-01-01
dc.departmentFakülteler, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
dc.description.abstractThis study was conducted on the Sinceri grape variety in 2023. Three applications (35%, 55% and 75% net shadows) and a control were applied in the experiment. The shading materials were covered over the vines when the grapes were at veraison. The effects of the applied net shadows on the grape yield, color parameters of the berry skin and physicochemical analyses in the must were examined. In addition, some chemical analyses [such as pH, ethyl alcohol (%), volatile acidity (mg/L), reducing sugar (g/L), density and total acidity (g/L)], secondary metabolites, color parameters and sensory analyses were performed in wines produced spontaneously by the microvinification method. In terms of the yield parameters, the 55% net shadow application provided a 61.93% increase in grape yield, 37.83% increase in cluster weight and 35.76% increase in 100-berries weight compared to the control. While the L* value and Hue angle increased, the a* value, b* value and Chroma value decreased as the proportion of shading material increased. In the must, the must yield and total acidity increased while the TSSC, maturity index and density decreased. In terms of the physicochemical wine analysis (ethyl alcohol, density, total phenolic compound and antioxidant amount) and sensory evaluations, the best result was given by 75% net shadow and, in terms of wine color parameters, by 55% net shadow application.
dc.identifier.citationUzun Bayraktar, T. (2025). New Approaches in Viticulture: Different Rates of Net Shadow Applications to Yield, Must, Color and Wine Quality. Horticulturae, 11(1), 21.
dc.identifier.doi10.3390/horticulturae11010021
dc.identifier.issn2311-7524
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85215985974
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/horticulturae11010021
dc.identifier.urihttps://hdl.handle.net/20.500.12604/8482
dc.identifier.volume11
dc.identifier.wosWOS:001403780500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakScopus
dc.institutionauthorUzun Bayraktar, Tuba
dc.institutionauthorid0000-0003-2625-0684
dc.publisherMDPI AG
dc.relation.ispartofHorticulturae
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectantioxidant
dc.subjectchroma
dc.subjectethyl alcohol
dc.subjecthue angle
dc.subjectorganoleptic analyses
dc.subjectphenolic compound
dc.subjectreducing sugar
dc.subjectvine
dc.titleNew Approaches in Viticulture: Different Rates of Net Shadow Applications to Yield, Must, Color and Wine Quality
dc.typejournal-article
oaire.citation.issue1
oaire.citation.volume11

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