Effects of Cluster Thinning Treatments on Chemical Composition and Phenolic Compounds of Grape Juice and Wines of Narince (Vitis vinifera) Grape Cultivar
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Tarih
2019-12
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Fresenius Environmental Bulletin
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The present study was conducted to determine the effects of 4 different cluster thinning treatments (CTT) [control (C), 15% (12000 kg/ha), 30% (9000 kg/ha), 60% (6000 kg/ha)] on grape juice and wine quality of Narince grape cultivar grown in Tokat province (Turkey) in 2014-2015 growing seasons. The grapes harvested at technological maturity stage were processed into wines. The pH, total soluble solid contents, titratable acidity, specific gravity, ethyl alcohol, volatile acid, reducing sugar, total sulphur dioxide, total phenolics, total flavonoids and some phenolic compounds of the grape juice and wines were determined. Sensory evaluations revealed that cluster thinning applications increased wine quality. The greatest sensory evaluation score was obtained from 30% cluster thinning treatment and these wines were classified as “excellent quality wines”. As a result, according to analyzes performed in grape juice and wines, 30% (9000 kg/ha) cluster thinning treatment was found to be the most suitable thinning practice in Narince.
Açıklama
Anahtar Kelimeler
Cluster thinning, wine, grape juice, quality, phenolic, flavonoid
