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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dc.contributor.authorUZUN, TUBA
dc.contributor.authorCANGİ, RÜSTEM
dc.contributor.authorBAYRAM, MUSTAFA
dc.date.accessioned2019-11-06T13:15:21Z
dc.date.available2019-11-06T13:15:21Z
dc.date.issued2019-12
dc.departmentBelirleneceken_US
dc.description.abstractThe 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.en_US
dc.identifier.issn1018-4619
dc.identifier.urihttps://hdl.handle.net/20.500.12604/1125
dc.language.isoenen_US
dc.publisherFresenius Environmental Bulletinen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergi Makalesien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz#KayıtKontrol#
dc.subjectCluster thinning, wine, grape juice, quality, phenolic, flavonoiden_US
dc.titleEffects of Cluster Thinning Treatments on Chemical Composition and Phenolic Compounds of Grape Juice and Wines of Narince (Vitis vinifera) Grape Cultivaren_US
dc.typeArticleen_US

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