Abstract
Grapegrowing areas worldwide are experiencing earlier and compressed phenology because of higher temperatures, which has led to excessive sugar accumulation in grapes. This is associated with negative effects on grape and wine quality and higher alcohol in wines. Recent research has shown that early, climate-related ripening can be ameliorated by late leaf removal above the cluster zone. This practice was found to delay sugar accumulation in the berries by up to two weeks without affecting other berry chemistry parameters. Therefore, in this study, postveraison leaf removal was investigated as a canopy management technique to delay ripening in Semillon and Shiraz in a hot climate in Australia. Yield and yield components, canopy size, berry and wine chemistry, and sensory attributes were measured over four seasons for Semillon and two seasons for Shiraz. The results showed no effect of the proposed technique on delaying ripening in the first year of application for both varieties. However, on the second year of application, a delay in ripening of 10 days in Semillon and 20 days in Shiraz was observed. In Semillon, postveraison leaf removal did not delay ripening on the fourth year of application. No differences were observed in berry chemistry and sensory attributes in Semillon. In Shiraz, wines obtained from defoliated vines in the second season were different from control wines, and were characterized by attributes consistent with overripe berries such as dry fruit and jammy aromas and flavors. The results from this study showed that this technique was not effective in consistently delaying ripening in Semillon and Shiraz in a hot Australian climate.
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Claims 7
Claim · model-written summary
Postveraison leaf removal had no effect on delaying ripening in the first year of application for either Semillon or Shiraz.
- Taxon
- grapese1
- Material
- Semillon and Shirazt0
- Treatment
- postveraison leaf removale4
- Outcome
- delaying ripeninge6
- Direction
- no effecte6
- Qualifier
- first year of applicatione6
- Setting
- hot climate in Australiae4
Not reportedComparator
Verbatim
t0“Semillon and Shiraz in a Hot Australian Climate”
e1“which has led to excessive sugar accumulation in grapes”
e4“postveraison leaf removal was investigated as a canopy management technique to delay ripening in Semillon and Shiraz in a hot climate in Australia”
e6“The results showed no effect of the proposed technique on delaying ripening in the first year of application for both varieties”
Claim · model-written summary
In Semillon, postveraison leaf removal in the second year of application delayed ripening by 10 days.
- Taxon
- grapese1
- Material
- Semillone5
- Treatment
- postveraison leaf removale4
- Outcome
- ripeninge5
- Direction
- delaye5
- Value
- 10 dayse5
- Qualifier
- second year of applicatione5
Not reportedComparator
Verbatim
e1“which has led to excessive sugar accumulation in grapes”
e4“postveraison leaf removal was investigated as a canopy management technique to delay ripening in Semillon and Shiraz in a hot climate in Australia”
e5“However, on the second year of application, a delay in ripening of 10 days in Semillon and 20 days in Shiraz was observed”
Claim · model-written summary
In Shiraz, postveraison leaf removal in the second year of application delayed ripening by 20 days.
- Taxon
- grapese1
- Material
- Shiraze5
- Treatment
- postveraison leaf removale4
- Outcome
- ripeninge5
- Direction
- delaye5
- Value
- 20 dayse5
- Qualifier
- second year of applicatione5
Not reportedComparator
Verbatim
e1“which has led to excessive sugar accumulation in grapes”
e4“postveraison leaf removal was investigated as a canopy management technique to delay ripening in Semillon and Shiraz in a hot climate in Australia”
e5“However, on the second year of application, a delay in ripening of 10 days in Semillon and 20 days in Shiraz was observed”
Claim · model-written summary
In Semillon, postveraison leaf removal did not delay ripening in the fourth year of application.
- Taxon
- grapese1
- Material
- Semillone7
- Treatment
- postveraison leaf removale7
- Outcome
- ripeninge7
- Direction
- did not delaye7
- Qualifier
- fourth year of applicatione7
Not reportedComparator
Verbatim
e1“which has led to excessive sugar accumulation in grapes”
e7“In Semillon, postveraison leaf removal did not delay ripening on the fourth year of application”
Claim · model-written summary
In Semillon, postveraison leaf removal produced no differences in berry chemistry and sensory attributes.
- Taxon
- grapese1
- Material
- Semillone2
- Treatment
- postveraison leaf removale4
- Outcome
- berry chemistry and sensory attributese2
- Direction
- No differencese2
Not reportedComparator
Verbatim
e1“which has led to excessive sugar accumulation in grapes”
e4“postveraison leaf removal was investigated as a canopy management technique to delay ripening in Semillon and Shiraz in a hot climate in Australia”
e2“No differences were observed in berry chemistry and sensory attributes in Semillon”
Claim · model-written summary
In Shiraz in the second season, wines from defoliated vines were different from control wines.
- Taxon
- grapese1
- Material
- Shiraze3
- Treatment
- defoliated vinese3
- Outcome
- winese3
- Qualifier
- second seasone3
- Comparator
- control winese3
Not reportedDirection
Verbatim
e1“which has led to excessive sugar accumulation in grapes”
e3“In Shiraz, wines obtained from defoliated vines in the second season were different from control wines”
Claim · model-written summary
Shiraz wines from defoliated vines had attributes consistent with overripe berries, such as dry fruit and jammy aromas and flavors.
- Taxon
- grapese1
- Material
- Shiraze3
- Treatment
- defoliated vinese3
- Outcome
- attributes consistent with overripe berriese5
- Qualifier
- dry fruit and jammy aromas and flavorse5
Not reportedDirection
Verbatim
e1“which has led to excessive sugar accumulation in grapes”
e3“In Shiraz, wines obtained from defoliated vines in the second season were different from control wines”
e5“characterized by attributes consistent with overripe berries such as dry fruit and jammy aromas and flavors”
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