Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines

  1. Avizcuri-Inac, J.-M. 1
  2. Gonzalo-Diago, A. 1
  3. Sanz-Asensio, J. 1
  4. Martínez-Soria, M.-T. 1
  5. López-Alonso, M. 1
  6. Dizy-Soto, M. 1
  7. Echávarri-Granado, J.-F. 1
  8. Vaquero-Fernández, L. 1
  9. Fernández-Zurbano, P. 12
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2013

Volume: 61

Issue: 5

Pages: 1124-1137

Type: Article

DOI: 10.1021/JF304257R SCOPUS: 2-s2.0-84873386778 WoS: WOS:000314795000016 GOOGLE SCHOLAR

More publications in: Journal of Agricultural and Food Chemistry

Metrics

Cited by

  • Scopus Cited by: 20 (12-01-2023)
  • Web of Science Cited by: 17 (06-02-2023)

JCR (Journal Impact Factor)

  • Year 2013
  • Journal Impact Factor: 3.107
  • Journal Impact Factor without self cites: 2.577
  • Article influence score: 0.752
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 13/123 (Ranking edition: SCIE)
  • Area: CHEMISTRY, APPLIED Quartile: Q1 Rank in area: 11/71 (Ranking edition: SCIE)
  • Area: AGRICULTURE, MULTIDISCIPLINARY Quartile: Q1 Rank in area: 2/56 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2013
  • SJR Journal Impact: 1.43
  • Best Quartile: Q1
  • Area: Agricultural and Biological Sciences (miscellaneous) Quartile: Q1 Rank in area: 22/269
  • Area: Chemistry (miscellaneous) Quartile: Q1 Rank in area: 48/463

Scopus CiteScore

  • Year 2013
  • CiteScore of the Journal : 5.6
  • Area: Agricultural and Biological Sciences (all) Percentile: 90
  • Area: Chemistry (all) Percentile: 88
  • Area: Medicine (all) Percentile: 79

Abstract

The overall objective of this study was to investigate the effect of manual cluster thinning (CT) and the application of the growth regulator Prohexadione calcium (ProCa) on the phenolic composition and the sensory profile of Tempranillo and Grenache wines produced from treated vines in La Rioja (Spain). ProCa was applied at preblooming and CT was carried out at veraison in two consecutive years. Different physicochemical parameters and analyses of phenolic compounds were carried out in control, CT and ProCa grapes and wines and wine sensory was performed. Thinning treatments decreased crop yield, besides ProCa application reduced berry size, and berry weight. Color and phenolic composition of Grenache and Tempranillo wines in general were affected by thinning treatments, with an increase in anthocyanin, flavanol and flavonol concentrations. In sensory analysis, wines obtained from thinned vines presented higher values for several aromatic (e.g., white and yellow fruits, fresh flowers) and taste attributes (i.e., astringency, bitternes, persistence). CT and ProCa treatments resulted in an improvement in wine quality. In general, similar results in phenolic composition, sensory properties and quality of wines were obtained by manual and chemical cluster thinning. ProCa as a growth regulator may be an option for a quality vitiviniculture. © 2013 American Chemical Society.