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Insights Nutr Metab 2017
Volume 1 Issue 3
Nutrition World 2017
Notes:
Page 54
September 11-12, 2017 Edinburgh, Scotland
15
th
World Congress on
Advances in Nutrition, Food Science & Technology
Comparison between Sangiovese grapes
composition and quality of the wine aged in
oak barrels obtained with or without early
defoliation
Anita Nari, Angela Zinnai, Chiara Sanmartin, Isabella Taglieri,
Gianpaolo Andrich, Xiaoguo Ying and Francesca Venturi
University of Pisa, Italy
L
eaf removal (defoliation) in the fruiting zone is a canopy
management practice which could be applied in
vineyard at any time, from fruit set to veraison, to enhance
air circulation and light penetration in dense foliage. Grape
composition and its technological characteristics, together
with the values of the physical and chemical parameters
adopted in winemaking, are the most fundamental
aspects which can influence on the future of wine sensory
quality and composition. To verify the usefulness of early
defoliation as a tool to reduce cluster compactness and
yield and improve grape composition and wine quality, a
research was carried out in a Sangiovese vineyard located
in Tuscany. Two different methods for early defoliation,
consisting of removal of all leaves from the first 5-7 nodes,
was tested close around flowering: manual and pseudo-
mechanical. Non-defoliated vines were considered as a
control. The effect of the canopy management method
adopted on yield, grape composition and sensorial
expression of grapes was evaluated following the methods
reported in previous works, as well as the evolution of
wines obtained by defoliated grapes in the previous two
harvest seasons, as a function of aging in oak barrels.
Early defoliation, especially the manual one, reduced
cluster compactness and yield but increased total phenolic
concentration in berries. However, the differences tend to
decrease during wine aging.
Biography
Anita Nari is graduated in Food Biosafety and Quality. She is a PhD student
(II year) in Agriculture, Food and Environment at the University of Pisa with
a research project about producing olive oil with a high nutraceutical and
organoleptic quality using innovative operative technique (extraction and
storage methods). She is interested in R&D activities, development and
validation of analytical methods for food quality of raw materials and products,
qualification, characterization and monitoring of food technologies.
anita.nari@agr.unipi.itAnita Nari et al., Insights Nutr Metab 2017