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Food Chem

Title:		Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition
Author(s):		Feng H; Yuan F; Skinkis PA; Qian MC;
Address:		"Department of Food Science and Technology, Oregon State University, Corvallis, OR 97731, USA. Department of Horticulture, Oregon State University, Corvallis, OR 97331, USA. Department of Food Science and Technology, Oregon State University, Corvallis, OR 97731, USA. Electronic address: michael.qian@oregonstate.edu"
Journal Title:		Food Chem
Year:		2015
Volume:		20141007
Issue:
Page Number:		414 - 423
DOI:		10.1016/j.foodchem.2014.09.149
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and volatile composition was investigated in 3 years. Different severities of leaf removal (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone. Results show that cluster-zone leaf removal had little influence on vine growth, crop load, or grape maturity in terms of total soluble solids (TSS), pH or titratable acidity (TA) at harvest. However, 100% leaf removal resulted in higher concentrations of quercetin glycoside in grapes compared to 0% leaf removal. The 100% leaf removal also increased concentrations of petunidin- and malvidin-3-monoglucoside anthocyanins in two out of 3 years (2010 and 2012) by an average of 62% and 53%, respectively. In addition, 100% leaf removal resulted in higher concentrations of beta-damascenone, and some bound-form terpenoids. The increases in beta-damascenone were positively correlated to the increased sunlight exposure"
Keywords:		Agriculture/*methods Anthocyanins/analysis Fruit/*chemistry/growth & development Glucosides/analysis Norisoprenoids/analysis Plant Leaves/*physiology Quercetin/analysis Sunlight Vitis/*growth & development Volatile Organic Compounds/*analysis Weather Clus;
Notes:		"MedlineFeng, Hui Yuan, Fang Skinkis, Patricia A Qian, Michael C eng Research Support, Non-U.S. Gov't England 2014/12/04 Food Chem. 2015 Apr 15; 173:414-23. doi: 10.1016/j.foodchem.2014.09.149. Epub 2014 Oct 7"