Skip to main content
Springer Nature Link
Log in

Chemical and Non-Chemical Thinning Treatments Influence Berry Growth and Composition of Cv. Shiraz Wine Grape (V. vinifera L.)

Der Einfluss von chemischen und nicht-chemischen Ausdünnungsmethoden auf Beerengröße und Zusammensetzung der Inhaltstoffe bei der Rebsorte ‘Shiraz’ (V. vinifera L.)

  • Original Article
  • Published:
Erwerbs-Obstbau Aims and scope Submit manuscript

Abstract

Yield management is important subject in modern grape growing and winter pruning and cluster thinning treatments were used for yield control. Standard cluster thinning is generally labor intensive and expensive method and grape growers try to new methods, which are alternative to cluster thinning for reducing berry set. The goal of the present research was to investigate the effects of chemical thinning treatments such as ethephon (ETH), gibberellic acid (GA3), naphthalene acetic acid (NAA) and non-chemical thinning treatments such as early leaf removal (ELR) and standard cluster thinning (SCT) on decreasing grape yield and enhancing berry composition of cv. Shiraz. In this study, percentages of berry set of cv. Shiraz were decreased by both chemical and non-chemical thinning treatments compared to Control. The results from these two different thinning methods shown certainly significant differences in berry composition of cv. Shiraz. Eventually, the best results in improved quality characteristics of cv. Shiraz were obtained from ELR treatment and treatments of ELR, ETH, GA3, NAA and SCT successively resulted in considerable enhancements in quality attributes of cv. Shiraz.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+
from $39.99 /Month
  • Starting from 10 chapters or articles per month
  • Access and download chapters and articles from more than 300k books and 2,500 journals
  • Cancel anytime
View plans

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

Explore related subjects

Discover the latest articles, books and news in related subjects, suggested using machine learning.

References

  • Chapman DM, Matthews MA, Guinard JX (2004) Sensory attributes of Cabernet Sauvignon wines made from vines with different crop yield. Am J Enol Vitic 55:325–334

    Google Scholar 

  • Chervin C, Aked J, Crisosto CH (2012) Grapes. In: Rees D, Farrell G, Orchard J (eds) Crop Post-Harvest: Science and Technology: Perishables, West Sussex, pp 187–211

    Chapter  Google Scholar 

  • Diago MP, Vilanova M, Tardaguila J (2010) Effect of timing of manual and mechanical early defoliation on the aroma of Vitis vinifera L. Tempranillo wine. Am J Enol Vitic 61(3):382–391

    CAS  Google Scholar 

  • Dokoozlian NK, Ebiscudi NC, Hashim JM (2001) Gibberellic acid bloom sprays reduce fruit set and improve packable yield of ‘Autumn Royal’ table grapes. J Am Pomol Soc 55:52–57

    Google Scholar 

  • Eichhorn KW, Lorenz DH (1977) Phänologische Entwicklungsstadien der Rebe. Nachrichtenbl Dtsch Pflanzenschutzd 29:119–120

    Google Scholar 

  • Fendinger AG, Pool RM, Dunst R, Smith R (1996) Effect of mechanical thinning minimally-pruned ‘concord’ grapevines on fruit composition. Proceedings 4th International Symposium on Cool Climate Viticulture, vol. 4., pp 13–17

    Google Scholar 

  • Ferree DC, Scurlock DM, Schmid JC (2005) Chemical bloom thinning hybrid grape cultivars. Small Fruit Rev 4(4):83–93

    Article  CAS  Google Scholar 

  • Hoffmann M (1991) Elektrochemische Merkmale zur Differenzierung von Lebensmitteln. In: Meier-Ploeger A, Vogtmann H (eds) Lebensmittelqualität – Ganzheitliche Methoden und Konzepte – Alternative Konzepte, vol 66. Deukalion, Germany, pp 67–86

    Google Scholar 

  • Intrieri C, Filippetti I, Allegro G, Centinari M, Poni S (2008) Early defoliation (hand vs mechanical) for improved crop control and grape composition in Sangiovese (Vitis vinifera L.). Aust J Grape Wine Res 14:25–32

    Article  CAS  Google Scholar 

  • Jeffery DW, Wilkinson KL (2014) Wine. In: Bamforth CW, Ward RE (eds) The Oxford Handbook of Food Fermentation. Oxford University Press, Oxford, pp 54–147

    Google Scholar 

  • Kara Z, Akay A, Ateş F, Yağmur B (2008) The P‑value as a tool for quality measurements in grape industry. In: Growing techniques. Sustainability and specificity of production 31. World Congress of Vine and Wine, 6. General Assembly of the O.I. V., Verona, 15–20 June 2008. ,

  • Keller M, Mills LJ, Wample RL, Spayd SE (2005) Cluster thinning effects on three deficit irrigated Vitis vinifera cultivars. Am J Enol Vitic 56:91–103

    Google Scholar 

  • Kok D (2011) Influences of pre- and post-verasion cluster thinning treatments on grape composition variables and monoterpne level of Vitis vinifera L. cv. Sauvignon Blanc. J Food Agric Environ 9(1):22–26

    CAS  Google Scholar 

  • Kok D (2013) Influences of various canopy management techniques on wine grape quality of V. vinifera L. cv. Kalecik Karası. Bulg J Agric Sci 19(6):1247–1252

    Google Scholar 

  • Kok D (2016) Variation in total phenolic compounds, anthocyanin and monoterpene content of ‘Muscat Hamburg’ Table Grape Variety (V. vinifera L.) as affected by cluster thinning and early and late period basal leaf removal treatments. Erwerbs Obstbau. doi:10.1007/s10341-016-0283-9

    Google Scholar 

  • Kok D, Bal E (2014) The response of monoterpene compounds of cv. Gewürztraminer grape (Vitis vinifera L.) to various doses of prohexadione-calcium applied at different periods. Turkjans (special Issue) 1:1231–1235

    Google Scholar 

  • Martin GC (1988) Peach thinning in California. In: Childers NF, Sherman WB (eds) The peach-world cultivars to marketing. Horticultural Publications, Gainesville, p 665

    Google Scholar 

  • May P (2004) Flowering and fruit set in grapevines. Lythrum, Adelaide

    Google Scholar 

  • Nollet LML (2000) Food Analysis by HPLC, 2nd edn. Marcel Dekker Inc, New York, p 1049

    Google Scholar 

  • Petrie PR, Clingeleffer PR (2006) Crop thinning (hand versus mechanical), grape maturity and anthocyanin concentration: Out-comes from irrigated Cabernet Sauvignon (Vitis vinifera L.) in a warm climate. Aust J Grape Wine Res 12:21–29

    Article  CAS  Google Scholar 

  • Poni S, Casalini L, Bernizzoni F, Civardi S, Intrieri C (2006) Effects of early defoliation on shoot photosynthesis, yield component and grape quality. Am J Enol Vitic 57:397–407

    Google Scholar 

  • Poni S, Bernizzoni F, Civardi S, Libelli N (2009) Effect of pre-bloom leaf removal on growth of berry tissues and must composition in two red Vitis vinifera L. cultivars. Aust J Grape Wine Res 15:185–193

    Article  CAS  Google Scholar 

  • Reynolds AG, Schlosser J, Sorokowsky D, Roberts R, Willwerth J, De Savigny C (2007) Magnitude of viticultural and enological effects. II. Relative impacts of cluster thinning and yeast strain on composition and sensory attributes of Chardonnay Musque. Am J Enol Vitic 58:25–41

    CAS  Google Scholar 

  • Schalkwyk DV, Hunter JJ, Venter JJ (1995) Effect of bunch removal on grape composition and wine quality of Vitis vinifera L. Cv. Chardonnay. S A J Enol Vitic 16(2):15–25

    Google Scholar 

  • Singleton VL, Timberlake CF, Kea L (1978) The phenolic cinnamates of white grapes and wine. J Sci Food Agric 29:403–410

    Article  CAS  Google Scholar 

  • Di Stefano R, Cravero MC (1991) Metodi per lo studio deipolifenolidell’uva. Riv Vitic Enol 2:37–45

    Google Scholar 

  • Tardaguila J, Petrie PR, Poni S, Diago MP, Martinez de Toda F (2008) Effects of mechanical thinning on yield and fruit composition of Tempranillo and Grenache grapes trained to a vertical shoot positioned canopy. Am J Enol Vitic 59:412–417

    CAS  Google Scholar 

  • Weaver RJ (1963) Experiments on thinning grapes with alpha naphtaleneacetic acid and dinitro sec butylphenol. Vitis 4:1–10

    CAS  Google Scholar 

  • Weaver RJ, Pool RM (1971a) Chemical thinning of grape clusters (Vitis vinifera L.). Vitis 10:201–209

    CAS  Google Scholar 

  • Weaver RJ, Pool RM (1971b) Thinning ‘Tokay’ and ‘Zinfandel’ grapes by bloom sprays of gibberellin. J Am Soc Hortic 96(6):820–822

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Agricultural Faculty, Department of Horticulture, Namık Kemal University, 59030, Tekirdağ, Turkey

    Demir Kok & Erdınc Bal

Authors
  1. Demir Kok
    View author publications

    Search author on:PubMed Google Scholar

  2. Erdınc Bal
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Demir Kok.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kok, D., Bal, E. Chemical and Non-Chemical Thinning Treatments Influence Berry Growth and Composition of Cv. Shiraz Wine Grape (V. vinifera L.). Erwerbs-Obstbau 59, 269–273 (2017). https://doi.org/10.1007/s10341-017-0321-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10341-017-0321-2

Keywords

Schlüsselwörter