Effect of Leaf Area Size on the Main Composition in Grape Must of Three Varieties of Vitis vinifera L. in an Organic Vineyard

The concentrations of sugars and acids are very important for the quality and the stability of wines. In addition, the proportion of the two main acids, i.e., tartaric acid and malic acid, is a significant factor for wine taste and stability. Over a period of three seasons in an organic vineyard, the influence of leaf area on the concentration of total soluble solids (TSS), pH, titratable acidity (TA), the concentration of tartaric acid and malic acid, and their mutual proportions were monitored. Vines of three varieties ('Rhine Riesling', 'Pinot Gris', 'Sauvignon Blanc') were treated using three different treatments (proportion of leaves removed 0%, 40%, and 70%). All varieties exhibited positive correlations between leaf area and TSS. In terms of relationships between TA and leaf area, 'Sauvignon Blanc' was the most sensitive variety. The highest differences between the individual variants were found for this variety. The tartaric to malic acid ratio displayed a significant seasonal effect, which was mostly more important than leaf area reduction. The size of the leaf area mainly affected the accumulation of sugars in the grapes, while content and ratio of acids was not affected so significantly. Therefore, leaf area regulation is one of the ways to optimize the composition of grapes in organic vineyards.

Automated summary

The study revealed that leaf area has a significant impact on the quality and taste of wine, especially affecting total soluble solids and titratable acidity. The influence of leaf area varies among different grape varieties, while the ratio of tartaric acid to malic acid shows significant seasonal variation.