Early Leaf Removal Increases Berry and Wine Phenolics in Cabernet Sauvignon Grown in Eastern Serbia

Cluster zone leaf removal is a well-established viticulture practice for improving cluster microclimate and wine quality in cooler climates, while its efficacy in warmer conditions is less is known. Here we compared the effect of early (ELR, after fruit set; diameter of berries 3-5 mm) and late (LLR, beginning of veraison) leaf removal on berry composition and wine phenolic profile of grapevine (Vitis vinifera L.) variety Cabernet Sauvignon grown in a temperate, warmer region of Eastern Serbia. Compared to the control (no leaf removal), both leaf removal treatments increased the sugar content in fresh juice and alcohol concentration in wine. Over three consecutive years (2011-2013) markedly different in temperature and rainfall, ELR was clearly most effective in decreasing weights of cluster and of one berry, and in increasing of skin share in a berry. The content of total phenols, tartaric acid esters, anthocyanins, and flavanols in berry skin and wine was the highest in ELR treatment. ELR prominently modified the phenolic profile: Increasing flavanols, myricetin and quercetine in skin and wine, and anthocyanins, peonidin-3-glucoside in skin and delphinidin-3-glucoside in wine. This work demonstrated that early leaf removal positively influenced the chemical composition of berries and wine of Cabernet Sauvignon and might be recommended for practice in the temperate warm conditions.

Automated summary

A study conducted in Eastern Serbia on Cabernet Sauvignon grapes showed that early leaf removal led to higher sugar content in grapes and alcohol concentration in wine, as well as significantly altering the phenolic profile of both grapes and wine. This research suggested that early leaf removal positively impacted the chemical composition of the berries and wine in warmer climates.