Leaf Removal Applied to a Sprawling Canopy to Regulate Fruit Ripening in Cabernet Sauvignon

Under the effects of climate change, it is becoming increasingly common to observe excessively fast grape sugar accumulation while phenolic and flavour development are lagging behind. The aim of this research was to quantify the impacts of three different leaf removal techniques on the canopy architecture and ripening of Cabernet Sauvignon trained in a sprawl trellis system. Treatments were performed at veraison (similar to 14 degrees Brix) and included (i) control; (ii) leaf plucking in the bunch zone; (iii) leaf plucking the top two-thirds of shoots, apical to the bunches; and (iv) shoot trimming. On the date of harvest, no significant difference in total soluble solids was observed between treatments. Other results including the effect of the treatments on fruit acidity, anthocyanins, phenolics, and tannins were somewhat inconclusive. While various other studies have shown the potential of leaf removal to achieve slower grape sugar accumulation without affecting the concentration of anthocyanins, phenolics, and tannins, the results of this study do not indicate a decrease in the rate of grape sugar accumulation as a result of the investigated defoliation techniques. Given the cost of implementing these treatments, the results of this study do not support the use of these methods for the purpose of delaying fruit ripening in a hot Australian climate.

Automated summary

The study found that different leaf removal techniques did not significantly affect grape sugar accumulation rate, fruit acidity, anthocyanins, phenolics, and tannins. Therefore, it is not recommended to use these methods to delay fruit ripening in a hot Australian climate.