Evolution of the maturation of berries in 'Cabernet Franc' under different levels of cluster thinning
Vineyard management practices and monitoring of grape maturation are very important to ensure the best oenological potential of grape berries. However, in the highlands of Santa Catarina State, there is little information about vineyard practices and their effects on the evolution of Vitis vinifera L. maturation. In this sense, the present study aims to investigate the evolution of 'Cabernet Franc's berry maturation under different levels of cluster thinning. The experiment was carried out in the 2009-2010 and 2010-2011 cycles in a commercial vineyard of Villa Francioni Agribusiness S/A (28°17'S, 49°55'W; altitude 1,230 m), located in São Joaquim, Santa Catarina State. Plants were grafted on 'Paulsen 1103' and conducted in a vertical shooting positioning trellis, spacing 3.0×1.2 m and covered with hail protection net. The levels of cluster thinning were set at veraison, and corresponded to maximum production and percentage reductions in productivity by 25, 50 and 75%. During the maturation, berries showed an increase in soluble solids and decrease of titratable acidity for all treatments. The content of anthocyanins reached its highest concentration between the 35th and the 42nd days after veraison, stabilising its values until harvest time. The cluster thinning did not influence the evolution of 'Cabernet Franc's berries maturation.
Marcon Filho, J.L., Allebrandt, R., Peters, F.K., Machado, B.D., Kretzschmar, A.A. and Rufato, L. (2017). Evolution of the maturation of berries in 'Cabernet Franc' under different levels of cluster thinning. Acta Hortic. 1157, 99-104
Vitis vinifera L., ripening, anthocyanins, polyphenols, altitude wines