Effect of Cluster-Zone Leaf Removal at Different Stages on Cabernet Sauvignon and Marselan (<i>Vitis vinifera</i> L.) Grape Phenolic and Volatile Profiles

Abstract

This study investigated the effect of leaf removal at three stages of grape development on the phenolic and volatile profiles of Cabernet Sauvignon and Marselan grapevines for two consecutive years in the Jieshi Mountain region, an area of eastern China with high summer rainfall. The results indicated that cluster-zone leaf removal generally reduced the titratable acidity of both varieties, but did not affect the total soluble solids of grape berries. Leaf-removal treatments increased the anthocyanin and flavonol content of berries in both varieties. However, in Cabernet Sauvignon, leaf removal negatively affected the norisoprenoid compounds, with a more pronounced impact observed when the leaf removal was conducted at an early stage. This negative effect may be related to a decrease in the levels of violaxanthin and neoxanthin, potential precursors of vitisprine and β-damascenone. In contrast, the removal of leaves had no effect on the norisoprenoid aroma of Marselan grapes.

Keywords

• cluster-zone leaf removal
• Cabernet Sauvignon
• Marselan
• phenolic compounds
• volatile compounds