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Relationship between Pruning Vineyard and Polyphenol Content in Red Wines: A Review

José Luis Aleixandre-Tudó

Abstract


Research on viticulture techniques has gained attention for the impact they have in the composition and quality of grapes and wines. This work analyzes changes in wine composition and sensory characteristics depending on the vine pruning, which could lead to an improved wine quality. Pruning treatments that included winter pruning and green pruning activities were studied. In addition, viticulture parameters, such as vigor, vine balance, cluster characteristics and yield were evaluated. Phenolic compounds are known for being responsible for certain characteristics of wine such as bitterness, astringency, and color intensity of wine, making them play a major role in enology because of their contribution to wine sensory properties as well as to antioxidant activity. The sensory attributes of a wine have been studied and related to different compounds in wine in the attempt to define its the quality. Wine quality has traditionally been defined by the perception of flavor by experts or by analytical measurement, or in other words by its sensory and chemical characteristics.

Keywords: Pruning, polyphenol, sensory perspective, red wines.


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