Impact of Prebloom and Fruit Set Basal Leaf Removal on the Flavonol and Anthocyanin Composition of Tempranillo Grapes

Abstract

The influence of timing and method of basal defoliation on the profile and content of anthocyanins and flavonols in Tempranillo grapes was investigated. Basal leaf removal was manually and mechanically performed at two phenological stages, prebloom and fruit set. Phenolic composition was determined in grape extracts by HPLC-UV-Vis and 13 anthocyanin and flavonol compounds were identified and quantified. Regardless of the timing and method of defoliation, basal leaf removal led to more ripened fruit in terms of higher soluble solids and reduced acidity and favored the accumulation of flavonols and anthocyanins, which was related to the increase in total leaf area per yield observed in defoliated vines. For anthocyanins, there was a significant relationship between their concentrations and the larger relative skin mass observed in berries of defoliated vines. In general, the enhancement in flavonols and anthocyanins observed in berries from basal-defoliated vines tended to be greater when defoliation was conducted mechanically; yet overall, no evident differences between prebloom and fruit-set defoliation were found.