EFFECT OF BUD LOAD AND CLUSTER THINNING ON THE PRIMARY AROMA COMPOUNDS OF FURMINT GRAPE VARIETY IN TOKAJ REGION
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Abstract
The free aroma compounds of the grapevine are localized mostly in the berry skin, but minor amounts can be detected in the pulp as well. The quality of white grapes and the prospective wines made from these is closely related to the concentration and to the composition of the aroma compounds. These characteristics of the grape can complement the information of the classical database based on sugar, acidity etc. In our experiment, the effects of the ripening process and of the grapevine load on the berry aroma composition were investigated in a Furmint vineyard of Tokaj wine region in Hungary in two consecutive years (2013, 2014). From the large amount of the aroma compounds 3 main groups were followed by GCMS measurements: the C6 alcohols/adehydes, the terpene-alcohols and the nor-isoprenoid compounds. Between the basic data (sugar, pH) in only few cases were significant differences found between different values, however the vintage effect was very marked. Regarding the C6 aldehydes and alcohols concentration, a decrease was found during the ripening period and the cluster thinning at the moment of véraison was proven to be beneficial on the composition. This practice had a positive effect on terpene accumulation in the berry, but in 2014 presumably due to the botrytis infection, minor differences were found. Some nor-isoprenoid compounds, like ionone and damascenon showed a higher concentration due to the yield limitation, but the tendencies of the two years remained different.
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