Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes
Donato Lanati | Patrizia Cascio | Matteo Pollon | Onofrio Corona | Dora Marchi
Quercetin haze has been observed over the last few years in some aged Sangiovese wines. This problem could be due to an excess of the quercetin in the wine. Leaf removal increases the exposition of clusters to sunlight, which may enhance flavonol synthesis in the grapes. In this study, we evaluated the dynamics related to extractable flavonols in grapes grown in three usually defoliated Vitis vinifera (L.) cv. Sangiovese vineyards, whose wines showed quercetin precipitates. The particular structure of the vineyards in which the leaf removal experiments were carried out allowed the influence of vineyard, biotype and rootstock on grape flavonol contents at mid-maturation and technological maturity to be evaluated. The leaves were removed at pre-flowering (early) and at veraison (late). Leaf removal increased the content of extractable glycosidic flavonols in grapes at the two tested ripening stages. In addition, vineyard, biotype and rootstock affected the content of glycosidic flavonols and the interaction between the studied variables was significant. Even though leaf removal induced an increase in extractable quercetin glycosides which can increase the risk of quercetin haze in wine, an examination of the scientific literature on this topic showed that this risk does not depend on the absolute content of these compounds alone.
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