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Thinning is a common viticulture practice in warm climates, and it is applied to increase the quality of the harvest. Thinning clusters are usually discarded, and they are considered another oenological industry waste. To valorize this by-product, the phenolic content and antioxidant activity of three red varieties (Tempranillo, Cabernet Sauvignon,...
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In this examination, two glycerol-based deep eutectic solvents (DESs) were tested for their efficiency in the recovery of antioxidant polyphenols and anthocyanin pigments from red grape pomace (RGP). The two DESs synthesized had sodium acetate and sodium benzoate as hydrogen bond acceptors, to test the role of the hydrogen bond acceptor polarity on...
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... The present results suggested that berry thinning may influence grape pH, with thinner berries potentially leading to higher pH levels. Similar results were also reported by Carmona-Jiménez et al. (2021) and Roberto et al. (2015). The TSS/acidity ratio ranged from 30.54 to 37.51 with non-significant differences among the different treatments. ...
... Thinning in 'Crimson Seedless' table grapes in more advanced stages of berry development accelerated the process of maturation and increased the anthocyanins (El-Razek et al., 2010). Carmona-Jiménez et al. (2021) reported that total phenol and anthocyanin content in the range of 9.65 to 12.88 GAE g -1 and 41.00 to 1100 ME g -1 , respectively in Tempranillo, Cabernet Sauvignon and Syrah grape and also similar results were reported by Roberto et al. (2015), Roberto et al. 2017), and Tello and Ibáñez (2018). A positive correlation between berry diameter, skin thickness, colour intensity, total phenolic content and anthocyanin content is also reported in present investigation (Table 4) resulting in influence of berry thinning practices during right time and right stage improve the quality of grapes. ...
The research trial was conducted during 2023-2024 at the vineyard situated in ICAR-National Research Centre for Grapes, Pune. The berry thinning was performed at different berry developmental stages to prevent bunch compactness of Crimson Seedless grapes. The experiment was carried out in a randomized block design with five treatments and five replications. Berry thinning efficiently reduced the bunch compactness and produced medium loose bunches with optimum yield. However, it did not significantly influence yield. Early berry thinning at 4-6 mm berry stage led to increased berry size (17.04 mm) and improved quality parameters such as colour intensity (6.63 %), total phenolic content (1.17 mg 100 g-1) and anthocyanin (22.41 mg 100 g-1), while later thinning stages showed a diminishing effect. It was observed that thinning had advantage on producing quality grapes.
... Typically, unripe grapes are harvested from the period following flowering until veraison, coinciding with a vineyard technique known as cluster thinning (Carmona-Jiménez et al., 2021). Cluster thinning serves the dual purpose of controlling yield and improving grape quality, albeit at an additional labour cost (Preszler et al., 2013). ...
... Cluster thinning serves the dual purpose of controlling yield and improving grape quality, albeit at an additional labour cost (Preszler et al., 2013). Grapes from this thinning process are often deemed to be waste, being discarded and left to decay on the ground of the vineyard (Kontoudakis et al., 2011;Carmona-Jiménez et al., 2021). During the herbaceous growth phase, these berries are small, green, and firm (Coombe, 1995). ...
... However, unripe grapes are known for their rich antioxidant potential and as a source of bioactive compounds, such as flavonols, flavan-3-ol, cinnamic acids and benzoic acids. (Carmona-Jiménez et al., 2021). Derived from these unripe grapes, Verjus is distinguished by its high acidity, low sugar content, and a tart/sour flavour profile (Nikfardjam, 2008;Hayoglu et al., 2009;Dupas De Matos et al., 2017). ...
Our study aimed to investigate the use of verjus (green grape juice) as an acidifying agentfor improving the overall acid profile and balance of wine, lowering the pH and alcohol content and creating a sustainable winemaking practice that can be utilised in warm grape-growing regions, such as Texas, where pH levels range from 3.5 to over 4.0 in white juice and wine. Muscat Canelli wines were produced using two different treatments for pH and acidity balance. Verjus was produced by pressing under-ripe grapes resulting from crop thinning practices and added at two different rates of 2 % and 11 % to juice obtained from ripe grapes prior to fermentation. For all the wines produced, pH, titratable acidity (expressed as g/L Tartaric Acid), alcohol, glucose-fructose, l-malic acid, tartaric acid, potassium, polyphenols were analysed, and preference testing was performed via consumer sensory panels. Results obtained indicate that verjus can be used to balance pH and acidity as well as lower alcohol content. Consumer preference ranking indicated no significant differences between any of the treatments, while acidity rankings correctly distinguished the wines according to their acid levels. This work shows that the use of verjus as a pre-fermentation acidification agent could be a potential tool for winemaking to help mitigate the negative effects associated with climate change.
... h increase in bunch load (100 bunches/ vine). Intermediate level of quercetin hydrate (53.93 mg), caftaric acid (1.93 mg) and chlorogenic acid (14.41 mg) was quantified at 80 bunch loads as compared to its lower and higher load level. Yield with higher cluster thinning had advanced ripening and better phenolic content compared to higher bunch load.Carmona et al. (2021) reported that harvesting grapes at an intermediate ripeness stage, specifically when the degree brix falls within the 15-16 range, is ideal for obtaining a high concentration of phenolic compounds and antioxidant activity from the grapes. Similar trend was observed in the present study where the development of uniform color in berries w ...
Bunch thinning is important practice for enhancing the grape quality and yield. The effects of bunch load on yield and berry quality in 'Manjari Medika' juice purpose grape variety was evaluated during 2019-20. Four bunch load levels (40, 60, 80 and 100 bunches/vine) were maintained at fruit setting stage. Bunch size and berry weight were decreased with the increase in bunch load. However, Manjari Medika being a processing variety, irrespective of its reduction in berry size, juice recovery per unit area along with its juice quality in terms of antioxidant properties is important. Higher bunch load /vine delayed the maturity by a week, from the juice, compounds viz., gallic acid, quercetin hydrate, caftaric acid, resveratrol, chlorogenic acid, kaempferol, catechin hydrate, and epicatechin were analyzed. Significant variations were observed in the concentrations of these compounds across the bunch levels while, indicating a potential relationship between bunch size and phenolic compound accumulation. Higher antioxidant content was recorded at 60 and 80 bunch loads at harvest. Considering the juice recovery with maintained quality, yield and antioxidant content, 80 bunches/ vine can be more beneficial to processing industry.
... Cluster thinning is the removal of unripe grapes to achieve a yield balance in the vine, improve the quality of grapes remaining on the vine, and prevent overcropping [4,5]. Considering grapes reach about 60% of their fnal mass at veraison time (transition from grape growth to berry ripening) and with a typical thinning rate of 30% [6], in a scenario of a vineyard with a production of 10 tons/ha, approximately 1.8 tons/ha of thinned unripe grapes could potentially be generated. Maximising value of waste streams is a challenge for the sustainability of the wine industry [7]. ...
The wine sector is actively working to add value, increase sustainability, and reduce waste streams. One great example is to use thinned grapes, that are usually left to rot, to make verjuice. As verjuice has no identity standard, there is a wide scope for producers to innovate. Decisions regarding sensory characteristics and packaging are currently made by the verjuice producers, mainly winegrowers and winemakers but also chefs, without fully understanding the needs and wants of consumers. Using discussion groups and interviews, this study explored both consumer and producer views towards commercial verjuice regarding perceived sensory characteristics, possible end-uses, packaging, and desirable label elements. Similarities and differences were discovered between consumer views and verjuice producer practices. Consumers reported a diverse range of attributes beyond the sourness and sweetness that was the focus of producers, indicating potential for a broader range of applications of verjuice than currently considered. Sweeter variants were generally preferred for drinking, while sourer ones were favoured for cooking, although exceptions to this trend existed across consumers. Additionally, a mismatch between producer packaging choices and consumer preferences was identified, highlighting potential for producers to optimise packaging to better cater to consumer needs. This research explored an opportunity to create verjuice with desirable sensory characteristics for specific end-uses, providing product diversification for the wine industry’s revenue stream. Uncovering these consumer insights is key to better inform promotion of verjuice by producers and the agrifood sector seeking to enhance the value of their by-products.
... Grapevines, belonging to Vitis species, are economically important fruits with a wide range of varieties [1]. They are known for their high content of beneficial compounds such as resveratrol and anthocyanins, which possess anticancer, antioxidant, and antiinflammatory properties [2,3]. However, grapevine viruses, fruit quality deterioration, and seedling necrosis present significant challenges to grape cultivation, particularly in Central and Southeast Asi [4]. ...
This study addresses the propagation challenges faced by 'Shine Muscat', a newly introduced premium grapevine cultivar in South Korea, where multiple viral infections pose considerable economic loss. The primary objective was to establish a robust in vitro propagation method for producing disease-free grapes and to identify effective plant growth regulators to facilitate large-scale mass cultivation. After experimentation, 2.0 µM 6-benzyladenine (BA) exhibited superior shoot formation in the Murashige and Skoog medium compared with kinetin and thidiazuron. Conversely, α-naphthaleneacetic acid (NAA) hindered shoot growth and induced callus formation, while indole-3-butyric acid (IBA) and indole-3-acetic acid (IAA) demonstrated favorable root formation, with IBA showing better results overall. Furthermore, inter simple sequence repeat analysis confirmed the genetic stability of in vitro-cultivated seedlings using 2.0 µM BA and 1.0 µM IBA, validating the suitability of the developed propagation method for generating disease-free 'Shine Muscat' grapes. These findings offer promising prospects for commercial grape cultivation, ensuring a consistent supply of healthy grapes in the market.
... Cluster thinning has been shown to reduce competition for resources among developing fruits, with studies indicating that grape cluster thinning can affect both the quantity of phenolic compounds and antioxidants, as well as basic quality factors [9,32,34]. The present study investigated the effect of floral cluster thinning on various fruit quality attributes. ...
Plant growth regulators (PGRs) and floral cluster thinning are commonly used to improve grape yield and quality, but their effects on different fruit quality attributes in the ‘Shine Muscat’ are not well understood. In this study, we investigated the impact of PGRs and floral cluster thinning on various fruit quality parameters such as the cluster weight, berry weight, diameter, shape, sugar and acid content, firmness, and residual feel of peel. Our results indicate that the gibberellic acid 3 (GA3) 25 mg/L + thidiazuron (TDZ) 5 mg/L treatment at full bloom and GA3 25 mg/L treatment at 12 days after full bloom showed the largest cluster weight, berry weight, and diameter, while the forchlorfenuron (CPPU)-treated group, with a more balanced effect on fruit skin and flesh firmness, had the highest proportion of a positive residual feel of the peel. Floral cluster thinning by 4 cm was found to be effective for promoting fruit growth and maintaining an appropriate sugar–acid ratio, while thinning by 5 cm resulted in a higher number of berries but smaller berry size and lower sugar–acid ratio. These findings can be useful for grape growers and researchers in optimizing PGR and floral cluster thinning treatments to improve grape yield and quality.
... (Aru et al. 2022;Intrigliolo et al. 2014;Xi et al. 2020). Thinning, mainly cluster thinning and berry thinning, is a common crop load practice used to ensure high-quality berries (Carmona-Jimenez et al. 2021;Han et al. 2019;Song et al. 2018). Although cluster thinning was labor-saving (Gil et al. 2013), berry thinning allowed the inner berries to get more sunlight and fresh air, which was beneficial to preventing a higher incidence of pests and diseases (Piernas et al. 2022). ...
Protected grape cultivation develops rapidly because of huge economic benefits. However, adverse environmental conditions (insufficient sunlight, high temperature, etc.) in protected cultivation led to low-quality berries. This study aimed to evaluate the effects of berry thinning on the quality attributes of two table grape cultivars (Baoguang and Cuiguang) under linkage greenhouse conditions. Three treatments (L, light berry thinning; M, moderate berry thinning; H, heavy berry thinning) were compared with the control (C, no berry thinning). Berry thinning increased berry weight, total soluble solids (TSS), fructose, glucose, the ratio of TSS to titratable acidity (TA), anthocyanin contents, berry firmness, and mineral contents (Ca, Fe, Na, Mg). Conversely, TA and organic acid profiles were decreased by berry thinning. Cultivars showed significant effects on most of the berry quality parameters. The interaction of cultivars by berry-thinning treatments affected sugar and acid components, anthocyanin contents, and mineral elements.
... To increase the grain size and weight of grapes, to facilitate the control of diseases and pests, and to obtain quality products in viticulture, thinning pruning of grapes is carried out while the grapes are in veraison which is the stage before the grapes begin to ripen (Drevelegka and Goula, 2020). The dilution rate is around 30%, as a result of throwing the pruned clusters into the field, rot occurs, which causes the spread of diseases and pests, and soil and environmental pollution problems (Carmona-Jiménez et al., 2021). The production of value-added products from waste products can benefit the infrastructure development, transportation, food processing, and packaging industries (Torres-León et al., 2018). ...
Saffron, containing carotenoids such as crocin, is a natural colorant with potential uses in food and pharmaceutical products and health benefits. In this study, the water-soluble crocin, the color substance of saffron was produced with spray-drying microencapsulation by maltodextrin as a wall material. The saffron before and after microencapsulation was researched in terms of physicochemical properties (moisture content and color values), total phenolic and flavonoid compounds, antioxidant capacity, and microencapsulation retention. Also, the bioactive and sensory properties in a model beverage obtained by adding these saffron microcapsules to apple juices in different proportions (30-180 ppm) were investigated. The result of the study showed that coloring apple juice with the lowest dose of 30 ppm saffron microcapsules improved its bioactive compounds, antioxidant activity, color, and overall flavor. This is the first study to use saffron microcapsules as a colorant and the results show that saffron microcapsules can be used as colorants and enrichments in food formulation.
... To increase the grain size and weight of grapes, to facilitate the control of diseases and pests, and to obtain quality products in viticulture, thinning pruning of grapes is carried out while the grapes are in veraison which is the stage before the grapes begin to ripen (Drevelegka and Goula, 2020). The dilution rate is around 30%, as a result of throwing the pruned clusters into the field, rot occurs, which causes the spread of diseases and pests, and soil and environmental pollution problems (Carmona-Jiménez et al., 2021). The production of value-added products from waste products can benefit the infrastructure development, transportation, food processing, and packaging industries (Torres-León et al., 2018). ...
Thinning pruning is a process in modern viticulture to improve product quality when grapes are still in the immature fruit stage. Unripe grapes, which are waste, are mostly consumed locally as verjuices to meet domestic demand. This study aims to optimize a more efficient “green” technique for the extraction of total phenolic compounds (TPC) and antioxidant capacity (AC) from three varieties of unripe grape juice by response surface method (RSM) using ultrasound-assisted extraction (UAE). The influence of temperature (25–65°C) and extraction time (5–30 min) on total phenolic content (TPC) and antioxidant capacity (DPPH and CUPRAC) was investigated. In this study, physicochemical properties, mineral composition, phenolic and organic acid components of three different verjuices were also investigated. As a result, the optimal extraction points for extraction time (12 min) and temperature (30°C) were determined. All independent variables were found to be significantly effective on TPC and AC content during UAE. Verjuices are a rich source of antioxidants, phenols, organic acids, minerals, and vitamin C. This study is expected to contribute to the evaluation of unripe grape wastes, which are very rich in bioactive components, and to increase its economic potential by expanding local production, thus contributing to sustainable agri-food processing.
... The application of cluster thinning has a significant impact on berries development, grapes compounds and yield reduction. It improves the phenolic content of grapes and affects the volatile profile of the produced wine [1]. During cluster thinning, selective removal of a percentage of grape clusters or berries is performed to reduce crop load hierarchically, by first removing defected grape clusters, i.e., malnourished, rotten, infected, etc. Cluster thinning is a common practice especially among commercial wine producers, regardless of the economic impact related to the involvement of excessive human labor. ...