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Berry thinning effects on the fruit and wine quality of grape 'Muscat Bailey A'  

Jung, Sung-Min (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA)
Chang, Eun-Ha (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA)
Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA)
Jeong, Seok-Tae (Fementation & Food Processing Division, National Academy of Agricultural Science, RDA)
Roh, Jeong-Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA)
Hur, Youn-Young (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA)
Lee, Han-Chan (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA)
Publication Information
Food Science and Preservation / v.17, no.5, 2010 , pp. 625-630 More about this Journal
Abstract
The berry thinning was a useful practice to reduce bunch size and to alter bunch shape for improving fruit quality. The grape cv. 'Muscat Bailey A' bunches were removed to find berry thinning effect on the bunch, in the apical end of the main stem about 4~6 laterals or conventional treatment and then compared a quality of fruit and wine between the treatments. Bunch weights on the different berry thinning treatment were in the range of 300 to 650g and conventional treatment was 550 to 750g. As a result, according to decreased lateral number of bunch in the treatments, total soluble sugar was increased but total acid was decreased. Our results was shown that wine color and taste components such as total anthocyanin, polyphenol and tannin were depended mainly by berry thinning. Also Berry thinning treatments of bunches was ranked higher sensory score than conventional ones.
Keywords
Muscat Bailey A; berry thinning; wine; polyphenol;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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