In 2017 we monitored the cane girdling and notching impact the dynamics of grape ripening and grape and wine quality of the Refosco variety in the village of Tomaj in the Slovenian Karst. On 23rd August 2017, four weeks before the scheduled grape harvesting, we carried out an experiment, which consisted the cane girdling and notching. At harvest the weight of 100 berries was the highest (292 g) at the girdling, followed by treatment of notching (258 g), whereas control berries had the lowest weight (235 g). The highest must pH (pH 3.50) was measured at notching and the lowest at control (pH 3.32). The highest average sugar content (18.9° Brix) was measured at notching, followed by girdling (18.1° Brix) and the lowest at control (17.4° Brix). The highest total acids content was recorded at notching (15.5 g/l) and the lowest at control (13.1 g/l). The pH and the titratable acidities in the wine were not affected by the treatments. The highest alcohol content was reached by the control wine (9.4 vol.% ), followed by girdling (9.1 vol.%) and the lowest by the notching (8.8 vol.%). The highest volatile acids content (0.1 g/l) was measured at control and the lowest (0.06 g/l) at girdling. In general, we can conclude that girdling and notching showed greater impact on the grape quality, while less on wine quality. However, the study should definitely be repeated.
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