Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Effect of late pruning on yield and wine composition in monastrell wines

Effect of late pruning on yield and wine composition in monastrell wines


Global warming is shifting vine phenology, resulting in a decoupling of phenolic and technological berry ripening. This is altering the balance of fruit traits, which is key relevance to winegrowers, particularly in arid and semi-arid areas. Our aim was to test late pruning as an useful tool to delay grape ripening and to assess the effects of this technique on the yield and wine composition, looking mainly to reduce the wine alcoholic content without reducing phenolic composition of the wines. A trial was established in a commercial vineyard comparing, in 2020 season, two vine training system (double cordon and goblet), two moments of pruning:

(i) winter (Control) and

(ii) before the basal bud burst (BBCH 07)(late-pruning, LP) and two harvest dates (12°and 14°Baumé).

In 2019, only goblet and harvest at 14°Baumé was tested. In 2019, and although there was a sharp decrease in yield, the composition of wine improve significantly (total acidity, colour intensity, anthocyanin and tannin), therefore we conducted the experiment in 2020 and this year late pruning were tested in two training system (goblet and double cordon) and two moments of harvest (12°and 14°Baume). When grapes were harvested at 12°Baumé, yield was not affected in both training system and late pruning slightly reduced alcohol content and increase total acidity, colour intensity, anthocyanin and tannin in the wines from both vineyards. When harvest was done when grapes reached 14° Baumé, late pruning significantly reduced yield, there was no effect on alcohol content and total acidity but LP increased colour intensity and anthocyanins in the wines of both vineyards. The effect of late pruning on harvest date were negligible for both training system (goblet and double cordon). However, if we compared the chromatic composition of LPT 12º wines with control wines made with 14ºBaume grapes, we could observed that they were similar but alcohol was 20% lower in LP 12º wines. Therefore, late pruning could be an useful tool to improve phenolic composition of wines, allowing a reduction of their alcohol content. It is clear that delayed pruning is a simple and cost-effective technique that may allow the semi-arid regions winegrowers to adapt to global warming, harvesting the grapes with lower sugar content without harming the quality of the wines.


Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article


Alejandro Martínez Moreno

University of Murcia,Pilar Martínez Pérez (University of Murcia) Ana Belén Bautista Ortín (University of Murcia) Encarna Gómez Plaza (University of Murcia)

Contact the author


global warming, phenology, govelet, Vitis vinifera


Related articles…

Merano Wine Festival 2020

IVES was a partner of the Merano Wine Festival (innovation section), a digital event held from 6 to 10 November 2020. During this festival participants attended scientific conferences on cutting-edge topics for the wine industry. Some of the topics covered have been selected from our journals

Recognition of terroir in american viticultural areas

Un’ Area di Viticultura Americana, detta AVA, è una regione vinicola delimitata ed è dis­tinguibile da caratteristiche geografiche i cui confini sono stati definiti da regolamenti. Il sistema AVA rappresenta un ‘accettazione del concetto di terroir (terreno), come dimostra­no gli studi che confermano il carattere regionale dei vini AVA e dalla sviluppo di sub­denominazioni più relazionate al terreno.

Immobilization of S. cerevisiae and O. œni for the control of wine fermentation steps

Controlling the speed of alcoholic (AF) and malolactic (MLF) fermentations in wine can be an important challenge for the production of certain short rotation wines for entry-level market segments. Immobilization techniques for Saccharomyces cerevisiae and Œnococcus œni, the microorganisms responsible for these fermentations, are widely studied for industrial applications. Indeed, these processes allow to accumulate biomass and thus to increase cell densities inducing high fermentation velocities. Recent works have shown the performance of MLF carried out with biofilms of O. œni, immobilized on various supports in a rich medium (MRSm: modified MRS broth with malic acid and fructose).

Maturation of Agiorgitiko (Vitis vinifera) red wine on its wine lees: Impact on its phenolic composition

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred.

Evaluating analytical methods for quantification of glutathione in grape juice and wine

AIM: Glutathione (GSH) is a powerful natural antioxidant, considered as a promising molecule against oxidative damage of aroma during winemaking and storage.