Abstract

Gas chromatographic (GC-FID) study to determine the impact of green pruning operations on the aromatic profile of red wines from Storgozia grapevine variety was carried out. The wines examined were made from grapes subjected to the pruning operations: June topping shoot (V2), thinning cluster (V3), July topping shoot (V4), removal of leaves (defoliation) (V5). The control variant was without pruning operations (V1). Two harvests - 2016 and 2017 were investigated. At the harvest 2017, an additional operation - suckering was applied to all pruning operations. It has been found that suckering has a significant effect on improving and complicating the aromatic profile of wines, in the following aspects: Higher content of higher alcohols – tendency of higher content higher alcohols to be found in 2017 harvest wines (206.68 mg/dm3 - 294.68 mg/dm3) compared with harvest 2016 (25.43 mg/dm3 - 194.52 mg/dm3); Increased esters content - a higher final total ester content in wines from harvest 2017 compared with harvest 2016. The green pruning operation "suckering", as manipulation, is probably affect the subsequent synthesis of ethyl butyrate ester during fermentation by blocking it; Increased total terpene content – the terpenic profile was dominated by geraniol. Its content, as well as the total terpenes content were higher in the wines from harvest 2017 compared to 2016, except for the control variant V1 and V2 of the harvest 2016. Aldehydes were presented by acetadehyde. Methyl alcohol was found in concentrations normal for red wines.

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