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Evolution of the maturation of berries in

‘Cabernet Franc’ under different levels of
cluster thinning

Article in Acta horticulturae · April 2017

DOI: 10.17660/ActaHortic.2017.1157.16

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Evolution of the maturation of berries in ‘Cabernet

Franc’ under different levels of cluster thinning
J.L. Marcon Filho, R. Allebrandt, F.K. Peters, B.D. Machado, A.A. Kretzschmar and L. Rufato
State University, Lages, Santa Catarina, Brazil.

Abstract
Vineyard management practices and monitoring of grape maturation are very
important to ensure the best oenological potential of grape berries. However, in the
highlands of Santa Catarina State, there is little information about vineyard practices
and their effects on the evolution of Vitis vinifera L. maturation. In this sense, the
present study aims to investigate the evolution of ‘Cabernet Franc’s berry maturation
under different levels of cluster thinning. The experiment was carried out in the
2009-2010 and 2010-2011 cycles in a commercial vineyard of Villa Francioni
Agribusiness S/A (28°17’S, 49°55’W; altitude 1,230 m), located in São Joaquim, Santa
Catarina State. Plants were grafted on ‘Paulsen 1103’ and conducted in a vertical
shooting positioning trellis, spacing 3.0×1.2 m and covered with hail protection net.
The levels of cluster thinning were set at veraison, and corresponded to maximum
production and percentage reductions in productivity by 25, 50 and 75%. During the
maturation, berries showed an increase in soluble solids and decrease of titratable
acidity for all treatments. The content of anthocyanins reached its highest
concentration between the 35th and the 42nd days after veraison, stabilising its values
until harvest time. The cluster thinning did not influence the evolution of ‘Cabernet
Franc’s berries maturation.

Keywords: Vitis vinifera L., ripening, anthocyanins, polyphenols, altitude wines

INTRODUCTION
‘Cabernet Franc’ grapevine (Vitis vinifera L.) is a French variety recognised worldwide
for its high quality for making red wine. In Brazil, this variety has been cultivated since the
1970s in Rio Grande do Sul State, where it was also subjected to several studies about its
viticultural and oenological behaviour (Rizzon et al., 1999; Rizzon and Miele, 2001; Manfroi
et al., 2004, 2006).
In the highlands of Santa Catarina, a new Brazilian wine region, the ‘Cabernet Franc’
grape is one of the main varieties cultivated. Its phenology and maturation have been
studied by Gris et al. (2010), showing a high oenological potential of this variety in the
region. However, there is not much information about viticultural practices that could
enhance ‘Cabernet Franc’ varietal characteristics in Santa Catarina State.
Cluster thinning, or cluster removal, aims to adjust the fruit load to the plant’s
productive capacity, in order to establish a balance between the vegetative and reproductive
parts of the plant. According to O‐Marques et al. (2005), this practice is associated with an
increased quality of wines. On the other hand, it may influence the accumulation of
substances in berries during maturation (O‐Marques et al., 2005; Silva et al., 2008, 2009).
In this sense, this study aims to investigate the evolution of ‘Cabernet Franc’ grape
maturation submitted to different levels of cluster thinning.

MATERIAL AND METHODS

The experiment was conducted during the 2009–2010 and 2010–2011 cycles, in a
commercial vineyard of Villa Francioni Agronegó cios S/A (28°17’S, 49°55’W; altitude 1,230
m), located in Sã o Joaquim County, Santa Catarina State, Brazil.
A six year‐old ‘Cabernet Franc’ vineyard grafted onto ‘Paulsen 1103’ was used. Plants
were conducted in vertical shooting positioning trellis, spacing 3.0×1.2 m, presenting

  Acta Hortic. 1157. ISHS 2017. DOI 10.17660/ActaHortic.2017.1157.16 99

Proc. of the IX Int. Symp. on Grapevine Physiology and Biotechnology
  Ed.: M. Pinto
uniform vigour and development, and covered with a hail protection net.
Treatments consisted of different levels of cluster thinning: control (no thinning), 25,
50 and 75% of clusters removal. Treatments were adjusted at veraison, which corresponded
to February 10 in both years of study. Primarily, small and poorly located clusters were
removed, leaving one cluster per branch in order to guarantee its full development. After
that, the different levels of cluster thinning were applied.
A sample of 150 berries per repetition/treatment was collected every 10 days, from
different portions of the clusters and both sides of the rows. Fruits were macerated by hand
and analysed for soluble solids (SS) (°Brix), using a digital pocket refractometer (ITREFD‐
45), and total titratable acidity, which was measured on a 5 mL juice sample diluted in 5 mL
distilled water and titrated with 0.1 mol NaOH to pH 8.2; results are expressed as meq L‐1.
Theses analyses were carried out during the two studied cycles.
In the 2010‐2011 crop, the phenolic content was also quantified, in order to verify the
effect of the treatments in these compounds. For these analyses, grape skins were carefully
removed, and samples weighed (100 g) and homogenised in 40 mL of a methanol 50% v v‐1
hydroalcoholic solution. The homogenate stayed at 30±0.5°C in the dark for 24 h. The
methanolic extract obtained was filtered and maintained in a refrigerator. The remains of the
skins were washed with 10 mL methanol 50% v v‐1 and homogenised again in a 40 ml
methanol 50% v v‐1; and at this moment, the homogenate was held at 0±0.5°C for 24 hours.
After the cold extraction process, both extracts were homogenised and analysed for phenolic
content. Quantification of total monomeric anthocyanins was carried out by spectro‐
photometry applying the pH‐differential method according to Lee et al. (2005), and the
results were expressed in mg L‐1. The total polyphenols concentration was determined by
the spectrophotometry method described by Singleton and Rossi (1965), using the Folin‐
Ciocalteu reagent. The concentrations were determined using a gallic acid (mg L‐1)
calibration curve, and the results were expressed in mg L‐1 of gallic acid.
The experiment followed a randomised block design with four repetitions and 10
plants per repetition. Data were analysed by polynomial regression.

RESULTS AND DISCUSSION

During the maturation of ‘Cabernet Franc’s grape berries, a significant linear increase
in soluble solids content was observed in all levels of cluster thinning in the 2010 and 2011
vintages (Figure 1). The highest accumulation rate of SS was observed in the control
treatment (0.063 °Brix day‐1), indicating that plants without cluster thinning presented a
higher capacity of sugar accumulation in berries during the 2010 vintage. The cluster
removal caused an increase in the leaf area and in the fruit ratio, instead of having a higher
photoassimilates accumulation in berries. Mota et al. (2010), in a study with ‘Cabernet
Sauvignon’ and ‘Merlot’ grapevines, observed a higher carbohydrate accumulation in leaves
from plants that received 50 and 75% of cluster removal. This suggest that the reduction in
the number of clusters probably decreased the carbohydrate sink strength leading to an
accumulation of starch in the leaves. Furthermore, the presence of vigourous branches may
lead to an attraction of substances to the vegetative apex, while clusters remain with little
nutrients supply, which can delay the development and maturation of the berries (Fregoni,
1998).
The evolution of total titratable acidity presented a marked decrease from veraison
until harvest (Figure 2) for all treatments during both years of study. However, it is possible
to observe that acid degradation rates were very similar between treatments. The reduction
in the content of acids is mainly due to the malic acid degradation, which is metabolised and
used as an energy source during the ripening phase, resulting in a significant decrease of its
levels relative to tartaric acid, whose concentration usually remains almost constant after
veraison (Conde et al., 2007).
Anthocyanins and other polyphenols are important compounds for the production of
quality wine, and they are responsible for wine characteristics such as color, flavour and
astringency (Gris et al., 2010). The adjusted model for the evolution of total monomeric
anthocyanins presented a quadratic behaviour in the 2011 vintage (Figure 3), and the

100
accumulation rates were very similar between levels of cluster thinning. However, it is
possible to observe that for all treatments, the content of anthocyanins reached its highest
concentration between the 35th and the 42nd day after veraison, and after that, values
showed a tendency to stabilise. This behaviour was also observed in other studies with
‘Malbec’ (Silva et al., 2008) and ‘Syrah’ grape berries (Silva et al., 2009). On the other hand,
Gris et al. (2010), working with ‘Cabernet Franc’, described an increase in the anthocyanins
content and a decrease in its concentration a few days before harvest. According to Guidoni
et al. (2008), anthocyanin accumulation can be divided into two distinct phases: an initial
phase of rapid increase influenced primarily by vine vegetative conditions, and secondly, by
cultural practices and a second ‘finishing’ phase during which climatic conditions played a
fundamental role.
A significant linear increase in total polyphenols content was observed in all
treatments during the 2011 vintage (Figure 4). The highest accumulation rate of total
polyphenols was observed in grapes with 75% of cluster thinning (54.36 mg L‐1 day‐1).
However, the loss of productivity does not justify the practice of removing clusters by this
increment in polyphenols content, since the control treatment presented an accumulation
rate of 48.28 mg L‐1 day‐1.

Figure 1. Evolution of soluble solids (°Brix) during maturation of ‘Cabernet Franc’,
submitted to by several levels of cluster thinning during the 2010 (A) and 2011
(B) vintages.

101

Figure 2. Evolution of total titratable acidity (meq L‐1) during maturation of ‘Cabernet
Franc’, submitted to several levels of cluster thinning during the 2010 (A) and
2011 (B) vintages.

Figure 3. Evolution of total monomeric anthocyanins (D.O.520) (mg L‐1) during maturation of
‘Cabernet Franc’, submitted to several levels of cluster thinning during the 2011
vintage.

102

Figure 4. Evolution of total polyphenols (D.O.760) (mg L‐1) during maturation of ‘Cabernet
Franc’, submitted to several levels of cluster thinning, during the 2011 vintage.

CONCLUSIONS
The daily increment of soluble solids of ‘Cabernet Franc’s berries was higher in plants
without cluster thinning.
The evolution of acidity of the grape ‘Cabernet Franc’ was not influenced by cluster
thinning.
The cluster thinning influences the daily increase in polyphenols content of ‘Cabernet
Franc’s berries. However, the loss of productivity does not justify the practice of removing
clusters by the increment in polyphenols content, because little difference was observed
relative to control.

ACKNOWLEDGEMENTS
The authors gratefully acknowledge CAPES for financial support, and the Villa
Francioni Winery for the use of its vineyard.

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