Effect of pre-bloom leaf removal on grape aroma composition and wine sensory profile of Semillon cultivar.
Massimiliano AlessandriniFabrizio BattistaAnnarita PanighelRiccardo FlaminiDiego TomasiPublished in: Journal of the science of food and agriculture (2017)
Pre-bloom leaf removal is a powerful technique for modifying canopy microclimate, vine yield, grape composition and wine quality. The increase of glycoside aroma compounds in treated grapes has potential positive effect in improving the sensory profile of the resulting wines. © 2017 Society of Chemical Industry.
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