Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)

Abstract

The variety Prokupac is the dominant variety in the vineyards of Southern Serbia, which produces quality wines of characteristic and unique tastes. In the agroecological conditions of the Prokuplje vine district, the influence of manual defoliation on the phenolic profile of the wine produced from the variety Prokupac was examined. Four experimental treatments with different timings of manual defoliation were applied: early defoliation—treatment I, early defoliation— treatment II, late defoliation—treatment III and the control. The phenolic profile of the wine was determined for the three treatments of defoliation and the control treatment. Additionally, a multivariate analysis was applied on the obtained results, together with already published data (grape seeds and skins phenolic profiles). Identification and quantification of the phenolic compounds was performed using ultra-high-performance liquid chromatography (UHPLC) with an ultraviolet multi-diode detector (DAD) and mass detector with three analyzers—triple quadrupole (QQQ). Based on the obtained results, it was determined that there are significant differences between the experimental treatments in the content of individual polyphenols, total polyphenols and the antioxidant capacity. Twenty (20) phenolic compounds were identified in the wine samples of the experimental treatments. Defoliation significantly affected the variations of the contents of phenolic acids and flavonoids. In treatment III, the highest content of gallic acid was obtained, while the treatments with early defoliation did not differ in relation to the control sample. Early defoliation in treatments I and II had an effect on the phenolic composition of the wine by favoring the accumulation of flavonol, while the content of hydroxycinnamic acid and total anthocyanins (TAC) was higher in treatment III. The TAC increases with later defoliation. The wines obtained by the defoliation treatments did not show higher antioxidant activity compared to the control sample. A principal component analysis resulted in clustering of the samples based on the phenolic components characteristic for each group of samples.