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

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