Vine architecture and production control measures to improve the quality of the wine from Shiraz variety (Vitis vinifera L.)

Aim of study: Six thinning treatments were studied to improve the chemical composition and quality grapes cv. ‘Shiraz’ under two vine architectures (vase trellis). Area Spain, from 2015 2016. Material methods: The following applied during four consecutive crop seasons: T0, control; T1, removal 33% clusters (75 BBCH stage); T2, (85 T3, leaves at base branches; T4, branches together with clusters; T5, grouping green T6, clusters. Main results: All increased luminosity degree polymerization, improving color intensity stability in wines. In musts, levels phenolic compounds (from 48.0 46.7 mg L-1 T0 trellis vase, respectively, 66.8 68.9 T6 respectively), anthocyanins sugars 22.0 22.1 24.3 vase), considerably improved. Research highlights: Treatments T4 reported best results. Branch was more efficient than leaf regarding contents compounds. With respect architecture, results point out small differences, but we recommend application treatments, mainly vase architecture. season effect observed fourth year, probably due climatic conditions.