Osservazioni su fenomeni di avvizzimento dell’acino (berry shrivel) su Merlot e di scottatura del grappolo su Sangiovese nell’areale umbro : influenze sul contenuto polifenolico e sui parametri analitici dell’uva

Damages by berry shrivel and bunch burning can cause alterations in grape quality; however not much is known respect to possible consequences of this kind of pathology on analytical parameters such for example sugar and polyphenolic content. Two vineyards, both located in Umbrian territory, have been monitoring, to further investigate on possible effects of this two physiological processes. Both berries affected by berry shrivel and burning showed the lowest anthocyanic content and the highest concentration of polyphenols from seeds; however, in the first situation the sugar level resulted high, while burning seems to be related to the lowest level for this parameter.