Grapegrowing areas worldwide are experiencing earlier and compressed phenology because of higher temperatures, which has led to excessive sugar accumulation in grapes. This is associated with negative effects on grape and wine quality and higher alcohol in wines. Recent research has shown that early, climate-related ripening can be ameliorated by late leaf removal above the cluster zone. This practice was found to delay sugar accumulation in the berries by up to two weeks without affecting other berry chemistry parameters. Therefore, in this study, postveraison leaf removal was investigated as a canopy management technique to delay ripening in Semillon and Shiraz in a hot climate in Australia. Yield and yield components, canopy size, berry and wine chemistry, and sensory attributes were measured over four seasons for Semillon and two seasons for Shiraz. The results showed no effect of the proposed technique on delaying ripening in the first year of application for both varieties. However, on the second year of application, a delay in ripening of 10 days in Semillon and 20 days in Shiraz was observed. In Semillon, postveraison leaf removal did not delay ripening on the fourth year of application. No differences were observed in berry chemistry and sensory attributes in Semillon. In Shiraz, wines obtained from defoliated vines in the second season were different from control wines, and were characterized by attributes consistent with overripe berries such as dry fruit and jammy aromas and flavors. The results from this study showed that this technique was not effective in consistently delaying ripening in Semillon and Shiraz in a hot Australian climate.

中文翻译：

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在炎热的澳大利亚气候中，赛美蓉和设拉子的后期去除叶子会延迟成熟吗？

由于温度升高，全球葡萄种植区正在经历更早和压缩的物候期，这导致葡萄中过多的糖分积累。这与对葡萄和葡萄酒质量以及葡萄酒中更高酒精度的负面影响有关。最近的研究表明，早期的、与气候相关的成熟可以通过晚去除簇区上方的叶子来改善。发现这种做法可以将浆果中的糖分积累延迟长达两周，而不会影响其他浆果的化学参数。因此，在本研究中，研究了在澳大利亚炎热气候下，将赛美蓉和设拉子的成熟后叶片去除作为一种冠层管理技术来延迟成熟。产量和产量成分、树冠大小、浆果和葡萄酒化学，赛美蓉在四个季节和设拉子的两个季节中测量了感官属性。结果表明，所提出的技术对两个品种在施用的第一年延迟成熟没有影响。然而，在施用的第二年，观察到赛美蓉的成熟延迟了 10 天，设拉子的成熟延迟了 20 天。在赛美蓉，在应用的第四年，去除后的叶子并没有延迟成熟。在赛美蓉的浆果化学和感官特性方面没有观察到差异。在设拉子，第二季从落叶葡萄藤中获得的葡萄酒与对照葡萄酒不同，其特点是与过熟的浆果一致，如干果和果酱的香气和风味。