Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’

Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality sensory attributes in ‘Monastrell’ cultivar. Thus, main aim present study was to determine influence two methods, which consisted reduction 25% 50% number berries each bunch, organoleptic this Non-compact bunches both showed a significant total yield, compactness, fresh mass compared with compact control ones, respectively. However, these especially one, significantly increased content soluble solids phenolics. Furthermore, promoted increase anthocyanins concentration berries, as well hydrophilic antioxidant activity. Berry led wines greater descriptors, such fruity (odor flavor), sour, sweet, aftertaste, color, were preferred by consumers. Finally, most useful tool decrease improve overall wines.