Table 1.

Summary of grape and wine chemical parameters.

	Sampling time	2010–2011 vintagea		2015–2016 vintageb
		Ctrl	TD-vc	Ctrl	TD-v	TB-v	TD-m	TB-m
GRAPE PARAMETERS
Berry weight (100 berries)	Veraison	161.6	148.0	81.0 ± 4.9	79.1 ± 8.0	86.0 ± 24.3	n/ad	n/a
	2 weeks Post Veraison	185.0	190.2	121.4 ± 13.4	129.28 ± 10.0	131.3 ± 12.7	126.6 ± 11.1	132.9 ± 6.7
	4 weeks Post Veraison	171.2	173.8	126.1 ± 9.5	128.8 ± 17.3	134.4 ± 16.1	123.8 ± 12.7	116.5 ± 20.5
	Harvest	159.8	164.4	107.4 ± 3.4	110.1 ± 9.2	119.5 ± 9.3	110.4 ± 8.2	113.8 ± 7.9
°Brix	Veraison	14.2	13.9	11.0 ± 0.3	11.4 ± 0.4	11.5 ± 0.5	n/a	n/a
	2 weeks Post Veraison	18.3	17.3	16.4 ± 1.4	15.7 ± 0.7	15.7 ± 0.5	15.5 ± 0.4	15.3 ± 0.3
	4 weeks Post Veraison	20.8	20.2	20.7 ± 0.5	20.7 ± 0.4	20.4 ± 1.0	20.6 ± 0.6	20.6 ± 0.8
	Harvest	22.0	21.2	23.2 ± 0.5	22.9 ± 0.7	23.2 ± 1.0	22.5 ± 0.5	22.6 ± 0.5
pH	Veraison	2.84	2.81	2.71 ± 0.04	2.71 ± 0.01	2.71 ± 0.06	n/a	n/a
	2 weeks Post Veraison	3.06	3.02	3.19 ± 0.08	3.17 ± 0.05	3.11 ± 0.09	3.12 ± 0.05	3.11 ± 0.03
	4 weeks Post Veraison	3.20	3.16	3.49 ± 0.02	3.5 ± 0.09	3.48 ± 0.1	3.51 ± 0.14	3.42 ± 0.04
	Harvest	3.36	3.39	3.79 ± 0.06b	3.94 ± 0.23ab	4.14 ± 0.22a	4.06 ± 0.1ab	4.01 ± 0.07ab
TA	Veraison	14.21	14.33	6.16 ± 0.35	6.38 ± 0.35	6.84 ± 0.35	n/a	n/a
	2 weeks Post Veraison	9.30	9.50	6.55 ± 0.85	6.42 ± 0.63	6.78 ± 0.56	7 ± 0.59	7.05 ± 0.08
	4 weeks Post Veraison	7.70	7.75	4.49 ± 0.08	4.48 ± 0.26	4.48 ± 0.29	4.43 ± 0.37	4.84 ± 0.37
	Harvest	7.25	6.60	3.84 ± 0.17a	3.06 ± 0.6b	2.6 ± 0.22b	2.59 ± 0.31b	2.85 ± 0.25b
Total anthocyanins (mg/g)	Harvest	1.68	1.28	0.7 ± 0.11	0.67 ± 0.06	0.62 ± 0.06	0.67 ± 0.08	0.64 ± 0.08
Total phenolics (a.u./g)	Harvest	n/a	n/a	0.35 ± 0.04	0.32 ± 0.02	0.32 ± 0.03	0.34 ± 0.02	0.31 ± 0.04
WINE PARAMETERS
Total phenolics (a.u.)	Finished Wine	n/a	n/a	34.78 ± 5.91	35.27 ± 5.51	37.42 ± 5.49	34.78 ± 3.03	36.61 ± 3.63
Wine color density	Finished Wine	11.04	9.01	5.56 ± 0.8	5.61 ± 0.57	5.5 ± 0.22	5.47 ± 0.5	5.88 ± 0.6
Total red pigments (a.u.)	Finished Wine	16.78	13.06	11.24 ± 3.15	11.22 ± 2.26	12.33 ± 1.9	11.77 ± 1.36	12.31 ± 2.06
Wine color hue	Finished Wine	0.75	0.73	0.61 ± 0.04	0.62 ± 0.04	0.6 ± 0.04	0.58 ± 0.03	0.6 ± 0.03
Degree of red pigment coloration (%)	Finished Wine	37.67	40.00	31.86 ± 6.11	31.44 ± 3.51	28.21 ± 3.29	29.5 ± 2.56	30.11 ± 2.16
Alcohol (% v/v)	Finished Wine	12.40	11.72	13.27 ± 0.69	12.94 ± 0.43	13.28 ± 0.54	13.06 ± 0.17	13.28 ± 0.24

^aReplicates if Grape samples in each group in the 2010–2011 vintage were mixed in to one sample and analyzed for the biochemical composition.

^bOne-way ANOVA conduced for the samples in the 2015–2016 vintage at p < 0.05, a, b were used to indicate statistically significant differences.

^cControl group (Ctrl), basal leaves removal at veraison (TB-v) at mid ripeness (TB-m), apical leaves removal at veraison (TD-v) at mid ripeness (TD-m).

^dn/a, not available.