Crop level vs. leaf removal: Effects on Istrian Malvasia wine aroma and phenolic acids composition

•Two crop levels were combined with leaf removal or untreated control.•Leaf removal had larger effect than crop level on wine aromas and phenolic acids.•Crop level showed limited impact on aroma compounds in wine.•Leaf removal increased the concentration of several monoterpenes and esters.•Hydroxycinnamic acids in wine were enhanced only by leaf removal. The impact of crop level and leaf removal on Istrian Malvasia (Vitis vinifera L.) white wine aroma and phenolic acids composition was studied over two vine-growing seasons. Two crop levels were combined with leaf removal or untreated control in two-factorial design. Crop level showed limited impact on aroma compounds in wine and the concentration of some esters was increased by higher crop level. In contrast, leaf removal increased the concentration of several aroma compounds and especially monoterpenes and esters. The concentration of hydroxycinnamic acids in wine was enhanced only by leaf removal, while no consistent impact of the investigated factors on hydroxybenzoic acids was observed. The obtained results suggest that in cases where environmental conditions are not limiting, increasing the crop level under adequate microclimate in fruit zone has no detrimental effects on white wine aroma and hydroxycinnamic acids composition, potentially leading to economically more sustainable grape production.