Physiological consequences of vine leaf stripping - Literature review

We are right in the middle of leaf stripping or leaf removal. I came upon an article that summarized the pluses and minuses of leaf stripping. However, the article was written in French and happily, I did manage to translate it with Google Translate.
When we do leaf removal, we do it to give the grapes an improved microclimate, light penetration and higher cluster temperature. In the Cabernet Franc and Cabernet Sauvignon we leaf pull to decrease the influence of the methoxypyrazine or the herbaceous, green notes such as bell pepper flavors in the finished wine.
The article, Physiological consequences of vine leaf stripping - Literature review explained the benefits of leaf removal around the grapes, at the various stages from flowering to harvest.

• Improved health status: Leaf stripping effectively limits the incidence of the main fungal diseases (gray rot, downy mildew, powdery mildew) due to better aeration and better penetration of phytosanitary products
• Choice of period and intensity:
  →Early leaf stripping before fruit set increases the qualitative potential of wines in terms of aromas and polyphenols
  →Partial leaf stripping before or during flowering reduces the number and size of berries, which may greatly affect the final yield
  →Leaf stripping after fruit set only affects the size of the berries without reducing their number
  →Depending on temperature and exposure to the sun, the risk of scalding may also increase and require more moderate leaf stripping or only on one side of the row

Here is a summary of timing of leaf stripping and the consequences.

These are pictures in the article showing leaf stripping at fruitset and leaf stripping during flowering:

In summary, leaf stripping before veraison and the resulting change in the microclimate of the bunch can have the following consequences on the composition of the must:

• a small increase in sugar
• a decrease in total acidity, mainly due to decrease in malic acid
• a slight drop in tartaric acidity
• a drop in pH, mainly due to the lower level of potassium
• no variation in calcium level
• an increase in concentration of anthocyanins
• an increase in the polyphenol index totals (IPT)

References:
1. Thibaut Verdenal, Vivian Zufferey, Jean-Laurent Spring, Olivier Vire, Physiological consequences of vine leaf stripping - Literature review, Swiss journal Viticulture, Arboriculturev Horticulture | Vol. 45 (3): 148–155, 2013.