GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Influence of trellis system and shoot density in yield and grape composition of a vineyard of Cabernet Sauvignon, in warm climate

Influence of trellis system and shoot density in yield and grape composition of a vineyard of Cabernet Sauvignon, in warm climate


Context and purpose of the study – In vineyards grown in warm areas, it is usual that the stage of maturity of the grapes is fast and easily reach a high concentration of sugar and low acidity, but not a adequate phenolic maturation. The geometry of the trellis system and the shoot density can modify the microclimate of the cluster and, therefore, the maturation process.

Material and methods – In order to know whether, in warm areas, free or semi-free foliage systems are most appropriate to achieve a maturity more balanced than systems with guided foliage, such as the vertical shoot positioned, during 2013 and 2014 developed a test in a vineyard of Cabernet Sauvignon in Albacete (Spain). Comparing two trellis systems – vertical shoot positioned and sprawl -, each of them with three shoot densities – 35000, 55000 and 70000 shoots per hectare-. During maturation were determined the weight of the grape and the basic composition of the must (° Brix, pH and total acidity). Yield components and the grape phenolic components were determined at harvest.

Results – In both trellis systems the increased of crop load generated a proporcional increase in yield respect number of shoot, in addition to a delay in maturation, with lower concentrations of sugar and total phenols, and higher acidity. The vineyard in sprawl reached, usually, higher concentrations of sugar, but with equal or lower levels of acidity on vertical shoot positioned, which means a better sugar/acidity balance. The effect of the trellis system on the grape phenolic components was not consistent for the two years of study.


Publication date: September 27, 2023

Issue: GiESCO 2019

Type: Poster


Emilio PEIRO1,2*, Pedro JUNQUERA1,2, José Ramón LISSARRAGUE1,2

1 Grupo de Investigación en Viticultura. E.T.S.I.A.A.B. Universidad Politécnica de Madrid. C/ Senda del Rey s/n, 28040. Madrid, Spain
2 Gestión Integral de Viticultura (GIVITI), C/ Alcántara nº 46, bajo drcha, 28006, Madrid, Spain

Contact the author


trellis systems, shoot density, yield, berry composition


GiESCO | GiESCO 2019 | IVES Conference Series


Related articles…

Une procédure de mise à jour des zones AOC

In France, one of INAO missions is to delimit the production area of the « Appellations d’origine contrôlées » (AOC). For wine AOC, the delimitation of plots allows for identifying plots of land that respond to technical criteria of the vine location, criteria adapted in every appellation. Some old delimitations AOC are not in adequacy with their territory. Indeed, in spite the existence of a politic aiming to protect production areas AOC, urbanization, road infrastructure or quarries occupy surfaces classified in AOC today.

Greffadapt: a relevant experimental vineyard to speed up the selection of grapevine rootstocks

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Influence des facteurs naturels du terroir sur la maturation du raisin en Alsace

A study of the influence of environmental factors on the ripening of grapes under the conditions of Alsace is carried out. Emphasis is placed on the analysis of the mesoclimate and pedoclimate. The experiment is conducted on a network of plots of gewurztraminer grafted on SO4. The production conditions are standardized throughout the device.

Non-invasive quantification of phenol content during red wine fermentations

Phenolic compounds are responsible for the most important red wine quality attributes. Anthocyanins and tannins play crucial roles in color and mouthfeel properties of red wines. Phenolic analysis in the winery is hindered by analytical constrains.

The taste of color: how grape anthocyanin fractions affect in-mouth perceptions

Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines.