GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Vegetative dose heights ‘Cabernet Sauvignon’ and its influence on fruit and wine quality

Vegetative dose heights ‘Cabernet Sauvignon’ and its influence on fruit and wine quality

Abstract

Contex and purpose of this study – The leaf area is of fundamental importance so that the plant can realize adequate levels of photosynthesis for the accumulation of reserves and to reach a suitable maturation of the berries. In this sense, the objective was to evaluate the effect of different lengths of the stalks from the first support wire, in the must and in the wine of ‘Cabernet Sauvignon’.

Material and methods – The study was carried out by the Nucleus of Study, Research and Extension in Enology (NEPE²), of the Bachelor’s Degree in Oenology of UNIPAMPA. The treatments were separated from the stalks at 60 cm (T1), 80 cm (T2), 100 cm (T3) and 120 cm (T4). The experiment was carried out in a vineyard located in the municipality of Dom Pedrito – RS, Brazil, during the 2015/16 crop, in ‘Cabernet Sauvignon’ grapevines at the age of 16, grafted on ‘SO4’ rootstocks and conducted in espalier. The experimental design was completely randomized blocks. The physicochemical analyzes of the must were Total Acidity – TA (g L-1), pH e, Reducing Sugars (g L-1). In the wine it was evaluated: Alcohol (% v/v), TA (g L-1), Volatile Acidity (g L-1), Glycerol (g L-1), Anthocyanin (g L-1), Color Intensity and Total Polyphenol Index (TPI).
The data were submitted to the Tukey averages comparison test at 5% probability.

Results – Treatment T3 (vegetative canopy height of 100 cm) had the highest TA value (3.1 g L-1). For the pH of the must, it decreased significantly as the canopy height increased. In wine, the alcohol content of the T4 treatment (120 cm) was the one with the highest value. In relation to the amount of anthocyanins, T1 treatment (60 cm) presented a higher amount of anthocyanins, T4 (120 cm), showed a color intensity, and a higher proportion of anthocyanins that give red tonality in the wine (520 nm) than the anthocyanins that give yellow tint in the wine (420 nm), thus the T4 (120 cm) was the treatment that showed the highest intensity of color, whereas the T3 (100 cm) was the one that presented less anthocyanins and color intensity. Preliminarily, it is concluded that maintaining the canopy of different sizes in the vegetative period has a significant influence on the quality of the must and wine of ‘Cabernet Sauvignon’ cultivated in the region of Dom Pedrito, RS, Brazil.

Download the PDF

DOI:

Publication date: September 29, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Pedro Paulo PARISOTO1, Jansen Moreira SILVEIRA1, Nadia Cristiane Alves VIANNA1, Alice Farias MAIA1, Marcos GABBARDO1, César Valmor ROMBALDI2, Juan SAAVEDRA DEL AGUILA1*

1 University Federal of Pampa (UNIPAMPA), Cep 96450-000, Dom Pedrito, Rio Grande do Sul (RS), Brazil
2 Federal University of Pelotas (UFPel), Pelotas, RS, Brazil

Contact the author

Keywords

Vitis vinifera L., carbohydrates, photosynthesis, viticulture

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Determining sub-appellations in Ontario’s wine regions

Vintners Quality Alliance (VQA) Ontario, (Alliance de qualité Vintners) est responsable de l’administration et de l’imposition des normes en liaison avec la qualité du vin, l’appellation d’origine, les variétés de raisin et les méthodes de production. Des vins produits selon les règlements de VQA sont actuellement étiquetés de trois distinctes mais larges régions d’appellation

Read More

Impact of varying ethanol and carbonation levels on the odor threshold of 1,1,6-trimethyl-1,2-dihydronaphtalene (petrol off-flavor) and role of berry size and Riesling clones

1,1,6-trimethyl-1,2-dihydronaphtelene (TDN) evokes the odor of “petrol” in wine, especially in the variety Riesling. Increasing UV-radiation due to climate change intensifies formation of carotenoids in the berry skins and an increase of TDN-precursors1. Exploring new viticultural and oenological strategies to limit TDN formation in the future requires precise knowledge of TDN thresholds in different matrices. Thresholds reported in the literature vary substantially between 2 µg/L up to 20 µg/L2,3,4 due to the use of different methods. As Riesling grapes are used for very different wine styles such as dry, sweet or sparkling wines, it is essential to study the impact of varying ethanol and carbonation levels.

Read More

Interaction among grapevine cultivars (Sangiovese, Cabernet-Sauvignon and Merlot) and site of cultivation in Bolgheri (Tuscany)

Different “landscape unit” have been identified in Bolgheri area (a viticultural appellation in the Tirrenian coast of Tuscany) by the aid of pedological, landscape and agronomic observations in the 1992-1993 period. In all cultivar (Sangiovese, Cabernet Sauvignon and Merlot) x landscape unit combinations, experimental plots were chosen in homogeneous vineyards, single cordon trained (about 3300-4500 vines/hectare). Grape maturation was studied by weekly samples of berries from veraison to vintage in the 1992-1995 period. At harvest yield and must composition traits were measured and, from the most représentative plots, sixty kilograms of grapes were harvested each year and vinified according to a standardised scheme. Wines were evaluated by standard chemical and sensory analyses.

Read More

Water retention properties of viticultural calcisols from D. O. P. Valdepeñas (Spain)

A good knowledge of the soil physicochemical properties, as well as its ability to retain and put the necessary water available to the plants, is essential when it comes at the design of an irrigation plan.

Read More

Olfactometric and sensory study of red wines subjected to ultrasound or microwaves during their elaboration

The effect that some extraction techniques, such as ultrasound (Cacciola, Batllò, Ferraretto, Vincenzi, & Celotti, 2013; Povey & McClements, 1988) or microwaves (Carew, Close, & Dambergs, 2015; Carew, Gill, Close, & Dambergs, 2014) produce on the aroma of red wines, when applied to processes of extractive nature, such as pre-fermentative maceration or ageing with oak chips (Spanish oak – Quercus pyrenaica and French oak – Quercus robur) has been studied. The volatile profile was determined by means of gas chromatography coupled with olfactometric and mass spectrometric detection. A sensory analysis was also carried out. No indications were found to show that the pre-fermentative treatment with microwaves or ultrasound modified the sensory profile of the wines whereas the application of such energies during the ageing phase showed some positive trends at sensory level.

Read More