Training systems alter berry size, physical structures and juice qualities of “Cabernet-Sauvignon” grapes (Vitis vinifera L.)
Abstract
The main aim of this work was to ascertain the effects of training systems on the fruit basic winemaking qualities, and then to further provide the guidance for the production of high-quality wine grapes. ‘Cabernet-Sauvignon’ grape berries from vines trained to M-VSP, F-TT, and F-MT were sampled at commercial harvest for analysis in two consecutive years (2011 and 2012). These grape berries were classified into 5 categories according to their berry weights. M-VSP determined a marked shift toward heavier berries, and induced significant changes in other morphometric berry parameters. Furthermore, M-VSP had the highest values of berry weight, skin weight, seed number per berry, seed weight per berry, TSS, pH and total anthocyanin concentration among the three training systems in both vintages. The results highlighted that both of the vintage and training system affected berry size and composition; M-VSP showed its superiority in canopy conditions, improving the berry structure and composition about wine-making quality.
Issue: GiESCO 2015
Type: Extended abstract
Authors
1 Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2 College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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Keywords
Cabernet-Sauvignon, training system, berry size, physical structures, juice quality