Effect of Crop Level on Yield Components, Fruit and Wine Composition, and Wood Carbohydrate Reserves of Pinot Noir Grapes PDF Download
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Author: Erik W. Brasher
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 106
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Author: Erik W. Brasher
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 106
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Author: Amanda J. Vance
Publisher:
ISBN:
Category : Companion planting
Languages : en
Pages : 141
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Vineyard management strategies, including vineyard floor management and crop level management, can be used to influence vine vigor and fruit composition. Two studies were conducted to evaluate the impact of these practices on Pinot Noir in Oregon's Willamette Valley. Managing crop levels is common in cool climate vineyard production though it is a costly practice. With economic pressures, the premium winegrape industry is questioning whether they can reduce production costs and increase yields without compromising quality. A crop thinning trial was conducted in 2010 and 2011 to address these concerns and to better understand the role of vine balance on fruit composition. Crop levels were moderately (35% crop removed) or severely (65% crop removed) thinned at pre-bloom, fruit set, lag phase, or véraison and compared to full crop treatments. In both years, crop thinning reduced yields but had no effect on berry weight or cluster size. In 2010, poor fruit set reduced overall yields, and thinning treatments resulted in very few differences in vine growth, cluster architecture or fruit composition, including total soluble solids (TSS), pH, titratable acidity (TA), yeast assimilable nitrogen (YAN), anthocyanins, phenolics and tannins. In 2011, yields were much higher due to high fruit set and larger cluster size. No differences were found in vine growth (leaf areas or pruning weights) or fruit YAN, but thinned vines had higher TSS and pH and lower TA than full crop vines at harvest. Fruit thinned at lag phase and véraison had higher TSS and lower TA than fruit thinned pre-bloom. Intensity of thinning had a stronger influence on anthocyanin and tannin concentration than timing, while phenolics were not impacted by either factor. Ravaz index values (fruit yield/pruning weight) below 2.25 and leaf area to yield ratios of 2.25 to 3.25 m2/kg improved fruit composition in 2011 as did later season thinning, though data from the remaining years of this study will provide more insight into appropriate crop load metrics for cool climate Pinot Noir. A second study was implemented in 2011 to determine the impact of crop thinning in vines with different levels of vegetative vigor caused by three vineyard floor management techniques: permanent grass (Festuca rubra spp. rubra) cover (grass), alternating grass cover and tillage (grass & tilled), and tillage of every alleyway (tilled). Crop was thinned at the BB stage of berry development (EL stage 73) to one cluster per shoot (half crop) or not thinned (full crop); all cluster wings were removed at the time of thinning. Tillage treatments had been in place four years prior to the start of the study and competition for nitrogen in grass caused reduced early season vine growth, leaf chlorophyll and canopy size at both bloom and véraison while crop thinning increased canopy size at véraison. Yields were altered by tillage and crop thinning treatments, as grass had fewer clusters per shoot and berries per cluster, and crop thinning reduced yields to 64.7% of full crop across all tillage treatments. At harvest, grass had the lowest TA while TSS and pH were not affected by tillage. Crop thinning increased TSS but did not impact pH or TA. Anthocyanins were affected by both tillage and thinning and were found to be related to vine yield, YAN, leaf N, and leaf area index. Tannins were highest in grass but were not affected by crop thinning, and phenolics were not changed by either factor. Few interactions between tillage and crop thinning were found, but as variables such as yield per vine were impacted by both treatment factors, monitoring long term effects of crop.
Author: Anton Prajitna
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 244
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Abstract: This study investigated the effect of cluster thinning on the quality and nutraceutical content of 'Chambourcin', 'Pinot noir' and 'Cabernet franc' wine grape berries and wines. In addition, this study investigated SO2 interference on wine nutraceutical content determination. In experiment 1, three vintages of Chambourcin and one vintage of Pinot noir crop level treated wines were evaluated for their composition, anthocyanin, total phenolic, antioxidant and total resveratrol content. Cluster thinning did not affect basic wine composition except pH. Cluster thinning, however, increased the total anthocyanins, total phenolics, and antioxidant capacity. Cluster thinning also increased the total resveratrol level in Chambourcin but not in Pinot noir wines. In experiment 2, we evaluated the effect of cluster thinning on yield parameters, vine growth, fruitfulness, canopy parameters, composition, anthocyanins, total phenolics and antioxidant capacity of 'Chambourcin', 'Pinot noir' and 'Cabernet franc' berries. We found that reponses cluster thinning treatments appear to be confounded with cold injury. Cluster thinning reduced yield in one out of two years of 'Chambourcin' and 'Pinot noir' vines. Cluster thinning increased cluster weight of Chambourcin but not Pinot noir and Cabernet franc. Cluster thinning decreased cropload of Chambourcin and one year of 'Pinot noir' vines. 'Pinot noir' vines under low crop level treatments had the most clusters/vine count prior to cluster thinning in 2004. Cluster thinning increased the anthocyanins, total phenolics and antioxidant capacity of Chambourcin berries linearly independent of harvest date. In experiment 3, we evaluated the extent of sulfite content interference on antioxidant determination (FRAP and ABTS assay) in red and white wines. Addition of SO2 up to 200 mg/L increased antioxidant capacity significantly. Addition of 100 mg/L SO2 generated on average 6.6 % and 64 % increase in antioxidant capacity for red and white wines, respectively indicating the extent of interference was much more pronounced in white compared to red wines.
Author: Jessica Howe
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 290
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This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening. Different strategies aimed at increasing yeast assimilable nitrogen in the fruit at harvest have been evaluated. This study seeks to improve fermentation behavior and wine quality through vineyard practices used for nitrogen management. The focus of this study is to optimize fruit quality and maximize the juice nitrogen fraction, while maintaining a physiologically healthy vine and crop system. Treatments were applied in a factorial design to vary irrigation, cultivation, and nitrogen application to Pinot noir and Chardonnay grapevines in two commercial Oregon vineyards during the 1999 and 2000 growing seasons. Irrigated vines received supplemental irrigation after lag phase. Cultivation of alternate rows was performed in early spring to encourage nitrogen utilization and reduce nutrient and water competition. Nitrogen treatments consisted of soil-applied urea (39.2kgN/ha), foliar applied urea (2.98kgN/ha), and zero nitrogen. Soil nitrogen was applied in early spring. Foliar nitrogen was applied once at the onset of ripening and again at veraison. The trials were established at Knudsen Vineyard located in the North Willamette Valley and Benton Lane Vineyard in the South Willamette Valley in 1999. At Benton Lane Vineyard, photosynthesis, transpiration, water use efficiency, chlorophyll content, maximum quantum yield of photosynthesis, soil moisture, leaf petiole nutrition, pruning weights, and carbohydrate reserves were measured during the 1999 and 2000 growing seasons. Leaf water potentials were measured during the 2000 growing season. During both seasons irrigated vines assimilated CO2 and transpired at a significantly higher rate than non-irrigated vines. Similarly, tilled treatments assimilated CO2 at a significantly higher rate and maintained higher water use efficiency. Tilling tended to increase the efficiency of light driven photosynthetic reactions and chlorophyll content. This response became more apparent in the second year of the study, which may indicate a delayed effect of soil cultivation on maximum quantum yield of photosynthesis and chlorophyll content in grapevines. Nitrogen treatments had little impact on leaf gas exchange and chlorophyll content. Soil Cultivation had the largest impact on petiole nutrient content, with significant differences in phosphorus, potassium, manganese, copper, boron, carbon and total nitrogen. Irrigation increased total petiole nitrogen in the second year of the study. Pruning weights increased with cultivation in both years and cane weights were higher after the second year. Irrigation and nitrogen did not affect vine vigor. Ripening dynamics, juice composition, and yield components were measured at both vineyards during the 1999 and 2000 growing seasons. During both seasons, irrigated Pinot noir vines had lower titratable acidity than non-irrigated vines and tilled treatments had higher soluble solids than non-tilled treatments. Tilled Chardonnay vines had lower soluble solids and higher titratable acidity in 2000. In 1999, from the onset of ripening until harvest, the ammonia content of Pinot noir fruit decreased from an average of 80 to 30 (mg/L) while the alpha amino acid content increased from 60 to 150 (mg/L) during ripening. The YANC of Pinot noir vines increased from 100 to 190 (mg/L), predominately due to a large increase in alpha amino acid concentration in the last two weeks of maturation. For both Pinot noir and Chardonnay, the results from 2000 indicate that tilled treatments tend to have higher YANC at harvest, predominately due to a large increase in alpha amino acids. Significant effects from tilling suggest that there may be a delayed benefit from soil cultivation. Irrigated vines tended to have a higher berry weight, however, yield components differed only slightly between treatments and year.
Author: Joey D. Ratliff-Peacock
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 222
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Five trellis types were compared during 1996 and 1997 for their effect on Pinot noir yield components, fruit composition, fruit set, shoot morphology, leaf gas exchange, and trunk carbohydrate storage. These trellis systems were: upright vertical, cane pruned (double Guyot); upright vertical, spur pruned (bilateral cordon); Scott Henry, cane pruned; Lyre, cane pruned; and Geneva Double Curtain (GDC), cane pruned. In 1996, the double canopy systems had almost double the yield of the single canopy systems. There were no differences in yield or its components in 1997 among the five trellis systems. The bilateral cordon had a higher leaf area index than did the other systems. There were no differences in juice soluble solids, pH, or titratable acidity (TA) among the different trellis systems in either year. Also, there were no differences seen between the two canopies of the double canopy trellis systems in either year. There were no differences in sugar or starch concentrations in the trunk wood among the five trellis systems at any sample date. Sugar concentration in the trunk was highest during leaf fall and lowest at bloom on a dry weight basis. Starch concentration in the trunk was highest during dormancy and lowest during leaf fall and bud burst. Trunk volume was highest in the GDC and lowest in the Guyot. There was a negative correlation between most yield components and the carbohydrate concentration at bud burst. Leaf photosynthesis was strongly correlated with berry weight and skin anthocyanin content. In a separate study, yield components, fruit composition and wine quality of fruit generated in both curtains of the Scott Henry system were analyzed. In 1996, the bottom canopy had higher yield, cluster weight, more clusters per shoot and a higher TA than did the top canopy. Must soluble solids were not affected by vine canopy or sun orientation in 1996, but pH was lower and TA was higher in the bottom canopy. In 1997 the top canopy had a higher yield than did the bottom canopy. There were no canopy or orientation effects on leaf gas exchange, leaf area, shoot diameter, or intemode length. Wine from the top canopy was found to have more red color than wine from the bottom canopy.
Author: Andrew Martin Bledsoe
Publisher:
ISBN:
Category :
Languages : en
Pages : 124
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Author: Robert A. Johnson
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Category :
Languages : en
Pages : 208
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Author: Gregory Louis Hostetler
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Category :
Languages : en
Pages : 202
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Author: Steve P. Smit
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Category :
Languages : en
Pages : 142
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Author: Luis Hugo Moreno Luna
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Category :
Languages : en
Pages :
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