Evaluation of Different Severities of Hand and Simulated Mechanical Pruning of Cabernet Sauvignon and Chardonnay Grapevines for Productivity, Fruit Composition, and Wine Quality PDF Download
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Author: Patricio Julian Santos
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
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Author: Patricio Julian Santos
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
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Author:
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 752
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Author: Christopher Allen Jenkins
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Interest in horticultural crops such as the muscadine grape (Vitis rotundifolia Michx.) has grown in recent years due to declining production of tobacco and other agronomic crops. Most growers choose to mechanically prune muscadines due to the low returns on wine grapes and the high cost of labor. However, such pruning practices may reduce long-term vine vigor and juice quality. The objective of this study was to quantify how different pruning levels affect vine vigor, fruit quality, and disease incidence on 'Carlos' muscadine grapes. Four pruning levels were established on four-year-old vines: the retention of either 200, 300, or 400 nodesD ine or simulated mechanical pruning (SMP). The treatments were applied in winter 2006 and 2007 at three North Carolina vineyards, one each in Duplin, Scotland, and Orange counties. It must be noted, a freeze occurred in early April 2007 that caused severe damage on grapevines across the state including vineyards used in this study. Although SMP vines had more than double the number of original nodes, the 300 and 400 node treatment vines produced yields similar to SMP vines in different years at different locations. Severe pruning and cold injury to buds forced latent secondary and tertiary buds to break that may have supplemented the muscadine crop. In a study in 2007, shoot origin (e.g. base bud versus count bud) did not affect shoot fruitfulness. Base buds were less mature at harvest than count buds, presumably as a result of delayed budbreak. Fruit from SMP vines did not differ in juice quality parameters (percent soluble solids, pH, or titratable acidity) in either year from other pruning treatments. The Ravaz index, a ratio of fruit yield (kg) to pruning weight (kg), indicates the balance between fruit yield and vegetative growth. Typical values of balanced V. vinifera grapevines fall between 5.0 and 10.0. Indices in the present study ranged from 2.3 to 12.7 depending on treatment, location, and year. The SMP vines in.
Author: Nancy Rosner
Publisher:
ISBN:
Category :
Languages : en
Pages : 138
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Author: Various
Publisher: Read Books Ltd
ISBN: 1473354498
Category : Science
Languages : en
Pages : 123
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Book Description
This book contains a collection of vintage articles on managing a grapevine, with a special focus on pruning and trimming. These timeless articles have been carefully selected for a modern readership, and will be of considerable utility to farmers and gardeners with a practical interest in growing grapes. The articles include: “Theory and Practice of Pruning and Training”, “Pruning and Management”, “Trimming”, “Vine Pruning”, “Pruning Young Vines and the Sultanas”, “Pruning and Training”, and “Time to Prune, and Pruning and Training”. All of the articles have been written by experts in the field, making this both a useful handbook and a worthy addition to collections of vintage fruit growing literature. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality edition complete with a specially commissioned new introduction on wine making.
Author: Enio Schuck
Publisher:
ISBN:
Category :
Languages : en
Pages : 276
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Author: Robert A. Johnson
Publisher:
ISBN:
Category :
Languages : en
Pages : 208
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Author: Andrew G. Reynolds
Publisher: Woodhead Publishing
ISBN: 9781782421443
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. Volume 1 opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. Volume 2 opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. Reviews current understanding of wine aroma, colour, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Reviews the impact of different technologies on wine quality
Author: Matthew Royal Heil
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 560
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Book Description
