Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines

• Main Author: Hickey, Cain Charles
• Other Authors: Horticulture
• Format: Others
• Language: en
• Published: Virginia Tech 2014
• Subjects: cluster exposure; vegetative growth; grape; grapevine; wine; fruit composition; stem water potential; photosynthesis; phenols; anthocyanins; sensory analysis; water use efficiency; crop load; vine capacity; triangle difference test; berry size
• Online Access: http://hdl.handle.net/10919/42667; http://scholar.lib.vt.edu/theses/available/etd-05152012-164215/

Reducing disease and increasing fruit quality in vigorous vineyards with dense canopies is demanding of time and resources; unfortunately, vineyards of this nature are common in humid environments. This study investigated the effectiveness with which vine capacity and water status could be regulated as well as if they related to fruit quality and wine sensory perception. The treatments regulating vine size and water status were under-trellis groundcover, root manipulation, rootstocks, and irrigation. Treatments were arranged in a strip-split-split plot design before the introduction of the irrigation treatment resulted in incomplete replication in each block. Treatment levels were under-trellis cover crop (CC) compared to under-trellis herbicide (Herb); root restriction bags (RBG) compared to no root manipulation (NRM); three compared rootstocks (101-14, 420-A, riparia Gloire); low water stress (LOW) compared to high water stress (HIGH). Vines grown with RBG and CC regulated vegetative growth more so than conventional treatments, resulting in 56% and 23% greater cluster exposure flux availability (CEFA). High water stress (HIGH) and RBG reduced stem water potential and discriminated less against 13C. Vines grown with RBG and CC consistently reduced harvest berry weight by 17 and 6% compared to conventional treatments. Estimated phenolics were consistently increased by RBG and were correlated with berry weight, vine capacity and CEFA. Sensory attributes were significantly distinguishable between wines produced from vines that differed in both vine capacity and water status, amongst other responses. Treatments have been identified that can alter the sensory perception of wines, with the potential to improve wine quality. === Master of Science