The Plant Analysis Laboratory in the Department of Horticulture at Oregon State University is currently revising tissue standards and fertilizer recommendations for wine grapes. These revisions are the result of a research program that was sponsored by the Wine Advisory board beginning in 1985. We have utilized data collected during...
Three different green cover treatments were compared in their effect on leaf gas-exchange, vine growth, yield and fruit composition. The treatments were: grass cover, resident plants, and an insectary plant mixture. Photosynthesis, transpiration, and water use efficiency were lower for vines with a grass cover. Leaf area and shoot growth...
Five different trellis and training systems were compared in their effect on yield components, fruit composition, fruit set, and shoot morphology in Pinot noir grapevines in 1996 and 1997. This trial was performed on established vines planted on a low-vigor valley floor site, in the Willamette Valley of Oregon. The...
A broad range of factors influence wine grape quality and manipulation of these factors has stimulated interest among grape growers, wine makers, and research scientists alike. One such factor affecting wine grape quality is crop level, particularly for Pinot noir. Since the capacity of a vine to ripen fruit depends...
The connection between the fruit-set disorder Inflorescence Necrosis (IN) and high ammonium (NI14+) in affected tissues has led to an investigation of NH4+ assimilation enzymes (principally glutamine synthetase (GS) and glutamate synthase) in grape tissues. Previous work in this department has suggested that toxic levels of NH4+ build up in...
Inflorescence Necrosis (IN) has been an unpredictable problem for grape growers in Oregon. The
industry has seen significant losses due to this fruit set disorder in several out of the eight years since its
first description in 1988, particularly in Pinot noir. Little is known of how to prevent the...
For this trial, established Pinot noir vines, located on the valley floor of the Umpqua Valley in Oregon
were used. In 1996 and 1997 sixteen vines trained to the Scott Henry trellising system were separated
into four different quadrants, determined by shoot orientation: Bottom canopy, shoots trained toward the
ground;...
Phenolic compounds are key quality components of wine affecting sensory characteristics, wine color, and wine stability. Phenolics are responsible for much of the mouth flavor of wines affecting astringency, bitterness, and the "length" of the flavor impression on the palate. The color in both red and white wine is due...
Yeast strains used in wine production are known to differ in some fermentation characteristics, including rates of fermentation, alcohol tolerance, degree of foaming, temperature tolerances, volatile acid production, and hydrogen sulfide production. There may also be significant sensory differences in aroma and flavor in wines fermented with different yeast strains....
We have studied commercial fermentation practices for three vintages in order to learn how they affect
extraction and stability of anthocyanin pigments and other phenolic compounds in Pinot noir. Wines
were monitored during fermentation, processing, and aging for anthocyanin and phenolic content, color
intensity, and for phenolic profiles using high...
Grafted grapevines will become increasingly important in Oregon vineyards in order to prevent loss of plants to phylloxera infestations. Several rootstocks are now being evaluated in Oregon for horticultural traits and characteristics related to wine quality. Resistance or tolerance to other plant diseases affecting grapevines needs to be examined as...
The objectives of this study are to isolate and characterize pathogenic agrobacteria that cause crown gall in grapevines and test hot water dips as a method for eradicating the infectious bacteria . Crown gall is commonly found among Oregon vineyards and the causative agent, Agrobacterium vitis, is known to be...
Objectives:
To evaluate the impact of the ring nematode, Mesocriconema xenoplax on the physiology and productivity of phylloxera-resistant grape rootstocks as a basis for recommending rootstocks in the Pacific Northwest. Specific objectives for 2006:
Spring: Inoculate soil with AMF and M. xenoplax. Plant vines.
Growing season: Monitor plant growth, gas...
Objectives of Proposed Research:
The goals of this project for the next few years are: 1) to develop optimal tissue nutrient levels for N, P, and K in winegrapes that are based on physiological performance and fruit quality, 2) to identify the best tissue (leaf vs. petiole) and time of...
Objectives:
I. To evaluate the effects of five cover crop mixes on grapevine: a) water stress b) nutrient status c) fruit production and quality d) shoot growth e) mycorrhizal colonization.
II. To evaluate cover crop mixes for their: a) establishment rate b) biomass production c) nutrient content.
Stuck and slow fermentations are a major concern of winemakers. If the levels of fermentable nitrogen in juice are too low, fermentations will be slower and may stop or 'stick' before all the fermentable sugar is utilized by the yeast. Sluggish and stuck fermentations are also sometimes accompanied by production...
Over the last several years 'stuck' and 'sluggish' fermenations have become a ma or concern of winemakers in Oregon as well as in Washington and California. During the 1996 vintage we began a preliminary survey of Oregon musts and juices at harvest and showed that many were low or marginal...
Nisin, bacteriocin produced by Lactococcus lactis, Nisin may have the potential to replace (or reduce) sulfiting agents traditionally added to wines to prevent the growth of spoilage lactic acid bacteria. This may be valuable since sulfites are believed to cause toxic responses in sensitive individuals. As a result, the U.S....
Nisin, a bactericidal polypeptide, has the potential to inhibit spoilage bacteria and control rnatolactic fermentation in wines. Nisin activity has previously been observed to remain stable in white wines but to decrease in red wines. This decrease is believed to be directly proportional to the concentration of polyphenolic compounds in...
Hydrogen sulfide and related sulfur compounds produced internally by yeast during fermentation are considered highly undesirable if they are excreted and exceed threshold concentrations in the finished wine, as they cause an unpleasant "reduced character". The threshold for hydrogen sulfide is on the order of parts per billion and that...
Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence...
Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence...
A study was undertaken in December of 1986 to evaluate Riesling wines made from clonal material from the 1985 and 1986 vintages grown at a cooperative plot at Champoeg Vineyard. The objective was to have a trained panel evaluate differences in aroma and flavor-by-mouth descriptors to determine:
1. The change...
Riesling, Chardonnay, and Pinot noir wines from the 1992 vintage were fermented with several different commercial yeast strains. Differences were observed in fermentation rates, wine composition, and aroma and flavor. Preliminary results were reported on in the OSU Wine Grape Research Progress Reports, 1992-1993, Special Report 929, June 1993, OSU...
Objectives:
1. Isolation or construction of an acid protease-excreting laboratory strain of Saccharomyces
cerevisiae.
2. Evaluation of enzyme activity against model protein, protein-tannin, and grape protein substrates.
3. Selection or screening of isolates producing greater enzyme activity with improved specificity.
4. Construction of an acid protease-excreting wine strain of Saccharomyces...
Degenerative diseases of aging such as cancer, cardiovascular disease, and brain dysfunction are increasingly found to have, in part, an oxidative origin. As a result, dietary antioxidants play a major role in minimizing this damage and preventing or delaying the pathophysiology. Population groups that generally do not smoke (a significant...
Degenerative diseases of aging such as cancer, cardiovascular disease, and brain dysfunction are increasingly found to have, in part, an oxidative origin. As a result, dietary antioxidants such as Vitamins C and E and carotenoids play a major role in minimizing this damage and preventing or delaying the pathophysiology. Population...
Oregon Pinot noir wines differ greatly in their color and phenolic profiles and this variability is due to both vineyard and to fermentation management practices. We have observed that Pinot noir fruit composition can vary significantly with vintage, with degree of maturity, with yields, with trellis systems, and with the...
Different fermentation practices are generally believed to affect wine composition and wine quality of Pinot noir. Oregon winemakers, for example, commonly attribute differences in color and phenolic extraction to differences in processing. There is, however, little information from replicated trials with controls demonstrating the cause and affect of these perceived...
Commercial fermentation practices have been evaluated for several vintages to determine their effects on anthocyanin and phenolic extraction, wine color intensity, color stability, and sensory characteristics of Oregon Pinot noir wines. Trials have included fermentation processing practices (1994), the use of different commercial yeast strains (1995 and 1996), the addition...
During the 1994, 1995, and 1996 vintages we designed a series of trials to evaluate the effects of commercial Pinot noir fermentation practices in Oregon on wine composition and quality. Differences have been observed in anthocyanin content, color intensity, polymeric pigment content, phenolic content, and in aroma, flavor, body, and...
Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to enhance color, color stability and phenolic extraction of red wines. Previous research on the use of commercial pectinase enzymes in Oregon Pinot noir and Cabernet Sauvignon wines showed that some enzyme preparations were capable of reducing red...
Winemakers commonly attribute differences in color, color stability, and phenolic composition to different fermentation practices. The extraction of anthocyanin pigments and other phenolic compounds from the skins, pulp, seeds, and stems to a large degree determines the composition and quality of red wines.
During the 1994 vintage we designed a...
The objectives of this research are to monitor tannin and anthocyanin changes during berry development and over several growing seasons to understand how the vintage effects wine composition. Specifically, the objectives of this research project are :
· Determine the effect of berry development on the composition of phenolics (tannins...
The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are:
· Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries
· Determine the...
Thirty five vineyard blocks of Pinot noir were sampled at harvest by taking a two hundred cluster sample in 1993. Commercial wines from these blocks were analyzed by HPLC at two and nine months of age. Cluster weights ranged from 72 to 148 g, berry weights from 0.55 to 0.90...
In 1981, a trial was established to evaluate the performance of several strains of malolactic bacteria. Pinot noir wines were inoculated with several strains of malolactic bacteria, and their performance was reported by Watson (above). One strain, ML-34, can be thought of as the industry standard, while ER-1A and EY-2D...
Over the last several years many Oregon winemakers have expressed concerns over the frequency of 'stuck' and sluggish yeast fermentations. These problems are probably due to low nitrogen status of musts at harvest. Malolactic fermentations may also be affected by low levels of fermentable nitrogen in juice and wine. Low...
Malolactic fermentations are important in the production of quality table wines in cool climate winegrowing areas world-wide. The fermentation is encouraged to lower the acidity by converting malic to lactic acid, to increase aroma and flavor complexity, and to increase biological stability (1,2,3). Traditionally malolactic fermentations occur sporadically from growth...
In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of stable color were studied. Pinot noir and Merlot wines were produced, where simultaneous alcoholic and malolactic fermentations were induced in half of the wines. At...
Traditionally, winemakers have relied upon 'spontaneous' malolactic fermentation (MLF) from indigenous species which may take weeks or months to go to completion depending upon the wine and the cellar conditions. Control of MLF has increased with the development of pure MLF bacterial starter cultures. Pure cultures started from slants generally...
The objectives of this research project are to gain a better understanding of juice/must nutrition and the production of hydrogen sulfide and other 'off' sulfide odors in Oregon wines in relationship to both viticulture and winemaking practices. Specifically, the objectives of this research project are: · To analyze commercial juices/musts...
OBJECTIVES:
To determine the effects of commercial enzyme and tannin additions on the appearance, aroma and flavor profiles of Pinot noir processing trials. The wines were made by Barney Watson as part of the experimental wine program at Oregon State University (see Fermentation Processing Effects of Anthocyanin and Phenolic Composition...
As reported in the January 1986 WAB Research Report, a trained panel evaluation of Pinot noir wine fermented with different strains of malolactic bacteria was conducted in the Fall of 1985 at Oregon State University's Sensory Science Laboratory. As a follow-up, a group of Oregon winemakers evaluated some of the...
Wine aroma is one of the most important aspects of wine quality and yeast contribute a significant amount of the volatile aroma compounds in wine. However, our understanding of the contribution of specific yeast to Pinot noir aroma is still limited. In particular, the contribution of non-Saccharomyces yeast species present...
Color stability and flavor are two of the most important aspects of red wine quality. The development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine has been under investigation by Dr. James Kennedy. Flavor development, however, is not well understood. Several gas chromatography/olfactometry techniques...
By now, all members of the Oregon Wine and Grape industry are familiar with the concern expressed by the Center for Science in the Public Interest (CSPI) over the presence of the compound ethyl carbamate, popularly called urethane, in wine. This material has been demonstrated to induce cancer in laboratory...
Urethane is a by-product of the fermentation and distillation of alcoholic beverages. In recent years, concern has been expressed over its presence in such beverages because of studies which demonstrate that urethane can cause cancer in various animal species and, as a consequence, must be regarded as a potential carcinogen...
The recent establishment of the Oregon winegrape industry has been based on an important assumption that Oregon is phylloxera free. This assumption plus the attractiveness of planting a vineyard with inexpensive selfrooted plants has resulted in an industry particularly vulnerable to phylloxera. In fact, this assumption is only partially true....
The grape phylloxera, Daktulosphaira vitifoliae (Fitch), is a small root feeding insect that lives on the roots of grapevines. It is rare in Oregon but its presence in a commercial vineyard can be disastrous. Phylloxera imported into a susceptible vineyard can multiply and destroy the vineyard in only a few...
In experiments in grape skin light transmission in 1991, we found that quercetin (a phenolic compound found in many plants) accumulates in sun exposed grape skin. The accumulation of quercetin in grape skins appeared to be a protective response to solar radiation and we were able to show that quercetin...
Pedicel necrosis is a grape disorder that is recorded in all the world's grape growing regions. Synonyms for similar disorders include stiellahme (Germany, Switzerland), dessechement de la rafle (France), palo negro (Chile), shanking (New Zealand, Britain) and waterberry (USA). Pedicel necrosis can be a serious problem. Large reductions in yield...
In 1983, Muscat Ottonell and other early muscats had a complete crop loss in Willamette Valley vineyards. At that time, we assumed the loss was from a botrytis blossom rot. Since 1983, much has changed: we've seen the disorder every year (it resulted in major crop losses in 1988 and...
Poor set and low yields in 1988 and 1990 were, in part, attributed to Inflorescence Necrosis (IN), a disorder that results in death of flowers and rachis tissue near bloom-time. In isolated areas, IN has caused significant loss of crop in each year since then. Past research at OSU has...
The effect of shoot tipping, lateral shoot length and cluster zone leaf removal on yield, yield components, fruit composition and soundness were evaluated on mature Pinot noir grapevines. Shoot tip removal at bloom improved percent fruit set, number of berries per cluster and cluster weight. Elimination of lateral shoots also...
Oregon grape growers are sometimes troubled with fruit set problems. There are many types of fruit set disorders, but a recently described one is inflorescence necrosis (IN). Though many studies related to the disorder have been done at OSU and elsewhere, investigation into IN is still in its infancy. Several...
RESEARCH OBJECTIVES:
1. Determine differences in microbial community structure and microbial biomass among Oregon vineyard soils using phospholipid fatty acid (PLFA) analysis.
2. Assess the relative importance of several environmental factors affecting microbial community structure in Oregon vineyard soils.
3. Test the ability of PLFA analysis to distinguish differences in...
The report below and displays in the lobby summarize the first-year activities of the Oregon Vineyard Soil and Nutrition Initiative. This work has laid the foundations for OVID, the Oregon Vineyard Database, which will fill the second year of OVSNI and is discussed in the final sections.
The spatial and temporal development of grapevine root systems and associated mycorrhizal fungi was studied over the 1999 &2000 growing seasons in a 20-year-old block of Pinot noir vines at Woodhall Research Vineyard. We determined the root length density of woody roots and fine roots deemed to be physiologically active...
Zinc and boron deficiencies are the most widespread micronutrient problems in California vineyards and thus have received the most attention in developing correction measures. Iron and manganese deficiencies are much less common and recommendations for their corrections are largely derived from experience in other viticultural areas and on other crops.
The sensory evaluation of the 2000 vintage Pinot noir wines from the Oregon State University viticulture trials at Benton Lane Vineyard was conducted by a panel of 11 semi-trained panelists using a modified version of free-choice profiling. 36 wines were made from 3 replications of the 12 field treatments. For...
1999 Pinot noir wines from the Oregon State University viticulture trials at Benton Lane vineyard were evaluated using free-choice profiling by a panel of 16 Oregon winemakers in January 2001. This work is the continuation of the project described in Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior...
The objectives of this study are to evaluate the effects of manipulating soil moisture and nitrogen availability using different approaches, including supplemental irrigation, nitrogen addition to the soil or to the leaves, and the elimination of competition for water and nutrients between the ground cover and the grapevines by tilling....
An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...
This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening . Different strategies aimed at improving fermentation behavior and wine quality are being evaluated. This study aims to optimize fruit quality and maximize the juice nitrogen fraction that can be used by yeast...
This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening. Different strategies aimed at improving fermentation behavior and wine quality are being evaluated. This study aims to optimize fruit quality and maximize the juice nitrogen fraction that can be used by yeast during...
Poor budbreak and shoot growth were observed in Pinot noir in the Willamette Valley during the spring of 1988. The disorder was determined to be Early Temporary Boron Deficiency. This disorder generally occurs in California following dry fall weather. The fall of 1987 was one of the driest on record...
Objectives of proposed research:
1. Investigate the relationship between abscisic acid (ABA) and auxins and the regulation of carbon partitioning.
2. Investigate the origin of ABA present in the fruit during ripening and attempt to modify the partitioning pattern through manipulation of endogenous ABA levels using mefluidide (ABA biosynthesis promoter)...
Objectives of Research :
1) Construct a whole-vine dry matter and mineral allocation budget for mature grapevines grown in Jory (basaltic parent material) soil.
2) Determine the associated seasonal dynamics of plant-available soil minerals.
3) Model the timing of uptake and allocation of mineral nutrients in different vine tissues.
Objectives of Research:
1) Construct a whole-vine dry matter and mineral allocation budget for mature grapevines grown in Jory (basaltic parent material) soil.
2) Determine the associated seasonal dynamics of plant-available soil minerals.
3) Model the timing of uptake and allocation of mineral nutrients in different vine tissues.
The Willamette valley has grown to be an important source of high quality grapes for the production of wine. These grapes are a very high value crop that has proven to be profitable in this region. Irrigation of this crop has been limited largely to the establishment stage, with most...
Vineyard managers must decide on the timing and amount of irrigation. In Oregon the need for irrigation differs greatly year to year and field to field based on micro climate, soil, root development, plant health, and root stock. We suggest the use of leaf water potential as a useful management...
The new varietal trial at SOES was monitored during the growing season and during ripening by David Sugar and Porter Lombard (see Winegrape Variety Trial in Southern Oregon). The 1993 vintage was a late ripening season and not all the varieties developed sufficient maturity for experimental wine production. Tempranillo, Viognier,...
Pinot noir and Chardonnay are the two main varieties in Oregon. Together they comprise 60% of the Oregon winegrape acreage, and 61% of the total production for a value of $8,906 (66%). Clonal selection of Pinot noir and Chardonnay have made available a wide range of productivity and quality levels....
The advent of phylloxera in Oregon led to an urgent need for the evaluation of the viticultural characteristics of rootstocks with the potential for adaptation to Oregon, a cool climate grape production zone with low pH soils. The research reported here is a long-term study on the effect of rootstock...
The objectives of the trial are to evaluate Merlot clones and the varieties Sangiovese, Tempranillo, Syrah, and Viognier for production characteristics, maturity and fruit composition at harvest, and wine composition and wine quality in order to evaluate their potential for commercial wine grape production in warmer wine growing regions in...
This study was initiated in its original form in 1982 with the Yamhill Soil and Water Conservation District and the McMinnville Field Office of the USDA-Soil Conservation Service. The Soils Department, Oregon State University, was one of several cooperators, in part funded by The Wine Advisory Board.
In 1984 and...
Perennial grass cover crops are frequently grown between the vines in non-irrigated Oregon vineyards. The primary reasons for using cover crops are erosion control and to allow machinery access in wet weather. Grass cover crops may also have an effect on vine performance. These effects, however, are not always clear....
Three different cover crop treatments were compared for their effects on vine growth, leaf gas exchange, yield parameters and fruit composition. The treatments were: resident plants, an insectary plant mixture and a grass cover. At veraison (August 2 1), photosynthesis rate was lowest for the vines with the grass cover...
Objective(s) of Proposed Research or Outreach Project:
1. Investigate cover crop management in commercial vineyards on aroma and aroma precursor composition in grapes.
2. Investigate cover crop management in commercial vineyards on flavor quality of wine.
3. Investigate the feasibility to use aroma and aroma precursor analysis in grapes as...
Due to various reasons the previous investigator decided to pull out the crop level trials from the original experiment designed in 2010 season. However, the irrigation field experiments implemented in the 2010 season continued in 2011, in order to find out the impact of varied deficit irrigation regimes on vine...
In the past ten years, variation in Oregon vineyard yields has come from two main causes: winter injury and inconsistent fruit set. Together these factors have caused significant yield variation in almost every Oregon vineyard. In 1991, a research project was started at Oregon State to develop and evaluate a...
Variability in fruit set and yield is a serious problem in Oregon viticulture, particularly with Pinot noir. Climatic variation during the flowering period contributes significantly to this problem by affecting fruit set and cluster weight. Cool wet weather during bloom results in poor set, small clusters, and low yields. Seasons...
The objectives of this study are to determine:
· How vine vigor and fruit composition vary in different alleyway management regimes: solid vegetative cover vs. every other alleyway of vegetative cover removed
· What differences are observed in different alleyway management regimes within a vineyard
· What differences are observed...
The late winter cold front in early February 1989 brought significant snowfall and low temperatures to all of Oregon viticulture and caused considerable vine damage in the northeastern and in some western valleys of Oregon. The lateness of this winter freeze was unusual since most winter damage in the Pacific...
Objectives:
· Evaluate canopy management options available to Oregon growers for their effects on yield, grape composition, and wine quality.
· Investigate the relationships between vine growth, cluster environment, grape composition and wine quality.
· Develop techniques that improve the capabilities of Oregon winegrape growers to obtain consistent yields with...
Minimal pruning is a vine management system developed in Australia and now widely used for wine grape production around the world. Porter Lombard started a minimal pruning trial in Cabernet Sauvignon following his visit to Australia in 1988. A replicated trial in Chardonnay was established at Woodhall vineyard in the...
Traditional vineyard practices in Oregon are labor intensive and require large pools of available labor for pruning, shoot positioning, and harvest. A mechanized system of grape growing has been developed in Australia to eliminate almost all of the handwork involved with grape production. The cornerstone of this system is minimal...
Minimal pruning continues to look like a production system worthy of consideration in small scale commercial trials. In 1993, in a trial on Chardonnay at Woodhall vineyard, minimal pruning was compared to standard cane pruned vines on a vertical trellis. This was the second year of the trial.
Trellis design and canopy management have been major research topics in viticulture during the last ten years. The article by Dave Adelsheim in the first edition of the "Oregon Winegrowers Guide" and the presentations of Shaulis, Smart, Carboneau, Intrerari and Koblet at the 1984 Cool Climate Symposium in Eugene were...
Increasing ecological awareness led to the conceptualization and implementation of sustainable production systems such as Integrated Production. Integrated Production (IP) aims at achieving optimum yields of high quality fruit utilizing environmentally safe procedures. Priority is given to the utilization and enhancement of natural regulating processes and to the reduction of...
The objective of this project has been to develop a method to reduce vegetative growth in grapevines. Excess growth and dense canopies reduce wine quality and increase disease incidence, specifically botrytis bunch rot. Over the last four years, we extensively tested a method of reducing vegetative growth by a technique...
Objectives:
1. To evaluate compositional changes and flavor development during ripening in order to develop better harvest indices, and to develop practical methods to evaluate optimal winegrape maturity.
2. To evaluate the effects of viticultural practices on winegrape maturation, juice and wine composition, and wine quality.
3. To evaluate new...
The objectives of this study are to determine:
• How the time of leaf pulling affects Pinot noir fruit quality and composition
• How the intensity of leaf pulling affects Pinot noir fruit quality and composition
• If there is a difference in fruit quality and composition when lateral leafs...
Five different trellis and training systems were compared in their effect on yield components, fruit composition, fruit set, and shoot morphology in Pinot noir grapevines. The treatments were: upright vertical, cane pruned (Guyot); upright vertical, spur pruned (Bi-lateral Cordon); Scott Henry, cane pruned; Lyre, cane pruned; and Geneva Double Curtain...