Effect of crop level on yield components, fruit and wine composition, and wood carbohydrate reserves of Pinot noir grapes Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/n870zt96j

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  • Crop thinning trials were studied during two seasons at two locations in the northern Willamette Valley of Oregon. At Willakenzie Estate (site #1), research vines were Pinot noir clone Dijon 113 on 3309 rootstocks trained to a double Guyot. Vines were established in 1996 at a spacing of 2.5 x 1.67 m (5 x 7.5 ft). The soil type was a Willakenzie silt loam. At Hyland Vineyard (site #2), the experimental vines were Pinot noir clones (Coury selection) on their own roots trained to a modified Lenz-Moser with two short arms supporting two canes each, similar to the standard Chablis training system. The first fruiting cane arises from the proximal part of the arm (closest to the trunk), and the second from the distal part of the permanent arm. In this training system, there is no overlapping of the four canes. Vines were established in 1974 at a spacing of3.33x3.33m(10x 10 fit). The soil type was a Tory silt loam. At both sites, crop was reduced at veraison (50% color). At site #2, on the second season, vines were thinned at bloom or at veraison in a factorial design. Wine was made from both thinning dates from the highest and lowest crop load levels. Yields ranged from 2.2 to 6.6 tonnes / ha (0.98 to 2.95 tons/ acre). Yield components at both sites that were significantly affected by crop level were those expected to be strongly correlated with cluster thinning such as yield per vine, clusters per shoot, and Ravaz Index (grams of fruit / grams of 2-year old prunings). Berries per cluster and cluster weights were significantly increased in response to increases in cluster thinning severity at site #1 in the first season. At site #2 the grape cluster weights increased in response to increases in cluster thinning severity during both seasons. In the same vineyard, the number of berries per cluster increased in response to increases in cluster thinning severity. These changes in cluster weights and the number of berries per cluster in response to fruit thinning were an artifact caused by selectively removing underdeveloped, late maturing clusters, thus increasing the mean cluster weight of the remaining clusters. Berry weights did not increase when clusters were thinned at veraison indicating that yield compensation did not occur. At site #1 during the first season, juice pH increase from 3.14 to 3.16, when thinning reduced yield from 2.77 to 1.25 tons / acre. During the second season at site #1, soluble solids increased from 23.2 to 24 °Brix when thinning reduced yield from 3.17 to 1.43 tons / acre. There was no response to cluster thinning on fruit composition at site #2. Despite the wide range of crop load, cluster thinning had no impact on vine vigor or wood carbohydrate reserves over the two-year period at both vineyards. There was an increase in total anthocyanins and color intensity in wine from fruit thinned at bloom as compared to veraison thinning.
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