Development of Viticultural Practices to Improve Winegrape Performance Experiment II: Effect of Crop Level on Fruit Composition of Pinot noir Grapes 1998-1999 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/pk02cb89h

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  • 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 largely on the rate of photosynthesis and accumulation of carbohydrates, it follows that a quantitative crop level may be related qualitatively to fruit composition. Heat summation plays an important role in the accumulation of sugar and the rate of other metabolic processes occurring during ripening. In cooler climate regions, some cultivars are slow to ripen and cluster thinning may be employed to advance ripening (13,17). Moreover, of all factors affecting fruit ripening, crop level is the most important one which growers can manipulate (17). Many experiments have been conducted to determine the ideal crop load of several varieties grown in various climates (1,2,3,6,7,8,9,10,11,12,13,14,15,17). Results from these studies showed that the vines exhibited yield compensation, producing larger clusters with bigger berries, a trait not necessarily desirable to wine makers. To avoid yield compensation, clusters should be thinned at veraison (Candolfi-Vasconcelos, 1998. Personal communication), after the final number of cells per berry has been established. At this point, further growth is by cell enlargement due to the import of sugars and water. This growth is accompanied by other changes in fruit composition such as a decrease in acid levels, an increase in anthocyanin levels, and changes in aroma and flavor compounds, each contributing to the quality of the grape.
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  • Taylor, P., & Candolfi-Vasconcelos, M. C. (1999). Development of Viticultural Practices to Improve Winegrape Performance Experiment II: Effect of Crop Level on Fruit Composition of Pinot noir Grapes 1998-1999. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-03T18:59:00Z (GMT) No. of bitstreams: 1 Effect of Crop Level on Fruit Composition of Pinot noir Grapes.pdf: 542629 bytes, checksum: 11cef76d7a7118642358d8649e985052 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-03T18:59:00Z (GMT). No. of bitstreams: 1 Effect of Crop Level on Fruit Composition of Pinot noir Grapes.pdf: 542629 bytes, checksum: 11cef76d7a7118642358d8649e985052 (MD5) Previous issue date: 1999
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-03T18:58:46Z No. of bitstreams: 1 Effect of Crop Level on Fruit Composition of Pinot noir Grapes.pdf: 542629 bytes, checksum: 11cef76d7a7118642358d8649e985052 (MD5)

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