italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Vineyard Management
  • » Influence of trellis system and shoot density in yield and grape composition of a vineyard of cabernet sauvignon, in warm climate

Influence of trellis system and shoot density in yield and grape composition of a vineyard of cabernet sauvignon, in warm climate

Emilio Peiro Gangoso, Universidad Politécnica de Madrid

Influence of trellis system and shoot density in yield and grape composition of a vineyard of cabernet sauvignon, in warm climate

In vineyards grown in warm areas, it is usual that the stage of maturity of the grapes is fast and easily reach a high concentration of sugar and low acidity, but not an adequate phenolic maturation.

The geometry of the trellis system and the shoot density can modify the microclimate of the cluster and, therefore, the maturation process. In order to know whether, in warm areas, free or semi-free foliage systems are most appropriate to achieve a maturity more balanced than systems with guided foliage, such as the vertical shoot positioned, during 2013 and 2014 developed a test in a vineyard of Cabernet Sauvignon in Albacete (Spain).

Comparing two trellis systems – vertical shoot positioned and sprawl -, each of them with three shoot densities - 35000, 55000 and 70000 shoots per hectare-.

During maturation were determined the weight of the grape and the basic composition of the must (° Brix, pH and total acidity). Yield components and the grape phenolic components were determined at harvest.

Work presented at the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 04/06/2019
Item available in spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Emilio PEIRO GANGOSO, streaming, 20 min)
Price:27 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,109375