Articles
Effects of vineyard production level on Tempranillo grape and wine characteristics
Article number
1390_2
Pages
15 – 22
Language
English
Abstract
Recently, vineyard yields have shown an increasing trend, mainly due to the greater technification in crop management, leading to a loss of grape quality in many cases.
In Spain, many vineyards are located within an Appellation of Origin that limits the maximum productive level of vineyards.
This limit is variable and is not usually defined with agronomic criteria.
Similar berry composition can be achieved in different vineyards with different yields and can differ from the one defined by the Appellation of Origin.
This work aims to study the influence of three theoretical yield levels on grape and wine quality.
For this purpose, a method of early yield estimation (fruit set) was used.
After that, production adjustment at 5000, 7000 and 9000 kg ha‑1 at the beginning of the veraison phenological stage was used in a Tempranillo vineyard within the Ribera del Duero Appellation of Origin.
The results showed similar values for the grape quality parameters between yield levels.
However, statatistically significant differences were found in the phenolic composition and colour of the wines.
In addition, differences in the wine sensory profiles were observed.
In Spain, many vineyards are located within an Appellation of Origin that limits the maximum productive level of vineyards.
This limit is variable and is not usually defined with agronomic criteria.
Similar berry composition can be achieved in different vineyards with different yields and can differ from the one defined by the Appellation of Origin.
This work aims to study the influence of three theoretical yield levels on grape and wine quality.
For this purpose, a method of early yield estimation (fruit set) was used.
After that, production adjustment at 5000, 7000 and 9000 kg ha‑1 at the beginning of the veraison phenological stage was used in a Tempranillo vineyard within the Ribera del Duero Appellation of Origin.
The results showed similar values for the grape quality parameters between yield levels.
However, statatistically significant differences were found in the phenolic composition and colour of the wines.
In addition, differences in the wine sensory profiles were observed.
Authors
E. Barajas, S. Vélez, M. Bueno, A. Martín, J.A. Rubio, D. Ruano-Rosa, S. Pérez-Magariño
Keywords
polyphenols, yield, production, crop load, organoleptic analysis, sensory analysis
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