THE IMPORTANCE OF THE “VITICULTURE MODEL” ON THE AROMATIC PROPERTIES OF CV SAUVIGNON BLANC

The paper presents the results from two years’ of research conducted in Friuli-Venezia Giulia (North-East of Italy) concerning the influence of various parameters in the viticulture model (clone, training system, bud load) on the expression of aromatic characteristics in cv.
Sauvignon Blanc.

During the last stage of the vegetative cycle, from véraison to maturation, both the main vegeto-productive parameters (number of buds, middle weight of bunch, middle weight of plant, number of grapes per plant, weight of pruned wood, Ravaz index and diameter of berry) and the most important aromatic components (terpene fraction, isobuthylmethoxypyrazine and total glycosides), which are characteristics for the variety, were investigated.

In general terms, there was a significant effect of the factor "training system" on both the level of isobuthylmethoxypyrazine and the total glycoside aromas, while the importance of the other parameters, namely the "genotype" and the "bud load per plant" were definitely lower.

These results allow the design of a viticulture system suitable for the desired enological objectives.

V International Symposium on Grapevine Physiology

G. Colugnati, F. Battistutta, F. Bregant, G. Crespan, E. Celotti, R. Zironi

methoxypyrazine, Sauvignon blanc, Vitis vinifera

https://doi.org/10.17660/ActaHortic.2000.526.46