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SENSORY PROFILE: IMPACT OF GRAPE VINE YIELD AND IRRIGATION STRATEGIES IN VITIS VINIFERA CABERNET SAUVIGNON PERFIL SENSORIAL: IMPACTO DEL RENDIMIENTO Y LAS ESTRATEGIAS DE RIEGO EN VITIS VINIFERA CABERNET SAUVIGNON
MOENNE, Isabel*; CURY, Juan; RENCORET, Miguel; RODRIGUEZ, Ricardo; WUNKHAUS, Raúl; MUÑOZ, Wildo; MARCHANT, Cristián; DUQUE, Estela; MAGNERE, Viviana VSPT Wine Group, Avenida Vitacura 2670, Piso 16, Las Condes, Santiago, Chile *Corresponding author: mmoenne@vsptwinegroup.com
Abstract: The yield and irrigation strategies have an effect in maturity and chemical profile of grape, also an effect on the sensorial profile of the wine. However, the relationship of these parameters to maximize yield without modifying the wine profile is unknown. During the 2016-2017 season two vineyard sites were selected, one in the Colchagua Valley, with two yield levels (18 and 22 T/ha) and two different irrigation strategies (water restriction and un-restriction?) were studied, and the second in the Maule Valley, where four yield levels were studied (14-16-18-22 T/ha). In both sited yields were regulated at pruning time, due to their economic feasibility. Water restriction was applied 3 weeks before veraison, replenishing 10% of pan evapotranspiration and 60% for the control (unrestricted) treatment, in the same period. In the Colchagua Valley, treatments with water restriction presented the greatest maturity potential (highest potential alcohol) and undergo veraison first. In the Maule Valley, the 18 T/ha trial presented the highest potential, followed by the 22 T/ha trial. The results show a high potential for the experiments with greater yield and water restriction, with vegetal profile and fresh fruit, without neutral grape profile. Nowadays fermentations are developed, to determine the effect of these managements on the wine profile. Positive results will make it possible to maximize yields and manage water resources.
Keywords: irrigation, yield, Cabernet sauvignon, sensory profile
Abstract: The yield and irrigation strategies have an effect in maturity and chemical profile of grape, also an effect on the sensorial profile of the wine. However, the relationship of these parameters to maximize yield without modifying the wine profile is unknown. During the 2016-2017 season two vineyard sites were selected, one in the Colchagua Valley, with two yield levels (18 and 22 T/ha) and two different irrigation strategies (water restriction and un-restriction?) were studied, and the second in the Maule Valley, where four yield levels were studied (14-16-18-22 T/ha). In both sited yields were regulated at pruning time, due to their economic feasibility. Water restriction was applied 3 weeks before veraison, replenishing 10% of pan evapotranspiration and 60% for the control (unrestricted) treatment, in the same period. In the Colchagua Valley, treatments with water restriction presented the greatest maturity potential (highest potential alcohol) and undergo veraison first. In the Maule Valley, the 18 T/ha trial presented the highest potential, followed by the 22 T/ha trial. The results show a high potential for the experiments with greater yield and water restriction, with vegetal profile and fresh fruit, without neutral grape profile. Nowadays fermentations are developed, to determine the effect of these managements on the wine profile. Positive results will make it possible to maximize yields and manage water resources.
Keywords: irrigation, yield, Cabernet sauvignon, sensory profile