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Resumen
The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of vine age in Vitis vinifera L. cv. Zinfandel. Three treatments, Young vines (five to 12 years old), Control (repre sentative proportion of young to old vines in the block), and Old vines (40 to 60 years old) were established at an
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dc.contributor.author | Riffle, Vegas L. | |
dc.contributor.author | Alvarez Arredondo, Jocelyn | |
dc.contributor.author | LoMonaco, Isabelle | |
dc.contributor.author | Appel, Chip | |
dc.contributor.author | Catania, Anibal Alejandro | |
dc.contributor.author | Dodson Peterson, Jean Catherine | |
dc.contributor.author | Casassa, Luis Federico | |
dc.date.accessioned | 2022-10-18T11:36:16Z | |
dc.date.available | 2022-10-18T11:36:16Z | |
dc.date.issued | 2022-10-18 | |
dc.identifier.issn | 0002-9254 | |
dc.identifier.other | https://doi.org/10.5344/ajev.2022.22014 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/13141 | |
dc.identifier.uri | https://www.ajevonline.org/content/73/4/276 | |
dc.description.abstract | The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of vine age in Vitis vinifera L. cv. Zinfandel. Three treatments, Young vines (five to 12 years old), Control (repre sentative proportion of young to old vines in the block), and Old vines (40 to 60 years old) were established at an interplanted, dry farmed, Zinfandel vineyard block under consistent, industry standard, management practices in California over two consecutive vintages. Old vines produced, on average, 3.7 kg more fruit and more clusters per vine than Young vines (13.37 tons/ha and 6.52 tons/ha, respectively). While no differences in root distribution or architecture were found, Old vines displayed greater rooting depths (1.52 to 1.73 + m) than Young vines (1.40 to 1.52 + m). Wines from Young vines had lower pH, titratable acidity, and tannins than wines from Old vines, which in turn displayed a wider array and intensity of more complex aromas relative to Young vine wines. Overall, it is concluded that there is a potential for greater yield, rooting depths, and wine quality when extending the longevity of Zinfandel vineyards. These findings support maintaining old vine vineyards to increase tonnage without sacrific ing wine quality. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | American Society for Enology and Viticulture (ASEV) | es_AR |
dc.rights | info:eu-repo/semantics/openAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
dc.source | American Journal of Enology and Viticulture 73 (4) : 276-292 (2022) | es_AR |
dc.subject | Vid | es_AR |
dc.subject | Grapevines | eng |
dc.subject | Etapas de Desarrollo de las Plantas | es_AR |
dc.subject | Plant Developmental Stages | eng |
dc.subject | Maduracion | es_AR |
dc.subject | Maturation | eng |
dc.subject | Vinos | es_AR |
dc.subject | Wines | eng |
dc.subject | Composicion Quimica | es_AR |
dc.subject | Chemical Composition | eng |
dc.subject | Análisis Organoléptico | es_AR |
dc.subject | Organoleptic Analysis | eng |
dc.subject.other | Variedad Zinfandel | es_AR |
dc.subject.other | Edad del Viñedo | es_AR |
dc.subject.other | Análisis Sensorial | es_AR |
dc.title | Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
dc.description.origen | EEA Mendoza | es_AR |
dc.description.fil | Fil: Riffle, Vegas L. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos | es_AR |
dc.description.fil | Fil: Alvarez Arredondo, Jocelyn. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos | es_AR |
dc.description.fil | Fil: LoMonaco, Isabelle. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos | es_AR |
dc.description.fil | Fil: Appel, Chip. California Polytechnic State University. Natural Resources Management and Environmental Sciences; Estados Unidos | es_AR |
dc.description.fil | Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos | es_AR |
dc.description.fil | Fil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Horticulture and Crop Science Department; Estados Unidos | es_AR |
dc.description.fil | Fil: Dodson Peterson, Jean Catherine. Washington State University. Department of Viticulture and Enology. Wine Science Center; Estados Unidos | es_AR |
dc.description.fil | Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos | es_AR |
dc.subtype | cientifico |
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