Sensory attributes of Cabernet Sauvignon wines made from vines with different water status

By Dawn M. Chapman, G. Roby, S. Ebeler, J. Guinard, M. Matthews. 2005

158 citations recorded by the source corpus.

The dependence of wine sensory properties on vine water status in Vitis vinifera L., cv. Cabernet Sauvignon was tested. Cabernet Sauvignon vines in the Napa Valley were subjected to three drip irrigation treatments: minimal irrigation (no irrigation added unless the midday leaf water potential dropped below –1.6 MPa), standard irrigation (32 L water/vine/week), and double irrigation (64 L water/vine/week). The minimal irrigation treatment produced midday leaf water potentials that were significantly lower than the other treatments throughout the season. Mean grape yields varied from 15.0 to 21.7 t/ha. Descriptive analysis conducted on the resulting wines demonstrated significant differences in several sensory attributes as per analysis of variance of the ratings. Analysis of variance and principal component analysis showed that the wines made from the minimal irrigation treatment were significantly higher in red/blackberry aroma, jam/cooked berry aroma, dried fruit/raisin aroma, and fruit by mouth than the wines from the irrigated treatments. The standard irrigation treatment wines were rated significantly higher than the minimal irrigation treatment wines in vegetal aroma, bell pepper aroma, black pepper aroma, and astringency. We conclude that vine water deficits lead to wines with more fruity and less vegetal aromas and flavours than vines with high vine water status.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/a7ae69515f6056217afb79254f75c4e250a337dd

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Citations in the corpus

Deficit Irrigation Alters Grapevine Growth, Physiology, and Fruit Microclimate (2016, background): “Deficit irrigation may result in red wine with more fruit and less vegetal aromas, more anthocyanin pigments, and sometimes lower astringency (Matthews et al. 1990, Chapman et al. 2005, Castellarin et al. 2007a).”
Grapevine under deficit irrigation: hints from physiological and molecular data. (2010, background): “However, two major studies suggest that deficit irrigation alters several sensory attributes of the wine as well as the concentration of carotenoids and their derivatives in berries, as compared with standard irrigation grapevines (Chapman et al., 2005; Bindon et al., 2007).”
Early Leaf Removal to Improve Vineyard Efficiency: Gas Exchange, Source-to-Sink Balance, and Reserve Storage Responses (2011, background): “A paradox arises when, despite the low yields resulting from these crop-adjustment techniques, grape composition does not show the expected improvement simply due to excessive vegetative growth; rather, undesirable leafy flavors may occur (Chapman et al. 2004).”
BERRY SIZE AND YIELD PARADIGMS ON GRAPES AND WINES QUALITY (2007, background): “The prevailing paradigm asserts quality decrease with yield increase, but there are surprisingly little data in the literature (Chapman et al., 2005), and in that literature the treatments imposed are often dramatic and few, with 33-50% crop dropped and compared to a standard yield as a control…”
Combining leaf physiology, hyperspectral imaging and partial least squares-regression (PLS-R) for grapevine water status assessment (2015, background): “…grape content and color (Bravdo et al., 1985; Esteban et al., 1999), yet smaller, regulated supplements were shown to improve berry composition (Chapman et al., 2005; Dry et al., 2001), deficit irrigation (DI) techniques have been widely adopted as the leading watering strategy for wine vines…”