The training system of 'Cabernet Sauvignon' grapevine in high altitude region influences wine chemical and phenolic composition
DOI:
https://doi.org/10.5965/22381171e28338Keywords:
Vitis vinifera L, Resveratrol, Anthocyanins, Vertical shoot position trellis (VSP), Y-trellisAbstract
The vine training system can influence the grape and wine composition. In this context, the objective of this study was to evaluate the effect of two training systems on the chemical and phenolic composition of ‘Cabernet Sauvignon’ wines grown in a high-altitude region of Santa Catarina. This study was conducted during the 2012 to 2015 vintages, in three commercial vineyards, located in the municipalities of Painel (1200 m), São Joaquim (1300 m) and Urubici (1150 m). The experimental design used was a randomized block design, with five plants per replicate, comparing the Y-trellis and VSP training systems. The chemical and phenolic composition of the wines were evaluated. The data were compared by analysis of variance, performing the F test (p < 0.05). The anthocyanin and polyfhenols content was the only chemical variable in the wine that allowed us to state that there was an effect of the training system on the wines. The other variables (pH, total total acidity, color intensity and color tone) do not allow us to conclude that there was an effect of the training systems, given the variation in response between location and year. Wines made with grapes from the Y-trellis have higher resveratrol levels, while the VSP increases the levels of flavonols quercetin and kaempferol in Cabernet Sauvignon wines. The results of this study show that Y-trellis is an alternative for use in the high-altitude regions of Santa Catarina, since it does not compromise the quality of the wine, due to its potential for greater yield.
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