AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 41:1:74-76 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Arnold, R. A.
Right arrow Articles by Bledsoe, A. M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Arnold, R. A.
Right arrow Articles by Bledsoe, A. M.
Agricola
Right arrow Articles by Arnold, R. A.
Right arrow Articles by Bledsoe, A. M.

The Effect of Various Leaf Removal Treatments on the Aroma and Flavor of Sauvignon blanc Wine

R. A. Arnold 1 and A. M. Bledsoe 1

1 Robert Mondavi Winery, Oakville, CA.

The canopies of Sauvignon blanc vines were manipulated using several leaf removal treatments. Leaves were removed on three different occasions at three severity levels. Control grapevines received no leaf removal. Descriptive sensory analysis of selected wines from this experiment focused on two specific vegetal aromas, two fruity aromas, and the overall vegetal-flavor-by-mouth. Highly significant differences were found among the wines for the two vegetal aromas (celery/fresh veg and canned greenbean) as well as the vegetal-flavor-by-mouth. The greatest reduction in the vegetal components was found with the middle timing/most severe leaf removal treatment. Early, severe leaf removal was nearly as effective as the middle timing treatment in reducing vegetal flavors, but late, severe leaf removal was not. Leaf removal did not have a significant effect on the fruity aromas evaluated.

Key words: aroma, Sauvignon blanc, canopy management, flavor, leaf removal

Submitted on March 9, 1989




This article has been cited by other articles:


Home page
 Am. J. Enol. Vitic.Home page
L. D. Preston, D. E. Block, H. Heymann, G. Soleas, A. C. Noble, and S. E. Ebeler
Defining Vegetal Aromas in Cabernet Sauvignon Using Sensory and Chemical Evaluations
Am. J. Enol. Vitic., June 1, 2008; 59(2): 137 - 145.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1990 by the American Society for Enology and Viticulture.