Abstract
Four under-vine management treatments were established in a Cabernet franc vineyard in Lansing, NY in 2010: cultivation (CULT), native vegetation (NV), white clover (Trifolium repens annually-seeded at 10 kg/ha) (WC), and glyphosate herbicide (GLY) as the control. Pruning weights of vines in the NV and WC treatments were reduced by up to 57% compared to vines in the GLY plots. Fruit yield of vines in NV and WC treatments were reduced by as much as 49% compared to vines in the GLY plots. Juice chemistry was not impacted by treatments and panelists were unable to consistently differentiate wines from treatments in any vintage (2011–2013). In spring 2014, primary bud survival of NV and CULT vines was 52% and 48% greater than GLY vines. The smaller vine size and yields of NV and WC vines in comparison to GLY vines suggested the potential for under-vine cover crops to limit vine vigor in comparison to conventional practices. The greater yields of GLY vines, the similarity in juice chemistry among treatments, and the lack of wine sensory differences among treatments suggested that herbicide use promoted higher yields without a sacrifice in fruit and wine composition. Partial budget analysis revealed that GLY as an under-vine management strategy produced up to $6,891 per hectare more revenue than other treatments.
- ©2016 by the American Society for Enology and Viticulture
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