RT Journal Article
SR Electronic
T1 The Effect of Virus Infections on Vines, Fruit and Wines of Ruby Cabernet
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 164
OP 170
DO 10.5344/ajev.1963.14.3.164
VO 14
IS 3
A1 C. J. Alley
A1 A. C. Goheen
A1 H. P. Olmo
A1 A. T. Koyama
YR 1963
UL http://www.ajevonline.org/content/14/3/164.abstract
AB Vines having the slight red-leaf condition in the late fall mature their fruit about 2 weeks earlier than vines having the severe red-leaf condition.Vines in the intermediate red-leaf group mature their fruit at the same time as, or slightly later than, vines in the slight redleaf group, but not as late as vines in the severe red-leaf group.Vein banding apparently does not affect fruit maturity, though it reduces yield slightly.Vines having slight ned leaf produce an average of 5-8 lbs more fruit per vine than vines having severe red leaf. Vines having intermediate red leaf are intermediate in production.Ruby Cabernet vines, having the slight red-leaf condition (with or without vein banding) did not develop over 3% red leaves throughout the season. Vines having the intermediate red-leaf condition developed red leaves about August and reached the intermediate red-leaf condition about the middle of October. Vines having a severe red-leaf condition developed red leaves at about the same time as the intermediate red-leaf group, but by the middle of October these vines had about 60% or more red leaves.Wines made from vines having the severe red-leaf condition tended to be lower in alcohol, color, and tannin than wines made from vines having the slight red-leaf condition.Sensory examinations by the taste panel could detect no differences in the quality of the wines made from the fruit of vines in the different leaf-color categories.