Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Advertisers
    • Submission
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Subscribers
    • Advertisers
    • Submission
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN

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

R. A. Arnold, A. M. Bledsoe
Am J Enol Vitic. January 1990 41: 74-76; published ahead of print January 01, 1990
R. A. Arnold
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
A. M. Bledsoe
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

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.

  • aroma
  • Sauvignon blanc
  • canopy management
  • flavor
  • leaf removal
  • Copyright 1990 by the American Society for Enology and Viticulture

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 41 Issue 1

Issue Cover
  • Table of Contents
  • Index by author
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
The Effect of Various Leaf Removal Treatments on the Aroma and Flavor of Sauvignon blanc Wine
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Image CAPTCHA
Enter the characters shown in the image.
Citation Tools
You have accessRestricted access
The Effect of Various Leaf Removal Treatments on the Aroma and Flavor of Sauvignon blanc Wine
R. A. Arnold, A. M. Bledsoe
Am J Enol Vitic.  January 1990  41: 74-76;  published ahead of print January 01, 1990

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
The Effect of Various Leaf Removal Treatments on the Aroma and Flavor of Sauvignon blanc Wine
R. A. Arnold, A. M. Bledsoe
Am J Enol Vitic.  January 1990  41: 74-76;  published ahead of print January 01, 1990
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Predicting Berry Quality Attributes in cv. Xarel·lo Rain-Fed Vineyards Using Narrow-Band Reflectance-Based Indices
  • Grapevine Crown Gall Suppression Using Biological Control and Genetic Engineering: A Review of Recent Research
  • Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution
Show more Article

Similar Articles

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Subscribers
  • Advertisers
  • Submission
  • Permissions and Reproductions

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2019 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire