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.
- Copyright 1990 by the American Society for Enology and Viticulture
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Vol 41 Issue 1
