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Article

Influence of Vine Vigor on Pinot noir Fruit Composition, Wine Chemical Analysis, and Wine Sensory Attributes

Jessica M. Cortell, Hanne K. Sivertsen, James A. Kennedy, Hildegarde Heymann
Am J Enol Vitic.  2008  59: 1-10  ; DOI: 10.5344/ajev.2008.59.1.1
Jessica M. Cortell
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Hanne K. Sivertsen
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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James A. Kennedy
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Hildegarde Heymann
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Abstract

The relationships among grapevine (Vitis vinifera) vigor variation and resulting fruit composition, fruit chemical analyses, wine chemical analyses, and sensory attributes were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. In 2003, vine vigor parameters were used to designate vigor zones within two vineyard sites to produce research wines. Similar winemaking practices were used. Descriptive sensory analysis and partial least squares (PLS) modeling was done on two-year-old wines. Wines and model extracts were analyzed by HPLC. Significant sensory attributes included earthy, chemical, heat, sweet, sour, bitter, and astringent. Astringency was the most important attribute used to differentiate the wines. Low vigor wines had much higher astringency than high vigor wines. Positively correlated variables included number of seeds per berry, fruit total tannin (mg/kg), and skin tannin (mg/kg), while total flavan-3-ol monomers per seed, total flavan-3-ol monomers per berry, fruit TA, and berry weight were negatively correlated with the sensory attributes. Interestingly, seed tannin was not an important variable in the model. There was a strong relationship between fruit total tannin and wine astringency, which was related to differences in skin rather than seed-derived tannin. There was a strong relationship between measured and predicted astringency.

  • astringency
  • tannins
  • seeds
  • skin
  • Received January 2007.
  • Revision received August 2007.
  • Copyright © 2008 by the American Society for Enology and Viticulture
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Influence of Vine Vigor on Pinot noir Fruit Composition, Wine Chemical Analysis, and Wine Sensory Attributes
Jessica M. Cortell, Hanne K. Sivertsen, James A. Kennedy, Hildegarde Heymann
Am J Enol Vitic.  2008  59: 1-10  ; DOI: 10.5344/ajev.2008.59.1.1
Jessica M. Cortell
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
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Hanne K. Sivertsen
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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James A. Kennedy
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Hildegarde Heymann
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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  • For correspondence: hheymann@ucdavis.edu

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Influence of Vine Vigor on Pinot noir Fruit Composition, Wine Chemical Analysis, and Wine Sensory Attributes
Jessica M. Cortell, Hanne K. Sivertsen, James A. Kennedy, Hildegarde Heymann
Am J Enol Vitic.  2008  59: 1-10  ; DOI: 10.5344/ajev.2008.59.1.1
Jessica M. Cortell
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Hanne K. Sivertsen
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
James A. Kennedy
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Hildegarde Heymann
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: hheymann@ucdavis.edu
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