Berry size and yield influence on grape shape and wine quality
DOI:
https://doi.org/10.59463/9jjt1h30Keywords:
berry size, grape morphology, red grape varieties, phenolic content, wine quality, yieldAbstract
Abstract
This study explores the relationship between yield, berry size, and wine quality across five red wine grape varieties: Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, and Feteasca Neagra. Field trials were conducted to assess the impact of berry size, categorized as small (<1.2 g), medium (1.2–1.8 g), and large (>1.8 g), on grape morphology and wine chemical and sensory properties. The results showed significant variability in yield, berry size distribution, and morphological traits among the varieties. For example, Syrah had the highest mean yield (8.7 ± 1.2 kg/vine), with the majority of berries classified as large, while Pinot Noir had the lowest mean yield (5.3 ± 0.5 kg/vine) and a higher proportion of small berries. Morphological analysis revealed that berry shape varied by variety, with Cabernet Sauvignon showing an elongated, compact cluster, while Pinot Noir exhibited a short, cylindrical shape. Micro-vinification parameters were similar across all varieties, with fermentation durations ranging from 10 to 12 days, and no oak aging applied. Wine chemical analyses showed differences in pH, total acidity, and tannin content. Syrah wines exhibited the highest tannin levels (4.7 ± 0.2), while Pinot Noir had the lowest (3.0 ± 0.3). Wines from small berries generally displayed higher phenolic content and deeper colour intensity, with Cabernet Sauvignon showing a colour intensity of 1.28 ± 0.05, compared to Pinot Noir’s 0.92 ± 0.03. Sensory evaluations indicated that wines from smaller berries had more intense aromas and better tannin structure. These findings underscore the significant influence of berry size and yield on grape morphology and wine quality, providing valuable insights for vineyard management and wine production optimization.
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