Vine density influence on Chardonnay grape quality
Keywords:
grapevine, pH, sugar, titratable acidityAbstract
This study investigates the influence of vine density on the quality of Chardonnay grapes, focusing on sugar content, and titratable acidity, and pH - key indicators of grape and wine quality. Conducted over two growing seasons (2022 and 2023) in a commercial vineyard in Buzias-Silagiu, four vine density treatments (1,500, 3,000, 4,500, and 6,000 vines/ha) were analyzed. Data on sugar content, acidity, and pH were collected at full grape maturity, with weather conditions carefully monitored. Results indicate that higher vine densities lead to lower acidity, with a significant negative correlation (r = -0.739), while vine density has weak correlations with sugar content and pH. Sugar content shows a positive correlation with pH (r = 0.529) and a negative correlation with acidity (r = -0.541). Warmer weather in 2023 contributed to higher sugar content (22.52 °Brix) and lower acidity (6.35 g/L) compared to 2022, which saw lower sugar (21.15 °Brix) and higher acidity (6.75 g/L). PH levels also increased from 3.20 in 2022 to 3.25 in 2023, aligning with the decrease in acidity. These findings highlight the critical role of vine density in modulating grape composition, especially in balancing sugar accumulation and acidity. Optimizing vine density based on climatic conditions is essential for producing high-quality Chardonnay grapes that meet the demands of winemaking.
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