Effects of prohexadione-calcium on grape yield components and fruit and wine composition

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dc.contributor.authorLo Giudice, Danielleen
dc.contributor.authorWolf, Tony K.en
dc.contributor.authorZoecklein, Bruce W.en
dc.contributor.departmentFood Science and Technologyen
dc.contributor.departmentSchool of Plant and Environmental Sciencesen
dc.contributor.departmentVirginia Agricultural Experiment Stationen
dc.date.accessed2014-07-09en
dc.date.accessioned2014-07-10T13:56:44Zen
dc.date.available2014-07-10T13:56:44Zen
dc.date.issued2004en
dc.description.abstractProhexadione-calcium (prohexadione-Ca) was applied to field-grown Cabernet franc, Cabernet Sauvignon, Chardonnay, and Seyval to evaluate rates and timing effects on fruit yield components and on fruit and wine composition. Berries per cluster, berry weight, cluster weight, and clusters per shoot in the subsequent season were all decreased by multiple, prebloom plus postbloom, applications to Cabernet Sauvignon and Cabernet franc. Similar reductions in current season components of yield were observed with Seyval. Application (250 mg/L) to single clusters of Cabernet Sauvignon and Chardonnay at bloom, or in the one-to-two-week prebloom period decreased fruit set, whereas applications one to two weeks postbloom reduced berry weight, with no impact on fruit set. Berry weight reduction correlated to increased color intensity (420 nm + 520 nm), total anthocyanins, total phenols, and phenol-free glycosyl-glucose (PFGG) in Cabernet Sauvignon. In a separate experiment, prohexadione-Ca increased Cabernet franc must color intensity, total anthocyanins, and total phenols, despite having, minimal effects on berry weight or crop yield. Aroma and flavor triangle difference tests did not distinguish treatment differences with young Cabernet franc wines. This study of prohexadione-Ca effects on grape reproductive development illustrated that berry set and berry weight were responsive to application timing, with the one-to-two-week period after bloom most sensitive to reductions in berry weight. The concurrent effects on fruit composition were generally positive, while the full impact on wine quality remains equivocal, but worthy of further evaluation.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLo Giudice, D.; Wolf, T. K.; Zoecklein, B. W., "Effects of prohexadione-calcium on grape yield components and fruit and wine composition," Am. J. Enol. Vitic 2004 vol. 55 no. 1 73-83. http://ajevonline.org/content/55/1/73.abstracten
dc.identifier.issn0002-9254en
dc.identifier.urihttp://hdl.handle.net/10919/49451en
dc.identifier.urlhttp://ajevonline.org/content/55/1/73.abstracten
dc.language.isoenen
dc.publisherAmerican Society for Enology and Viticultureen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectapogeeen
dc.subjectplant growth regulatoren
dc.subjectprohexadione-calciumen
dc.subjectvitis-viniferaen
dc.subjectglycosyl-glucoseen
dc.subjectgibberellin biosynthesisen
dc.subjectgrowth-retardantsen
dc.subjectappleen
dc.subjectberryen
dc.subjectmetabolismen
dc.subjectbiotechnology & applied microbiologyen
dc.subjectfood science & technologyen
dc.subjecthorticultureen
dc.titleEffects of prohexadione-calcium on grape yield components and fruit and wine compositionen
dc.title.serialAmerican Journal of Enology and Viticultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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