Effect of vineyard management of Cabernet Sauvignon (Vitis vinifera L.) grape glycosides

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dc.contributor.authorYoder, Carleton C.en
dc.contributor.committeecochairZoecklein, Bruce W.en
dc.contributor.committeecochairMarcy, Joseph E.en
dc.contributor.committeememberHackney, Cameron R.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:43:13Zen
dc.date.adate2008-08-22en
dc.date.available2014-03-14T21:43:13Zen
dc.date.issued1996en
dc.date.rdate2008-08-22en
dc.date.sdate2008-08-22en
dc.description.abstractQuantification of grape glycosides has been suggested as an objective index of grape quality. Two studies were undertaken to observe the influence of vineyard management on grape glycosides. In the first study, three crop levels from mature Cabernet Sauvignon (<i>Vitis vinifera</i> L.) vines grown in eastern Virginia were evaluated for their influence on grape glycosides, expressed as red-free glycosyl glucose (GG). Crop levels averaged 3.2, 5.1, and 6.4 kg/vine resulting in leaf area to fruit weight ratios (cm²/g) of 34.4, 27.0 and 19.2, respectively. Red-free GG was greatest in juice from fruit of the low treatment at four of seven sampling dates, including harvest. Phenolic glycosides were found to comprise as much as half of the total GG value. In a second study, shoot thinning, mechanical and hand fruit zone leaf removal of mature Cabernet Sauvignon grapevines were evaluated for their influence on red-free GG. Two shoot densities were examined, each with no leaf removal (No LR), mechanical leaf removal (M LR) or mechanical plus hand leaf removal (M+H LR) imposed five weeks post-bloom. Red-free GG was increased by leaf removal of shoot thinned vines and was greatest with mechanical plus hand leaf removal.en
dc.description.degreeMaster of Scienceen
dc.format.extentxi, 94 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-08222008-063601en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-08222008-063601/en
dc.identifier.urihttp://hdl.handle.net/10919/44348en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1996.Y634.pdfen
dc.relation.isformatofOCLC# 36114140en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectglycosidesen
dc.subjectCabernet Sauvignonen
dc.subjectcluster thinningen
dc.subjectcanopy managementen
dc.subject.lccLD5655.V855 1996.Y634en
dc.titleEffect of vineyard management of Cabernet Sauvignon (Vitis vinifera L.) grape glycosidesen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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