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Effect of Different Training Systems on Quality of ‘Cabernet Sauvignon’ Grape Berries(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年18期
Page:
50-53
Research Field:
Publishing date:

Info

Title:
Effect of Different Training Systems on Quality of ‘Cabernet Sauvignon’ Grape Berries
Author(s):
CHI Ming1; LI Mei-hua2; ZHANG Zhen-wen1; 3
1.College of Enology，Northwest Agriculture and Forestry University，Yangling，Shaanxi 712100；2.The Rural and Urban Planning and Construction Service Center of the People’s Government of Beigu Town，Yiliang，Yunnan 530125；
3.Shaanxi Engineering Research Center for Viti-Viniculture，Yangling，Shaanxi 712100
Keywords:
training systems; grape; yield; phenolics
PACS:
S 663.1
DOI:
-
Abstract:
Taking Vitis vinifera L. cv.Cabernet-Sauvignon grapes as test materials in 2012 and 2013,from a commercial vineyard in Jingyang，Shannxi province.Three training systems of Single Guyot，Vertical Shoot-Positioned and Four-Arm Kniffin were conducted for determining the vine yield and physicochemical indexes of grape berry including the contents of phenolics compounds of berry skin.The results showed that Single Guyot training system had high sugar content and the highest maturity.Four-Arm Kniffin training system improved the yield and had the highest acid.The total phenolics content were higher in single layer (Single Guyot and VSP) training systems than Four-Arm Kniffin.Considering the economic efficiency and management level of vineyard，the method by combined the Single Guyot and Four-Arm Kniffin could influence the berry quality positively with higher yields in Jingyang region.

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Last Update: 2014-11-26