Mechanical pruning and soil organic amending in two terroirs. Effects on wine chemical composition and sensory profile

The knowledge about the interaction between mechanical pruning and soil organic amending is still scarce. This study aimed to examine the effects of the interaction between these two practices on wine quality. Syrah grapes from two trial fields in Portugal subjected to two different pruning systems (mechanical pruning; hand spur pruning) and five different organic amendment treatments (control, biochar, municipal solid waste compost, cattle manure, and sewage sludge) were harvested and vinified for four years. Mechanical pruning significantly reduced wine alcoholic strength, pH, and total anthocyanins. Mechanical pruning and organic amendments, tendentially reduced wine total phenols and tannin power, known as an “estimation of the astringency potential of the wines”. Tasters found low but significant differences in global appreciation with the pruning system. Sludge tended to reduce wine global appreciation more than municipal solid waste compost and cattle manure, while biochar had no effect on tasters’ preference when compared to the control. There was strong relation between yield and tasters’ preference only above 6 kg/vine and 8 kg/vine depending on the terroir. Mechanical pruning tendentially has significant effects on wine quality when yield raises above a certain level. Thus, with this pruning system, the choice of the organic amendment and its amount must be done considering the destiny of the produced grapes. To the best of our knowledge, effects of the interaction of mechanical pruning with soil organic amending on wine quality are a novelty

Keywords

fertilization pruning sensory discrimination Syrah wine composition

URI

http://hdl.handle.net/10400.5/23370

Citation

Botelho M., Ribeiro H., Cruz A., Duarte D.F., Faria D.L., Khairnar K.S., Pardal R., Susini M., Correia C., Catarino S., de Castro R., Ricardo-da-Silva J.M., 2022. Mechanical pruning and soil organic amending in two terroirs. Effects on wine chemical composition and sensory profile. American Journal of Enology and Viticulture, 73(1), 26-38