Volume 49 Number 4 Article 37
Year 1995 Month 10
Title: Fruit Maturation of “Okanagan Riesling` Grapes: Effect of Site, Year, and Basal Leaf Removal
Authors: A.G. Reynolds, D.A. Wardle, J.W. Hall and M. Dever
Abstract:
'Okanagan Riesling' (Vitis spp.) berries were
sampled ror 2 years from two vineyards to
document relationships between standard harvest indices (°Brix, titratable acidity, pH) and
monoterpene and volatile ester flavor components.
Experiment 1 (1987) compared a high
heat unit site (Inkameep) and a low heat unit
site (Summerland), and showed that pH and
total volatile esters (TVE) were higher at Inkameep when sites were compared using data
corrected for 10°C base accumulated heat units
(growing degree days; GDD). Experiment 2
(1988) also tested tne impact of basal leaf
removal on fruit composition at the two sites.
Influence of site was less in 1988, and only
titratable acidity (TA) and pH were affected by
site.
Basal leaf removal increased concentrations
of flavor compounds and reduced TA in the
berries, and increased TVE in the juices.
Tasters
distinguished between sites on the basis of wine
aroma and flavor, and between control and
basal leaf removal wines from the Inkameep
site on the basis of flavor Site effects on fruit
composition were partly contingent upon GDD
but season, crop load, and canopy density may
have also played a role.
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