Evaluation of training systems for growth, yield, photosynthetic activities and wine quality in Cabernet Sauvignon
DOI:
https://doi.org/10.48165/jefa.2024.20.1.19Keywords:
Ethanol, fermentation, grape quality, sensory properties, wine grapesAbstract
The present study revealed the impact of different training systems on growth, yield, photosynthetic activities, and wine quality of Cabernet Sauvignon grapevines. Three training systems- (Mini Y-trellis, Vertical Shoot Positioned (VSP) and Kniffin System) were assessed over a three-year period (2018-19 to 2020-21) in a vineyard located at ICAR National Research Centre for Grapes, Pune. Results indicated significant differences among training systems in terms of growth, yield, and photosynthetic activity. Among three training system mini-Y trellis system had higher yield compared to Kniffin and VSP trellis system but wine quality was lower. Wine produced from Kniffin-trained vines exhibited superior quality attributes, including higher mallic acid, ethanol and improved sensory characteristics. The findings suggest that selecting an appropriate training system is crucial for optimizing vine performance and enhancing wine quality in Cabernet Sauvignon. This research provides valuable insights for viticulturists aiming to improve vineyard management practices and maximize the quality wine production.
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