Abstract
`Riesling' grapevines ( Vitis vinifera L.) were subjected for 4 seasons (1987-90) to three shoot densities (16, 26, and 36 shoots/m of row) combined with three crop-thinning levels (1, 1.5, and 2 clusters per shoot) in a factorial design. Wines were made from all treatment combinations in 1989. Aroma compounds such as trans-3-hexen-1-ol, linalool, and linalool oxides 1 and 2 in many cases decreased in nonaged and aged wines by increasing shoot density and clusters per shoot, while cis-3-hexen-1-ol increased. Aging wines increased concentrations of cis-3-hexen-1-ol, citronellol, α-terpineol, and the linalool oxides, while linalool decreased. Tasters identified aged wines from the lowest shoot densities and clusters per shoot as having the most ripe-fruit flavor and the least green-fruit flavor and perceived acidity. Flavor descriptors were correlated with linalool, cis-3-hexen-1-ol, and linalool oxide 1. Shoot densities of 20 to 25 shoots/m of row are recommended for low to moderately vigorous `Riesling' vines to achieve economically acceptable yields and high wine quality simultaneously.
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Claims 9
Claim · model-written summary
Increasing shoot density and clusters per shoot decreased trans-3-hexen-1-ol, linalool and linalool oxides 1 and 2 in Riesling wines in many cases.
- Treatment
- increasing shoot density and clusters per shoote3
- Outcome
- trans-3-hexen-1-ol, linalool, and linalool oxides 1 and 2e3
- Direction
- decreasede3
- Qualifier
- in many casese3
VitisNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e3“Aroma compounds such as trans-3-hexen-1-ol, linalool, and linalool oxides 1 and 2 in many cases decreased in nonaged and aged wines by increasing shoot density and clusters per shoot, while cis-3-hexen-1-ol increased”
Claim · model-written summary
Increasing shoot density and clusters per shoot increased cis-3-hexen-1-ol in Riesling wines.
- Treatment
- increasing shoot density and clusters per shoote3
- Outcome
- cis-3-hexen-1-ole3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e3“Aroma compounds such as trans-3-hexen-1-ol, linalool, and linalool oxides 1 and 2 in many cases decreased in nonaged and aged wines by increasing shoot density and clusters per shoot, while cis-3-hexen-1-ol increased”
Claim · model-written summary
Aging increased the concentrations of cis-3-hexen-1-ol, citronellol and alpha-terpineol in Riesling wines.
- Treatment
- Aginge4
- Outcome
- concentrations of cis-3-hexen-1-ol, citronellol, α-terpineole4
- Direction
- increasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e4“Aging wines increased concentrations of cis-3-hexen-1-ol, citronellol, α-terpineol, and the linalool oxides, while linalool decreased”
Claim · model-written summary
Aging increased the linalool oxides in Riesling wines.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e4“Aging wines increased concentrations of cis-3-hexen-1-ol, citronellol, α-terpineol, and the linalool oxides, while linalool decreased”
Claim · model-written summary
Aging decreased linalool in Riesling wines.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e4“Aging wines increased concentrations of cis-3-hexen-1-ol, citronellol, α-terpineol, and the linalool oxides, while linalool decreased”
Claim · model-written summary
Tasters rated aged wines from the lowest shoot densities as having the most ripe-fruit flavor.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e5“Tasters identified aged wines from the lowest shoot densities and clusters per shoot as having the most ripe-fruit flavor and the least green-fruit flavor and perceived acidity”
Claim · model-written summary
Tasters rated aged wines from the lowest shoot densities as having the least green-fruit flavor and perceived acidity.
- Treatment
- lowest shoot densities and clusters per shoote5
- Outcome
- green-fruit flavor and perceived aciditye5
- Direction
- leaste5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e5“Tasters identified aged wines from the lowest shoot densities and clusters per shoot as having the most ripe-fruit flavor and the least green-fruit flavor and perceived acidity”
Claim · model-written summary
Flavor descriptors were correlated with linalool, cis-3-hexen-1-ol and linalool oxide 1.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e6“Flavor descriptors were correlated with linalool, cis-3-hexen-1-ol, and linalool oxide 1”
Claim · model-written summary
Shoot densities of 20 to 25 shoots per metre of row are recommended for low to moderately vigorous Riesling vines to achieve acceptable yields and high wine quality together.
- Outcome
- Shoot densities of 20 to 25 shoots/m of rowe7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“`Riesling' Grapevines”
e7“Shoot densities of 20 to 25 shoots/m of row are recommended for low to moderately vigorous `Riesling' vines to achieve economically acceptable yields and high wine quality simultaneously”
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