Seasonal Changes in Certain Constituents of Virus-free and Virus-infected ‘Chardonnay’ and ‘Cabernet Sauvignon’ Grapes

YAMAKAWA Yoshihide

doi:10.2503/jjshs.56.470

Bibliographic Information

Other Title

ブドウ‘シャルドンネ’及び‘カベルネ•ソービニオン’のウイルスフリー樹と汚染樹における果汁成分の経時的変化について
ブドウ"シャルドンネ"及び"カベルネ・ソービニオン"のウイルスフリー樹と汚染樹における果汁成分の経時的変化について
ブドウシャルドンネオヨビカベルネソービニオンノウイルスフリーキ
Seasonal Changes in Certain Constituents of Virus-free and Virus-infected ^|^lsquo;Chardonnay^|^rsquo; and ^|^lsquo;Cabernet Sauvignon^|^rsquo; Grapes

Search this article

Abstract

Seasonal changes in the weight and diameter of berries and in certain constituents of grape juices were compared for virus-free and virus-infected vines of grape cultivars ‘Chardonnay’ and ‘Cabernet Sauvignon’ (Vitis vinifera L.) in 1983 and 1984.<br>1. Berries on virus-free and virus-infected vines of ‘Chardonnay’ and ‘Cabernet Sauvignon’ reached their maximum weights and diameters in mid-September and in early October, their values being about 2.0g and 13.8mm, and 1.6g and 12.2mm, respectively, in both 1983 and 1984. The cluster weights were 220g for virus-free and 160g for virus-infected ‘Chardonnay’ grapes, and 230g for virus-free and 170g for virus-infected ‘Cabernet Sauvignon’ grapes.<br>2. The refractive indices (°Brix) of the juices of ‘Chardonnay’ and ‘Cabernet Sauvignon’ reached maxima in late September and in early October of 1984, being 22.5°Brix (10.6% glucose and 11.0% fructose) for virus-free and 17.2°Brix (8.0% glucose and 8.3% fructose) for virus-infected ‘Chardonnay’ grapes, and 21.0°Brix (9.8% glucose and 10.2% fructose) for virus-free and 17.2°Brix (7.8% glucose and 8.1% fructose) for virus-infected ‘Cabernet Sauvignon’ grapes.<br>3. At full maturity in 1984, the titratable acidities (tartaric and malic acid contents) were 0.76g/100ml (0.60% tartaric acid and 0.30% malic acid) for virus-free and 0.60g/100ml (0.45% tartaric acid and 0.35% malic acid) for virus-infected ‘Chardonnay’ grapes, and 0.68g/100ml (0.45% tartaric acid and 0.30% malic acid) for virus-free and 0.78g/100ml (0.60% tartaric acid and 0.35% malic acid) for virus-infected ‘Cabernet Sauvignon’ grapes.<br>4. The wines made from the virus-free ‘Chardonnay’ were fine in quality, especially strongly varietal in aroma, tart in taste, and harmonious in body.The wine made from the virus-free ‘Cabernet Sauvignon’ of 1984 was elegant and varietal in aroma, and tart, astringent and tough in taste. It is expected that a better-quality wine would be produced by aging it well.

Journal

Journal of the Japanese Society for Horticultural Science

Journal of the Japanese Society for Horticultural Science 56 (4), 470-478, 1988

THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE

Keywords

Details 詳細情報について

Export