Red winemaking using lateral shoot grapes of Cabernet Sauvignon and Merlot

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  • Cabernet SauvignonおよびMerlotの副梢果房を用いた赤ワインの醸造

Abstract

During the early current shoot growth stage of Cabernet Sauvignon and Merlot grape vines, current shoot topping was performed on May 20, 2015, together with the removal of all flower clusters from the current shoot. Flowering, coloration, and ripening occurred approximately one month later than that of untreated vines. The mean maximum and minimum air temperatures from the time of coloration to harvest in the vineyard were 5.2-8.0 ℃ lower than those in the controls. Promising results were obtained in making small-scale red wine using lateral shoot grapes of both Cabernet Sauvignon and Merlot concerning the following parameters: total phenol content, total anthocyanin content, and color intensity. The utilization of lateral shoot grapes could serve as an adaptive method to global warming in red winemaking.

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