The grapevine cv. Nebbiolo grown in northern Italy produces high-quality red wines, of which Barolo and Barbaresco are the best known. During a clonal selection project, clones of this variety were assessed for their agronomical and enological value. Different degrees of vegetative vigour were found among them, and this was related to modifications of must and wine composition, with particular respect to the acidity. Over 4 years of observations, vigorous clones produced musts and wines of higher pH, regardless of the amount of titratable acidity. This was associated with a higher malic acid content in the juice and with a higher concentration of potassium in the wine. In addition, wines from vigorous clones showed an unbalanced ratio of colour components. They ranked at the lowest score in the sensory evaluation tests

Gerbi, V.

Mannini, F.

Schneider, A.

Zeppa, G.

English

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Clonal selection 525 Effect ofvine vigour of Vltis 11inifera cv. Nebbiolo clones on wine acidity and quality 1) 2) Centro Miglioramento Geneüco Vite, CNR, Via P. Giuria, 15, 1·10126 Torino,Italy 3} Istituto Microbiologia e Industrie Agrarie, Universita, Via P. Giuria,15, 1·10126 Torino, ltaly S u m m a r y : The grapevine cv. Nebbiolo grown in nonhern ltaly produces high·quality red wines, of which Barolo and Barbaresco are the best known. During a clonal selection project, cloncs of this variety were assessed for their agronomical and enological value. Different degrees of vegetative vigour were found among them, and this was related to modifications of must and wine composition, with panicular respect to the acidity. Over 4 years of Observations. vigoraus clones produced musts and wines of higher pH, regardless of the amount of titratable acidicy. This was associated with a higher malic acid content in the juice and with a higher concentration of potassium in the wine. In addition, wines from vigorous clones showed an unbalanced ratio of colour components. They ranked at the lowest score in the sensory evaluation tests. K e y wo r d s: selection, clone, variety ofvine, ltaly, vigour, growth, shading, yield, must quality, wine quality, acidity, potassium, organic acid, colour, sensory rating. lntroduction In the span ofthe last 10 years, in many grape-growing areas a progressive increase in pH of grapes and musts with the consequent production oflower quality wines has been noticed. With the rise in pH is always associated an increase in the content of potassium in the fruit and, sometimes, a decrease in the ratio of tanaric/malic acid. It is evident that early harvest of the grapes or drastic corrective interventions in the musts may not be considered warkable solutions when the objective is to obtain wines ofhigh quality. Numerous causes, of physiological, agronomic and genetic nature, have been proposed to explain the occurrence ofthis phenomenon. Among these is noted the increased Ievel ofpotassium fenilization of soil. It has been observed that high availability of K· in the soluble pool ofthe soil raises the absorption of this element by the plant, provoking an accumulation at the foliar Ievel. However, K" accumulation occurs especially in soils deflcient in this element (CHRISTEXSEN 1975), andin the majority of cases does not cause the same significant K· increase in the musts (MuRisiER er al. 1982; MoRRIS er al. 1983; Dt:::-:oo:.et al. 1984). An increase in berry pH has also been associated with the use ofrootstocks and/or scions having an elevated capacity ofabsorption, translocation and accumulation ofK· in the fruit (Üt:GH er al. 1968; CHA:vlPAGl"OL 1988). Much proof exists of the different K' uptake, translocation and metabolism aptitudes ofrootstocks and scions (HALE 1977; MORARD et al. 1981; Bot:LAY 1982; SciEXZA e1 al. 1984; H.-\ YES and MA:'-i:>;t:-;11988). Even ifthe increased production per ha has influence on the numerous quality components of the grape, in the case of the p H increase it does not seem to play a direct role. What seems to have a preponderant role is the modiftcation of the microclimate to which the plant is subjected. Acting directly upon the physiology of the plant, the microdimate will influence the metabolism af K·, malic acid, tanaric acid, and the ion balance in general (S:vtART 1982; SMART et al. 1985). An increase in shading ofthe leaves, for example. has been positively associated v.'ith an increase ofK· and ofpH ofthe must (SM.-\RT 1982: WoLPERT et al. 1983; MoRRiso:-; 1988). An increase in leaf shading always accompanies an increase in the vigour ofthe plant, independently of other cultural 1) Contribution no. 210 ofthe Centro Miglioramento Vite. CNR. Torino. 526 Seclien 6 Table 1: Canopy variable measurements of Cl/. Nebbiolo clones ( 1989) Clone Canopy variable 111 Total leaf area ( rn 2 ) /main shoot 10.9 9.6 8,5 6.9 Total lateral leaf area (m2)/rnain shoot 6.9 5.8 4,9 3.7 Mean main shoot length (cm) 286 287 304 320 Mean lateral shoot length (cm) 46 42 32 33 Total leaf area (m2)/vine 96.3 90.1 83,9 62.3 Total leaf area /canopy surface 2.67 2.50 2,32 1. 73 conditions. High "igour may thus influence the metabolism ofthe plant during ripening, causing substantial modiflcations in the composition ofthe fruit. Among the factors which may Iead to an increase in "igour, including rational pest comrol, irrigation and better nutritional state ofthe soil, the choice of rootstock and seien must not be forgouen. For the latter, the use of virus·free clonal selections is cominuously increasing and is often identified v.ith plants of good vigour. In the course of clonal selection of cv. Nebbiolo, different Ievels ofvegetative vigour have been observed among clones. Reponed in the present work are the results of clone producri..;ty and enological characteristics from 4 years of experimentation. In addition, the components of the vegetative ..;gour of the plants ha ve been analysed. Materialsand methods Vines of 4 clones of Vitis vinifera L. cv. ~ebbiolo grafted on Kober 5 BB MI·K·9. free from the most harmful viruses, were grov.11 in a comparison vineyard on a steep slope located in La Morra (north·west ofltaly), a temperately cominental area (mean annual temperature: 12.4 oc; annual rainfall: 813 mm). The vineyard was planted in 1978 on a randomized bleck design in east·west rov:s, at 3.8 m x 1.0 m spacing in loamy soil ofsubalkaline pH (7.5) and total carbonate content of33 %. Vines were single cane-pruned on a multiv.ire trellis: the lowest wire carrying a 14-15 bud sane is positioned at 0.5 m from the ground and the highest one. on which the apical tips were tv.isted, at 2.0 m. Pest, disease and weed control, fenilization and green pruning werein accordance v:ith local practices. For 4 years, staning when the vines were 6 years old, pruning weight, )~eld, and juice composition were recorded. Must analyses included percent sugar, titratable acidity. pH, tanaric acid (colorimetric method according to V mAL and BLOn::\ 1978), and malic acid coments (enzyme assays). Clonal selection 527 Table 2: Vegetative vigour, yield and juice cornposition of cv. Nebbiolo dones ( averages 1983·86) Clone 111 120 230 141 Pruning wt (kg/vine) 1.8 2.0 1.5 1.4 n.s. Yield (kg/vine) 4.3 4,9 4.8 3.2 n .. s. Bunch wt (g) 273 301 334 271 * • n.s. Sugar (%) 22.8 23.1 22.3 23.3 . . Titratable acidity (%o) 11.2 10.6 9.8 10.0 * * pH 3.08 3.10 3.06 3.04 n .. s. Tartar.ic ac. (%.) 7.1 7,0 8.3 8.4 •• n.s. L-malic ac. (%o) 5.7 5.5 3.8 3.4 Wines were made on a small·scale basis (0.5 hl) from each clone, with 6·7 d ofskin contact. The following spring, the usual chemical wi.ne analyses were carried out following the offici.al Italian methods. The colour ofwines was evaluated for intensity and tim according to St..'DRAUD (1958) and total anthocyan pigmems were determined by means ofthe pH ditference method (RIBi!REAU· GAvoxer al. 1972). Sensoryevaluations were performed by a panel of11 expens using both a rank (SALGL"Es 1977) and a score test (Mo\:->l'JJXJ er a/.1988) at each tastingsession. In 1989, measurements of vine leaf area, shoot length and amount of lateral growth were carried out in order to better assess different Ievels of clonal vegetative vigour. Foreach clone, the average main and lateral shoot leaf area and length were measured in July from 6 shoots for each of the two 3·vine replications. This was done in a non destructive way by measuring Jength (I) and width (w) of each leaf on the \vine shoot, and by adjusting the value 1 x w on the basis of the regression equation coefficients resulting from 100 leaf samples each of the clones collected from neighbouring vines and measured by an areameter (S:-.iiTH and KuEWER 1984). The distribution ofthe foliage and canopy shading was also measured on the basis ofthe leaf layer number by means of the point quadrant technique (Mt:ELLER·DOMBOIS and ELLEN-BERG 1974). Results The 4 clones considered in this study differed markedly for their vegetative vigour as shown by the canopy component values reponed in Table 1 and by winter pruning weight (Table 2). Vines of clones 111 and 120 showed higher pruning weight compared with clones 230 and 141. Likewise the measun:ments oftotalleafarea. which included the main and the lateral shoots ofthe vine, gave decreasing values from clone 111 and 120 to clone 230 and 141, suggesting agradient ofplant leaf surface through the 4 clones. In comrast; the length of the main shoots showed the opposite growth trend; shorter shoots being bom by the vigoraus large·leaved clones 111 and 120, which had, in addition, more extensive lateral gro'Wth. The crop Ievel was lower only in the weakest clone. ::'\ebbiolo 141, with an average yield/vine of 25 % less than the other genotypes. The bunch weight \·aried among the different clo~e~ but independemly oftheir vegetative vigour and crop. Regarding fruit composition, sugar accumulation was always considerable (higher than 22.3 %), as is necessary for producing the superior aged Barolo and Barbaresco \'.'ines made \'.'ith Nebbiolo grapes. The titratable acidity in the juice, however. was higher in the vigorous 111 and 120 clones, when compared to the weaker 141 and 230 clones. despne the pH. whose values were slightly 528 Section 6 Table 3: Chemical and sensory analyses ofwines from cv. Nebbiolo clones (averages 1983·86) Clone Alcohol (%) Extract (%a) Ash (%a) Alkal. N. pH Titratable acidity (%.) K + (%a) Tartaric ac. (%.) Origin. L-malic ac.(~ Totalphenols (%a) Totalanthocyans (%.) Colour intensity (E + E )x 103 420nm 520nm Co1our tint (E /E ) 420nm 520nm Sensory score (%) Sensory ranking sum "' (1985-86) 111 13.3 24.2 2.5 12.2 3.75 5.3 1.27 1.3 4.5 1.8 0.081 352 0.91 62 27 120 13.3 25.5 2.9 11.3 3.83 5.3 1.33 1.2 4.1 1.9 0.{)82 363 0.96 59 35 230 12.7 23.6 2.2 10.4 3.53 5.6 0.80 1.7 2.9 1.9 0.100 536 0.77 74 21 141 13.2 24.1 2.2 10.0 3.53 5.5 0.89 1.7 2.9 2.0 0.092 601 0 .77 72 19 * The higher is the ranking sum, the lesser the wine is appreciated. higher. These results coincide with different contems of the major organic acids in the musts: the amount of malic acid was high er and of tanaric acid slightly lower in the vigoraus clones, whereas the opposite situation was found in the weaker ones. Table 4: Correlation coefficients (r) between colour (intensicy and tint) and ion balance components ofwines from cv. Nebbiolo clones Parameters Titratable acidity (H+] Ash Alcalinity N. K+ Tartaric acid Original malic acid Colour components Intensity Tint + 0,906 "' * - 0,559 n.s. - 0,810 "' * - 0,682 * * 0,677 * * + 0,847 * - 0,800 * * + 0,954 * * 0,676 * + 0,869 * * + 0,900 * * 0,799 * * - 0,251 n.s. + 0,222 n.s. Clonal selection 529 Wine composition, in accordance to the juice analysis results, shows imponant differences between the more and the less \igorous genotypes, panicular with respect to the ion balance and related parameters (Table 3). While extract values and alcohol percemages were similar (though ethanolwas slightly lower in clone 230), pH, alkalinity number (ash alkalinity/ash), potassium, ash. and the originall-malic acid comems (calculated from the amoum of Hactic acid resulting from its biological transformation) were markedly higher in the wines from the vigoraus clones 111 and 120. Tanaric acid comem, in comrast, was slightly lower. The effect of acidity componems on v:ine colour is demonstrated by the correlations reponed in Table 4. It is likely that the ion balance has a major effect on wine colour, thus affecting the visual evaluation in wine sensory analysis. Wine colour intensity and tint were more favourable in the less vigorous clones, v:ith a higher proponion of red colour components than yellow ones, although total phenol and amhocyanin amoums showed small differences between the 2 groups of clones. It is not by chance that wines from Nebbiolo 111 and 120 (vigorous) were judged lacking for aspect and taste more than for flavour and always ranked at the lowest score. The ranking test indicated a similar evaluation trend. The results, referring to wines from the 1985 vintage, as shown in the figure, indicate that the wine produced from the moderately vigorous clone 141 wasjudgedsignificantlybetterthan the wine from vigorous 120. 50 40 E 30 ::::J Non aignificant (I) 0'1 range c :i:: c 20 0 a: 10 0 111 120 141 230 Clones b:SJ high vigour ~ low vigour Results of ranking sum test on 1985 vintage wines from clones of cv. Nebbiolo. The higher the histogram, the lesser the wine is appreciated. 530 Section 6 Discussion Among the clones of cv. Nebbiolo considered in this study, those showing a considerable vegetative vigour always perforrned very weil in terrns of yield and sugar accumulation, but produced wines of lower quality, mainly due to the higher amount of K" and the lower tanaric/malic ratio, which have a combined effect an both pH and colour ofthe wine. In addition to a greater quantity of pruning wood, higher values of total leaf area were recorded in the vines ofthe vigoraus clones. Having the training system ofthe same type, dimension and geometry for all the clones, this high er totalleaf area resulted in a high er ratio of total vine leaf arealexterior canopy surface for the vigoraus clones. In other words, their canopy was more crowded, a~ also confinned by the fact that the main shoots were shoner despite the presence on them of !arger main and lateralleaves and Ionger lateral shoots. Since the leaf layer number was rather consistent for all the clones (average of7.4 at 1.8 m from the ground and 4.7 at 1.0 m), the more \-igorous ones showed a higher proponion of shaded leaf surface on the total leaf surface caused by leaf overlapping. Although physiological implications are not yet clear, the influence ofleaf shading on grape composition has been already proved (SMART 1982; MoRRisox 1988), and our fmdings confinn the effects on pH, potassium and tanaric/malic ratio in the fruit. In this experiment, only leaf interior canopy shading was involved, while no differences on bunch shading occurred among the clones, because ofthe traditional practice ofleafremoval in the bunch zone for improving maturity. Leaf shading, depending an clone vigour, has a genetic origin and this emails imponant implications for viticultural production. The selection of genotypes of high .,.;gour, which is often coincident v.ith virus-free status, may affect wine quality, not simply as a direct consequence of yield excess and delayed maturity as is sometimes reponed, hut as a consequence of fruit composition modifications, ofwhich the anion-cation halance and related parameters are the more involved. Literature cited Bouu.v, H.; 1982: Absorption differenciee des cepages et des pone-greffes en Languedoc. Progr. Agric. Vitic. 99, 431-434. CHAMPAGNOL, F.; 1986: L'acidite des moüts et des vins. Facteurs physiologiques et agronomiques de variation. Progr. Agric. Vitic.103, 361·374. ·· -; 1988: Röle du potassium dans Ia physiologie de Ia vigne. Progr. Agric. Vitic. 105, 431-435. CHRJSTENSEN, P.; 1975: Long-term responses of 'Thompson seedless' vines to potassium fenilizer treaunent. Amer.J. Enol. Viticult. 26, 179-183. Dt:Noo~. C. G.; SM.-\RT, R. E.; McCARTHY. M. G.; 1984: The effect ofpotassium fenilizer on must and wine potassium Ievels of Shiraz grapevines. Amer. J. Enol. Viticult. 35, 200·205. HALE, C. R.; 1977: Relation between potassium and the malate and tanrate contents of grape berries. Vitis 16, 9-19. HA YES, P. F.; MA:"NINI, F.; 1988: Nutrient Ievels in Sauvignon Blanc grafred to different rootstocks. Proc. 2nd lntem Symp. Cool Ciimate Viticulture and Oenology, Auck.land, NZ, 43-44. MA~NINI, F.; SCH!'EIDER, A.; GERBI, V.; LDIZI, R.; 1988: Quadro ampelografico e selezione clonale in LituJ'ia. AniAccad. ltal. Vitee Vino 39, 157-171. MoRARD, P.; ToRRES, P.; ANDRE, L.; 1981: Influence des pone-greffes sur Ia nutrition minerale de Ia vigne (varieteGrenache). Progr. Agric. Vitic. 98,604-608. MoRRIS, J. R.; SIMS, C. A.; CA \\THON, D. L; 1983: Effect of excessive potassium Ievels on pH, acidity and color offresh and stored grapejuice. Amer. J. Enol. Viticult. 34, 35-39. MoRRISO~, J. C.; 1988: The effect ofshading on the composition ofCabemet Sauvignon grape berries. Proc. 2nd lntem Symp. Cool Clirnate Viticulture and Oenology, Auckland. NZ, 144-146. Clonal selection 531 M liELLER·DOMBOIS, D.; ELLENBERG, H .; 1974: Airns and Methods ofVegetation Ecology, 84-90. Ed John Wiley & Sons, N.Y. MURJSIER, R.; RYSER, J. P.; AERXY, J.; 1982: Fumure potassique et acidite des mouts. Rev. Suisse Viticult Arboricult. Honicult.14, 33·36. OUGH, C. S.; LIDER, L. A.; CooK, J. A ; 1968: Rootstock-scion interactions concerning wine making. I. Juice composition changes and effects on fermemation rate with St. George and 99-R rootstocks at two nitrogen fenilizer Ievels. Amer. J. Enol. Viticult. 19, 213-227 . RIBIOREAU·GAYON, 1.; PE YN AUD, E.; SUDRAt :o, P.; RIBEREAt'-GAYON, P.; 1972: Seiences et Techniques du Vin. Ed. Dunod, Paris. SALGt:ES. M.: 1977: La pratique de Ia degustation du vin et son interpretation statistique. Progr. Agric. Vitic. 94, 78-87,112-123. 137-139. SCIEXZA, A.; C.-\SASSA, M. T.; VtSAI, C.; Co:-ocA, E.; 1984: II controllogenetico della nutrizione potassica nella vite. Riv. Viticolt. Enol. 37,682-691. SMART, R. E.; 1982: Vine manipulation to improve wine grape qualiry. Proc. Symp. Grape Wine Cent. Davis, Ca, USA, 362-375. ·· -- ; 1985: Principles of grapevine canopy microclirnate manipulation with implications for yield and quality. A review. Amer. J. Enol. Viticult. 36. 230-239. -- -- ; ROBIMO!', J. B.; D u E, G. R.; BRJEN, C. J.; 1985: Canopy microclimate modiflcation for the cultivar Shiraz. I. Definition of canopy microclimate. Vitis 24, 17- 31. SMITH, R. 1.; KLIEWER, W. M.; 1984: Estirnation of Thompson Seedless grapevine leaf area. Amer. J. Enol. Viticult. 35, 16-22. SUDRAVD, P.; 1958: Interpretation des courbes d'absorption des vins rouges. Ann. Techn. Agric. 7, 203-208. VIDAL, M.; Bt.ot:IN, 1.; 1978: Dosage colorirnetrique rapide de l'acide tanrique dans les moüts et les vins. Rev. Fr. Oenol 16, 39-46. WOLPERT, J. A.; HOWELL, G. S.; MANSFIELD, T. K.; 1983: Sampling Vidal Blanc grapes. I. Effect of training systems. pruning severiry, shoot exposure, shoot origin, and cluster thinning on duster weight and fruit qualit)•. Amer. J. Enol. Viticult. 34, 72-76. Clonal selection of Cabernet L. BEREZNAI, Z. BEREZ NAI and L. ÜLAH Egervin Research Centre, P.O.Box 83, H-3301 Eger, Hungary A b s t r a c t : As a consequence of ecological conditions. in Hungary the grape varieties Cabemet franc and Cabemet Sauvignon became deteti orated and were supplanted by other varieties in production. This was the reason for staning clonal selection ofthese varieties in Eger in 1962 by the method offour-stage clone selection ofM. J\EMETH . As a result ofthis selection. we produced clones ofthe two varieties on the basis of20 years of Observation. The clones of Cabemet franc E. 11 and Cabemet Sauvignon E. 153 yield 30-40% more than the base variety and - depending on the year - they produce wine of excellent or good quality. 

Effect of vine vigour of Vitis vinifera cv. Nebbiolo clones on wine acidity and quality

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Effect of vine vigour of Vitis vinifera cv. Nebbiolo clones on wine acidity and quality

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