Effect of vine vigour of <i>Vitis vinifera</i> cv. Nebbiolo clones on wine acidity and quality
Keywords:selection, clone, variety of vine, Italy, vigour, growth, shading, yield, must quality, wine quality, acidity, potassium, organic acid, colour, sensory rating
AbstractThe 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.
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