Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California

Autores
Riffle, Vegas L.; Alvarez Arredondo, Jocelyn; LoMonaco, Isabelle; Appel, Chip; Catania, Anibal Alejandro; Dodson Peterson, Jean Catherine; Casassa, Luis Federico
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of vine age in Vitis vinifera L. cv. Zinfandel. Three treatments, Young vines (five to 12 years old), Control (repre sentative proportion of young to old vines in the block), and Old vines (40 to 60 years old) were established at an interplanted, dry farmed, Zinfandel vineyard block under consistent, industry standard, management practices in California over two consecutive vintages. Old vines produced, on average, 3.7 kg more fruit and more clusters per vine than Young vines (13.37 tons/ha and 6.52 tons/ha, respectively). While no differences in root distribution or architecture were found, Old vines displayed greater rooting depths (1.52 to 1.73 + m) than Young vines (1.40 to 1.52 + m). Wines from Young vines had lower pH, titratable acidity, and tannins than wines from Old vines, which in turn displayed a wider array and intensity of more complex aromas relative to Young vine wines. Overall, it is concluded that there is a potential for greater yield, rooting depths, and wine quality when extending the longevity of Zinfandel vineyards. These findings support maintaining old vine vineyards to increase tonnage without sacrific ing wine quality.
EEA Mendoza
Fil: Riffle, Vegas L. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Alvarez Arredondo, Jocelyn. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: LoMonaco, Isabelle. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Appel, Chip. California Polytechnic State University. Natural Resources Management and Environmental Sciences; Estados Unidos
Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Horticulture and Crop Science Department; Estados Unidos
Fil: Dodson Peterson, Jean Catherine. Washington State University. Department of Viticulture and Enology. Wine Science Center; Estados Unidos
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fuente
American Journal of Enology and Viticulture 73 (4) : 276-292 (2022)
Materia
Vid
Etapas de Desarrollo de la Planta
Maduracion
Vinos
Composicion Quimica
Análisis Organoléptico
Grapevines
Plant Developmental Stages
Maturation
Wines
Chemical Composition
Organoleptic Analysis
Variedad Zinfandel
Edad del Viñedo
Análisis Sensorial
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/13141
Acceder
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oai_identifier_str oai:localhost:20.500.12123/13141
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from CaliforniaRiffle, Vegas L.Alvarez Arredondo, JocelynLoMonaco, IsabelleAppel, ChipCatania, Anibal AlejandroDodson Peterson, Jean CatherineCasassa, Luis FedericoVidEtapas de Desarrollo de la PlantaMaduracionVinosComposicion QuimicaAnálisis OrganolépticoGrapevinesPlant Developmental StagesMaturationWinesChemical CompositionOrganoleptic AnalysisVariedad ZinfandelEdad del ViñedoAnálisis SensorialThe wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of vine age in Vitis vinifera L. cv. Zinfandel. Three treatments, Young vines (five to 12 years old), Control (repre sentative proportion of young to old vines in the block), and Old vines (40 to 60 years old) were established at an interplanted, dry farmed, Zinfandel vineyard block under consistent, industry standard, management practices in California over two consecutive vintages. Old vines produced, on average, 3.7 kg more fruit and more clusters per vine than Young vines (13.37 tons/ha and 6.52 tons/ha, respectively). While no differences in root distribution or architecture were found, Old vines displayed greater rooting depths (1.52 to 1.73 + m) than Young vines (1.40 to 1.52 + m). Wines from Young vines had lower pH, titratable acidity, and tannins than wines from Old vines, which in turn displayed a wider array and intensity of more complex aromas relative to Young vine wines. Overall, it is concluded that there is a potential for greater yield, rooting depths, and wine quality when extending the longevity of Zinfandel vineyards. These findings support maintaining old vine vineyards to increase tonnage without sacrific ing wine quality.EEA MendozaFil: Riffle, Vegas L. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Alvarez Arredondo, Jocelyn. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: LoMonaco, Isabelle. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Appel, Chip. California Polytechnic State University. Natural Resources Management and Environmental Sciences; Estados UnidosFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Horticulture and Crop Science Department; Estados UnidosFil: Dodson Peterson, Jean Catherine. Washington State University. Department of Viticulture and Enology. Wine Science Center; Estados UnidosFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosAmerican Society for Enology and Viticulture (ASEV)2022-10-18T11:36:16Z2022-10-18T11:36:16Z2022-10-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/13141https://www.ajevonline.org/content/73/4/2760002-9254https://doi.org/10.5344/ajev.2022.22014American Journal of Enology and Viticulture 73 (4) : 276-292 (2022)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-11-06T09:41:24Zoai:localhost:20.500.12123/13141instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-11-06 09:41:25.329INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
title Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
spellingShingle Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
Riffle, Vegas L.
Vid
Etapas de Desarrollo de la Planta
Maduracion
Vinos
Composicion Quimica
Análisis Organoléptico
Grapevines
Plant Developmental Stages
Maturation
Wines
Chemical Composition
Organoleptic Analysis
Variedad Zinfandel
Edad del Viñedo
Análisis Sensorial
title_short Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
title_full Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
title_fullStr Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
title_full_unstemmed Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
title_sort Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
dc.creator.none.fl_str_mv Riffle, Vegas L.
Alvarez Arredondo, Jocelyn
LoMonaco, Isabelle
Appel, Chip
Catania, Anibal Alejandro
Dodson Peterson, Jean Catherine
Casassa, Luis Federico
author Riffle, Vegas L.
author_facet Riffle, Vegas L.
Alvarez Arredondo, Jocelyn
LoMonaco, Isabelle
Appel, Chip
Catania, Anibal Alejandro
Dodson Peterson, Jean Catherine
Casassa, Luis Federico
author_role author
author2 Alvarez Arredondo, Jocelyn
LoMonaco, Isabelle
Appel, Chip
Catania, Anibal Alejandro
Dodson Peterson, Jean Catherine
Casassa, Luis Federico
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Vid
Etapas de Desarrollo de la Planta
Maduracion
Vinos
Composicion Quimica
Análisis Organoléptico
Grapevines
Plant Developmental Stages
Maturation
Wines
Chemical Composition
Organoleptic Analysis
Variedad Zinfandel
Edad del Viñedo
Análisis Sensorial
topic Vid
Etapas de Desarrollo de la Planta
Maduracion
Vinos
Composicion Quimica
Análisis Organoléptico
Grapevines
Plant Developmental Stages
Maturation
Wines
Chemical Composition
Organoleptic Analysis
Variedad Zinfandel
Edad del Viñedo
Análisis Sensorial
dc.description.none.fl_txt_mv The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of vine age in Vitis vinifera L. cv. Zinfandel. Three treatments, Young vines (five to 12 years old), Control (repre sentative proportion of young to old vines in the block), and Old vines (40 to 60 years old) were established at an interplanted, dry farmed, Zinfandel vineyard block under consistent, industry standard, management practices in California over two consecutive vintages. Old vines produced, on average, 3.7 kg more fruit and more clusters per vine than Young vines (13.37 tons/ha and 6.52 tons/ha, respectively). While no differences in root distribution or architecture were found, Old vines displayed greater rooting depths (1.52 to 1.73 + m) than Young vines (1.40 to 1.52 + m). Wines from Young vines had lower pH, titratable acidity, and tannins than wines from Old vines, which in turn displayed a wider array and intensity of more complex aromas relative to Young vine wines. Overall, it is concluded that there is a potential for greater yield, rooting depths, and wine quality when extending the longevity of Zinfandel vineyards. These findings support maintaining old vine vineyards to increase tonnage without sacrific ing wine quality.
EEA Mendoza
Fil: Riffle, Vegas L. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Alvarez Arredondo, Jocelyn. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: LoMonaco, Isabelle. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Appel, Chip. California Polytechnic State University. Natural Resources Management and Environmental Sciences; Estados Unidos
Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Horticulture and Crop Science Department; Estados Unidos
Fil: Dodson Peterson, Jean Catherine. Washington State University. Department of Viticulture and Enology. Wine Science Center; Estados Unidos
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
description The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of vine age in Vitis vinifera L. cv. Zinfandel. Three treatments, Young vines (five to 12 years old), Control (repre sentative proportion of young to old vines in the block), and Old vines (40 to 60 years old) were established at an interplanted, dry farmed, Zinfandel vineyard block under consistent, industry standard, management practices in California over two consecutive vintages. Old vines produced, on average, 3.7 kg more fruit and more clusters per vine than Young vines (13.37 tons/ha and 6.52 tons/ha, respectively). While no differences in root distribution or architecture were found, Old vines displayed greater rooting depths (1.52 to 1.73 + m) than Young vines (1.40 to 1.52 + m). Wines from Young vines had lower pH, titratable acidity, and tannins than wines from Old vines, which in turn displayed a wider array and intensity of more complex aromas relative to Young vine wines. Overall, it is concluded that there is a potential for greater yield, rooting depths, and wine quality when extending the longevity of Zinfandel vineyards. These findings support maintaining old vine vineyards to increase tonnage without sacrific ing wine quality.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-18T11:36:16Z
2022-10-18T11:36:16Z
2022-10-18
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/13141
https://www.ajevonline.org/content/73/4/276
0002-9254
https://doi.org/10.5344/ajev.2022.22014
url http://hdl.handle.net/20.500.12123/13141
https://www.ajevonline.org/content/73/4/276
https://doi.org/10.5344/ajev.2022.22014
identifier_str_mv 0002-9254
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Society for Enology and Viticulture (ASEV)
publisher.none.fl_str_mv American Society for Enology and Viticulture (ASEV)
dc.source.none.fl_str_mv American Journal of Enology and Viticulture 73 (4) : 276-292 (2022)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.087074

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