Phenology and maturation of 'Cabernet Franc' grapevine due to different retained nodes number in high altitude region of Santa Catarina State

Authors

  • Douglas André Würz IFSC Canoinhas
  • Bruno Farias Bonin
  • Alberto Fontanella Brighenti
  • Adrielen Tamiris Canossa
  • Juliana Reinehr
  • Ricardo Allebrandt
  • Betina Pereira de Bem
  • Leo Rufato
  • Aike Anneliese Kretzschmar

DOI:

https://doi.org/10.5965/223811711842019459

Keywords:

Vitis vinifera L., vegetative balance, pruning, ripening.

Abstract

The objective of this work is to evaluate the effect of load of buds on phenology and the technological and phenological maturation of Cabernet Franc grapevine in high-altitude region of Santa Catarina. The present work was conducted during the 2016/2017 harvest, in a commercial vineyard, located in the city of São Joaquim. The treatments consisted of four different levels of bud loads: 15, 30, 50, and 75 plant-1 buds. During the vegetative cycle of the grapevine, the main phenological stages were evaluated (budding, flowering, color turning, and maturation for harvest), being evaluated qualitatively and qualitatively. At the time of harvest, 100 berries were collected per plot to determine technological and phenolic maturation. The experimental design was a randomized block design with four blocks and five plants per plot. The data were submitted to analysis of variance (ANOVA) and compared by Tukey test with a 5% probability of error. The increase of the bud load resulted in a longer duration of Budding and Flowering, whereas for the duration of Verásion, no effect of different bud loads was observed. Technological maturation was not influenced by the increase of the yolk load, and in the sample loading intervals (15 to 75 yolks/plant), maturation rates considered adequate for the elaboration of quality wines were obtained. The increase of the yolk load did not give a significant difference in the physical-chemical attributes, in the phenolic composition and color of the berries.

Author Biography

Douglas André Würz, IFSC Canoinhas

Engenheiro Agrônomo e Sommelier Internacional, com experiência na área de Viticultura, Enologia e Análise Sensorial de Vinhos. Especialista em Proteção de Plantas pela Universidade Federal de Viçosa (UFV) e especialista em Agronegócio (Unicesumar). Desempenhou Funções de Engenheiro Agrônomo, Gerente de Campo, Recepção de visitantes e degustações em Vinícola. Atuou também como professor de Viticultura, Fitossanidade e Administração e Economia Rural do Curso Técnico de Viticultura e Enologia, da Escola de Ensino Básico Manoel Cruz, em São Joaquim - Santa Catarina. Possui qualificação WSET Level 1 Award in Wines (QCF), pela The Wine School & Spirit Education Trust Limited e é Sommelier Internacional pela FISAR/UCS. Atualmente é Mestrando em Produção Vegetal da Universidade do Estado de Santa Catarina - UDESC, atuando na área de Viticultura e Enologia. Colunista sobre Vinhos no "Jornal A Tribuna" de São Joaquim - SC, no jornal "Diário de RioMafra" de Mafra - SC e no Jornal "Testo Notícias" de Pomerode - SC, no Jornal "Correio do Contestado" de Papanduva - SC, no Jornal "Perfil" de Rio Negrinho - SC e "Revista Expressiva" de Lages - SC.

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Published

2019-12-12

Issue

Section

Research Article - Science of Plants and Derived Products