Abstract
Cabernet Sauvignon vines grown in three locations at Rutherford, Napa Valley, were thinned at three levels for three years. Composition differences in the musts and wines were small due to thinning. Differences in the composition due to locations were more pronounced. The quality of the wine was slightly increased by thinning in two of the three years. The location had also a generally consistent effect on quality which could be related to composition changes. Fermentation characteristics could be related to locations, but not thinning. The aroma quality and intensity was demonstrably different between locations, but not related to thinning.
Published Version
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