Influence of viticultural practices on the sensory characteristics of wine grape varieties

Abstract

Sensory descriptors, which characterize quality of grape varieties Zagrey and Aromatnyiy of selection of the NCS “IVW named after V. Ye. Tairov” (Ukraine), were determined in accordance with the procedure, developed by Institut Cooperatif du Vin (Montpelier, France). For evaluating visual, tactile and gustatory properties of pulp, skin and seeds, the scientific protocol, which consists of 20 parameters, was used. A one-way analysis of variance and data analysis by the method of principal components made it possible to establish the interrelation between the viticultural practices of growing a grapevine (planting scheme, trunk height) and sensory descriptors of the berries of the studied varieties. Growing grape variety Aromatic according to planting scheme, corresponding to 2222 plants per ha, contributed to enhancement of fruit aromas of skin. Training of vines of this variety on the trunk of 160 cm in height intensified perception of sweetness and pulp aroma. The low-dense planting of grape variety Zagrey (3333, 2222 plants per 1 ha) were distinguished by the harvest with high elasticity of berries, high ability to fall and weak adhesion of tissues of berries. At planting vines by the scheme 3´1, the most intensive aromas of pulp were noted at growing on the trunk of 40 cm in height. At planting vines by the scheme 3´1.5 m, growing on the trunk of 80 cm in height was optimum by indicators of adhesion of pulp and skin, pulp sweetness and intensity of tannin substances of seeds. Examination of the influence of the complex of viticultural factors on the sensory profile of berries was performed by the methods of two-way analysis of variance based on the example of grape variety Zagrey. The value of calculation indicator η 2 made it possible to establish that the factor of trunk height has the most pronounced influence, determining final grades of ability of berries to fall, ability of skin to rupture, color of skin, sweetness, aroma and intensity of pulp aroma, color and intensity of tannin substances of seeds.