Abstract
`Riesling' grapevines (Vitis vinifera L.) were subjected for 4 seasons (1987-90) to three shoot densities (16, 26, and 36 shoots/m of row) combined with three crop-thinning levels (1, 1.5, and 2 clusters per shoot) in a factorial design. Wines were made from all treatment combinations in 1989. Aroma compounds such as trans-3-hexen-1-ol, linalool, and linalool oxides 1 and 2 in many cases decreased in nonaged and aged wines by increasing shoot density and clusters per shoot, while cis-3-hexen-1-ol increased. Aging wines increased concentrations of cis-3-hexen-1-ol, citronellol, α-terpineol, and the linalool oxides, while linalool decreased. Tasters identified aged wines from the lowest shoot densities and clusters per shoot as having the most ripe-fruit flavor and the least green-fruit flavor and perceived acidity. Flavor descriptors were correlated with linalool, cis-3-hexen-1-ol, and linalool oxide 1. Shoot densities of 20 to 25 shoots/m of row are recommended for low to moderately vigorous `Riesling' vines to achieve economically acceptable yields and high wine quality simultaneously.
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