Progress 10/01/09 to 06/30/10
Outputs
OUTPUTS: Factors affecting the quality of Washington wine and wine grapes were investigated. The effects of viticultural techniques, specifically deficit irrigation treatments, on the aroma compounds of Washington wine grapes and research wines were investigated with a focus initially on Cabernet Sauvignon. A solid phase microextraction GC-MS method to analyze aroma compounds in both grapes and wine was developed and validated. Additionally, the volatile compound in Washington State Cabernet Sauvignon wines and grapes was identified. The analysis of the free volatiles in grapes and wine from a deficit irrigation study conducted on Cabernet was completed. A liquid dehydration method called Radiant Zone Drying was developed to produce a powder with less than 20% maltodextrin (w/w of puree solids) from purees of berries grown in Washington State. We evaluated dried purees and have completed work on blueberry and strawberry. The Radiant Zone dryer and freeze dryer are excellent drying technologies to preserve the original antioxidant components found in the whole fruit. PARTICIPANTS: K. Ringer, Food Scientist; J. F. Harbertson, Enologist; M. Keller, Viticulturist; J. Davenport, Soil Scientist, WSU-Prosser; winery and blueberry farm owners TARGET AUDIENCES: wine grape growers, wine markers, other wine industry personnel and scientists, blueberry and strawberry growers PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Research described herein provided the groundwork for more extensive and in-depth characterization of Washington State varieties. The deficit irrigation research will provide industry personnel with information for managing vineyards and may lead to changes in overall vineyard management, with possible reductions in water usage. The RZD method is expected to yield a relatively pure berry powder with substantial retention of the original berry antioxidants that is suitable for use in the nutritional supplement industry. Local technologies such as this can then be utilized by fruit processors in the PNW to produce value-added berry products. The ability to produce high quality, low cost powders will allow Washington State to capture a large portion of the nutritional market. Technologies that support the development of value-added agricultural products can impact this state by increasing profit margins, types and numbers of jobs, and by giving options to agriculture producers for processing damaged, bruised, or over-produced fruit and waste streams. With agriculture an important aspect of the Washington State economy, technologies that support the development of value-added agricultural products and alternative uses for crops can significantly impact this industry and the state economy as a whole.
Publications
- Chakraborty, M., M. Savarese, E. Harbertson, J.F. Harbertson, and K.L. Ringer. 2009. Effect of the Novel Radiant Zone Drying Method on Anthocyanins and Phenolics of Three Blueberry Liquids. J. Ag. Food Chem. DOI: 10.1021/jf902195u
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: We investigated viticultural techniques, specifically deficit irrigation treatments on the aroma compounds of Washington wine grapes and research wines, focusing initially on Cabernet Sauvignon. We developed and validated a solid phase microextraction GC-MS method to analyze aroma compounds in both grapes and wine. Additionally, we have identified the volatile compound in Washington State Cabernet Sauvignon wines and grapes. We have completed the analysis of the free volatiles in grapes and wine from a deficit irrigation study conducted on Cabernet. We evaluate a liquid dehydration method called Radiant Zone Drying (RZD), to produce a powder with less than 20% maltodextrin (w/w of puree solids) from purees of berries grown in Washington State. We are in our second year of evaluating dried purees and have completed work on blueberry and strawberry. The Radiant Zone dryer and freeze dryer are excellent drying technologies to preserve the original antioxidant components found in the whole fruit. PARTICIPANTS: K.L. Ringer, WSU-Prosser TARGET AUDIENCES: Wine and juice grape growers, wine makers, vineyard managers, nutritional supplement companies PROJECT MODIFICATIONS: This project is currently being revised and the objectives have changed.
Impacts
Research described herein provides the groundwork for more extensive and in-depth characterization of Washington State Wine grape varieties. The deficit irrigation research will provide industry personnel with information for managing vineyards and may lead to changes in overall vineyard management, with possible reductions in water usage. Results will be disseminated in peer-reviewed publications, through oral presentations at workshops and annual meetings, as well as published in the Washington State University (WSU) Viticulture and Enology Newsletter. We expect the RZD method will yield a relatively pure berry powder with substantial retention of the original berry antioxidants that is suitable for use in the nutritional supplement industry. Local technologies such as this can then be utilized by fruit processors in the Northwest to produce value-added berry products. The ability to produce high quality, low cost powders would allow Washington State to capture a large portion of the nutritional market. Technologies that support the development of value-added agricultural products can impact this state by increasing profit margins; types and numbers of jobs; and by giving options to agriculture producers for processing damaged, bruised, or over-produced fruit and waste streams. With agriculture an important aspect of the Washington State economy, technologies that support the development of value-added agricultural products and alternative uses for crops can significantly impact this industry and the state economy as a whole. Thus far the blueberry results have been published and the strawberry manuscript is complete. Blueberry results were disseminated at the annual Blueberry Commission meeting.
Publications
- Chakraborty, M., M. Savarese, E. Harbertson, J.F. Harbertson, and K.L. Ringer. 2009. Effect of the Novel Radiant Zone Drying Method on Anthocyanins and Phenolics of Three Blueberry Liquids. J.of Agr. and Food Chemistry.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: We have received funding from wine grape funds to investigate the factors affecting the quality of Washington wine and wine grapes. We have completed our first year of two field experiments on the impact of viticultural techniques on wine grape and wine quality. In particular, we are researching the impacts of deficit irrigation, canopy density and other vineyard parameters on the aroma and phenolic composition of wine grapes. 2009 will be our second year of this work. Additinally, I have purchased a GC and a SPME and liquid autosamper for the GC (purchased with Wine Grape Fund-grant). We are validating SPME - GC methods and will use this equipment in the improvement of quality of wine and wine grapes. PARTICIPANTS: Kerry Ringer, Jim Harbertson,Markus Keller of Washington State University. Bill Riley and Russ Smithyman of Ste. Michelle Wine Estates TARGET AUDIENCES: Wine grape growers, winemakers, other wine industry personnel, and scientists. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
There are no outcomes/impacts at this time, but we anticipate that we will impact the grape and wine industry in Washington state by demonstrating viticulture techniques to improve the quality of their wine grapes and wine.
Publications
- No publications reported this period
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Although phylloxera does not pose an immediate threat to the wine industry in eastern Washington, it is the most significant insect pest of wine grapes throughout the world. Since it cannot be controlled by chemical or biological means, grafting susceptible wine grapes onto tolerant rootstocks is the only long-term insurance against this devastating root pest. Some rootstocks also provide resistance to nematodes that may reduce vineyard longevity and fruit quality, but it is not clear if the rootstocks themselves alter grape composition and, ultimately, wine quality. The performance of three winegrape varieties on five rootstocks or on their own roots was evaluated in the Washington State University-Irrigated Agriculture Research and Extension Center (WSU-IAREC) rootstock block. We collected fruit samples throughout ripening and determined yield components and fruit composition at harvest. Results from the 2006 season indicate a pronounced effect of both variety and
rootstock. Own-rooted Chardonnay tended to have higher yields than grafted vines, while no clear differences were found for Merlot. Own-rooted Syrah had the lowest yields and Syrah grafted to 3309 the highest. The rootstocks had no influence on sugar and color accumulation and acid degradation in Chardonnay and Merlot. On the other hand, sugar accumulation was fastest on the (undercropped) own-rooted Syrah, and less color accumulated on Syrah grafted to 140-2. Throughout ripening, Chardonnay and Merlot, but not Syrah, consistently had the highest pH on their own roots (Merlot also on 101-14) and the lowest on 140-2. The color of Merlot juice decreased as berry size increased, but this was not true for Syrah. Although there was no significant rootstock effect on juice potassium (K+) content, the difference in pH between and within varieties was in large part explained by variations in K+ rather than titratable acidity. Merlot contained the most and Chardonnay the least K+. Proline and
arginine were by far the dominant amino acids present in grape juice, and there were marked differences among varieties. Merlot juice was high in proline but low in arginine, Syrah was low in proline but high in arginine, while Chardonnay was low in both amino acids. Juice from own-rooted Chardonnay and Syrah, but not Merlot, contained considerably more arginine than did juice from grafted vines. This is of practical significance, since musts deficient in arginine may result in sluggish or stuck fermentations. Grafting did not affect juice proline.
PARTICIPANTS: Jim Harbertson, Markus Keller, Maria Mireles, Eric Harwood, Washington State University.
TARGET AUDIENCES: Washington Wine Industry (growers and winemakers)
PROJECT MODIFICATIONS: We have begun making wine from the different rootstock scion interactions.
Impacts
Juice from own-rooted Chardonnay and Syrah, but not Merlot, contained considerably more arginine than did juice from grafted vines. This is of practical significance, since musts deficient in arginine may result in sluggish or stuck fermentations. Grafting did not affect juice proline. Other expected outcomes will eventually be journal articles explaining the results of our experiments and extension publications outlining our recommendations for the Washington wine industry.
Publications
- No publications reported this period
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Progress 01/01/06 to 12/31/06
Outputs
Washington Cabernet Sauvignon wines (n=186) and Merlot wines (n=143) were analyzed for their phenolic constituents using a combined bisulfite bleaching, protein precipitation and pH shift analysis. The samples were taken from multiple vintages of wine ranging from 1990 to 2004, but the majority of the samples were taken from the 2002 and 2003 vintages. The data was compiled into a simple database and analyzed. Merlot wines were on average less tannic than the Cabernet Sauvignon averaging 596 and 698 mg/L catechin equivalents (CE) respectively. A twelve fold range of tannins was found for both cultivars studied (141-1665 mg/L CE,158-1895 mg/L CE) with the latter range being attributed to Cabernet Sauvignon. In agreement with earlier studies, our data demonstrated that the concentration of color components is time dependent. We found that wines aged more than 5 to 7 years in the bottle had converted the majority of their anthocyanins into polymeric pigments. Tannins
were the most variable phenolic group and when we compared wines made from different grape growing regions across all of the vintages, we observed some notable differences among the Cabernet Sauvignon wines. For Cabernet Sauvignon wines, Red Mountain (average=843, n=22) was noticeably more tannic than wines from Walla Walla (average 537, n=27) and Yakima Valley (average=653, n=38) while the wines from Columbia Valley were not different (average 737, n=91). The tannin content of Merlot wines was not as variable and only Red Mountain (average 829, n=13) was greater than Columbia Valley (average 582, n=69), Yakima Valley (average 560, n=29), and Walla Walla (average 547 n=22). The grape survey is summarized under project 0612.
Impacts
This data shows that there are differences between cultivars. Wine made from Washington Cabernet Sauvignon is more tannic than wine made from Washington Merlot. It confirms the sentiment that on average, wines made from Red Mountain fruit are more astringent than wines made from other AVAs. It also shows there is a tremendous range of tannin in finished wines even within a single AVA and cultivar (the highest value was up to 12 times larger than the smallest value, and there was a clear overlap between different cultivars and AVAs), showing winemakers and grape growers that the qualities of the final product are not defined completely by either AVA or cultivar.
Publications
- No publications reported this period
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Progress 01/01/05 to 12/31/05
Outputs
Vines of Vitis vinifera L. cvs, Cabernet Sauvignon, Riesling and Chenin blanc were studied for three years to determine the interactive effects of varying levels of water deficit and crop level on vegetative and reproductive growth. Base soil moisture levels within the top 1 m of soil (SM1m) for the high, medium and low irrigation treatments were 6.1, 4.6, and 3.8 cm, respectively. The irrigation treatments were: high irrigation (HI)=[(6.1cm - SM1m) + (CC x ETg)], medium irrigation (MI)=[(4.6cm - SM1m) + (0.75 x (CC x ETg))], and low irrigation (LI)=[(3.8cm - SM1m) + (0.50 x (CC x ETg))]. Crop coefficients (CC) developed for V. vinifera were used in conjunction with evapotranspiration for a grass reference crop (ETg). Cluster thinning at pea size/bunch closure was used to reduce crop level. During the first year of the study, no, one-third or two-thirds of the clusters were removed. In the latter two years, either no clusters were removed, or either about 35 or 70
clusters/vine were retained. Increasing degree of water deficit reduced leaf size, leaf area/shoot, leaf area/vine, yield, berry weight and leaf area/fruit weight, while crop load was increased. Increased crop level increased yield and crop load. Cultivars did not respond to irrigation or crop level in a similar manner for a number of measurements.
Impacts
Prior to any publication of the above information, growers adopted irrigation strategies to better control vine canopies. Wine quality improved.
Publications
- No publications reported this period
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Progress 01/01/04 to 12/31/04
Outputs
Fruit composition of Merlot and Chardonnay scions grafted to either Ruggeri 140-2, MGT-101-14, 3309, 5C, 1103, or Richter 110 rootstocks were compared with own-rooted vines. Factors measured were: berry weight, soluble solids, titratable acidity, pH, and absorbance at 520 nm (Merlot only). In 2004, their first year of fruit production, no differences were found in any of the factors measured between any of the rootstocks or between the grafted and own-rooted vines.
Impacts
This is the first fruiting year for these rootstocks. This data provides a baseline of information for subsequent years. At least in the initial year, the lack of difference in fruit composition is a positive factor as own-rooted grapes in Washington state have been shown to produce wines of excellent quality.
Publications
- No publications reported this period
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Progress 01/01/03 to 12/31/03
Outputs
Cabernet Sauvignon vines were irrigated under three regimes: 1) standard irrigation (weekly irrigation based on water use and loss), 2) during period of berry cell division weekly irrigation to replace 50% of water consumed (early deficit), and 3) standard irrigation until veraison when only 50% of water replaced (veraison deficit). The treatments were replicated four times. Grapes were processed by the Stimson Lane Vineyards and Estate, Ltd. research staff. Products from the 2001 growing season were subjected to different tests to determine if treatments had an impact on either aroma or flavor. Panelists were unable to differentiate between samples indicating no perceptible sensory impact of treatments.
Impacts
We found no impact of timing for irrigation deficit for the past three years on phenolic and sensory profiles of Cabernet Sauvignon wines.
Publications
- No publications reported this period
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Progress 01/01/02 to 12/31/02
Outputs
Anthocyanin and phenolic profiles of berry skins from Vitis vinifera cv. Merlot in the Yakima Valley of Washington were influenced by sun exposure and temperature. Berry temperature was increased as much as 13oC above ambient and shaded cluster temperatures when clusters were exposed to sunlight, regardless of aspect for north-south oriented rows. However, maximum fruit temperatures were higher for clusters on the west side of the canopy because ambient temperatures were higher after 1200 hr. Sometimes temperatures of west-exposed clusters exceeded 40oC. Berry skins from east-exposed clusters were higher in total anthocyanins than those from west-exposed or shaded clusters. To separate light and temperature effects, west-exposed clusters were cooled to the temperature of shaded clusters and shaded clusters were heated to the temperature of west-exposed clusters. In 1999, temperature differences resulted in a change in total monomeric anthocyanin concentrations of
about 90 mg/cm2 skin, while differences in light conditions resulted in a change in total monomeric anthocyanin concentrations of about 120 mg/cm2 skin. This did not hold true in 2000. Ultraviolet (UV) light barriers did not influence either cluster temperature or total monomeric anthocyanin concentrations. Decreased total monomeric anthocyanin concentrations in berry skins from west-exposed clusters were due to temperature and not due to UV-radiation. Exposure to solar radiation, particularly UV, increased concentrations of the 3-glycosides of quercetin, kaempferol, and myricetin, while temperature had little to no effect on their concentrations.
Impacts
Growers and winemakers are starting to selectively remove over sun-exposed clusters during thinning operations in the vineyard. The complete impact of excessive heat on flavor components is still not known. However, this work has made the industry more aware of potential quality reductions due to over exposure of fruit on west-exposed canopies.
Publications
- Spayd, S. E. 2002. Riesling production in Washington state. Proc. 2002. Ohio Grape-Wine Short Course. (T. Steiner Ed.). Hort. Crop Sci. Dept. Ser. 726, Ohio State Univ., Columbus, OH. pp. 28-31.
- Spayd, S. E. 2002. Yeast nutrition and alcoholic fermentations. Proc. 2002 Ohio Grape-Wine Short Course. (T. Steiner Ed.). Hort. Crop Sci. Dept. Ser. 726, Ohio State Univ., Columbus, OH. pp. 71-81.
- Spayd, S. E., J. M. Tarara, D. L. Mee, and J. C. Ferguson. 2002. Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. Am. J. Enol. Vitic. 53:171-182.
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Progress 01/01/01 to 12/31/01
Outputs
Anthocyanin and phenolic profiles of berry skins, must, and wines from Vitis vinifera cv. Merlot in the Yakima Valley of Washington were influenced by sun exposure and temperature. Berry temperature was increased as much as 13oC above ambient and shaded cluster temperatures when clusters were exposed to sunlight, regardless of aspect for north-south oriented rows. However, maximum fruit temperatures were higher for clusters on the west side of the canopy because ambient temperatures were higher after 1200 hr. Sometimes temperatures of west-exposed clusters exceeded 40oC. Berry skins from east-exposed clusters were higher in total anthocyanins than those from west-exposed or shaded clusters. To separate light and temperature effects, west-exposed clusters were cooled to the temperature of shaded clusters and shaded clusters were heated to the temperature of west-exposed clusters. In 1999, temperature differences resulted in a change in total monomeric anthocyanin
concentrations of about 90 ug/cm2 skin, while differences in light conditions resulted in a change in total monomeric anthocyanin concentrations of about 120 ug/cm2 skin. This did not hold true in 2000. Ultraviolet (UV) light barriers did not influence either cluster temperature or total monomeric anthocyanin concentrations. Decreased total monomeric anthocyanin concentrations in berry skins from west-exposed clusters were due to temperature and not due to UV-radiation. Exposure to solar radiation, particularly UV, increased concentrations of the 3-glycosides of quercetin, kaempferol, and myricetin, while temperature had little to no effect on their concentrations.
Impacts
Growers and winemakers are reassessing canopy management practices on west facing sides of north-south oriented rows and south sides of east-west oriented rows in order to reduce over exposure of fruit to the sun during the afternoon. When crop reduction by cluster thinning was needed, some growers selectively thinned fruit from the west side of the canopy of north-south rows.
Publications
- Spayd, S. E., R.G. Stevens, R.L. Wample, R.G. Evans, C.G. Edwards and D. Webster. 2000. Impact of nitrogen fertilization on vine performance and juice and wine composition of 'Riesling' grapes (Vitis vinifera L.) in Washington State. Acta Horticulturae 512:65-76.
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Progress 01/01/00 to 12/31/00
Outputs
As in previous years, hydrogen sulfide emissions were monitored during fermentation. With the 1998 and 1999 data combined, white juice ammonia concentration accounted for about 55% of the variability in hydrogen sulfide (H2S) production. The best fit relationship appears to be cubic. In other words as ammonia concentration increases from near 0 to about 40 mg ammonia-N/kg juice, H2S production decreases rapidly then levels off until about 100 mg ammonia-N/kg juice at which point it again drops sharply. Free amino nitrogen analyses in white juices did not relate as well to H2S production as ammonia and accounted for less than 50% of the variability in H2S production. In red musts r2 was less than 0.1 for all comparisons. In order to separate light and temperature effects on color caused by sun exposure, we set up a separate study using individual clusters on the west side of the canopy. Berries were outfitted with thermocouples. Berries in the shade or sun were
used as thermostats. Four clusters in the sun were cooled to the temperature of fruit in the shade, while four clusters in the shade were heated to the temperature of the fruit in the sun. In each case, actual fruit temperature was used to turn on or off the above systems. Grapes in the sun which were cooled to the temperature of the grapes in the shade had the highest and grapes in the shade heated to the temperature of the grapes in the sun had the lowest amount of color (determined as described above) of the treatments. For the clusters used in this study, color of the exposed and the shaded clusters was similar. These results are indicative of a light requirement for full color development and thermal inhibition of synthesis or degradation of anthocyanin pigments. Soluble solids were similar in all treatments. As expected, acidity was higher in fruit in the shade.
Impacts
Developing ways to predict and manage difficult fermentations (sluggish/H2S) would result in improved wine quality and improved efficiency of winery facilities during the harvest period. The solution does not appear straight forward, but through cooperative efforts determination of the underlying nature of the problem should aid in its solution. Understanding the effects of light and temperature on phenolic profiles of grapes in eastern WA would help growers and winemakers with decisions on trellis design and selection as well as canopy management.
Publications
- Tarara, J. M., J. C. Ferguson, and S. E. Spayd. 2000. In situ heating and cooling of grape clusters in the vineyard for studies in berry physiology. Am. J. Enol. Vitic. 51:310-311.
- Watson, B., E. Hellman, A. Specht, S. E. Spayd, and D. Mee. 2000. Nitrogen deficiencies in Oregon grapevines and musts and evaluations of commercial nutrient supplements. Am. J. Enol. Vitic. 51:298.
- Bolscheid, J. C., C. G. Edwards, J. F. Fellman, D. S. Mattinson, and S. E. Spayd. 2000. Relationship between nitrogen and biotin on the fermentation of a model wine syetem. Am. J. Enol. Vitic. 51:88
- Mee, D. L., S. E. Spayd, and J. Myers. 2000. Assimilable amino acids: Changes during fermentation and effect on rate of fermentation. Am. J. Enol. Vitic. 51:297.
- Spayd, S. E., J. Tarara, D. Mee, J. Ferguson and J. Myers. 2000. Interaction of aspect and sunlight exposure on Vitis vinifera cv. Merlot berry composition. Am. J. Enol. Vitic. 51:289-290 .
- Specht, A., S. Spayd, D. Mee and B. Watson. 2000. Evaluation of the effects of nutrient supplementation on fermentation behavior. Am. J. Enol. Vitic. 51:89
- Tarara, J. M., J. C. Ferguson, and S. E. Spayd. 2000. A chamber-free method of heating and cooling grape clusters in the vineyard. Am. J. of Enol. & Vitic. 51:182-188.
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Progress 01/01/99 to 12/31/99
Outputs
Thirty-five samples, 20 white and 15 red, were received in 1998. As in 1997, an excellent correlation between the NOPA plus ammonia, by enzymatic method, nitrogen concentration (hereafter referred to as NOPA-YAN) and HPLC-N concentrations (HPLC-YAN). YAN stands for yeast assimilable nitrogen. In 1998, r2 equaled 0.979 which indicates that 97.9% of the variability in NOPA + NH3 concentration could be accounted for by HPLC-N. However, the relationship is not 1:1 since the isoleucine standard contains only one N and significant portion of the alpha-amino acids in grape juice contain more than one N. As YAN concentration increased the number of days required to complete fermentation decreased quadratically. In 1998, across all white fruited varieties NOPA-YAN (r2=0.616, p less than 0.001) and HPLC-YAN (r2=0.686, p less than 0.001) were highly correlated with number of days to complete fermentation. Across red varieties, correlations were considerably lower (NOPA-YAN
r2=0.268, p=NS; HPLC-YAN r2=0.350, p less than 0.05). When data for white cultivars were combined across years, 60.9% of the variability in the number of days required to complete fermentation was accounted for by HPLC-YAN concentration, but only 25.1% was accounted for by NOPA-YAN. For red fruited varieties, less than 30% of the variability in days to complete fermentation was accounted for by either method. No relationship was found for either white or red fruited varieties between either of the YAN measurements and total hydrogen sulfide evolution. However, presence or absence of a specific amino acid(s) is possibly more critical than the total YAN. Of the thirty-five wines produced, only three of them had noticeable residual sulfide odors remaining in the wine during the period February 17-20.
Impacts
No relationship was found for either white or red fruited varieties between either of the YAN measurements and total hydrogen sulfide evolution. However, presence or absence of a specific amino acid(s) is possibly more critical than the total YAN. Of the thirty-five wines produced, only three of them had noticeable residual sulfide odors remaining in the wine during the period February 17-20.
Publications
- No publications reported this period
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Progress 01/01/98 to 12/31/98
Outputs
Forty seven samples of grape juice/must were collected at harvest in conjunction with petiole samples at bloom during the 1997 growing season. There were 29 white juice samples and 18 red must samples.With the exception of a Sauvignon blanc juice (assimilable N equals 32 mg per L) which stuck at 0.8 degree Brix, all white juices eventually fermented to less than 0.5 degree Brix. When white juice N was less than 130 mg per L fermentation time was erratic, but above 130 mg/L time to complete fermentation decreased linearly and 91.9 percent of the variability was accounted for by the sum of N by NOPA and NH4 by enyzmatic assay. Assimilable N in red grape musts was not related to time to complete fermentation to less than 0.5 degree Brix. Petiole NO3-N was poorly related to time to complete fermentation for both white and red varieties. Calculated total H2S production was poorly related to petiole NO3-N and juice N concentrations.
Impacts
(N/A)
Publications
- No publications reported this period
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Progress 01/01/97 to 12/31/97
Outputs
Forty-seven grape juice/must samples were collected at harvest in conjunction with petiole samples at bloom during the 1997 growing season. White juice samples included 10 Riesling, 6 Sauvignon, 8 Chardonnay, 3 Gewurztraminer and 2 Semillon. Red must samples included 10 Cabernet Sauvignon, 5 Merlot, 1 Lemberger, 1 Cabernet Franc, and 1 Syrah. Petioles were analyzed for petiole nitrate nitrogen concentration. Juices and musts were analyzed for free amino acids, free amino nitrogen and ammonia concentrations. Juices and musts were fermented to dryness (< 0.5% residual sugar) and time to complete fermentation recorded. Fermentation rate was monitored by daily weighing containers. Hydrogen sulfide production was monitored by bubbling the generated gas stream through a cadmium solution. Data was expressed as g CO2 or ug H2S/L or kg/hr. Cumulative CO2 production was calculated by summing the daily production of CO2. Cumulative H2S production had to be extrapolated from
daily measurements when H2S production was too high to leave the trapping solution in place for the entire 24 hr period. Data and sample analyses continue.In addition to the above samples, 16-20L Sauvignon juice samples were collected from the Columbia Crest irrigation study at Paterson, WA and information collected the same as previously described.
Impacts
(N/A)
Publications
- SPAYD SE and ANDERSEN-BAGGE J. 1996. Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington. Am. J. Enol. Vitic. 40:389-402.
- SPAYD SE and WATSON JW (Eds.). 1996. WSU Wine and Grape Research Newsletter. Wash. State Univ., Prosser (2 issues).
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Progress 01/01/96 to 12/30/96
Outputs
Wines prepared from 1995 Cabernet Sauvignon irrigation (I) and crop level (CL) trial were subjected to descriptive aroma evaluations. After individual tastings to develop terms, 10 WSU-Prosser faculty and staff panelists selected terms by consensus to describe 36 wines involved. Fourteen terms were selected for aroma: sulfur dioxide, cooked cabbage, ethanol, musty/mildew, canned asparagus, green olive, canned green beans, bell pepper, stemmy, black pepper, blackberry, black cherry, cassis and prune juice. Wines from low I grapes were perceived to be lower in black cherry aroma than wines from medium and high I treatments. No other terms differed due to I. Wines from high CL were higher in most of the vegetative characteristics than wines from medium or low CL. However, wines from low CL were equivalent in stemmy character to high CL wines. Low CL wines were also perceived to have higher alcohol aroma than medium or low CL wines. No differences in fruity descriptors
due to CL were noted. Free amino acid concentrations in juice of 12 Vitis vinifera cultivars grown in Columbia and Yakima Valley appellations of WA were monitored from 1986-90 totalling 728 samples. When concentration was expressed as mg/L, arginine was the predominant amino acid in Gewurztraminer, Muscat Canelli, Semillon, and Pinot noir juices. Proline was predominant in juices of Chenin blanc, Chardonnay, Cabernet Sauvignon, Grenache, Lemberger, Merlot, Sauvignon blanc, and White Riesling.
Impacts
(N/A)
Publications
- SPAYD SE and ANDERSEN-BAGGE J. 1996. Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington. Am. J. Enol. Vitic. 40:389-402.
- SPAYD SE and WATSON JW (Eds.). 1996. WSU Wine and Grape Research Newsletter. Wash. State Univ., Prosser (2 issues).
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Progress 01/01/95 to 12/30/95
Outputs
Adjustments were made to low cropload treatment by removing all clusters except basal cluster on 38 "count shoots". Intermediate crop level was achieved by removing all clusters from noncount shoots. Vines were cluster thinned but not shoot thinned. High cropload was nonthinned control. Three irrig. regimes, low, medium or high, were used during latter part of growing season. Riesling yield was reduced by low irrig. Combination of fewer berries and lower berry wt resulted in lower cluster wt for low irrig. as compared to medium and high. There was a tendency for high irrig. treatment to delay harvest of Riesling at 21% SS. TA increased with increasing irrig. but pH was not affected. Cluster and berry wts decreased with increasing cropload. A 23-day delay occurred between harvest of 11.0 and 26.4 MT/ha crops. The high cropload never attained a mean SS conc. of 21% before harvest. Acidity increased and pH decreased with increasing cropload. Cabernet Sauvignon yield did
not differ with irrig. but there was a trend (p=0.06 note p< or =0.05 is criteria for significance) for increase in yield with an increase in crop level. Cluster no. and berry wt were lowest for low irrig. treatment. As amount of irrig. increased, harvest at ca 22.9% SS was delayed with 9-day difference between extremes. Acidity was lowest and pH highest for low irrig. Color was not affected by irrig. Low and medium cropload harvest differed only by 4 days.
Impacts
(N/A)
Publications
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Progress 01/01/94 to 12/30/94
Outputs
Three irrig trts implemented in 1994 were full season irrig (HI; 90% replacementof evapotranspiration (ET) & 30% (LI) or 60% (MI) replacement of ET beginning in late June). LI reduced yield of (Cabernet sauvignon) CS by about 1.6 mt/ha. Berry wts increased and no. of berries/cluster decreased with increasing amount of irrig. Contrary to previous yrs, harvest at 23% soluble solids (SS) of CS was advanced by HI regime. Musts from LI vines had highest pH & lowest acidity. LI of Riesling (WR) & Chenin blanc vines (CB) produced 5.6 & 9.6 mt/ha, respectively less fruit than HI vines. Berry wt was reduced in LI versus HI by about 30% for WR & CB. High irrig delayed harvest by 7 days for WR, 4 days for CB. SS of WR & CB were about 21%. Acidity & pH of WR at harvest did not differ due to irrig trt. CB acidity increased w/increasing irrig water, while highest pH was in fruit from lowest irrig trt. Crop level was adjusted by either not thinning or thinning post shatter to 1 or 2
clusters/count shoot. Averaged across irrig trts, yield ranged from 6.1 to 15.5 mt/ha for CS, 7.0 to 21.8 mt/ha for WR, 13.0 to 22.3 mt/ha for CB. Highest crop level delayed attainment of 21% SS by 6 days for WR, 3 for CB. CS harvest was delayed with increasing crop level. CS, WR, CB pH & acidity at harvest was not affected by crop level. CS wines were subjected to duo-trio tests, followed by descriptive analysis. Aroma of wines from highly cropped vines was spicier than from low cropped vines.
Impacts
(N/A)
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Progress 01/01/93 to 12/30/93
Outputs
All vines were pruned to 35 nodes during winter of 1992-93. In 1993 control vines (NT) were not thinned (previously the 50 shoot/vine treatment). At shatter either every 4th cluster (25% T) or every other cluster (50%T) was removed. At end of July cluster count of the 50%T vines indicated yields were still excessive for the low crop. At that time an additional 3rd of the clusters were removed from 50%T vines (now indicated as >50%T). Yield was reduced by less than 50% even at the most severe thinning level with little yield difference between NT and 25%T. Thinning at >50%T and reduced irrigation advanced Cabernet Sauvignon (CS) harvest at 22% soluble solids (SS) by 5 and 9 days, respectively. The >50%T CS produced 9.74 MT/ha, while the NT vines yielded 17.7 MT/ha. The >50%T Chenin blanc (CB) (23.3 MT/ha) were harvested at 21% soluble solids (SS) 17 days before NT vines (37.2 MT/ha). For Riesling (WR) irrigation was the major factor for attaining 21% SS. Fruit from
vines receiving 30 or 60% ET in late season, as opposed to 90% ET full season, were harvested 8 days earlier. Grapes from >50%T (14.3 MT/ha) ripened 5 days earlier than NT (20.6 MT/ha) vines, but difference was not statistically significant. For the white varieties all treatments attained at least 20% SS and most attained 21% (CB and WR). Irrigation had the greatest impact on fruit acidity and pH. CS must color was not affected by either irrigation or cropload in 1993.
Impacts
(N/A)
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Progress 01/01/92 to 12/30/92
Outputs
In 1992 Cabernet Sauvignon (CS) and White Riesling (WR) vines were deficit irrigated at 90, 60 or 30% replacement of evapotranspiration (ET) throughout the growing season. Vines were shoot thinned to 10, 30 or 50 shoots/vine just prior to bloom. Additionally, another set of vines were shoot thinned to 30 (30T) or 50 (50T) shoots/vine and all but one cluster were removed from each shoot. Yield, cluster weight and berry weight were lowest at 30% replacement of ET with no difference between 60 and 90%. Shoot and cluster thinning affected yield, going from lowest to highest: 10, 20T, 30, 50T and 50, of both cultivars. Grapes were harvested when 21% soluble solids was attained within a plot. Acidity was lowest from the 30% ET and pH the lowest from the 90% ET of CS grapes, while acidity and pH of WR was not affected by irrigation. CS fruit color was not affected by irrigation. CS grapes from the 10 shoots/vine treatment had the lowest acid and the highest pH with no
difference between the remaining thinning treatments. Color was greatest for the 50 shoot/vine treatment followed in order by 30, 50T, 10 and 30T. Acidity of WR grapes was not affected by thinning treatment, while fruit pH tended to be lowest for fruit from 50 shoots/vine.
Impacts
(N/A)
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Progress 01/01/91 to 12/30/91
Outputs
Vines were balance pruned to 5,10,15 nodes/0.5 kg of dormant 1-yr-old pruning wood for Riesling(R). Due to winter injury in Dec'90, Cabernet Sauvignon(CS) & Chenin blanc(CB) canes were pruned to 5 nodes, all canes left. Prior to bloom R vines were shoot thinned to their corresponding node no. Irrig schedules were 30,60,90% replacement of evapotranspiration for R vines only. Irrig trt began early Jul at bunch closure. CB & CS vines were uniformly irrig. for only 2 wks in Jul. Ethanol concn was not affected by trts for all cvs. CS wine color (absorbance at 520 nm) decreased w/increasing amount of irrig. CS & CB wine pH was not affected by irrig. regime or pruning/thinning schedule. R wine pH was increased by low irrig regime and by severe pruning/thinning. CS wine acidity was increased by increasing amount of irrig. CB wine acidity was decreased at high crop level. Volatile acidity and nonflavonoid phenol concns were not affected by irrig regime or pruning/thinning
schedule. Flavonoid phenol concn decreased w/increasing irrig for CS wines which paralleled color differences. 1990 pruning wts (pwt) tended to increase w/increased irrig amount for all 3 cvs. There were no sig. difference in shoot no. or wt. due to irrig for CB, slight differences for CS & R. Increasing cropload as imposed by pruning/thinning schedules decreased pw for CB & R. Although pwt was not sig. different, CS tended to follow a similar trend. Shoot no. incr., shoot wt decr. w/decreased severity of pruning/thinning for all 3 cvs.
Impacts
(N/A)
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Progress 01/01/90 to 12/30/90
Outputs
In 1989 and 1990 irrigation regimes (IR) of 90, 60, and 30% replacement of evapotranspiration were implemented at bunch closure on Cabernet Sauvignon (CS), White Riesling (WR), and Chenin blanc (CB) vines balance pruned to 5, 10, or 15 (CB:3, 6, or 9 nodes/0.5 kg of dormant pruning wood. The 1989-90 pruning weights and individual cane weights were reduced by decreased irrigation and increased node numbers left at pruning. In 1990 yield of CB grapes decreased as severity of IR increased. Yield increased with increasing number of nodes left at pruning time. In 1990 the only significant delay in harvest due to treatments was a five-day delay for CS grapes in attaining 23% soluble solids for each 30% decrease in water replacement.
Impacts
(N/A)
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Progress 01/01/89 to 12/30/89
Outputs
Riesling, Cabernet Sauvignon and Chenin blanc vines received irrigation (I) treatments in 1988 of 90, 80 or 70 and in 1989 90, 60 or 30% (respectively) replacement of water based on evapotranspiration. In addition vines were balance pruned to three node levels (NL; low, moderate, high) based on weight of dormant pruning wood/vine and then balance thinned to their corresponding node levels prior to bloom. The 1988 wines from 90% I were similar regardless of NL except for a decrease in flavonoid phenols for the high as compared to the NL. Riesling and Chenin blanc grapes were harvested at 20-21% soluble solids (SS). Cabernet Sauvignon grapes were harvested at 22-23% SS. In 1989 the 90% I as opposed to the low 30% I delayed harvest by a week for Chenin blanc and Cabernet Sauvignon. Harvest of grapes from Riesling and Cabernet Sauvignon vines pruned to the high NL was delayed by a week as compared to the low NL. For Cabernet Sauvignon the combination of a high NL (higher
yield) and 90% I resulted in a 16-day delay in harvest as compared with the combination of low NL and 30% I. Yield, node fruitfulness, and clusters/vine increase as the NL increased. Irrigation did not consistently affect vine size in 1988 or yield in 1989 among the three cultivars. However, visually the 1989 I treatments appeared to differ in vine size by the end of August with the 30% I canopy being reduced considerably, especially for Riesling.
Impacts
(N/A)
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Progress 01/01/88 to 12/30/88
Outputs
Vines were balanced pruned at 5, 10, or 15 nodes/0.5 kg of dormant prunings (DP)for Cabernet Sauvignon and Reisling, and 3, 6, or 9 nodes/0.5 kg DP for Chenin blanc. After bloom, vines were balance shoot thinned to achieve the prescribed pruning schedule. Beginning at bunch closure, irrigation was applied at regimes of 90, 80, or 70% replacement of water loss based on daily ET readings. Irrigation regime had little effect on yield or yield components which is not unexpected for the initial year of study. Yield and clusters/vine increased for all cvs. as pruning severity decreased. There was very little effect of pruning schedule on cluster weight. Vines were harvested when plots reached 20-21% soluble solids for Riesling and Chenin blanc and 22-23% soluble solids for Cabernet Sauvignon. At harvest neither cropload or irrigation regime affected acid or pH levels. Pruning weights for 1987-88 were increased by use of N fertilizer, but there was no difference
between 56-224 N kg/ha. Must and wine analysis of 1987 wines showed an increase in total N ammonia and free amino N in the must with increased N fertilizer. Wine total acid, total anions, tended to be higher in wines receiving zero N. Phenol concentrations were higher in the zero N than wines from grapes that received N fertilizer. In 1988 zero N plots produced the lowest yields. Cluster weight tended to increase with increasing N. Grapes were harvested at about 21% soluble solids. Acid and pH were lowest at the lowest N levels.
Impacts
(N/A)
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Progress 01/01/87 to 12/30/87
Outputs
Four rates of nitrogen fertilizer (0, 56, 112, and 224 kg/ha actual N) were applied through the drip irrigation system to Vitis vinifera cv. Riesling in 1986 and 1987. Vines in 1986 were pruned to about 35 nodes/vine. In the spring of 1987 vines were balance-pruned according to the weight of the one-year-old dormant pruning wood to a schedule of 11 nodes/0.45 kg. Vines which did not receive any N in 1986 had low pruning weight, yield, clusters/vine, and cluster weight. With the exception of a gain in pruning weight, in 1986 there was no benefit to yield or yield components when more than 56 kg/ha of actual N was applied. In 1987 yield and yield components were lower for vines receiving no N as compared to those receiving N. Yield was higher, due to morre clusters/vine, from vines receiving either 112 or 224 kg N than those receiving 56 kg N/ha. During 1986 and 1987 application of N delayed the date of harvest at 21% soluble solids. For the 224-kg N/ha rate that
delay was an average of 14 days in 1986, and 22 days in 1987, compared to the 0 kg N/ha rate. Plots were harvested as they reached 21% so luble solids. In 1986 acidity was highest in juice from 224 kg N/ha vines, while in 1987 it was highest in juice from 0 kg (/ha vines. Juice pH tended to increase as the rate of N increased. Juice potassium concentration was not affeected by the rate of N. Concentrations of nitrogenous components of the juice increased as the rate of N increased.
Impacts
(N/A)
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Progress 01/01/86 to 12/30/86
Outputs
Bing cherries from lighty (LC) and heavily (HC) cropped trees were harvested at weekly intervals, subjected to impact damage (bruising), and stored at 4C for up to 28 days in 1982 and 12 days in 1983. On a given harvest date, cherries from LC trees were firmer (higher bioyield) and riper, as indicated by higher soluble solids and total anthocyanin concentrations (TAcy) than those from HC trees. At a given color (TAcy) within the range of commercial shipping maturity, cherries from HC trees were more susceptible to bruising, were softer, and had lower concentrations of soluble solids, acid, and dry matter than cherries from LC trees. An enthanolic extract of cranberry exerted a significant antimicrobial effect on Saccharomyces bayanus and Pseudomonas florescens. Low pH (2.6) inhibited many organisms in additions to the pH effect on the disassociation of benzoic acid which made the inhibition more drastic. When the pH was raised to 5 addition of 0.3% yeast nitrogen
base was required to support the growth of S. bayanus. In addition to benzoic acid, proanthocyanins and flavonols were major microbial inhibitors. Lipoxygenase (LOX) from asparagus was partially purified from acetone powders by a combination of ammonium sulphate fractionation and carboxymethyl cellulose chromatography. Asparagus LOX was stable at pH 5-8 when stored at 2C. Asparagus LOX has a symmetrical pH activity profile with a maximum of pH 5.5-6. The purified LOX is 90% inhibited by 1 mM KCN.
Impacts
(N/A)
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Progress 01/01/85 to 12/30/85
Outputs
'Bing' cherries from light cropped trees were firmer and had higher concentrations of high methoxyl pectin (HMP), low methoxyl pectin (LMP), protopectin (PP), hemicellulose (HC) and cellulose (CEL) than cherries from high cropped trees. Concentrations of HMP and LMP tended to increase and firmness, PP, HML and CEL tended to decrease as cherry maturity increased. Weight of grape berries from 'Chardonnay', 'Chenin blanc', 'Cabernet Sauvignon', 'Pinot noir' and 'Riesling' was maximum in the range of 19-22% soluble solids. Weight of berries from 'Gewurztraminer' was maximum in the range of 17-19% soluble and dropped sharply above 19% soluble solids. Therefore, delay of harvest to attain the required soluble solids can result in significant yield loss due to berry desiccation for 'Gewurztraminer', but not for the other 5 Vitis vinifera cultivars tested. Soluble solids in 'Gewurztraminer' and 'Riesling' juices and wines increased as grapes ripened. Proteins in wines had
molecular weights in the range of 13,000 to 70,000 Daltons and isoelectric points in the range of 3.0 to 10.0. Asparagus spears were gamma irradiated (0.25-5 kgray). Irradiation at all levels tested retarded post-harvest spear growth. The 5 kgray treatment resulted in softer spears and increased weight loss compared to controls, 0.25 and 0.5 kgray spears. After 3 weeks cold storage 2.5 and 5 kgray spears were less preferred by sensory panel. After 5 weeks cold storage 2.
Impacts
(N/A)
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Progress 01/01/84 to 12/30/84
Outputs
As maturity of 'Bing' cherries increased, fruit total anthocyanin concentration,% soluble solids, pH and susceptibility to bruising increased, while firmness and acidity decreased. At a given maturity, cherries from high crop load trees were less firm and had lower total anthocyanin, soluble solids and acid concentrations, and higher pH than cherries from low crop load trees. In 1983, grape maturity as it related to berry size was monitored for 6 cultivars of Vitis vinifera and for V. labrusca cv. 'Concord'. In general, changes in berry weight were correlated to number of days from bloom, heat unit accumulation and % soluble solids. Protein concentrations of V. vinifera cv. 'Gewurztraminer' and 'White Riesling' were monitored during the ripening and wines were made at weekly intervals. Protein concentration increased with increasing fruit maturity. Juice and wine from 'Gewurztraminer' fruit had higher protein concentrations than juice or wine from 'White Risling' at
the same stage of maturity as indicted by % soluble solids. It has been demonstrated that peroxidases in asparagus not only exists in several isozymic forms but also are found to varying degrees in various parts of the asparagus spear. These isozymes have been partially resolved by chromatofucussing and have been characterized with respect to their in vitro heat resistance and tendency to reactivate.
Impacts
(N/A)
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