Relationship between physical and chemical parameters for four commercial grape varieties from the Bierzo region (Spain)
2012
González-Fernández, A.B. | Marcelo, V. | Valenciano, J.B. | Rodríguez-Pérez, J.R.
Four Vitis vinifera L. varieties (Mencía, Cabernet Sauvignon, Tempranillo and Merlot) were evaluated for viticultural characteristics in the vineyards of a winery located in the Bierzo Protected Designation of Origin (PDO) region of León in Spain. Must parameters (total soluble solids, pH, titratable acidity, total phenolic content, colour intensity and colour tonality), production parameters (mean berry weight, yield, number of clusters and mean cluster weight) and vigour parameters (shoot pruning weight, Ravaz index, number of shoots, mean weight of shoots, mean length of shoots, mean number of buds per shoot, mean length of internodes, and mean diameter of shoots) were measured during four seasons (2007, 2008, 2009 and 2010). The grape samples were taken 3–5 days after harvest with similar degree brix levels. Must and production parameters differed significantly among varieties and seasons. Although total soluble solids and pH values differed significantly between varieties, the range for the two measurements was small. Mencía yielded the highest grape production while Tempranillo had the lowest, with differences due primarily to mean berry weight and mean cluster weight. Tempranillo and Cabernet had the highest vigour values. Ravaz index values were highest (>10) for Mencía and lowest (<4) for Tempranillo, Merlot and Cabernet. Mencía was the variety best suited to the growing area and the preferential variety for the wines made in the Bierzo PDO. Tempranillo adapted most poorly to the growing conditions. The varietal evolution trend was sharper than the temporal evolution trend.
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