Changes in total soluble solids concentration, fruit acidity, and yeast assimilable nitrogen in response to altered leaf area to fruit weight ratio in Pinot noir

Abstract

The increasing consumer demand for lower alcohol wine and the need to mitigate against a warming climate presents new challenges for winegrowers and the desire to produce grapes with lower total soluble solids (sugar) or earlier harvesting, while preserving other wine compounds and attributes, particularly for varieties intended for red wine production. We investigated how reducing vine leaf area through shoot trimming and leaf removal, applied at different severities and timings to modify the leaf area to fruit weight (LA) ratio, affects fruit composition for producing lower alcohol quality Pinot noir wine. Shoot trimming treatments (half canopy, H in 2015/16 and 2016/17, and quarter canopy, Q in 2016/17 by alternately removing leaves after trimming shoots to half) were applied shortly before veraison (V-, E-L 34), during veraison (V, E-L 35) and post-veraison (V+, E-L 36) in three different vineyard locations (Marlborough, Canterbury and Central Otago, New Zealand). Untrimmed vines served as the control. Lateral shoots were removed during treatment application, and regrowth was removed to maintain a consistent leaf area. Results showed that reducing the LA:FW ratio delayed the accumulation and concentration of total soluble solids (reduction of 1.0 to 2.7 °Brix) at harvest in all trimmed vines over both seasons. Berry weight, malic acid concentration, titratable acidity, and pH at harvest were unaffected by trimming. At target TSS levels of 18 °Brix (10 % ethanol, v/v) in the Marlborough vineyard and 20 °Brix (11 % v/v) in the Central Otago vineyard, V+ vines showed malic acid and titratable acidity levels comparable to the control. At the Canterbury vineyard, these parameters remained similar across all treatments at 16 °Brix (8.9 % v/v). Yeast-assimilable nitrogen concentration increased (188 to 411 mg/L) in early trimmed vines. At Central Otago, roots showed lower carbohydrate reserves across all trimming treatments, likely due to the high yield at the site, while at Canterbury, trimming did not result in significant differences in carbohydrate reserves, likely due to the low yield at the site. At the Marlborough vineyard, vines trimmed early and more severely had less starch in their roots, while HV+ vines maintained similar levels of starch to controls. In conclusion, halving the canopy post-veraison (HV+, LA 0.70 m²/kg as observed in Marlborough) could be considered a viable viticultural option to lower sugar accumulation, thereby reducing potential alcohol content, without affecting titratable acidity and pH. This practice offers significant potential for adapting to a warming climate and producing lower alcohol Pinot noir wines in a sustainable manner.

Keywords

• Pinot noir
• shoot trimming
• pre-veraison
• veraison
• post-veraison
• LA:FW