Effects Of Different Training Systems On Quality Of Cabernet Sauvignon Grape Berries

Training systems can have a significant impact on vine yield and berry quality by changethe grapevine canopy. This study was applied to a commercial vineyard, located in Jingyang,Shannxi province. The wine berry of Cabernet Sauvignon (V. vinifera L cv. CabernetSauvignon), planted in2009, were used as materials. During the2012/2013growing season,three training systems including Single Guyot (SG), Vertical Shoot-Positioned (VSP), andFour-Arm Kniffin (4AK) were applied separately to the vines. Disease resistances to downymildew, white rot and anthracnose were investigated. Basic chemical profiles of berries afterharvest were measured, and contents of anthocyanins, nonanthocyanins phenolic compoundsand aroma compounds of berries were assayed, which could provide a theoretical basis for thepractice of this technology in vineyard. The main results are as followed:1. The downy mildew of leaves and white rot and anthracnose of berries aggravatedsignificantly, during the whole stage of disease. Meanwhile three training systems showedcertain difference in the aspect of disease incidence and disease index. During which, theleaves of4AK had a mostly severe white rot, especially in the early stage of disease. But inthe later stage, the disease infection of4AK showed a slower rise than that of SG and VSP,during middle and later stage, the berries of4AK which also had a mostly severe disease,displayed a substantially rise than others.2. Three training systems in two growing seasons had some difference on vine yield, duringwhich,4AK had the largest vine yield. Besides, the bearing shoot germination rate of SG andVSP were higher than that of4AK. In addition, SG has the greatest clusters per branches,which was1.4times as large as VSP, and VSP was1.2times as large as4AK. In the aspect ofYield per667m2,4AK was1148.9kg, higher65.3%and55.6%than SG and VSP separately.3. Sugars content and total acids content between three treatments had no significantdifference. But sugars content of SG was the highest, both up to over200g/L in two seasons,meanwhile, S/A of SG was higher than VSP and4AK.4. For the phenolics compounds in berry skins, there was a certain difference between three treatments. In2013, total phenolics content of SG and VSP were higher than that of4AK, thetotal anthocyanins content in2012was as well, but for tannins content there is no difference.Between three training systems, the kinds of anthocyanins and nonanthocyanins phenoliccompounds had hardly change, malvidin and their derivate, as well as nonflavonoids are themain compounds, SG and VSP has the highest individual anthocyanins content, also SG hasthe highest nonanthocyanins content which affected slightly, but content was decreased39.01%in2010and8.77%in2011. Content of nonanthocyanins phenolic compounds wasdecreased6.37%in2010and28.06%in2011. Content of aroma compounds was alsodecreased.Taken together, this study establishes in Jingyang, Shannxi province, compared to thelower quality of4AK, the superior berries of SG and VSP are suitable for high quality winemaking.