Academic literature on the topic 'Cabernet franc'
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Journal articles on the topic "Cabernet franc"
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Barbeau, Gérard, Sylvain Bournand, Réjane Champenois, Marie-Hélène Bouvet, Alain Blin, and Michel Cosneau. "The behaviour of four red grapevine varieties of Val de Loire according to climatic variables." OENO One 38, no. 1 (March 31, 2004): 35. http://dx.doi.org/10.20870/oeno-one.2004.38.1.927.
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<p style="text-align: justify;">The behaviour of 4 grapevine varieties - Cabernet franc, Cabernet Sauvignon, Gamay noir and Grolleau noir – was studied from 1988 to 1998 at the INRA experimental Station, in Montreuil-Bellay, France. Very contrasted climatic years occurred within this period. The study of some phenological stages allowed to classify the varieties in 2 groups of maturation : early for Gamay and Grolleau, late for Cabernets. The former had large berries (>2 g), the latter small berries (<1,5 g). Sugar content of Cabernets and Gamay was much higher than for Grolleau, respectively >190 g/L and <170 g/L. For a same maturity index, titratable acidity of Gamay was higher than Grolleau, and Cabernet Sauvignon higher than Cabernet franc. Malic acid was identified as explaining better the acidity level. The anthocyanin content and polyphenolic index of late varieties was superior to those of the precocious ones. The variety and the climate of the vintage play an important role on final grape composition. Berry weight, sugar content, titratable acidity and malic acid could be explained by simple climatic variables, mainly temperature and rainfall during the vegetative cycle as well as wind velocity before harvest. For the phenolic compounds, the analysis looked more complex ; it seemed that the climatic variables had only a minor effect after veraison, but the role of each one of them before this stage is still to be understood.</p>
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Stafne, Eric T., B. Dean McCraw, William G. McGlynn, and R. Keith Striegler. "EFFECT OF ROOTSTOCK ON YIELD AND QUALITY OF `CABERNET FRANC' (VITIS VINIFERA) IN OKLAHOMA." HortScience 41, no. 3 (June 2006): 512B—512. http://dx.doi.org/10.21273/hortsci.41.3.512b.
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Rootstocks can offer benefits such as pest resistance, tolerance of certain soil characteristics and tolerance of salts and salinity. The objective of this study was to determine if `Cabernet Franc' grafted onto various rootstocks differed in a number of measured yield and quality variables. The plots consisted of Clone 1 `Cabernet Franc' with four different rootstocks: 1103 Paulsen, 140 Ruggeri, 3309 Couderc, and St. George. Rootstock did not have much effect on the yield or quality of fruit produced by `Cabernet Franc'. Although not significantly different, the overall yield of 3309C appears to be lower than the other rootstocks. With further data, it might be possible to identify annual climate patterns that favor one rootstock over another with respect to certain quality attributes. One particular problem with `Cabernet Franc' in Oklahoma is its tendency to overbear, thus resulting in uneven ripening.
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Giudice, Danielle Lo, Tony K. Wolf, and Richard P. Marini. "Vegetative Response of Vitis vinifera to Prohexadione-calcium." HortScience 38, no. 7 (December 2003): 1435–38. http://dx.doi.org/10.21273/hortsci.38.7.1435.
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Prohexadione-calcium (prohexadione-Ca) was evaluated for its ability to suppress vegetative growth of grapevines (Vitis vinifera L.) under field conditions. Two or three applications of 250 mg·L-1 prohexadione-Ca reduced primary shoot growth of `Cabernet Sauvignon', but had little effect on other canopy characteristics or cane pruning weights. The reduction of shoot growth was not persistent and shoot hedging was ultimately needed to avoid canopy shading. Similarly, three applications of either 125, 250, or 375 mg·L-1 prohexadione-Ca reduced `Cabernet franc' shoot growth, but again did not eliminate the need for shoot hedging. Cane pruning weights of `Cabernet franc' were unaffected by treatment, and canopy characteristics were generally not improved. Two prebloom and one postbloom application of 250 mg·L-1 prohexadione-Ca were evaluated on `Cabernet franc' and `Chardonnay' in separate field experiments. The prebloom treatments retarded shoot growth of `Chardonnay', but had no effects on `Cabernet franc' shoot characteristics. To retard shoot growth, prohexadione-Ca had to be applied prior to bloom; however, prebloom applications had the potential for severe reductions in crop yield.
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Staff, S. L., D. C. Percival, J. A. Sullivan, and K. H. Fisher. "Fruit zone leaf removal influences vegetative, yield, disease, fruit composition, and wine sensory attributes of Vitis vinifera L. 'Optima' and 'Cabernet franc'." Canadian Journal of Plant Science 77, no. 1 (January 1, 1997): 149–53. http://dx.doi.org/10.4141/p95-184.
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The influence of fruit zone leaf removal treatments (0, 50, and 100%) on grapevine canopy structure, incidence of bunch rot (Botrytis cinerea Pers.:Fr.), yield components, fruit and wine composition and wine sensory attributes was studied on Vitis vinifera L. 'Optima' and 'Cabernet franc'. The 50 and 100% leaf removal reduced leaf layer number, percent interior leaves and percent interior clusters. Yield was reduced between 29 and 46%. Severity of bunch rot in Optima and incidence and severity for Cabernet franc were reduced by leaf removal. Leaf removal improved colour, aroma and palatability of both Optima and Cabernet franc wines. Key words: Botrytis cinerea, defoliation, canopy management
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Anzanello, Rafael, Tainan Graeff Tasso, Cláudia Martellet Fogaça, Adeliano Cargnin, Leo Duc Haa Carson Schwartzhaupt da Conceição, Gabriele Becker Delwing Sartori, and Amanda Heemann Junges. "Agronomic evaluation of ‘Riesling Itálico’, ‘Chardonnay’, ‘Merlot’ and ‘Cabernet Franc’ grapevine clones." Pesquisa Agropecuária Gaúcha 28, no. 1 (April 20, 2022): 48–57. http://dx.doi.org/10.36812/pag.202228148-57.
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This study aimed to evaluate clones of ‘Riesling Itálico’, ‘Chardonnay’, ‘Merlot’ and ‘Cabernet Franc’ grapevines that best adapt to the edaphoclimatic conditions in Veranópolis, RS. The experiment was carried out at the State Center for Diagnosis and Research in Fruticulture - DDPA/SEAPDR. Three 'Riesling Itálico' clones (ISV-1, RI12V23, VCR-365), four 'Chardonnay' clones (INRA-95, INRA-132, INRA-548, VCR-6), four 'Merlot' clones (INRA-181, INRA-347, VCR-13, VCR-494) and seven 'Cabernet Franc' clones (INRA-212, INRA-214, ISV-8, ISV-101, VCR-2, VCR- 4, VCR-10) were evaluated. The experimental design was randomized blocks, with 4 replications and 10 plants per plot. The clones were evaluated in the 2020/2021 cycle for phenology (budburst and maturation dates), production (kg/plant, ton/ha weight/bunch) and fruit quality (soluble solids-SS, titratable acidity-AT, pH). The results showed the potentiality of the clone RI12V23 for 'Riesling Itálico', INRA-132 for 'Chardonnay', VCR-13 for 'Merlot' and VCR-10 for 'Cabernet Franc'. The 'Riesling Itálico' and 'Chardonnay' clones showed greater production precocity than the 'Merlot' and 'Cabernet Franc' clones.
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Rizzon, Luiz Antenor, and Alberto Miele. "Acidez na vinificação em tinto das uvas Isabel, Cabernet Sauvignon e Cabernet Franc." Ciência Rural 32, no. 3 (June 2002): 511–15. http://dx.doi.org/10.1590/s0103-84782002000300023.
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A acidez é uma das características gustativas mais importantes dos vinhos e influencia sua estabilidade e coloração. Devido à insolubilização do ácido tartárico sob a forma de sais, a acidez titulável e o pH podem ser alterados durante a vinificação de acordo com o teor de potássio da uva. Este trabalho avaliou a evolução da acidez durante a vinificação de três cultivares de uvas tintas (Isabel - Vitis labrusca -, Cabernet Sauvignon e Cabernet Franc - Vitis vinifera) da Serra Gaúcha. Os vinhos foram elaborados por microvinificação na safra de 1995, sendo avaliados a evolução da acidez titulável, pH, ácido tartárico e potássio imediatamente após o esmagamento da uva, na descuba e após a fermentação alcoólica, a fermentação malolática e a estabilização tartárica, totalizando análises em cinco fases da vinificação. Os resultados mostraram uma evolução diferente da acidez, avaliados através do pH, da acidez titulável, do ácido tartárico e do potássio, na vinificação em tinto da uva Isabel em relação à Cabernet Sauvignon e à Cabernet Franc, nas fases compreendidas entre o esmagamento da uva e a descuba. O vinho Isabel se caracterizou por apresentar teores mais elevados de acidez titulável e ácido tartárico e mais baixos de potássio e pH, em relação aos vinhos Cabernet Sauvignon e Cabernet Franc.
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Würz, Douglas André, José Luiz Marcon Filho, Alberto Fontanella Brighenti, Ricardo Allebrandt, Betina Pereira de Bem, Maicon Magro, Leo Rufato, and Aike Anneliese Kretzschmar. "Effect of shoot topping intensity on 'Cabernet Franc' grapevine maturity in high-altitude region." Pesquisa Agropecuária Brasileira 52, no. 10 (October 2017): 946–50. http://dx.doi.org/10.1590/s0100-204x2017001000015.
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Abstract: The objective of this work was to evaluate the chemical composition of 'Cabernet Franc' grape subjected to different levels of shoot topping. The experiment was conducted in the 2008 and 2009 vintages, and the levels of shoot topping consisted of: control, without topping; and reductions of 15, 30, and 45% in total leaf area. The effect of shoot topping intensity on the chemical composition of the 'Cabernet Franc' grape berries was observed. A reduction of 26% in the vegetative canopy through a moderate shoot topping increased the total polyphenol index and the anthocyanin content. Shoot topping is a practice that must be carried out with caution, since severe shoot topping, i.e., a reduction greater than 26% of the leaf area, may negatively impact grape quality by reducing the content of soluble solids and decreasing the total polyphenol index and the content of anthocyanins of 'Cabernet Franc' grape berries.
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Ide, Gilberto Massashi, and Carlos Eugênio Daudt. "EVOLUÇÃO DA COR DURANTE A MATURAÇÃO DAS UVAS TINTAS." Ciência Rural 23, no. 2 (August 1993): 227–31. http://dx.doi.org/10.1590/s0103-84781993000200020.
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Foram feitos estudos de tonalidade e intensidade de cor na película e na polpa durante o desenvolvimento e a maturação da uva das cultivares Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir (Vitis vinifera) e Isabel (Vitis labrusca) nas safras de 1990 e 1991. A tonalidade na película diminuiu acentuadamente no início do desenvolvimento das bagas estabilizando-se após a "veraison". As boas condições climáticas (baixa precipitação pluviométrica e umidade, alta insolação) da safra de 1991 tiveram pouca influência sobre a tonalidade. A intensidade de cor na película aumentou durante a maturação da uva e as condições climáticas de 1991 propiciaram maior intensidade nas cultivares Cabernet Sauvignon, Cabernet Franc e Merlot pouco influindo, no entanto, nas cultivares Pinot Noir e Isabel. Na polpa houve estabilidade da intensidade de cor, porém, a tonalidade apresentou-se variável com tendência a estabilizar-se durante a maturação.
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Staff, Sue-Ann E. "LEAF REMOVAL INFLUENCES CANOPY STRUCTURE, BUNCH ROT AND YIELD WITH VITIS VINIFERA L. CVS. OPTIMA AND CABERNET FRANC." HortScience 28, no. 5 (May 1993): 460d—460. http://dx.doi.org/10.21273/hortsci.28.5.460d.
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Leaf removal treatments were applied to Vitis vinifera L. cvs. Optima and Cabernet Franc in the Canadian Niagara Region in 1992. Treatments consisted of removing 0% (no leaves), 50% (every other leaf) and 100% (all leaves) from the shoot origin to the most distal cluster when berries were pea-sized. Data was collected on canopy structure, occurrence of bunch rot (Botrytis cinerea Pers.:Fr.), yield, must and wine quality. Application of the 50% and 100% leaf removal (LR) treatments reduced leaf layer number (LLN), percent interior leaves (PIL) and percent interior clusters (PIC) with both cultivars. The influence of LR on LLN, PIL and PIC was greatest for the 100% treatment compared to 50% and 0% This resulted in a reduction in the severity of bunch rot with Optima and a reduction in the incidence and severity with the disease tolerant cultivar Cabernet Franc. The 50% and 100% LR reduced yield per vine by 33% and 46% respectively with Optima and by 32% and 29% respectively with Cabernet Franc. Average berry weight of the 50% and 100% treatments was significantly lower for Cabernet Franc. Within both cultivars, there was no significant effect of treatment on the number of clusters and number of berries per cluster. Significant influence of the treatments on the must and wine quality was also noted.
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Rizzon, Luiz Antenor, and Alberto Miele. "Concentração de ácido tartárico dos vinhos da serra gaúcha." Ciência Rural 31, no. 5 (October 2001): 893–95. http://dx.doi.org/10.1590/s0103-84782001000500027.
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Tendo em vista a importância do ácido tartárico na composição química e na qualidade do vinho, realizou-se o presente trabalho com o objetivo de determinar o seu teor nos vinhos da Serra Gaúcha. Analisaram-se 288 amostras de vinhos tintos Isabel, Cabernet Sauvignon, Cabernet Franc e Merlot e de vinhos brancos Chardonnay, Riesling Itálico e Moscato. As análises foram feitas através da cromatografia líquida de alta eficiência (CLAE). Os resultados evidenciaram que o teor médio do ácido tartárico do vinho Isabel (5,0g L-1) foi significativamente maior que o teor dos demais vinhos. Numa classificação inferior ao vinho Isabel, ficou o vinho Riesling Itálico (3,1g L-1) que foi similar à do Chardonnay (2,6g L-1), mas significativamente maior que as concentrações dos vinhos Cabernet Sauvignon (2,2 g L-1), Cabernet Franc (2,3g L-1), Merlot (2,4g L-1) e Moscato (2,2g L-1).
Dissertations / Theses on the topic "Cabernet franc"
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Cuevas, García Rosario. "Hollejos de las variedades cv. Cabernet Sauvignon, Merlot, Cabernet Franc y Carménère durante el periodo de maduración." Tesis, Universidad de Chile, 2004. http://www.repositorio.uchile.cl/handle/2250/101726.
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Ray, Alexandra. "Defining Sustainable Vine Balance for Cabernet Franc in Southern Illinois." OpenSIUC, 2012. https://opensiuc.lib.siu.edu/theses/838.
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In 2009 and 2010 a split, split, split plot experiment with training system, VSP or Smart-Dyson Ballerina (main plot), N, 0 or 33.6 kg/ha (split), crop level, 14.0, 18.7, or 23.4 clusters/m/canopy (split), clone, Cabernet Franc 1,4, 8 and 214 treatments with five replications were established in Union County, Illinois on mature vines. The Smart-Dyson Ballerina training system produced a Ravaz index that was 89% and 28% bigger compared to the VSP respectively in 2009 and 2010. In 2009, the Smart-Dyson Ballerina produced a 80% bigger yield than VSP and in 2010 yield was also larger, but influenced by both training system and crop level. Maintaining a balanced vineyard can increase profit for the grower by up to $6,356.87/ha.
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Bezerra, Iglesias de Lacerda. "Caracterização estrutural e estudo do potencial anti-inflamatório de polissacarídeos estraídos dos vinhos Cabernet Franc, Cabernet Sauvignon e Sauvignon Blanc." reponame:Repositório Institucional da UFPR, 2016. http://hdl.handle.net/1884/41909.
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Orientador : Prof. Dr. Guilherme Lanzi SassakiDissertação (mestrado) - Universidade Federal do Paraná, Setor de Ciências Biológicas, Programa de Pós-Graduação em Ciências : Bioquímica. Defesa: Curitiba, 25/02/2016
Inclui referências : f. 90-108
Resumo: Existem poucos trabalhos sobre caracterização de polissacarídeos de vinhos. A estrutura e as quantidades de polissacarídeos liberados dependem do processo de vinificação e podem influenciar as propriedades sensoriais, a qualidade dos vinhos e possivelmente os benefícios para a saúde. No entanto, não foram encontrados na literatura científica, estudos que mostrem alguma relação entre os polissacarídeos encontrados nos vinhos e atividades biológicas, como a anti-inflamatória. Com isso, esse trabalho teve como objetivo a caracterização estrutural dos polissacarídeos encontrados em três tipos de vinhos: Cabernet Franc (ACF), Cabernet Sauvignon (ACS) e Sauvignon Blanc (ASB) e avaliação da capacidade das amostras estudadas de inibirem mediadores inflamatórios in vitro. Os vinhos foram concentrados e os polissacarídeos foram obtidos por meio de precipitação etanólica seguida de centrifugação, diálise, liofilização, congelamento e degelo, precipitação de Fehling e fracionamento por coluna de troca iônica. Os polissacarídeos foram caracterizados estruturalmente por métodos químicos, por ressonância magnética nuclear (RMN) 1D e 2D de 1H e 13C, cromatografia gasosa acoplada à espectrometria de massas de ionização eletrônica (GC-MS), análise de metilação e cromatrografia líquida de exclusão estérica acoplada à índice de refração de espalhamento de luz laser em multiângulos (HPSEC-MALLS). Os rendimentos dos polissacarídeos dos vinhos foram: 0,16% (ACF), 0,05% (ACS) e 0,02% (ASB). A composição monossacarídica mostrou a presença de Gal, Ara, Rha, GalA, Glc, 2-O-metil-Xyl, 2-O-metil-Fuc e Man em diferentes concentrações. Todas as frações apresentaram teor de <1% de proteínas. As frações apresentaram um perfil de eluição heterogênea em HPSEC-MALLS, sugerindo uma mistura de polissacarídeos. Através da RMN heteronuclear de 2D-HSQC e a análise de metilação foi possível identificar a presença de arabinogalactanas do tipo II, ramnogalacturananas do tipo I e II, mananas e dextrinas. O potencial anti-inflamatório dos polissacarídeos foi avaliado através da inibição de NF-?B em células RAW-Blue. Todas as frações estudadas apresentaram propriedade anti-inflamatória quando testadas in vitro na dose 100 ?g/mL. Os resultados das análises químicas, espectrométricas e espectroscópicas forneceram um "fingerprint" molecular para os polissacarídeos de cada tipo vinho, uma vez que os polissacarídeos dos vinhos apresentaram rendimentos e quantidades diferentes, podendo auxiliar na determinação de uma assinatura dos vinhos analisados. Palavras-chave: vinhos, polissacarídeos, inflamação.
Abstract: There are few works about characterization of polysaccharides of wines. The structure and amounts of polysaccharides released depend on the wine-making process and can influence the sensory properties, quality of the wines and benefits for health. However, there were not found in scientific literature, studies showing a relationship between the polysaccharides found in wines and biological activities. This work aimed structural characterization of the polysaccharides found in three types of wines: Cabernet Franc (ACF), Cabernet Sauvignon (ACS) and Sauvignon Blanc (ASB). The wines were concentrated and the polysaccharides were obtained via ethanolic precipitation followed centrifugation, dialysis, freeze dry, freezing-thawing, fehling precipitation and fractionation with ion exchange columnn. The polysaccharides have been characterized structurally by chemical methods, nuclear magnetic resonance (NMR) 1D and 2D ¹H and ¹³C NMR, gas chromatography-mass spectrometry electron ionization (GC-MS), methylation analysis and liquid cromatrografia coupled steric exclusion the laser light scattering refractive index in multi angles (HPSEC-MALLS). The anti-inflammatory potential of the polysaccharides through inhibition of NF-?B in Raw-Blue cells. Polysaccharide yields were: 0,16% (ACF), 0,05% (ACS) and 0,02% (ASB). The fractions showed monosaccharide composition containing Ara, Rha, GalA, Glc, Gal, Man, Xyl e Fuc in different concentrations. All fractions have <1% content of protein. All the samples showed a heterogeneous elution profile, suggesting the presence of polysaccharide mixture. By heteronuclear NMR 2D-HSQC and methylation analysis was possible to identify the presence of type II arabinogalactan, type I and II rhamnogalacturanans, mannans, and dextrins. The anti-inflammatory potential of the polysaccharides was evaluated through the inhibition of NF-?B in RAW-blue cells. All samples showed anti-inflammatory property when tested in vitro in a dose100 ?g/mL. The results of chemical, spectrometric and spectroscopic analyzes can furnish a fingerprint for each wine, since the profile of the mixtures had different yields and quantities, aiding for a non-volatile based singular signature. Keywords: wines, polysaccharides, inflammation.
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Devarajan, Yamuna Swetha. "Discriminating the Effects of Vineyard Management Practices on Grape and Wine Volatiles from Cabernet Franc and Merlot Grape Varieties Using Electronic Nose Systems." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/34688.
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Vineyard management practices are known to affect fruit composition and resultant wines, in part, by altering fruit volatiles. Methods currently used to evaluate the impact of vineyard practices on grape/wine composition include measuring physico-chemistry indices and performing wine sensory analyses. These activities are both time-consuming and destructive. Two electronic nose (ENose) systems: a hand-held conducting polymer-based and a portable surface acoustic wave-based systems were investigated as grape monitoring tools. Vineyard treatments included the effect of canopy side (East vs. West and North vs. South), cluster thinning (unthinned, 1 cluster/shoot, and 1 & 2 cluster/shoot) and ethanol spray (5% v/v) on Cabernet franc, Merlot and both varieties respectively. ENose data were obtained in the field (over two growing seasons for canopy side and in 2008 for cluster thinning and ethanol spray) and laboratory (2007 for canopy side), across different sampling dates and compared with nine-grape/eight-wine chemistry assays, GC/MS (cluster thinning) and wine aroma sensory evaluations (triangular difference testing). ENose results demonstrated 100% significant differences between all Cabernet franc and Merlot treatments. Grape/wine chemistry indices, for both Cabernet franc and Merlot, did not differ among treatments (except ethanol treatment) across sampling dates or growing seasons and vineyard management practices. Wine aroma sensory evaluations demonstrated only limited differences (3 out of 8 comparisons: East vs. West, 1 cluster/shoot vs. 1 & 2 clusters/shoot and 1 cluster/shoot and 1 & 2 clusters/shoot). The high level of discrimination by ENose systems may provide opportunities to enhance the understanding of vineyard management activities.Master of Science in Life Sciences
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Bowman, Sarah Elizabeth. "Mature Cabernet Franc Vine and Groundcover Ecosystem Response to Vineyard Aisle Managed Cover Crops." OpenSIUC, 2013. https://opensiuc.lib.siu.edu/theses/1336.
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Traditional vineyard floor management in humid regions consists of mown perennial grass or mown resident vegetation in aisles. Many vineyard sites in the eastern USA have climate and soil that support excessive vine vigor and rapid growth of aisle vegetation. Frequent mowing or unmanaged aisles are not a practical option. To explore vineyard floor management options for vine vigor and weed management while maintaining soil cover, vine balance, and fruit quality in the eastern USA, seven cover crop treatments: 1) grower control mown tall fescue (Festuca arundinacea L.), 2) chemically mown tall fescue (Festuca arundinacea), 3) little barley (Hordeum pusillum Nutt.), 4) downy brome (Bromus tectorum L.), 5) oilseed radish (Raphanus sativus L.), 6) spring oats (Avena sativa L.), 7) chemically mown sorghum-sudangrass (Sorghum bicolor L. Moench sp.) were established for the 2011 and 2012 growing seasons in a commercial Cabernet franc vineyard, planted in 2000, in southern Illinois, on an Menfro silt loam soil. In fall 2011, oilseed radish reduced the fresh weight of grapevine shoots removed with summer hedging 46% compared to the grower control. In 2012, spring oats increased the weight of grapevine shoots removed with summer hedging 160% compared to the grower control. In 2012, spring oats, and chemically mown sorghum-sudangrass produced 82% and 73%, respectively, greater pruning weights compared to grower control mown fescue, also, spring oats, downy brome, and chemically mown sorghum-sudangrass produced 54%, 48%, and 50%, respectively, greater yields compared to the grower control in 2012. Cover crop did not affect Ravaz index in 2011 or 2012. Chemically mown sorghum-sudangrass reduced total soluble solids in grape must 7% compared to the grower control in 2012. Downy brome produced the most ground cover and greatest weed control at bloom time in 2011 and 2012, and harvest time in 2011. In 2012, oilseed radish at veraison and harvest time produced 97% and 177%, respectively, more ground cover than grower control. The persistent mulch produced by little barley and downy brome followed by burndown herbicide, Rely ® (glufosinate 1 lb ai/gal) 76 fl oz/acre in August reduced their average weed cover by a range of 99% to 89% compared to all other treatments except grower control at harvest 2012. Downy brome established in vineyard aisles had the greatest potential for maintaining weed control at bloom and harvest time, while increasing yield without decreasing vine size. However, more research is needed to develop a residue management program which encourages self-reseeding of downy brome and little barley. In a season with above average rainfall, oilseed radish reduced excessively vigorous vine growth. While all treatments studied had the potential for vineyard use, downy brome and oilseed radish had the most potential to be readily incorporated into practical vineyard aisle management systems provided they are managed to produce moderate vine size, without adverse effects to yield or fruit quality, while still maintaining effective weed control.
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Becchetti, Arianna. "Confronto tra la vinificazione tradizionale e in anfora su cultivar: Ansonica, Carmenere e Cabernet franc." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
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Questo progetto di tesi ha l’obiettivo di confrontare la vinificazione tradizionale con la vinificazione in anfora.Le vinificazioni sono state condotte nel 2016 per cv. Carmenère e Cabernet franc e nel 2017 per la cv. Ansonica.Il confronto fra le due vinificazione è stato condotto nell’anno 2017 su vigneti di Vitis Vinifera impiantati nella regione viticola Toscana (Italia).Ogni varietà è stata vinificata sia in vasche di acciaio con successiva fermentazione malo-lattica e affinamento in barrique,sia in anfore di terracotta TAVA.Per valutare le principali differenze e similitudini,sono state svolte analisi chimiche e sensoriali su ogni campione.I parametri chimico-fisici hanno determinato i metodi d'analisi comunitari da utilizzare nel settore del vino.Differenze sono state riscontrate nei valori di SO2,maggiori nel vino ottenuto con vinificazione tradizione,nei casi di Cabernet franc e Carmenère;per Ansonica,il valore più elevato è stato registrato nel vino ottenuto in anfora.Il TAV è risultato sempre maggiore nei vini ottenuti con vinificazione tradizionale,invece l’acidità volatile è maggiore nei vini Carmenère e Ansonica vinificati in anfora.Sono emersi valori simili di estratto secco,pH,acidità totale e sostanze riducenti.Le analisi sensoriali sono state svolte mediante valutazione dei 6 campioni di vino,con l’impiego dell’analisi descrittiva(Lawless and Heymann,1998)da parte di 33 assaggiatori non esperti.I descrittori utilizzati erano suddivisi per categorie in base ai 5sensi.Dai risultati sono emerse differenze nella tonalità e nell’odore fruttato, più percepiti nei vini ottenuti con metodo tradizionale;la nota alcolica, più elevata nel campione Ansonica vinificato in anfora,rispetto quello vinificato in vasche di acciaio inox,lo stesso per l’astringenza,percepita maggiormente nel vino Carmenère vinificato in anfora.Infine,la piacevolezza complessiva è sempre risultata maggiore nei vini ottenuti con vinificazione tradizionale.
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Patrizi, Chiara. "Effetti del coinoculo su caratteristiche chimico e sensoriali di vini prodotti da uve Cabernet Franc." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2012. http://amslaurea.unibo.it/4580/.
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La seguente tesi tratta di una sperimentazione condotta su uve Cabernet Franc vinificate secondo due diversi protocolli: (i) una fermentazione tradizionale/standard durante la quale la fermentazione alcolica (FA) precede la fermentazione malolattica (FML), (ii) ed una innovativa, definita “co-inoculo”, in cui i tempi delle due fermentazioni coincidono. Sui vini ottenuti dalle due prove sono state esaminate le caratteristiche fisico-chimiche e sensoriali.
Nel corso delle analisi effettuate sono state riscontrate alcune differenze chimiche e sensoriali tra i due campioni “co-inoculo” e “testimone” in esame. Inoltre, con il metodo del co-inoculo la FML si è conclusa in anticipo rispetto al protocollo tradizionale di inoculo al termine della FA. Questo dato indica la possibilità di un guadagno sia dal punto di vista economico sia dal punto di vista tecnico-pratico di gestione della cantina. Nel co-inoculo, la rapida conclusione della fermentazione malolattica è da attribuire alla popolazione batterica che, moltiplicatasi in un ambiente favorevole e ricco in nutrienti qual è il mosto, ha consentito una rapida cinetica di degradazione del malico.
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Doumouya, Stéphanie. "Compréhension des facteurs physiques et physiologiques impliqués dans les changements de propriétés mécaniques de la baie de raisin au cours de la maturation : impact de l'hétérogénéité de la matière première." Nantes, 2014. http://archive.bu.univ-nantes.fr/pollux/show.action?id=d8337950-084b-483d-bf58-c3ad4422a4a4.
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La qualité d’un vin est étroitement liée à la qualité sa matière première la baie de raisin. Il est donc nécessaire pour la filière d’avoir à disposition des outils fiables de prédiction de la qualité, permettant un choix de date de vendange optimal ainsi qu’un choix d’itinéraires oenologiques adaptés. L’évaluation de la qualité est basée sur des indicateurs permettant une approche multicritères, parmi lesquels émergent les propriétés mécaniques des baies regroupées sous le terme de « texture ». Cet indicateur, permet entre autres, d’évaluer l'assouplissement et le ramollissement des baies de raisin au cours de la maturation. Des travaux précédents ont permis d’appréhender la qualité texturale du raisin par une approche sensorielle (Le Moigne, 2008) et instrumentale (Zouid, 2011) en établissant un lien entre la résistance et l’élasticité des pellicules et la diffusion des composés phénoliques au cours du processus de vinification. Bien qu’encourageante, la notion de maturité texturale n’est pas encore intégrée de manière systématique comme paramètre de suivi de la qualité et de la maturation raisins. Certains verrous techniques et scientifiques subsistent notamment sur le fait qu’il était difficile par une approche instrumentale de différencier des stades de maturité texturale différents. Les mesures étant réalisées par une approche baie à baie, il était primordial de connaitre l’impact de l’hétérogénéité des raisins sur les mesures de texture. Dans ce contexte, ce travail de thèse aborde la notion de maturité texturale en lien avec l’évolution de paramètres physiques et physiologiques au cours de la maturation, le but étant de comprendre l’impact de l’hétérogénéité sur les propriétés mécaniques et d’en adapter les protocoles d’échantillonnages. Premièrement, la comparaison de deux variétés de raisins de cuve Blanc et Rouge par cinq méthodes instrumentales de mesure de la texture, a permis de valider le Cabernet Franc et la technique de double compression 20% comme étant respectivement le matériel végétal et la technique de mesure instrumentale de référence pour notre étude. Deuxièmement, l’évolution au cours de la maturation des paramètres de double compression et des principaux facteurs physiologiques et physiques des baies a été étudiée suivant un protocole d’échantillonnage par grappe entières. Ces résultats ont notamment fait ressortir le rôle prépondérant des paramètres physiologiques liés à l’eau, dans l’évolution des propriétés mécaniques du raisin. De plus, il est montré que l’impact de la position et de l’exposition des baies sur la grappe est un facteur significatif d’hétérogénéité textural. Les résultats de ce travail apportent des informations clés sur l’évolution de la texture des baies au cours de la maturation. Ils ont également démontré l’importance de considérer l’hétérogénéité intra grappe sur les mesures de texture et proposent un nouveau mode d’échantillonnage à la parcelle à la fois représentatif et comparable d’une date à l’autre permettant un suivi fiable de la maturité texturaleThe wine quality is closely related to the quality of grapes. It is therefore necessary for the viticulturist to have reliable indicators for predicting the quality , allowing a choice of optimum harvest date and a choice of routes for wine. The quality assessment is based on multiple criteria indicators, including emerging mechanical properties of berries grouped under the term " texture ". This indicator allows to evaluate the relaxation and softening of grape berries during ripening. Previous work has helped to understand the textural quality of the grapes by sensory approach (Le Moigne, 2008) and instrumental approach( Zouid, 2011) by establishing a link between the resistance and elasticity of the berry skin and the diffusion of phenolic compounds during the winemaking process. Although promising, the concept of textural maturity is not yet systematically integrated as a parameter for monitoring the quality and ripening grapes. Some technical and scientific limitations remain including the fact that it was difficult for an instrumental approach to differentiate different textural maturity stages. Measurements were taken by a berry per berry approach, so it is important to know the impact of the heterogeneity of grapes on texture measurements. In this context, this thesis discusses the concept of textural maturity in connection with the development of physical and physiological parameters during ripening, in order to understand the impact of heterogeneity on the mechanical properties and adapt the sampling protocols. First, the comparison of two varieties of wine grapes white and red by five instrumental methods of texture measurement was used to validate the Cabernet Franc and the technique of double compression 20% respectively as plant material and instrumental technique of reference for our study. Secondly, changes during ripening of double compression’s parameters and key physical and physiological parameters of berries has been studied according to a protocol by sampling whole grape bunches. These results have highlighted the important role of physiological parameters related to water in the evolution of the mechanical properties of the grape. Furthermore , it is shown that the impact of the position and exposure of berries on the cluster is a significant factor textural heterogeneity. The results of this work provide key information on the evolution of the texture of berries during ripening. They also demonstrated the importance of considering the heterogeneity of intra-cluster measures and propose a new texture sampling mode to plot both representative and comparable from one date to another for reliable monitoring textural maturity
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Le, Moigne Marine. "Recherche de mesures innovantes pour suivre la qualité du raisin de Cabernet Franc pendant sa maturation." Phd thesis, Université d'Angers, 2008. http://tel.archives-ouvertes.fr/tel-00426029.
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Les professionnels de la filière vin sont à la recherche de méthodes globales pour suivre la maturité du raisin et ainsi en déterminer la qualité à la vendange pour l'élaboration de leurs vins. Dans ce contexte, le principal objectif de ce travail est de rechercher des méthodes sensorielle et instrumentales innovantes pour suivre globalement la maturation des baies de raisin de Cabernet franc. La spectroscopie VisNIR et l'analyse sensorielle des baies de raisin apparaissent comme les méthodes les plus prometteuses en terme de suivi de maturation pour la filière vin. La technique de double compression à 20 % n'est en revanche pas appropriée pour suivre la maturité « texturale ». D'autres techniques mécaniques destructives pourraient cependant être envisagées comme la pénétrométrie. La spectroscopie de fluorescence a permis de suivre la maturité phénolique du raisin. Mais, cette méthode doit être optimisée pour gagner en précision. Une méthode capable de caractériser la qualité globale du raisin a également été recherchée. La spectroscopie VisNIR et les descripteurs sensoriels permettent de caractériser les différents aspects de la qualité globale du raisin pendant sa maturation. Ces deux techniques permettent en effet une caractérisation en termes de maturités technologique, phénolique, aromatique et « texturale ». La méthode d'analyse sensorielle des baies de raisin est en cours de transfert vers les professionnels de la filière afin d'obtenir un outil d'aide à la décision pour déterminer la date de vendange. La mise au point d'un appareil portable de spectroscopie VisNIR pourrait quant à elle être envisagé afin de réaliser des mesures directes dans les parcelles.
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Marcon, Filho José Luiz. "Raleio de cachos sobre a qualidade da uva e do vinho da cultivar Cabernet Franc em região de altitude." Universidade do Estado de Santa Catarina, 2012. http://tede.udesc.br/handle/handle/1146.
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Previous issue date: 2012-02-16The region of San Joaquin has proved favorable to the production of fine wines and has been gaining entrepreneurial. However, there are many skills needed by those who want a viable cash crop. The practical viticulture is the application of a set of technical management of vineyards, in order to produce the maximum quantity of grape without reducing their enological potential required by certain markets, with minimum cost. These practices derived from scientific knowledge about the biology and physiology of plants in relation to the terroir . One of the main factors that interfere in the for developing a vineyard is the management of the canopy and cultivation techniques, such as cluster thinning. Thi study aimed to learn about the physiological and technological maturity of the clusters of Cabernet Sauvingon grapevines, produced in altitude regions of Santa Catarina State. The vineyard has been submitted to differentes levels of cluster thinning made at the véraison , in order to establish criteria that will help determine the most appropriate management for the preparation of fine red wines in areas above 900 meters in altitude. The experiment was carried during 2009/10 and 2010/11 vintage at the Villa Francioni Vineyards in the city of São Joaquim (28˚ 17 39 S, 49˚ 55 56 W), at altitude of 1230 meters with cv. Cabernet Franc grafted on Paulsen 1103. The levels of cluster thinning, adjusted at the véraison , corresponded to maximum production and percentage reductions in their productivity in 25%, 50% e 75%. From results found it is concluded that in altitude regions the practice of cluster thinning affects the chemical characteristics of the grape and wine cv Cabernet Franc, but there was a siginificant improvement in quality when we see all the parameters involved. Under the conditions of the experiment there was no balance vegetate: productive of plants
A região de São Joaquim tem se mostrado favorável à produção de vinhos finos e vem despertando interesse de empreendedores da atividade. Entretanto, muitos são os conhecimentos demandados por quem deseja viabilizar um cultivo comercial. A vitivinicultura prática otimizada é a aplicação de um conjunto de técnicas de manejo do vinhedo, de modo a produzir a máxima quantidade de uva sem reduzir seu potencial enológico exigido por determinados mercados, com um custo mínimo. Estas práticas derivam do conhecimento científico sobre a biologia e a fisiologia das plantas em relação ao meio em que é cultivado o vinhedo e sua manipulação em qualquer condição ou local. A dificuldade está em identificar o equilíbrio exato entre a produção, vigor e qualidade da uva. Um dos principais fatores que interferem no potencial de desenvolvimento de um vinhedo é o manejo do dossel e as técnicas de cultivo, dentre os quais se encontra o raleio de cachos. O presente trabalho teve como objetivo obter informações sobre a maturação fenólica e tecnólogica dos cachos na cultivar Cabernet Franc, produzidos em região de altitude. O vinhedo foi submetido a diferentes níveis de raleio de cachos realizados na virada de cor, de modo a estabelecer critérios que contribuam para definir o manejo mais apropriado para a elaboração de vinhos tintos finos em regiões acima de 900 metros de altitude. Os ensaios foram conduzidos durante as safras de 2009/10 e 2010/11 em um vinhedo da empresa Villa Francioni Agronegócios S/A, coordenadas 28˚ 17 39 S e 49˚ 55 56 W, a 1230 metros de altitude , localizado no município de São Joaquim, SC. O talhão utilizado da cultivar Cabernet Franc foi enxertadas sobre Paulsen 1103 consuzido em espaldeira, com espaçamento de 3,0m x 1,2m e cobertura anti-granizo. Os níveis de raleio de cachos, ajustados na virada de cor véraison , corresponderam a produção máxima, e reduções percentuais em sua produtividade em 25%, 50% e 75%. Dos resultados obtidos conclui-se que em condições de altitude, a prática de raleio de cachos afeta as características químicas da uva e do vinho cv Cabernet Franc, porém não houve uma melhora significativa na qualidade quando se verifica todas as características envolvidas. Nas condições do ensaio não se observou equilíbrio vegetativo:produtivo das plantas
Books on the topic "Cabernet franc"
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Howard-Fusco, John. Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc. Arcadia Publishing, 2017.
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Howard-Fusco, John. A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc. The History Press, 2017.
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Howard-Fusco, John. Culinary History of Cape May: Salt Oysters, Beach Plums and Cabernet Franc. Arcadia Publishing, 2017.
Find full textBook chapters on the topic "Cabernet franc"
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Dalton, David R. "Grapevine from Seed." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0009.
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It is widely claimed that growing the vines that will produce good wine grapes starting from seed is difficult. In part, as noted above, this is apparently due to the presence of different alleles expressed differently as a function of environmental factors. As a consequence, most wine is produced from grapes arising from a graft of a vine that already produces desirable product. However, it is possible to plant seeds to generate vines— although the product is not always what is expected! The fact that parent varieties (the flower of one parent and pollen of another) will generally produce a variety different from either parent is generally sought to be avoided in com¬mercial enterprise. However, since grape flowers (as will be discussed in Chapter 12) are often found as tight clusters, hermaphroditic reproduction either naturally or by intervention can be effective. Adventures in crossing, such as with the Vitis vinifera varieties Cabernet franc and Sauvignon blanc can be profitable. They are reported to have led to the formation of Cabernet Sauvignon. The grape seed needs to germinate. Germination is evidenced by the forming of the plant within the seed and the opening of the seed coat to produce a seedling (Figure 2.1). The plant embryo responds, as dictated by the genome, to the warmth of the soil and the availability of water, and continues to grow from the first cell division until the plant sprouts. It is not uncommon for seeds of many species to have set a genetically dictated timer. The setting of the timer may, for example, require that the ground be frozen and subsequently thawed (a process called vernalization). Once moistened, by a thaw or rain, the dry seed takes up water that passes through channels in cell walls and membranes (the inside of the cell being drier than the outside) that apparently open in response to the “timer” and in response to soil constituents. Ions found in the soil are washed in with the water. The water and nutrients in the soil are now available to put the enzymes and their cofactors, previously lying fallow in the seed, to work.
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White, Robert E. "Site Selection and Soil Preparation." In Soils for Fine Wines. Oxford University Press, 2003. http://dx.doi.org/10.1093/oso/9780195141023.003.0010.
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At the Pine Ridge winery in Napa Valley, California, a sign lists six essential steps in wine production. The first step reads . . . Determine the site—prepare the land, terrace the slopes for erosion control, provide drainage and manage soil biodiversity. . . . Determining the site means gathering comprehensive data on the local climate, topography, and geology, as well as the main soil types and their distribution. Traditionally, site determination was done using the knowledge and experience of individuals. Now it is possible to combine an expert’s knowledge with digital data on climate, parent material, topography, and soils in a GIS format to assess the biophysical suitability of land for wine grapes. Viticultural and soil experts together identify the key properties and assign weightings to these properties. An example of an Analytical Hierarchy Process is shown in figure 8.1. In this approach, both objective and subjective data were pooled and evaluated to decide the suitability of land for viticulture in West Gippsland, Victoria. In this region with a relatively uniform, mild climate, soil was given a 70% weighting, and the important soil properties were identified as depth, drainage, sodicity, texture, and pH. But in other areas, with another group of experts, a different set of key properties and weightings may well be identified. For example, a similar approach used in Virginia, in the United States, gave only a 25% weighting to soil and 30% to elevation (which affected temperature, a critical factor governing growth rate and ripening) (Boyer and Wolf 2000). This kind of approach can be refined to indicate site suitability for a particular variety within a region of given macroclimate. For example, Barbeau et al. (1998) assessed the suitability of sites in the Loire Valley, France, for the cultivar Cabernet Franc, using an index of “precocity.” Such an index is related to the ability of the fruit to accumulate sugar and anthocyanins and to attain a favorable acidity.
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Siret, René. "Étude de l’extractibilité des composés phénoliques et des propriétés mécaniques du raisin de Cabernet Franc : impact du terroir et des millésimes." In Le terroir viticole, 121–35. Presses universitaires François-Rabelais, 2020. http://dx.doi.org/10.4000/books.pufr.28345.
Full textConference papers on the topic "Cabernet franc"
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Niz da Silva, Débora, Cleidiane Samara Murari, Karin Nunes, Claudia Dorta, and VANILDO LUIZ DEL BIANCHI. "HIDRÓLISE ÁCIDA DA CASCA DE UVA CABERNET SAUVIGNON E CABERNET FRANC (Vitis vinífera L.) PARA LIBERAÇÃO DE AÇÚCARES FERMENTESCÍVEIS." In Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.17648/sinaferm-2015-32959.
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Garić, Mlađan, Vera Vukosavljević, and Zoran Bosiočić. "PRINOS I KVALITET GROŽĐA SORTE KABERNE SOVINJON U OPLENAČKOM VINOGORJU." In XXVII savetovanje o biotehnologiji. University of Kragujevac, Faculty of Agronomy, 2022. http://dx.doi.org/10.46793/sbt27.173g.
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The variety of Cabernet Sauvignon is one of the most famous varieties for the production of high quality black wines. It is originally from France from the Bordeaux Vineyard. In the agro ecologically conditions of the Oplenac vineyards, varietyCabernet Sauvignonwas raised in 2014 and is located in the stage of growing birth. The collection space is 2.5x1.0m. During period of testing, meteorological conditions for the growth and developmentfor variety have been favorableand alsoshowed high and stablefertilityand excellent quality of grape and wine.