FRUIT ENVIRONMENT AND CROP LEVEL EFFECTS ON PINOT-NOIR .3. COMPOSITION AND DESCRIPTIVE ANALYSIS OF OREGON AND BRITISH-COLUMBIA WINES

Pinot noir vines growing in the Okanagan Valley of British Columbia (B C) and near Alpine, Oregon (OR), were subjected to three canopy manage ment treatments [10 shoots/m row, 20 shoots/m row, Scott Henry (vertic al canopy division) with 10-shoots/m canopy; 15-shoots/m row in OR onl y] in combination with two crop levels (full crop, half crop) in a fac torialized treatment arrangement. BC wine titratable acidity (TA) and pH were reduced slightly by Scott Henry training in two of three years , but anthocyanins increased in Scott Henry wines in only one of three years. OR ethanol and wine TA increased (1 of 2 years) and pH decreas ed (2 of 2 years) with increasing shoot density, while Scott Henry tra ining increased both ethanol and anthocyanins and reduced TA and pH co mpared to non-divided canopies. Reducing crop level increased ethanol and anthocyanins in OR wines, but BC half-crop wines had higher TA, pH , anthocyanins, and ethanol. BC wines from 1989, 1991, and 1992, and t he 1990 and 1991 OR vintages were assessed by consensus-type descripti ve analysis by a BC sensory panel. The tasters were able to distinguis h between canopy treatments and/or crop levels in the 1989 wines using these descriptors: vegetative (aroma and flavor); black pepper aroma; chocolate aroma; and astringency. The 1991 and 1992 BG wines and the 1990 and 1991 OR wines were distinguished using cherry, berry, anise, bell pepper, and grassy aromas; cherry, currant, berry, and bell peppe r flavors; color, astringency, and aftertaste (finish). Means of the f ive vintages from both wine regions indicated that clove, bell pepper, and grassy aromas were least in 10-shoots/m and Scott Henry canopy tr eatments. Cherry and anise aromas were also highest in Scott Henry win es, but many flavors, color, and finish were not increased by vertical canopy division. Scott Henry trellising is nonetheless recommended fo r situations where high vine vigor may contribute to vegetative aromas and flavors in Pinot noir wines. Reducing crop level increased color, currant aroma, astringency, and intensity of finish independent of ca nopy treatment.