FRUIT ENVIRONMENT AND CROP LEVEL EFFECTS ON PINOT-NOIR .1. VINE PERFORMANCE AND FRUIT COMPOSITION IN BRITISH-COLUMBIA

Three-year-old Pinot noir vines growing in the Okanagan Valley of Brit ish Columbia (BC) were subjected over four years to three canopy treat ments (10 shoots/m row, 20 shoots/m row, Scott Henry with 10 shoots/m canopy) in combination with two crop levels (full crop, half crop) in a factorialized treatment arrangement. Scott Henry-trained vines had l owest weight of cane prunings and highest crop loads. The 20 shoots/m row and Scott Henry vines had higher yields and clusters per vine alon g with lower cane weights and berry weights, than the 10 shoots/m row treatments. Reducing crop level led to slightly less yield per vine, b ut higher cluster weights, berries per cluster, and berry weights. The 20 shoots/m row and Scott Henry treatments had lowest soluble solids, pH, anthocyanins, and juice color (OD420, OD520, intensity; 20 shoots /m only), but Scott Henry had lowest berry and juice titratable acidit y (TA). Reducing crop level increased soluble solids, pH, and juice co lor (OD420, hue, intensity). Both the 10 shoots/m row and Scott Henry treatments contained the least dense canopies with the least percentag e of shaded clusters. Since Scott Henry training produced relatively h igh yields, good canopy density, and acceptable fruit composition, thi s training system is recommended for low to moderately-vigorous Pinot noir vines.