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Variation of the vegetative-productive equilibriums of the vine (cv. Sauvignon B.) according to different water conditionings and consequent effects on grape and wine aroma compounds



Variation of the vegetative-productive equilibriums of the vine (cv. Sauvignon B.) according to different water conditionings and consequent effects on grape and wine aroma compounds



Rivista di Viticoltura e di Enologia 60(3): 19-36



To determine the influence of water regimes on the vegetative and productive activity of grapevine and on aromatic compounds, a research was carried out for three years (2003, 2004 and 2005) on Vitis vinifera Sauvignon Blanc; plants were head trained and Guyot pruned. Three water supply levels were compared: (1) control (Test), Psi <sub>stem</sub> <-0.9 MPa; (2) moderate stress (T1), Psi <sub>stem</sub>=-0.6/-0.9 MPa; (3) no stress (T2) Psi <sub>stem</sub> >-0.6 MPa.

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