One of three levels (O, 1, 10 mg·liter-1) of the cytokinin-active substituted phenylurea compound CPPU was applied with or without 100 mg GA/liter to developing clusters of `Sovereign Coronation' and Summerland Selection 495 grapes (Vitis spp.). In a similar experiment, one of three levels (0, 1, 10 mg·liter-) of either CPPU or the related compound thidiazuron was applied to `Simone' and Summerland Selection 535. Both phenylurea chemicals tended to linearly increase cluster weight and berry weight while reducing degrees Brix, pH, and anthocyanins and increasing titratable acidity. A subsequent trial with O, 4, and 8 mg thidiazuron/liter on all four varieties yielded similar results. GA had no individual or synergistic effects. Due to the very low concentrations required, CPPU and thidiazuron show great promise as chemical tools for the increase of berry weight in seedless table grapes. Chemical names used: N-(2-chloro-4-pyridyl) -N'-phenylurea (CPPU); N1-phenyl-N'-l,2,3-thiadiazol-5-yl urea (thidiazuron);

Nine wine grape cultivars [`Chardonnay', `Gewurztraminer', `Ortega', `Riesling', `De Chaunac', `Marechal Foch', `Okanagan Riesling', `Seyval blanc', and Verdelet'], own rooted or grafted to four rootstocks [`Couderc 3309' (Vitis riparia × V. rupestris); `Kober 5BB' (5BB), `Teleki 5C', and `Selektion Oppenheim 4' (SO4) (V. riparia × V. berlandieri)] were planted into a randomized complete block experiment in 1985. Data were collected on yield components, weight of cane prunings (vine size), and fruit composition between 1989 and 1996. Yield per vine, clusters per vine, cluster weight, and berry weight were not affected by rootstock, but SO4 tended to produce lowest berries per cluster. Lowest vine size was associated with 5BB and own-rooted vines were usually largest; 5BB was also associated with highest crop load (yield to vine size ratio). Own-rooted vines tended to produce berries with lowest percentage soluble solids (%SS) while 5BB led to highest %SS. Titratable acidity was not strongly affected and pH differences between rootstocks were very small. These data suggest that rootstocks may not provide significant advantage over own-rooted vines under conditions found in the arid regions of the Pacific northwestern U.S. and British Columbia.

`Riesling' grapevines (Vitis vinifera L.) were subjected for 4 years (1987-90) to three shoot densities (16, 26, and 36 shoots/m of row) combined with three crop-thinning levels (1, 1.5, and 2 clusters/shoot) in a factorialized treatment arrangement. Weight of cane prunings per vine (vine size) decreased linearly with increasing shoot density and clusters per shoot. Cane periderm formation (in terms of percent canes per vine with >10 ripened internodes) was inhibited by increased shoot density, while vine winter injury (primarily bud and cordon) increased slightly in a linear fashion with increasing clusters per shoot. Canopy density and leaf area data suggested that fruit clusters were most exposed to sunlight at a shoot density of 26 shoots/m of row due to reduced lateral shoot growth and a trend toward slightly smaller leaves. Yield, clusters per vine, and crop load (yield per kilogram of cane prunings) increased with increasing shoot density and clusters per shoot, while other yield components (cluster weight, berries per cluster, and berry weight) decreased. Soluble solids and pH of berries and juices decreased with increasing shoot density and clusters per shoot, but titratable acidity was not substantially affected. Free volatile terpenes increased in berries and juices in 1989 with increasing shoot density, as did potentially volatile terpenes in 1990. Shoot densities of 16 to 26 shoots/m of row are recommended for low to moderately vigorous `Riesling' vines to achieve economically acceptable yields and high winegrape quality simultaneously.

`Riesling' grapevines (Vitis vinifera L.) were subjected for 4 seasons (1987-90) to three shoot densities (16, 26, and 36 shoots/m of row) combined with three crop-thinning levels (1, 1.5, and 2 clusters per shoot) in a factorial design. Wines were made from all treatment combinations in 1989. Aroma compounds such as trans-3-hexen-1-ol, linalool, and linalool oxides 1 and 2 in many cases decreased in nonaged and aged wines by increasing shoot density and clusters per shoot, while cis-3-hexen-1-ol increased. Aging wines increased concentrations of cis-3-hexen-1-ol, citronellol, α-terpineol, and the linalool oxides, while linalool decreased. Tasters identified aged wines from the lowest shoot densities and clusters per shoot as having the most ripe-fruit flavor and the least green-fruit flavor and perceived acidity. Flavor descriptors were correlated with linalool, cis-3-hexen-1-ol, and linalool oxide 1. Shoot densities of 20 to 25 shoots/m of row are recommended for low to moderately vigorous `Riesling' vines to achieve economically acceptable yields and high wine quality simultaneously.

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