Resumo

WALTEROS, Ingrid Y; MOLANO, Deisy C  e  ALMANZA-MERCHAN, Pedro J. The effect of pruning on production and fruit quality of Vitis vinifera L. Var. Cabernet Sauvignon in Sutamarchán - Boyacá. Orinoquia [online]. 2013, vol.17, n.2, pp.167-176. ISSN 0121-3709.

The management of production and the use of pruning systems are essential factors to consider, because it obtains quality in crops to make wine. The purpose of this research was to evaluate the effect of pruning on production and fruit quality of Vitis vinifera L. Var. Sauvignon Blanc Sutamarchán - Boyacá. Moreover, to know which systems of pruning produces the best production and organoleptic quality in grapes in production of wine. Mixed pruning presented the best results in production reaching a yield of 5.93 t ha^-1, while the long pruning was the highest contents of total soluble solids (22.76 °Brix) and the lowest total acidity (6.88 g L^-1). Long and mixed pruning generated the most appropriate concentrations in alcohol degrees (13.27% and 13.21%). Mixed pruning produce higher values of Ca 39.78 mg L^-1, for Mg, the highest concentration was obtained with short pruning 33.33 mg L^-1 and the K to 94.43 mg L^-1 in the long pruning. We found the highest concentration of pigments mixed with pruning 303.55 mg L^-1 in flavonoids and 338.58 mg L^-1 in carotenoids and therefore greater color intensity. This showed that the systems of pruning are factors of agronomic management that affect the grapes quality to make wine.

Palavras-chave : Sauvignon Blanc; Wine; Tropic.

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