Using Abscisic Acid and Leaf Removal to Alter the Sensory Properties of Pinot Noir Wine Made From Grapevines With Grapevine Red Blotch Disease

Grapevine red blotch disease (GRBD) poses economic concerns for the US wine industry due to impacts on fruit and wine quality. This study investigated the impact of two vineyard management techniques, cluster‐zone leaf removal and abscisic acid (ABA) application, to alter the sensory characteristics of Pinot Noir wines made from GRBD‐positive vines. Treatments were applied to vineyards during the 2018 and 2019 growing seasons. Grapes were hand‐harvested and made into wine using standard red winemaking procedures and stored in a bottle for 1 year prior to sensory analysis. Sensory analysis consisted of overall liking, aroma check‐all‐that‐apply (CATA), color intensity, and mouthfeel just‐about‐right (JAR). Panelists were regular wine consumers. Overall liking was not affected by vineyard treatments in either vintage. There were no differences between the treatments for mouthfeel attributes in either year. Aroma was not affected by treatment in both years, but correspondence analysis indicated potential trends. Finally, color was different for both ABA and leaf removal treatments in 2019, but not in 2018. Basic wine chemical analysis showed minor differences, mainly in color, but they were not consistent with sensory results. Overall, neither vineyard ABA nor leaf removal treatments had a consistent impact on wine sensory characteristics from GRBD‐positive vines. Despite the fact that vines had GRBD, all wines were described using positive quality descriptors.