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WineEast green bean) and three mouthfeel/taste (astringency, bitterness and acidity) sensory attributes, as well as color intensity. Each pair of HWS and LWS wines was compared using a t-test. Leaf water po- tential varied within and between vineyards in both years. In 2005, LWS wines had higher color intensity (four sites), black cherry flavor (one site), and red fruit aroma and flavor (two sites). Similar trends were observed in the 2006 vintage. No temporal differences were found between the wines produced from the same vineyard, indicating that the attributes of these wines were consistent despite markedly different conditions during the 2005 and 2006 vintages. Partial least squares (PLS) analysis showed that leaf water potential was associated with red fruit and berry aromas, flavors and wine color intensity, as well as total phenols, Brix and anthocyanins, while soil moisture was associated with acidity, green bean and bell pepper aromas and flavors. Measurement of mid-day leaf water potential was successful in detecting differences among vine water status levels throughout the growing season. The range of leaf water potential values was almost consistent at most sites in both 2005 and 2006. Differences in vine water status resulted in wines with different composition, aroma, flavor and color intensity. At almost all sites, LWS wines were associated with high red fruit aroma and flavor, black fruit aroma and flavor, berry and wine color intensity, total phenols, anthocyanins and berry pH. Despite two different vintages of hot and dry (2005) and wet (2006) seasons, similar trends were observed in high and low water status wines. PLS analysis illustrated that leaf water potential GreenHoe_NewAd_1/4_9/22.qxp 9/28/09 9:30 AM Page 1 Research The strong relationships between leaf water potential and sensory attributes of Cabernet Franc suggest that vine water status is a major basis for the terroir effect. was positively correlated with red fruit aroma/flavor, berry color intensity, wine color intensity, total phenols and Brix, and negatively correlated with soil moisture, green bean and bell pepper aromas and flavors. The strong relationships between leaf water potential and sensory attributes of Cabernet Franc suggested that vine water status was a major basis for the terroir effect. Rezaei, J.H., and Reynolds, A.G., J. Int. Sci. Vigne Vin 44(1):61- 75 (2010). Contact address of the senior author: graduate research assistant, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada L2S 3A1. Riesling in Ontario The roles of soil texture, vine size and vine water status GREEN GRAPE HOE Specialized Tools For Vineyards Weed Control and In-Row cultivation Basic Hoe comes with a Hillup and a Takeaway Blade. Additional attach- ments include .3 Tooth Cultivator, Undercutter Blade, Vine size and soil texture effects on yield components, soil, vine tissue, fruit composition and wine sensory attributes were measured in an Ontario Riesling vineyard from 1998 to 2002 to elucidate the potential basis for terroir. "Sentinel" vines were geo-located using global positioning systems. Geographic information systems (GIS) delineated spatial variation in soil texture and soil vine tissue composition (1998), and in yield components, berry composition and weight of cane prunings (vine size) for four years from each sentinel vine. Green Hoe with Rotary Head Attachment Rotary head, "NEW" Rolling Cultivator and "New" Brush Rake for removing trimmings out from under the trellis. 6645 West Main Road Portland, NY 14769 PHONE (716) 792-9433 FAX (716) 792-9434 WWW.GREENHOECOMPANY.COM 48 Wines & Vines MARCH 201 1 Vines were classified as "large" or "small" based on the previous season's vine size within each of two soil texture classes (clay and sand); fruit from these four categories was separated for wine- making; berry, must and wine chemical compositional data were determined, and sensory descriptive analysis was undertaken on the wines. Correlations were observed between soil texture and compo- sition versus berry weight and potentially volatile terpenes (PVT). There were no consistent soil texture or vine size effects on berry, must or wine composition. High vine size increased berry titratable acidity (TA) and PVT, decreased must pH and increased wine free volatile terpenes (FVT) in individual seasons. Sandy soil (versus clay soil) reduced wine TA and must PVT, and increased berry TA and must soluble solids during individual seasons. Vine size and soil texture did not consistently affect wine sensory at- tributes across vintages. High vine vigor decreased mineral aroma and citrus flavor, and it increased apple attributes in individual vintages. In individual vintages, clay soil increased mineral aroma and citrus attributes but decreased apple aroma. Citrus aroma and petrol flavor DANIELLE SCOTT