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WineEast Differences in vine water status resulted in wines with different composition, aroma, flavor and color intensity. analyzed using analysis of variance (ANOVA), principal component analysis (PCA) and discriminate analysis. ANOVA of sensory data showed regional differences for all sensory attributes. In 2005, wines from three sites on the Escarpment Bench or Lakeshore Plain showed highest red fruit aroma and flavor. Lake- shore and Niagara River wines showed higher bell pepper and green bean aromas and flavors due to the cool growing conditions in proximity to these large bodies of water. In 2006, all sensory attributes except black pepper aroma were different between sites. PCA revealed that wines from specific Escarpment Bench sites were higher in red fruit, black currant and black cherry aroma and flavor as well as black pepper flavor, while wines from four other sites were high in green bean and bell pep- per aromas and flavors, partly due to cooler conditions within the proximity of Lake Ontario. Waterloo_Nov10.qxp 8/26/10 11:36 AM Page 1 ANOVA of chemical data in 2005 indicated that hue, color inten- sity and titratable acidity were different across the sites, while in 2006, hue, color intensity and ethanol were different. These data in- dicated a likelihood of substantial chemical and sensory differences between clusters of sub-appellations within the Niagara Peninsula. Rezaei, J.H., and Reynolds, A.G., Amer. J. Enol. Vitic. 61(1):1- 14. Contact address of the senior author: graduate research assistant, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada L2S 3A1. Vine water status impacts wine sensory attributes The aim of this study was to examine the impact of vine water status on sensory and chemical characteristics of Cabernet Franc wines for non-irrigated sites in the Niagara Peninsula (Ontario, Canada) to assess whether vine water status might be a key factor in the determination of so-called terroir effects. The effects of vine water status on wine sensory characteristics were studied for Cabernet Franc in the Niagara Peninsula in the 2005 and 2006 vintages. Vine water status was monitored throughout the growing season in 10 vineyard blocks using mid- day leaf water potential values. Chemical and descriptive sensory analyses were performed for nine (2005) and eight (2006) pairs of experimental wines to elucidate differences between wines from high- and low-water status (HWS, LWS) zones in each vineyard. Twelve trained judges evaluated six aroma and six flavor attributes (red fruit, black cherry, black currant, black pepper, bell pepper and Wines & Vines MARCH 2011 47