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· Through the statistical analysis of their results, the researchers were able to test
that their panel was functioning correctly. For instance, they were able to see that, even though results
differed sometimes when two identical wine replications were scored, the variation due to the viticultural
treatments was always larger than the variation due to the replication, proving the treatments did have an
effect. Similarly, even though one of the judges tended to score differently than the rest of the panel, the
majority of the members did follow a similar trend.
Summary 7
· Once the authors confirmed that they could trust their panel scores, they were able to evaluate the results.
For the different pruning level wines, as buds per vine increased, vegetal aromas decreased, fruity aromas
increased, and astringency decreased, all significantly, for both vintages. For the different cluster thinning
wines, as clusters per vine increased, astringency and bitterness decreased, but in this case there were no
significant variations in the aromas.
· The authors emphasize what they consider to be their main finding in this study: the way a given similar
yield was achieved had an impact on the sensory results. When yield is manipulated by pruning, lower
yield wines are more astringent, more vegetal and less fruity. When yield is manipulated by cluster
thinning, there is little effect on wine aromas. In other words, winter pruning was a more effective way to
alter aroma attributes than cluster thinning.
· The authors point out that this different response might be related to differences in the leaf area to fruit
ratios of the different treatments. When yield is increased by pruning, both shoot length and leave area are
reduced. In contrast, when clusters are thinned, the latter parameters remained unchanged. Both methods of
yield manipulation are also likely to affect fruit microclimate differently. Finally, the vine “needs to live”
with the manipulation for much longer when you prune (Dec-Jan) than when you thin (Jun-Jul of the
following year), so the vine has more time to balance its crop.
What are some of the implications of this study? First, I think the authors succeeded in shedding serious
doubts on a long-held myth by establishing that, all things equal, it cannot be assumed that a wine produced
from vines with lower crop levels will always be fruitier and of better quality than a wine from vines with
higher levels. Instead, the authors show that an adequate, effective leaf area to fruit ratio should be the
winegrower’s goal. And that ratio does have recommended minimum and maximum limits. Second, when
talking about yield and their sensory impact, we are going to need to specify from now on how that yield
was attained (not unlike how we need to mention vine density when discussing tons/acre). And this should
be no surprise. We all know how pruning, shoot removal, green-cluster thinning, veraison thinning, water
stress, can all change final yield. Yet we know how differently each of these practices impact the vine
itself. In this paper the authors show that their effect on the resultant wine can be equally profound.

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