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Table 2 Berry physiological measurements at the harvest time point

From: Five omic technologies are concordant in differentiating the biochemical characteristics of the berries of five grapevine (Vitis vinifera L.) cultivars

Varietal Treatmenta Berry diameter (mm)b °Brixc TA (g l−1)cd
Cabernet Sauvignon WW 11.16 (±0.07) 23.11 (±0.20) 8.43 (±0.25)
WD 11.09 (±0.07) 23.66 (±0.27) 8.42 (±0.29)
Merlot WW 11.72 (±0.09) 22.99 (±0.23) 5.50 (±0.38)
WD 11.55 (±0.08) 23.31 (±0.30) 6.06 (±0.43)
Pinot Noir WW 12.09 (±0.07) 22.85 (±0.46) 5.80 (±0.09)
WD 11.51 (±0.07) 22.95 (±0.46) 6.12 (±0.24)
Chardonnay WW 12.11 (±0.06) 23.35 (±0.39) 9.18 (±0.26)
WD 12.07 (±0.07) 23.42 (±0.25) 8.83 (±0.44)
Semillon WW 13.47 (±0.09) 23.18 (±0.40) 6.40 (±0.32)
WD 13.29 (±0.09) 23.82 (±0.33) 6.53 (±0.28)
  1. aWW = well watered; WD = water deficit
  2. bMeasurements conducted on individual berries
  3. cMeasurements conducted on whole clusters
  4. dExpressed in g L −1 tartaric acid
  5. Values are mean ± SE, with n = 3 for berry diameter and n = 6 for °Brix and titratable acidity (TA) measurements. Differences between treatments were determined to be significant (p-value < 0.01) by the Student’s t-test