Abstract
9Chardonnay,9 9Semillon,9 and 9Chenin blanc9 vines, grown in a large vineyard east of Reedley, California, were sprinkled sequentially during the daytime for a specific period when the berries reached the véraison stage and when air temperature exceeded 32 C. Sequential cooling continued until harvest. Air, leaf, fruit, and soil temperatures were measured and were usually 5-10 C lower on cooled vines during the peak temperature periods than the uncooled treatments. All cooled treatments increased the fresh weights of the berries in all varieties. Cooling also increased the shoot growth of all three varieties. Although in most cases the cooled treatments produced more acid berries with lower pH, these values were low and not statistically significant. Cooling definitely delayed fruit maturity by 2-3 weeks and reduced the levels of total soluble solids. Cooled treatments of these varieties showed limited benefits under field conditions of the San Joaquin Valley, which must be considered in relation to the investments made in permanent sprinklers for cooling objectives.
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Claims 8
Claim · model-written summary
Cooling lowered air, leaf, fruit and soil temperatures by 5–10 C during peak heat.
Verbatim
t0“Grape”
e0“Air, leaf, fruit, and soil temperatures were measured and were usually 5-10 C lower on cooled vines during the peak temperature periods than the uncooled treatments”
Claim · model-written summary
Cooling increased berry fresh weight in all varieties.
Verbatim
t0“Grape”
e0“All cooled treatments increased the fresh weights of the berries in all varieties”
e1“uncooled treatments”
Claim · model-written summary
Cooling increased shoot growth in all three varieties.
Verbatim
t0“Grape”
e0“Cooling also increased the shoot growth of all three varieties”
e1“uncooled treatments”
Claim · model-written summary
Cooling generally produced more acidic berries, without a significant difference.
Verbatim
t0“Grape”
e0“in most cases the cooled treatments produced more acid berries with lower pH, these values were low and not statistically significant”
e1“uncooled treatments”
Claim · model-written summary
Cooling generally lowered berry pH, without a significant difference.
Verbatim
t0“Grape”
e0“in most cases the cooled treatments produced more acid berries with lower pH, these values were low and not statistically significant”
e1“uncooled treatments”
Claim · model-written summary
Cooling delayed grape fruit maturity by 2–3 weeks.
Verbatim
t0“Grape”
e0“Cooling definitely delayed fruit maturity by 2-3 weeks”
e1“uncooled treatments”
Claim · model-written summary
Cooling reduced grape total soluble solids.
Verbatim
t0“Grape”
e0“Cooling definitely delayed fruit maturity by 2-3 weeks and reduced the levels of total soluble solids”
e1“uncooled treatments”
Claim · model-written summary
Authors judged field benefits of cooling these grape varieties in the San Joaquin Valley to be limited relative to sprinkler investment.
Verbatim
t0“Grape”
e0“Cooled treatments of these varieties showed limited benefits under field conditions of the San Joaquin Valley, which must be considered in relation to the investments made in permanent sprinklers for cooling objectives”
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