Fruit Bagging Also Improve The Quality Of Wine Grapes

Most grape growers may be familiar with fruit bagging technology when comes to viticulture for table grapes. But wine grape bagging also improve the wine quality show in the study by Loving Cup Vineyard and Winery in 2018.

 

The vineyard bagged the Corot Noir Grapes in 19x27cm white paper bags with micropores. They would like to see if bagging grape clusters would improve disease resistance without negatively impacting grape and wine quality by this organic growing practices. Grapes in one block experienced 4 treatments: 1) not bagged, 2) bagged at pea-sized berries, 3) bagged at berry touch, and 4) bagged at veraison.

 

The results showed that bagging clusters might have reduced incidence of black rot, with the earlier bagging treatments being more effective; however, more intensive work is needed to confirm this. The grape treatments generally exhibited slight increases in berry weight and cluster weight, as well as increases in malic acid, pH, and YAN. Juice and wine chemistry was not much impacted, except that acidity was lowered in the bagged treatment. Bagging clusters lowered the microbial content of the juice, although wine was not much impacted.  All phenolic and color parameters, in grape and wine, were either reduced or did not change as a result of bagging.

 

In a word, fruit bagging not only improve the quality of table grapes, but also improve disease resistance without negatively impacting grape and wine quality. Click here, talk more about the fruit paper bags.