The importnce of pruning to the qulity of wine grpe fruits (Vitis vinifer L.) cultivted under high-ltitude tropicl conditions Importnci de l pod en l clidd del fruto de vid (Vitis vinifer L.) cultivd jo condiciones del trópico lto Pedro José Almnz-Merchán 1, Gerhrd Fischer 2, nd Germán Edurdo Cely R. 3 ABSTRACT Since 1998, the Ain-Krim Vineyrd hs een growing different grpe vrieties for the production of high-ltitude tropicl wines in the municiplity of Sutmrchn, locted in the Alto Ricurte region of Boyc (Colomi). Pruning is used to limit the numer nd length of rnches, generting suitle lnce etween plnt vigor nd production; therey, regulting fruit quntity nd qulity nd ensuring reserves for the susequent production. This study imed to evlute the effect of three pruning types (short = two uds on two spurs; long = five uds on three spurs nd mixed = comintion of short nd long pruning types) on the fruit qulity of V. vinifer, Cernet Suvignon nd Suvignon Blnc vrieties. To ccomplish this, completely rndomized two-fctor design ws used. Physicochemicl vriles of fruit qulity (fresh cluster weight, wter content, totl solule solids (TSS), totl titrtle cidity (TTA), technicl mturity index (TMI), nd ph) were determined t hrvest. The long pruning type presented the highest vlues for the fresh cluster weight nd TSS of the fruits from oth vrieties nd higher TMI in the Cernet Suvignon vriety. These results indicte tht, under the conditions of the vineyrd, long pruning is the most suitle. Key words: tropicl viticulture, ltitude, grpe hrvest, orgnoleptic qulity. RESUMEN En l Región del lto Ricurte desde 1998, en el municipio de Sutmrchán, Viñedo Ain-Krim, Boycá (Colomi), se cultivn diferentes vrieddes de uv pr l producción de vinos tropicles de ltitud, con l práctic de l pod se usc limitr el número y longitud de los pámpnos, pr generr un lnce decudo entre el vigor y l producción, regulándol en clidd, cntidd de frutos y reservs que seguren l siguiente producción. El ojetivo de este estudio fue evlur el efecto de tres tipos de pod (cort = dos yems en dos pulgres; lrg = cinco yems en tres pitones y mixt = cominción de pod cort y lrg), sore l clidd del fruto V. vinifer, vrieddes Cernet Suvignon y SuvignonBlnc. Pr tl fin, se relizó un diseño estdístico completmente l zr en form ifctoril, en l vendimi (cosech), se determinron vriles fisicoquímics de clidd del fruto (peso fresco de rcimo, contenido de gu, sólidos solules totles (SST), cidez totl titulle (ATT), ph e índice de mdurez técnic (IMT). L pod lrg presentó en los frutos, pr ls dos vrieddes, los vlores más ltos en peso fresco de rcimo y SST y en l vriedd Cernet Suvignon un IMT más lto. Estos resultdos implicn que pr ls condiciones del viñedo, l pod lrg es l más propid. Plrs clve: viticultur tropicl, ltitud, vendimi, clidd orgnoléptic. Introduction The growing vine in Colomi is eing developed in the deprtments of Boyc, Antioqui, Sntnder nd Nriño t ltitudes ove 2, m.s.l., in zones known for cold tropicl viticulture (Almnz, 28). Under these conditions nd thnks to the intense light received from sunny dys tht re followed y cold nights, the resulting fruits hve roms, colors, nd flvors tht re suitle for the production of wines with qulity tropicl chrcteristics (Almnz et l., 212). The Alto Ricurte region of Boyc is included in these regions, with n ltitude of 2,1 m.s.l. nd with grpe cultivtion since 1985 (J. Herzerg, 214, personl communiction). The Ain-Krim Vineyrd in the municiplity of Sutmrchn strted cultivting different grpe vrieties for the production of wines in 1998. In 211, Boyc hd the third highest production of wine grpes in the country, with 11 h nd hrvest of 47 t, providing 4.27 t h -1 (Wlteros et l., 213). The production of wines requires grpes tht re hrvested with the pproprite orgnoleptic compounds tht gurntee qulity must tht cn e turned into wine (Almnz-Merchán, 212; Wlteros et l., 212). For this, it is necessry to mintin lnce etween vegettive growth nd reproduction (Fischer et l., 212) tht Received for puliction: 19 Octoer, 214. Accepted for puliction: 27 Novemer, 214. Doi: 1.15446/gron.colom.v32n3.4748 1 2 3 Grupo de Investigcion Ecofisiologi Vegetl, Fculty of Agriculturl Sciences, Universidd Pedgogic y Tecnologic de Colomi. Tunj (Colomi). ppclm@gmil.com Deprtment of Agronomy, Fculty of Agriculturl Sciences, Universidd Ncionl de Colomi. Bogot (Colomi). Grupos de Investigción GIPSO y GISSAT, Fculty of Agriculturl Sciences, Universidd Pedgogic y Tecnologic de Colomi. Tunj (Colomi). Agronomí Colomin 32(3), 341-348, 214
gurntees production, qulity, nd sustinility for the vineyrd over time, enefitting the orgnoleptic potentil of the fruit (Almnz-Merchán et l., 214). According to Fischer et l. (212), pruning is method tht is used to influence the ctivities of sources nd sinks. According to Aliquo et l. (21), one of the ojectives of pruning is otining qulity through the elimintion of plnt prts (cnes, shoots, suckers, uds, etc.) with the gol of modifying the nturl growth hit of the strin to mke it suit the needs of viticulture. Therefore, this study sought to find the optiml light for the plnts, to secure good ertion nd light for the rnches (Almnz et l., 212), nd to form the rchitecture of the plnts ccording to the spce they occupy, the vineyrd density, nd the selected conduction system with the quntity of uds ccording to the productive cpcity of the strin (Almnz-Merchán et l., 214). According to Csierr-Posd nd Fischer (212), when pruning, it is importnt to recognize which rnches nd structures hve vegettive or productive uds in order to ensure qulity nd continuous production. Tking into ccount the fct tht the wine grpe ers fruit on the shoots (rnches with the most recent growth) growing from the wood of the previous yer, pruning seeks to limit the numer nd length of these shoots in order to crete n dequte lnce etween vigor nd production, regulting the qulity nd quntity of the fruits nd the reserves tht will ensure the susequent production (Hidlgo, 26; Almnz-Merchán et l., 214). Furthermore, pruning reduces the ging of strins y renewing their vegettive nd productive structures (Aliquo et l., 21). Leves re responsile for synthesizing photosynthtes nd exporting them to developing fruits (Fischer et l., 212). The leves tht re closer to developing fruits disply higher photosynthetic cpcity s compred to other leves (Urn et l., 23). Therefore, these leves re the source of the most photosynthtes which re trnslocted to the fruits. Any growth, storge, or ctive metolizing tissue cn e source or the destintion of sp (Slisury nd Ross, 2). In the cse of the wine grpe, in the ctive growth stge, the developing fruits nd young leves re the lrger sinks (Hidlgo, 26), ut when engustment egins, the roots, trunk nd rnches ecome the lrger sinks (Almnz et l., 212). Therefore, ccording to Agusti (24), the trnsloction of crohydrtes strting with ud rek is picl (cropetl) nd, when the mturtion of the leves egins, the photossimiltes re trnslocted towrd the fruits, ending with sipetl trnsport. This mens tht dequte pruning is needed to gurntee fruit qulity tht trnsltes into must tht ensures good wine (Almnz-Merchán et l., 214). Blnced pruning seeks n equilirium for the numer of uds tht re left nd the cpcity of the plnt, mintining lnce etween production nd vegettive growth (Hidlgo, 26). Ech plnt hs certin internl mturtion cpcity for certin numer of rnches nd for supporting certin numer of uds, eyond which the lnce is roken. This chrcteristic is proportionl to the totl growth potentil (Aliquo et l., 21). Winter pruning regultes the vigor; tht is to sy, the development cpcity of the vineyrd for the vegettive-production concept. When vineyrd uses very severe pruning, very high vigor cn e produced tht genertes vegettive mislnce nd reduction in fruit qulity (Yuste, 25). Furthermore, Hidlgo (26) indicted tht, of ll the cultivtion ctivities, pruning nd the conduction method re the more decisive ones for the estlishment of vegettive equilirium in the plnts nd orgnoleptic qulity of the erries in order to produce fruits with the chrcteristics tht re typicl of the vriety. Therefore, the present study imed to evlute the effect of pruning on qulity of wine grpes qulity of the Cernet Suvignon nd Suvignon Blnc vrieties growing in Sutmrchn-Boyc. Mterils nd methods This study ws crried out t the Ain-Krin the Mrques of Vill de Leyv Vineyrd, locted in the municiplity of Sutmrchn, Boyc (Colomi). The vineyrd hs the coordintes of 5º39 N nd 73º 35 W, with n ltitude of 2,11 m.s.l. It hs lime soil nd microclimte tht is chrcterized y high solr rdition, with 5.5 h d -1 (Grcí et l., 213), nd n verge temperture during the reserch of 16.9ºC, where the mximum ws 25.1ºC nd the nighttime temperture ws 7.6ºC; the reltive humidity ws etween 8 nd 9% (Wlteros et l., 212). The vineyrd hs n re of 12 h tht is plnted with Cernet Suvignon nd Suvignon Blnc vrieties imported from Frnce (Cmcho, 214, personl communiction). The plnts, cultivted t distnce of 1.5 x 1. m, re 9 yers old, nd re found in ilterl royt or cordon conduction systems. A completely rndomized 2x3 two-fctor design ws used; in which, the first fctor corresponded to vrieties nd the second fctor corresponded to the pruning type (short, mixed, nd long). The short pruning ws the control nd left two uds in three spurs (the trditionl method of the vineyrd); the long pruning left five uds in three spurs; 342 Agron. Colom. 32(3) 214
nd the mixed pruning comined these two methods. Ech tretment ws replicted four times for totl of 24 experimentl units, with two plnts per experimentl unit for totl of 48 evluted plnts. The fruits were collected when they reched mturity nd, following the enologicl technicl criterion, ll of the clusters were tken from ech plnt nd tken to the plnt physiology lortory of the Universidd Pedgogic y Tecnologic of Colomi (Tunj), where they were weighed using.1 g precision lnce. The wter content of the fruits ws estlished through the percentge rtio etween the dry mss nd fresh mss of the fruits. Susequently, 1 ml of must ws otined in order to estlish the chemicl vriles of: totl solule solids (TSS) y mesuring the Brix degrees using digitl refrctometer (Hnn Instruments, Rhode Islnd, USA) with rnge of to 85% nd precision of.1ºbrix; totl titrtle cidity (TTA) following the AOAC methodology (199) with clcultions using the volume dt of.1n NOH incorported into 5 g of must nd three drops of phenolphthlein in potentiometric titrtion up to ph of 8.2, expressed s trtric cid; technicl mturity index (TMI), determined following the methodology proposed y Prr nd Hernández (1997) using the TSS/TTA rtio; nd ph, using Schott Hndyl ph 11 phmeter (Schott, Minz, Germny) tht ws clirted using 7. nd 4. ph uffer solutions. For the sttisticl nlysis, the dt of the evluted vriles were nlyzed with the sttistics progrm SAS v. 9.2 nd, to compre the tretments, the Tukey comprison test ws used (P.5), which llowed for the determintion of the existence of significnt differences etween the tretments. Results nd discussion Fresh mss clusters With sttisticlly significnt differences (P.5), the clusters of the Cernet Suvignon vriety with long pruning hd the highest fresh mss with vlues of 72.16 g, while the clusters with the lowest fresh mss were hrvested from the Suvignon Blnc plnts with short pruning t weight of 34.91 g (Fig. 1). According to the dt otined in this study, the long pruning presented the highest fresh mss of the clusters for oth vrieties, s compred to the short nd mixed pruning. Howell et l. (1987) nd Howell (21) indicted tht long pruning is more productive ecuse the uds found etween the 3-1 nodes er more fruit. Also, Almnz et l. (212) stted tht, for the cse of the vrieties grown in Boyc (Pinot Noir, Riesling, Riesling x Silvner, Cernet Suvignon, nd Suvignon Blnc, mong others), the production is found etween nodes 4 nd 5, which would influence which type of pruning would e idel. Keller et l. (24) reported tht the numer of erries per cluster nd the verge cluster weight decrese s the numer of clusters per plnt increses, contrry to the vlues otined in the present study, in which the long pruning, etween the tretments nd s compred to the level of individul fctors, generted the highest cluster weight with vlues of 63.585 g, followed y short pruning with 45.79 g nd mixed pruning with 38.11 g (Fig. 2). In this sense, De l Fuente et l. (27) nd Almnz-Merchán et l. (214) indicted tht the mount of photosyntheticlly ctive re is dependent on the pruning type, which explins the results seen with long pruning, generting the highest numer of cnes nd, therefore, leves. Fresh mss of clusters (g) 9 8 7 6 5 4 3 2 1 Tretments Figure 1. Effects of the pruning type nd vriety on the cluster fresh weight of wine grpes. CS, Cernet Suvignon ; SB, Suvignon Blnc ; SP, short pruning; LP, long pruning; MP, mixed pruning. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 4). Brs indicte stndrd error. For its prt, the Cernet Suvignon vriety produced higher cluster weight (54.85 g) thn the Suvignon Blnc vriety with 43.48 g. According to River nd Devoto (23), the weight of the erries is determined y the numer of cells, their volume nd their density. This is consistent with Slzr nd Melgrejo (25), when the finl weight ppers to e highly determined y cellulr division efore nthesis nd cellulr elongtion fter nthesis. Different dt were found y Orteg-Fris et l. (27), in which the pruning with the highest numer of uds resulted in the highest numer of clusters, ut with lower weights. This result ws possily due to the fct tht the integrl productivity of plnts is determined y the cpcity of the plnt cover nd especilly y the photosyntheticlly ctive folir surfce with cpcity to fix cron, s well s y the competition etween the vegettive development nd yield (De l Fuente et l., 27). Almnz-Merchán, Fischer, nd Cely R.: The importnce of pruning to the qulity of wine grpe fruits (Vitis vinifer L.) cultivted under high-ltitude tropicl conditions 343
Fresh mss of clusters (g) 9 8 7 6 5 4 3 2 1 Figure 2. Effect of the pruning type on the cluster fresh mss of wine grpes. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 8). Brs indicte stndrd error. Fruit wter content There were no significnt differences etween the tretments; however, the highest fruit wter content ws seen in the Cernet Suvignon vriety with long pruning (86.2%) nd the lowest ws seen in the sme vriety with mixed pruning (74.8%); the short pruning of the Suvignon Blnc vriety tended to hve the lowest fruit wter content (76.61%) for this vriety (Fig. 3). These vlues gree with those found y Hidlgo (1993), who stted tht grpes for wine production hve wter content of 7 to 85% (Fig. 4). Tking into ccount the fct tht the finl destintion of the grpes is wine production, the fruit wter content plys vitl role (Almnz et l., 212). The fctor levels did not present significnt differences when seprted. According to Fischer et l. (212), plnts with high lef/ fruit rtio form fruits tht hve higher mount of spongy tissue, which implies tht they will hve higher cpcity of wter ccumultion in the their cells nd, therefore, the fruits will e igger, which ws confirmed y Medrno nd Flexs (24) when they reported tht cellulr growth depends on cellulr turgor, which in turn depends on the cellulr wter pressure potentil. The hydrtion of tissue is therefore n essentil requirement for the growth nd finl size of the fruit. Reynier (1995) mentioned tht, during the growth nd development of wine grpes, with the vegettive nd reproductive cycles eing simultneous, the orgns constntly compete for the photossimiltes; therefore, the distriution of glucosides influences the quntity nd qulity of the current nd susequent hrvests. Totl solule solids The ccumultion of totl solule solids in the fruits presented sttisticlly significnt differences (P.5). The fruits tht tended to hve the highest totl solule solids, with Fruit wter content (%) 1 9 8 7 6 5 4 3 2 1 Tretments Figure 3. Effect of the pruning type nd vriety on the fruit wter content of wine grpes. CS, Cernet Suvignon ; SB, Suvignon Blnc : SP, short pruning; LP, long pruning; MP, mixed pruning. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 4). Brs indicte stndrd error. 9 8 7 6 5 4 3 2 1 Figure 4. Effect of the pruning on the fruit wter content of wine grpes. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 8). Error rs indicte stndrd error. Fruit wter content (%) vlues of 22.76ºBrix, were hrvested from the Suvignon Blnc vriety with long pruning, followed y fruits of the sme vriety with mixed pruning with vlues of 22.66ºBrix nd with short pruning with vlues of 22.8ºBrix. The TSS for the Cernet Suvignon vriety ws t low levels, with short pruning presenting the lowest vlue of 2.5ºBrix (Fig. 5), which mens sugr would hve to e dded to the must. According to Ryugo (1993), the grpe vrieties tht will e used for qulity wine production must ccumulte TSS content of etween 22 nd 28ºBrix, which ws demonstrted y Almnz et l. (212), who indicted tht the content, in Brix degrees nd under cold tropicl conditions, presents vlues close to 23. Blouin nd Guimerteu (24) explined the importnce of high TSS contents in the production of qulity wine. The Suvignon Blnc vriety presented the fruit with the highest TSS content with vlue of 22.5ºBrix. Slzr 344 Agron. Colom. 32(3) 214
nd Melgrejo (25) confirmed tht the content of the sustnces present in grpes will depend in lrge prt on the vriety type from which they come nd on the edphoclimtic conditions, ecuse light, temperture, nd wter quntity of the soil re decisive for the formtion of enologicl sustnces, which re of vitl importnce to the qulity nd microiologicl stility of wine production. Lizn (1983) confirmed tht the principl sugrs present in the grpe re glucose nd fructose; the quntity found in mture erries is 15 to 25 g L -1 of juice, which corresponds to vlue of 15 to 25ºBrix. Mrtínez de Tod (1991) emphsized the importnce of the pruning type due to the fct tht, during the grpe mturtion process, cids lose ground to the sugrs tht come from the photosynthetic ctivity exercised y the leves. The trunks of the strin lso contriute to the ccumultion of TSS during the herceous stge of the fruits ecuse they ccumulte sugr during this resting period nd, once the filling strts, they ct s source (Almnz-Merchán et l., 214). According to Coome (196), the enrichment in the sugr of the clusters during verison is due, in prt, to the rpid nd temporry moiliztion of the reserves of the trunk nd cnes towrds the fruits. Sttisticl differences were oserved for the short pruning; the higher TSS vlues were otined with the long nd mixed pruning types, with vlues of 22ºBrix, while the short pruning presented the lowest vlue t 21.28ºBrix (Fig. 6). Similr dt were found y Poni et l. (1994), who confirmed tht, with mixed pruning, grpe production depends on n optiml equilirium etween the growth of leves nd uds, which is necessry for the production of sufficient crohydrtes for the optiml mturtion of the clusters. This mens tht it is vitl to control the folir surfce in order to hve the correct mturtion of the erries (Zufferey nd Murisier, 26), which cn e chieved with the pruning type. Sánchez de Miguel (27) stted tht, due to the reltionships etween sources nd sinks, there ppers to e movements of photossimiltes etween the different orgns tht llow for the estlishment of trnsloction models which vry throughout the vegettive nd reproductive cycles. Totl titrtle cidity There were no sttisticl differences t the tretment level (pruning nd vriety). The highest vlue tended to occur in the Suvignon Blnc vriety with mixed pruning (7.63 g L -1 ) nd the lowest vlue with the Cernet Suvignon vriety with long pruning (6.43 g L -1 ) (Fig. 7). The pruning type level, in n independent mnner, did not present differences either (Fig. 8). According to the vlue of the wine TSS( Brix) 24 23 22 21 2 19 18 Tretments Figure 5. Effect of the pruning type nd vriety on the totl solule solids (TSS) in wine grpe fruits. CS, Cernet Suvignon ; SB, Suvignon Blnc ; SP, short pruning; LP, long pruning; MP, mixed pruning. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 4). Brs indicte stndrd error. TSS( Brix) 23. 22.5 22. 21.5 21. 2.5 2. Figure 6. Effect of the pruning type on the totl solule solids (TSS) of wine grpe fruits. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 8). Brs indicte stndrd error. TTA (g L -1 ) 1 9 8 7 6 5 4 3 2 1 Tretments Figure 7. Effect of the pruning type nd vriety on the totl titrtle cidity (TTA) of wine grpe fruits. CS, Cernet Suvignon ; SB, Suvignon Blnc ; SP, short pruning; LP, long pruning; MP, mixed pruning. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 4). Brs indicte stndrd error. Almnz-Merchán, Fischer, nd Cely R.: The importnce of pruning to the qulity of wine grpe fruits (Vitis vinifer L.) cultivted under high-ltitude tropicl conditions 345
cidity, known s totl cidity nd expressed s the most importnt cidity content, which in the cse of the grpe is trtric cid, the totl cidity ws estlished etween 4.5 nd 7. g L -1, which is pproximtely equivlent to ph rnge of 3.2 nd 3.7 (Pérez, 23) or, s found y Grcí et l. (22), etween 6.5 nd 7.; vlues tht gree with those of the present study. Reynier (1995) relted the cidity of the grpe to three sic fctors: the most importnt ppers to e temperture, which cn cuse decreses in cidity tht fvor respirtory comustions; vigor, which cn fvor the production of orgnic cids during the growth period nd reduce the possiility of degrdtion during mturtion; nd wter contriution, which cn cuse dilution when the contriution is mde t the end of mturtion or which cn fvor synthesis during the growth period of the fruit. TTA (g L -1 ) 9 8 7 6 5 4 3 2 1 Figure 8. Effect of the pruning type on the totl titrtle cidity (TTA) of wine grpe fruits. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 8). Brs indicte stndrd error. Technicl mturity index The short pruning in the Cernet Suvignon vriety presented the lowest vlue (P.5%) mong the tretments with n index of 2.74 (Fig. 9), while the highest vlue (3.4) ws seen with the long pruning in the sme vriety, in greement with the reserch of Grcí et l. (22), who reported idel vlues etween 2.79 nd 3.62. All of the tretments presented technicl mturity indices tht gurntee the production of good qulity wines. Almnz et l. (212) suggested tht TMI vlues etween 3. nd 3.5 re suitle for deciding the opportune moment of the hrvest. According to Almnz (211), this is the most used indictor y wine grpe producers in the deprtment of Boyc ecuse it llows for the determintion of the optiml hrvest point (Hidlgo, 1993; Reynier, 1995) nd is defined s the TSS/TTA rtio. According to Gris et l. (21) nd Morlt nd Bodin (26), the mturity index represents lnce etween sugrs nd cids, which is importnt for the qulity of wines ecuse it confers lnced flvor in wines. Between the pruning types, there were no significnt differences (Fig. 1). The long pruning otined the highest vlue with n index of 3.34, while the lowest vlue corresponded to the short pruning (2.94). Tking into ccount the fct tht the lnce etween sugrs nd orgnic cids is determinnt fctor for wine qulity (Wlteros et l., 212), the vlues otined in this study fit within the suggested vlues for the production of wines with tropicl chrcteristics. TMI (TSS/TTA) Tretments Figure 9. Effect of the pruning type nd vriety on the technicl mturity index (TMI) of wine grpe fruits. CS: Cernet Suvignon ; SB, Suvignon Blnc ; SP, short pruning; LP, long pruning; MP, mixed pruning. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 4). Brs indicte stndrd error. TMI (TSS/TTA) 4. 3.5 3. 2.5 2. 1.5 1..5 4. 3.5 3. 2.5 2. 1.5 1..5 Figure 1. Effect of the pruning type on the technicl mturity index (TMI) of wine grpe fruits. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 8). Brs indicte stndrd error. ph The higher ph vlues (P.5) were otined with the fruits of the Cernet Suvignon vriety, independent of the pruning type (Fig. 11). The highest vlue corresponded 346 Agron. Colom. 32(3) 214
to the mixed pruning type with ph of 4.68. In the Suvignon Blnc vriety with ll three pruning types, the ph vlues were lower, with 3.11 eing the highest vlue. The fctoril nlysis did not revel significnt differences for the pruning type (Fig. 12). The ehvior for the three pruning types ws similr; the long nd mixed pruning presented the highest vlue of 3.87 nd the short pruning generted the lowest vlue (3.84). The high ph vlues seen in the present study were possily due to high K + content, which ws ssocited with the shded microclimtes tht re chrcteristic of long nd mixed pruning types tht contin higher folige quntity. Boulton (198) mentioned tht shded clusters result in higher ccumultion of K + in the uds nd mture fruits. Ctlin et l. (1982) stted tht n increse in ph hs three cuses: ) sliniztion of the fruit cids, cused y potssium slts; ) respirtory comustion, especilly y the consumption of mlic cid; nd c) dilution due to fruit growth. 5. 4.5 4. 3.5 3. 2.5 2. 1.5 1..5 Tretments Figure 11. Effect of pruning type nd vriety on the ph of wine grpe fruits. CS: Cernet Suvignon ; SB, Suvignon Blnc ; SP, short pruning; LP, long pruning; MP, mixed pruning. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 4). Brs indicte stndrd error. ph ph 4.5 4. 3.5 3. 2.5 2. 1.5 1..5 Figure 12. Effect of pruning type on the ph of wine grpe fruits. Mens with different letters indicte significnt differences ccording to the Tukey test (P.5) (n = 8). Brs indicte stndrd error. Conclusions The long pruning type ws the most suitle for oth vrieties growing under the groecologicl conditions of the Ain-Krim Vineyrd due to it hving the highest vlues of fresh mss of the clusters nd TSS nd TMI of the fruits. The Cernet Suvignon vriety surpssed the Suvignon Blnc vriety in terms of fresh mss of clusters nd ph, ut it hd lower TSS. Literture cited Agusti, M. 24. Fruticultur. Mundi-Prens, Mdrid. Aliquo, G., A. Ctni, nd G. Agudo. 21. L pod de l vid. In: Instituto Ncionl de Tecnologí Agropecuri. Estción Experimentl Agropecuri Mendoz, http://www.int.gov. r; consulted: My, 213. Almnz M., P.J. 28. Evolución de prámetros fisicoquímicos durnte l mdurción de frutos de Vitis vinifer L. Universidd Pedgógic y Tecnológic de Colomi, Tunj, Colomi. Almnz M., P.J. 211. Determinción del crecimiento y desrrollo del fruto de l vid (Vitis vinifer L.) jo condiciones de clim frio tropicl. PhD thesis. Fculty of Agronomy, Universidd Ncionl de Colomi, Bogot. Almnz-Merchán., P.J. 212. Vid (Vitis vinifer L.). pp. 874-94. In: Fischer, G. (ed). Mnul pr el cultivo de frutles en el trópico. Produmedios, Bogot. Almnz M., P.J., P.A. Serrno, nd G. Fischer. 212. Mnul de viticultur tropicl. Universidd Pedgógic y Tecnológic de Colomi, Tunj, Colomi. Almnz-Merchán, P.J., P.A. Serrno-Cely, F.E. Forero-Ullo, J. Arngo, nd M. Puerto. 214. Pruning ffects the vegettive lnce of the wine grpe (Vitis vinifer L.). Agron. Colom. 32(2), 18-187. Doi: 1.15446/gron.colom.v32n2.43359 AOAC, Assocition of Officil Anlyticl Chemists. 199. Officil methods of nlysis. 15 th ed. Arlington, VA. Blouin, J. nd G. Guimerteu. 24. Mdurción y mdurez de l uv. Mundi-Prens, Mdrid. Boulton, R. 198. The generl reltionship etween potssium sodium nd ph in grpe juice nd wine. Amer. J. Enol. Vitic. 31, 182-186. Csierr-Posd, F. nd G. Fischer. 212. Pod de ároles frutles. pp. 169-185. In: Fischer, G. (ed). Mnul pr el cultivo de frutles en el trópico. Produmedios, Bogot. Ctlin, L., C. Mrzuelos, R. Romero, nd R. Srmiento. 1982. Cmios metólicos durnte el proceso de mdurción de l uv (Vitis vinifer L. vr. Plomino) en l zon mrco de Jerez de l fronter (Cádiz). Ann. Edf. Agroio. 41, 153-1517. Coome, B. 196. Reltionship of growth nd development to chnges in sugrs, uxins nd gierellins in fruit of seeded nd seedless vrieties of Vitis vinifer. Plnt Physiol. 35, 241-25. De l Fuente, M., R. Linres, nd J.R. Lissrrgue. 27. Efecto del sistem de conducción en clims semiáridos sore l mdurción, composición de l y y l exposición de los rcimos en Vitis vinifer L. cv. Shyrh. Enologí 4, 1-9. Almnz-Merchán, Fischer, nd Cely R.: The importnce of pruning to the qulity of wine grpe fruits (Vitis vinifer L.) cultivted under high-ltitude tropicl conditions 347
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