The effect of different levels of liming on wine quality
Louw, P J E
This project comprised an investigation into the growth and production characteristics of Chardonnay and Pinot noir, grafted onto four different rootstocks, grown on a soil limed to three different pH levels, i.e. pH 4,8, pH 5,6 and pH 7,2.
In comparison to no liming, liming to a soil pH of 7,2 caused a significant decrease in production. Shoot growth differed significantly between pH levels, with the high pH level showing highest shoot growth. Growth was, however, not classified as excessive and should thus not have had an effect on fertility. Soil pH had no significant effect on wine quality of the two cultivars.
The hypothesis that liming to high levels will have a beneficial effect on wine quality was proven wrong by the results of the project. Under the conditions of the trial, over-liming had negative effects on the plant. The practice can thus not be recommended to farmers.
Du Toit, A F and Louw, P J E. 1998. The effect of different rootstocks and levels of liming on the nutrient status of the grapevine. Poster presented at the 23rd National Congress of the South African Society for Enology and Viticulture. 12-13 November, Somerset West, South Africa.
Louw, P J E. 1998. The effect of different levels of liming on grapevine performance. Poster presented at the 23rd National Congress of the South African Society for Enology and Viticulture. 12-13 November, Somerset West, South Africa.