Project Number: 5358-12210-003-06
Project Type: Specific Cooperative Agreement

Start Date: Sep 29, 2006
End Date: Aug 31, 2009

Objective:
1. Determine effects of Mineral nutrient status (specifically N, P and K) of Pinot noir grapevines on phenolics, anthocyanins, tannins, flavor compounds and flavor precursors in fruit. 2. Define Optimal N, P and K concentration ranges in leaf blades and/or petioles that maximize fruit quality based on above measures (phenolics, tannins, flavor compounds) and other measures of fruit quality (amino acids, sugars, organic acids, etc.)

Approach:
We will examine the impact of N, P, and K status of Pinot noir grapevines on vine growth, physiology and fruit quality by manipulating supply of these elements to vines growing in sand culture in a pot-in-pot vineyard. Four levels each of N, P, or K (with all other nutrients held constant) will be supplied to 4-5 year-old-vines throughout the growing season, and effects of these treatments will be closely monitored. Documents SCA with Oregon State University.