This study examines the clonal differences between Cabernet Franc clones 214 and 327. Grapes were harvested separately on October 4, 2017. Must was inoculated with ES488 and was pressed off after around 18-19 days of maceration. Both wines received the same additions, and all other treatments were identical between wines. Clone 327 tended to have higher berry weight and cluster weight, although yield was slightly lower. Grape chemistry suggests that clone 214 had lower tannin and phenolics, but slightly higher anthocyanins. Juice and wine chemistry did not differ too much. Clone 214 wine tended to have slightly higher phenolic parameters, although these differences were weak. It is possible, then, that although Clone 214 had lower levels of phenolic compounds (except anthocyanin), phenolic compounds were more extractable from these grapes. However, Clone 214 received an addition of Lafase HE Grand Cru which Clone 327 may not have received, and this may have impacted the results as well. Overall, the wines were not found to be significantly different via triangle testing. Descriptive analysis did not yield any consistent trends between tastings. There may have been a slight preference for Clone 327, but this was weak. More work should focus on the sensory and chemical differences between wines produced from these clones, but more work should also be done to better distinguish viticultural characteristics between these wines, as well.
This study examines the clonal differences between Sauvignon Blanc FPS 1, FPS 18, ENTAV 376, and ENTAV 241 planted in the same year in the same vineyard block. Grapes were harvested and pressed on the same day but kept separate, and all treatments between lots were kept the same. Yields were different between some clones, and the FPS clones tended to have higher malic acid and YAN. Clone 241 tended to have lower acidity and higher pH than the other clones, and the opposite trend was observed for FPS 1. Wines produced from FPS 1 and ENTAV 376 had the highest levels of 3-MH. Descriptive analysis found several differences between clones. Wine made with ENTAV 376 was highest in most sensory descriptors, and most people preferred Clone 376. However, these differences may not all be clonal, but could be due to variations between fermentations. As such, this study should be repeated in order to determine if clone 376 is truly much more aromatically intense.
Merlot clones 181 and 343 were compared in this study. The only chemical difference was that clone 343 had less ethanol than 181. Clone 343 also had higher color intensity. There were no significant sensory differences between the wines, with a slight preference for clone 343.
Merlot clones 181, 343, and VCR were compared for differences in color and sensory preference. Although the wines produced by these clones showed limited color differences, in general people tended to prefer clone 181.