Dr. Pool presented data that illustrated that rootstock can improve the yield of many native and French hybrid grape cultivars even though most have some tolerance forPphylloxera or low soil pH. It seems that none of the native and French hybrid grapes have optimal tolerance for Phylloxera or low soil pH. In New York, they now recommend planting most wine cultivars to a Phylloxera resistant rootstock that is also resistant to the ringspot virus complex. The presentation made by Dr. Pool illustrated that it is important to properly maintain a good balance between vegetative and fruit growth. The practices discussed can help a grower achieve the goal of maximum yield of quality fruit. There are many parts that have to come together in the right way to result in a quality produxt. Wines contain acids that come mainly from the grapes, although microbial activities can make a contribution.
Acids help stabilze the wine, affect the color and aging rate, and balance the sugar and alcohol.
But, while it ' s clear that most of a wine's sensory features stem from grapes, microorganisms can contribute directly and indirectly to the quality and complexity of wine. Cinsider microbial strain selection and manipulation as additional tools for the winemaker. Most, if not all of us, have developed an appreciation for the conversion of sugar into alcohol. Important as apreservative, alcohol also contributes to the overall sensory pleasure of drinking wine. Alcohol can enhance the complexity of wine by extracting and blending flavors during fermintation and aging.