Date Available


Year of Publication


Degree Name

Master of Science (MS)

Document Type





Plant and Soil Science

First Advisor

Dr. Seth DeBolt


Wine sensory attributes are associated with quality of wines. Cabernet Franc did not possess good coloration of its wine. Therefore, in the 2009 and 2010 growing seasons, studies including the sampling of four red wine grape cultivars from the end of flowering throughout the rest of the season and applying treatments to Cabernet Franc grapevines at veraison were commenced to address suitability and color enhancement, respectively. The study examining Cabernet Franc, Cabernet Sauvignon, Chambourcin, and Norton looked at sampling their grapes at two-week intervals from times post-flowering to understand the demands of each cultivar during key stages of berry development, in particular berry maturation post-veraison. The French-American hybrids Chambourcin and Norton were found to accumulate high levels of anthocyanins, also termed high cultivar performance, while the Vitis vinifera L. cultivars of Cabernet Franc and Cabernet Sauvignon remained stable in their anthocyanin content post-veraison. The results of the treatments applied to Cabernet Franc as a possible exogenous amelioration for anthocyanin pigment deficit in this cultivar support use of treatments for improving coloration in Cabernet Franc in Kentucky.