Terroir 2004 banner
IVES 9 IVES Conference Series 9 Partial rootzone drying (PRD): strategic irrigation management as viticultural tool affecting plant physiology and berry quality

Partial rootzone drying (PRD): strategic irrigation management as viticultural tool affecting plant physiology and berry quality

Abstract

Partial rootzone drying (PRD) is an irrigation management technique designed to reduce water use in grapevines without a decline in yield, thereby increasing water use efficiency (WUE). The principle of PRD is to keep part of the root system at a constant drying rate to produce soil derived signals to above-ground plant organs to induce a physiological response resulting in viticultural effects. Major PRD effects include a reduced canopy size and greatly increased WUE with possible improvements in fruit quality. Experiments conducted under Australian conditions consisted of field-grown grapevines irrigated at variable rates to elucidate a true PRD effect. The effects of PRD on the assimilation and partitioning of C and N in grapevines are reported and the sustainability and economic potential of the PRD system are discussed. Major findings include the effects of PRD on grapevine physiology on the biochemical level where the source:sink relationship between plant organs influences dry matter accumulation and nitrogen assimilation that will influence fertilization needs. Finally, the effects of PRD on berry growth and quality are discussed, especially the accumulation of hexose, amino acids and inorganic ions such as K+, that may have an influence on wine quality.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

Gerhard du Toit

Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Victoria Street, ZA 7600 Stellenbosch, South Africa

Contact the author

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

During recent years, carbonic maceration (CM) wines are increasingly demanded by consumers. The Spanish Rioja Qualified Designation of Origin (D.O.Ca. Rioja) is a winemaking area

Read More

Oak wood seasoning: impact on oak wood chemical composition and sensory quality of wine

Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables
(~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins.

Read More

Ellagitannin profile of red and white wines aged with oak chips

Wine aging with oak chips is nowadays a common alternative to barrel aging, aiming to improve wine quality through the fast extraction of wood derived compounds. From the pool of wood phenols, ellagitannins have been reported to have the most significant impact on the wine’s organoleptic profile. Their final concentration in wines is influenced by several factors, with toasting level considered as one of the most important.

Read More

Digital PCR: a tool for the early detection of brettanomyces in wine

Brettanomyces bruxellensis is found in various ecological niches, but particularly in fermentative processes: beer, kombucha, cider and wine. In the oenological sector, this yeast is undesirable, as it can produce ethyl phenols, thus altering wine quality. These compounds are characterized by stable or horse-sweat aromas, unpleasant for consumers.

Read More

Investigating three proximal remote sensing techniques for vineyard yield monitoring

Yield monitoring can provide the winegrowers with information for precise production inputs during the season, thereby, ensuring the best possible harvest. Yield estimation is currently achieved through an intensive process that is destructive and time-consuming. However, remote sensing provides a group of proximal technologies and techniques for a non-destructive and less time-consuming method for yield monitoring.The objective of this study was to analyse three different approaches, for measuring grapevine yield close to harvest.

Read More