Terroir 1996 banner
IVES 9 IVES Conference Series 9 Settling precocity and growth kinetics of the primary leaf area: two indicative parameters of grapevine behaviour

Settling precocity and growth kinetics of the primary leaf area: two indicative parameters of grapevine behaviour

Abstract

[English version below]

Le comportement de la vigne en terme de fonctionnement thermique et hydrique, influe de manière directe sur la qualité des baies de raisin. L’effet du terroir peut être perçu à travers l’étude de paramètres tels que la précocité, la mise en place de la surface foliaire ou la vigueur. Une expérimentation a été conduite en Val de Loire sur le cépage chenin dans le but de mieux comprendre le rôle des variables liées au terroir sur la croissance et le développement de la vigne et in fine sur la qualité des baies. Le protocole, basé sur des mesures agro-viticoles et des analyses physico-chimiques réalisées entre 1997 et 2001 s’appuie sur un réseau de 5 parcelles expérimentales, établi en 1990. Ce réseau repose sur le modèle de milieu physique «roche-altération-altérite», élaboré par MORLAT (1998). Des résultats significatifs ont été mis en évidence quant à la précocité de mise en place du feuillage et la vitesse d’accroissement de la surface foliaire. La précocité d’apparition du feuillage diffère en fonction du milieu rencontré, roche, altération ou altérite, la précocité de mi-débourrement sur le milieu roche étant plus forte. La vitesse d’accroissement de la surface foliaire varie également en fonction du milieu. Les parcelles sur roche, plus précoces, ont leur vitesse d’accroissement du feuillage primaire la plus importante plusieurs semaines avant floraison. Sur milieu altérite, plus tardif, la vitesse d’installation du feuillage est significativement plus élevée quelques semaines avant la floraison, voire même durant la floraison; ce qui induit une plus forte concurrence entre le cycle végétatif et reproducteur de la vigne. Les terroirs les plus tardifs sont caractérisés par une teneur en sucres des baies plus faible. Il apparaît une corrélation négative entre une mise en place tardive du feuillage primaire, la vitesse d’accroissement de la surface foliaire et la qualité de la baie. En particulier, l’indice de maturité et le rapport acide tartrique/acide malique semblent bien discriminer les terroirs représentatifs de différents types de fonctionnement de la vigne.

The behavior of the grapevine, in terms of thermic and hydric functioning, has a direct effect on the composition of the berries at harvest time. The «terroir » effect on the vine can be approached through the study of some parameters such as the earliness of the phenological stages, the settling of the leaf area and the vigor. An experiment was conducted in the Mid- Loire valley, with the chenin variety, in order to understand better the role of the «terroir » variables on the growth and development of the vine, and in fine on the quality of the berries. The data were obtained over the period 1997-2001 out of a network of 5 experimental plots, characterized by the intensity of the weathering process of their bed-rock : from low (rock type soil) to high (weathered type soil), according to the model proposed by MORLAT (1998). All plots were managed the same way. Significative differences between terroirs were observed concerning the precocity of the establishment of the primary leaf area and its growth kinetics. The primary leaf area settled earlier on the rock type soils than on the weathered type soils. On the former, the growth kinetics reached its highest level several weeks before flowering, while on the latter; the quicker increase of the leaf area took place just a few weeks before or even during the flowering stage. On the weathered type terroirs, this late increase induces a stronger competition between the vegetative and the reproductive cycles for the photosynthetic metabolites; at that stage (fruit set), the grapevine needs still to spend much energy to build its leaf area. Regarding berry composition, terroirs corresponding to the weathered type soils were found to produce less sugars and more malic acid than the rock type terroirs. This experiment showed a negative correlation between a late settling of the leaf area, its rapid growth and the quality of the berries. Two particular indexes – the maturity index and the tartaric/malic acid ratio – seem able to discriminate the terroirs regarding their different functioning mode.

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

Laurence STEVEZ (1), Gérard BARBEAU (2), Yves CADOT (2), Marie-Hélène BOUVET (2), Michel COSNEAU (2), Christian ASSELIN (2)

(1) Ecole Supérieure d’ Agriculture, 55 rue Rabelais, 49007
(2) INRA-UVV, 42 rue Georges Morel, 49071 Beaucouzé Cedex

Contact the author

Keywords

vigne, surface foliaire primaire, précocité, vitesse de croissance, qualité
grapevine, ptimary leaf area, precocity, growth kinetics, quality

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Impact of toasting and botanical origin on oak wood (Q. sp.) volatilome using untargeted GCxGC-ToFMS analysis

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).

SSR analysis of some Vitis sylvestris (GMEL.) accessions of the Szigetköz and Fertő-hanság national park, Hungary

The evolution of cultivated plants played important role in the ascent of humanity. Research of their origin and evolution started at the beginning of the20th century, but till nowadays a lot of questions remain open. A large number of theories exist about the evolution of the European grapevine (Vitis vinifera L.). The Vitis sylvestris GMEL. in Hungary is a protected species.

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Interest and impact of PVP/PVI (Polyvinylpyrrolidone/ Polyvinylimidazole) on winemaking and final quality of wines

Céline Sparrow a, Christophe Morge a, a SOFRALAB SAS, 79, av. A.A. Thévenet – CS 11031 – 51530 Magenta, France Consumers’ health and security force authorities to limit, in wine as in others food industry products, the concentration in « dangerous » molecules. Therefore the legal limit in heavy metals keeps on decreasing. As per proof EU regulation just decrease the stain concentration in wine from 0,2 to 0,15 mg/l. Certain changes , such as sodium arsenite treatment in vines, disappearance of brass in wineries to the benefit of stainless steel, limit even more the concentration of heavy metals in wines. But the use of copper derivates in vines treatments is difficult to replace. In the case of wine and its elaboration, the problem is even more complex. Indeed, regulation forces the wine producers to control the concentration of certain heavy metals in final wines.

Extracellular substances of lactic acid bacteria interests in biotechnological practices applied to enology

Extracellular substances (ECS) represent all molecules outside the cytoplasmic membrane, which are not directly anchored to the cell wall of microorganisms living through a planktonic or biofilm phenotype. They are the high-biomolecular-weight secretions from microorganisms (i.e. extracellular polymeric substances – EPS – proteins, polysaccharides, humic acid, nucleic acid), and the products of cellular lysis and hydrolysis of macromolecules. In addition, some high- and low-molecular-weight organic and inorganic matters from environment can also be adsorbed to the EPS. All can be firmly bound to the cell surface, associated with the EPS matrix of biofilm, or released as being freely diffusing throughout the medium.