Terroir 1996 banner
IVES 9 IVES Conference Series 9 Balearic varieties of grapevine: study of genetic variability in the response to water stress

Balearic varieties of grapevine: study of genetic variability in the response to water stress


The photosynthetic characteristics of twenty varieties of grapevine (Vitis vinifera L.) from Mallorca (Balearic Islands, Spain) and two widespread varieties, Cabernet Sauvignon and Chardonnay were studied under irrigation as well as in response to drought. Despite of the common origin of these cultivars, high variability was found for several photosynthetic characteristics under irrigation.
Interestingly, these variations were significant in gas-exchange parameters (net CO2 assimilation, stomatal conductance and intrinsic water use efficiency). Some varieties presented high carbon assimilation at high water loses’ expense, whereas others were water-saving even under irrigation, which was accompanied by low CO2 assimilation. Escursach was found to be an interesting variety, presenting high carbon assimilation at time with low water consume.These varieties also showed different responses to drought, which allowed to classify them in two main groups: “alarmist” varieties, which showed strong reductions of stomatal conductance in response to relatively low decreases of leaf water potential, and “luxurious” water consume varieties, showing low reductions of stomatal conductance under water stress.


Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article



Institut Mediterrani d’Estudis Avançats (CSICU​IB). Departament de Biologia Ambiental, Universitat de les Illes Balears. Carr. Valldemosa, Km. 7,5; 07071 Palma de Mallorca. Spain


IVES Conference Series | Terroir 2000


Related articles…

On the meaning of looking for terroir perceptions in blind tastings

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

Zoning like base instrument for the agronomist’s work in vineyard

Ad una prima analisi l’interesse dimostrato dal settore produttivo nei confronti della zonazione vitivinicola è da ricondursi al fatto che dopo i primi approcci puramente accademici

Viticultural zoning using spatial analysis: characterizing terroirs over the Southern part of the Côtes-du-Rhône appellation (France)

Les approches du terroir en tant qu’entité géographique (zonages) connaissent un développement accru récent en lien avec l’essor des SIG. Les méthodes, les objectifs et les critères utilisés varient considérablement selon les études.

Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine

AIM: The composition and quality of wine are directly linked to microorganisms involved in the alcoholic fermentation. Several studies have been conducted on the impact of Saccharomyces cerevisiae on volatile compounds composition after fermentation. However, if different studies have dealt with combined sensory and volatiles analyses, few works have compared so far the impact of distinct yeast strains on the global metabolome of the wine.

Immobilization of S. cerevisiae and O. œni for the control of wine fermentation steps

Controlling the speed of alcoholic (AF) and malolactic (MLF) fermentations in wine can be an important challenge for the production of certain short rotation wines for entry-level market segments. Immobilization techniques for Saccharomyces cerevisiae and Œnococcus œni, the microorganisms responsible for these fermentations, are widely studied for industrial applications. Indeed, these processes allow to accumulate biomass and thus to increase cell densities inducing high fermentation velocities. Recent works have shown the performance of MLF carried out with biofilms of O. œni, immobilized on various supports in a rich medium (MRSm: modified MRS broth with malic acid and fructose).