terclim by ICS banner
IVES 9 IVES Conference Series 9 Impact of long term agroecological and conventional practices on subsurface soil microbiota in Macabeu and Xarel·lo vineyards

Impact of long term agroecological and conventional practices on subsurface soil microbiota in Macabeu and Xarel·lo vineyards

Abstract

There is a growing trend on the transition from conventional to agroecological management of vineyards. However, the impact of practices, such as reduced-tillage, organic fertilization and cover crops, is not well-understood regarding the soil microbial diversity, and its relationship with the soil physicochemical properties in the subsurface depth near the rooting zone. Soil bacterial diversity is an important contributor towards plant health, productivity and response to environmental stresses. A field experiment was conducted by sampling subsurface soil bacterial community (NGS and qPCR) near to the root zone of Macabeu and Xarel·lo vineyards, located at the Penedes. 3 organic (ECO) and 3 conventional (CON) vineyards, with more than 10 years of respective management were sampled (n=5 each plot). ECO practices did not affect bacterial and fungal abundance but increased significantly the ammonium oxidizing bacteria and alpha-diversity (Inv.Simpson). Interestingly beta-diversity was significantly affected by the management strategy. ANOSIM-tests revealed a significative effect of the management (ecological vs conventional) and plot, on the soil microbial structure (ASV abundance). Main phyla depicted were Proteobacteria, Actinobacteria and Acidobacteria, whose relative abundances were not affected by the management. EdgeR assay revealed a significant increase of Cyanobacteria and decrease of Gemmatimonadetes and Firmicutes phyla in ECO. Interestingly, the grapevine variety was not correlated with the soil microbial community structure. Mantel-test revealed an important correlation (Spearman) of some physicochemical parameters with the soil microbiota structure, in order of importance: texture, EC, pH Ca/Mg, Mg/P, K+, Mg2+, Ca2+, SO42-, and OM. N-NH4 and NTK, which were higher in the ECO managed soils, did not correlated significantly with the soil microbiome population. The results revealed the importance of combining a deep physicochemical characterization of each replicate with the microbial diversity assessment to gain better insights on the relationship between soil microbiome and vineyard management.

Download the PDF

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Marc Viñas1, Miriam Guivernau1, Joan Marull2, Raúl Velasco2, Enric Tello3, Yolanda Lucas1, Joan Pino5, Roser Rotchés-Ribalta8, Inmaculada Funes6, Robert Savé6 and Felicidad de Herralde6

1Sustainability in Biosystems, Institute of Agrifood Research and Technology IRTA, Caldes de Montbui (Barcelona), Spain 
2IERMB, Autonomous University of Barcelona, Bellaterra, Spain 
3Department of Economic History and Institutions, University of Barcelona, Barcelona, Spain
4CREAF, Autonomous University of Barcelona, Bellaterra, Spain 
5Fruit Production, Institute of Agrifood Research and Technology IRTA, Caldes de Montbui, Spain 

Contact the author

Keywords

adaptation, mediterranean, soil management, soil microbiota, metataxonomy

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Dissecting the dual role of light regarding the plasticity of grape physiology and gene regulation through daylength simulation in a semi-arid region

Context and purpose of the study. Daylength is a key climatic factor within the terroir concept. However, the complex interplay of multiple variables in regions with varying daylengths makes it challenging to isolate and investigate this specific factor.

Read More

Definition of functional indicators of the vine to characterize wine terroirs

La caractérisation des terroirs viticoles est traditionnellement basée sur des descripteurs de la géologie et de la pédologie des différents milieux rencontrés, couplées à des données climatiques

Read More

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More

The inhibition of hydrogen sulfide and methanethiol accumulation in wine by Cu(II): The influence of temperature on the duration of protection

Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.

Read More

Effects of the addition of yeast derived products during aging in chardonnay sparkling winemaking

From the beginning of the yeast autolysis process, several interesting intracellular and cell wall constituyents are released to the media providing different characteristics to the wine, being this process extensively studied in sparkling wines due to their important contribution to their properties (1-2). Yeast derived products (YDs) try to emulate the natural yeast autolysis compounds release enhancing the organoleptic characteristics of resulting wines (2-3). This study is a comprehensive evaluation of the impact of the addition of different YDs added to base wine on the chemical, physical and sensory characteristics of the resulting sparkling wines. METHODS: Chardonnay base wine was employed to carry out this study. Three experimental YDs were added at 5 and 10 g/hL to the tirage liqueur: a yeast autolysate (YA), a yeast protein extract (PE) and an inactivated dry yeast from Torulaspora delbrueckii, (TD), and two commercial specific inactivated dry yeast: OPTIMUM WHITE® (OW) and PURE-LONGEVITY®(PL). After second fermentation, measurements were carried out after 3, 6, 9 and 18 months of aging on lees. General enological parameters, proteins, polysaccharides (HPLC-DAD-RID), volatile compounds profile (GC-MS), foaming characteristics (Mosalux), and descriptive sensory analyses were carried out.

Read More