terclim by ICS banner
IVES 9 IVES Conference Series 9 The impact of leaf canopy management on eco-physiology, wood chemical properties and microbial communities in root, trunk and cordon of Riesling grapevines (Vitis vinifera L.)

The impact of leaf canopy management on eco-physiology, wood chemical properties and microbial communities in root, trunk and cordon of Riesling grapevines (Vitis vinifera L.)

Abstract

In the last decades, climate change required already adaptation of vineyard management. Increase in temperature and unexpected weather events cause changes in all phenological stages requiring new management tools. For example, defoliation can be a useful tool to reduce the sugar content in the berries creating differences in the wine profiles. In a ten-year field experiment using Riesling (Vitis vinifera L, planted 1986, Geisenheim, Germany), various mechanical defoliation strategies and different intensities were trialed until 2016 before the vineyard was uprooted. Wood was sampled from the plant compartments root, trunk, cordon and shoot for analyses of physicochemical properties (e.g. lignin and element content, pH, diameter), nonstructural carbohydrates and the microbial communities. The aim of the study was to investigate the influence of reduced canopy leaf area on the sink-source allocation into different compartments and potential changes of the fungal and prokaryotic wood-inhabiting community using a metabarcoding approach. Severe summer pruning (SSP) of the canopy and mechanical defoliation (MDC) above the bunch zone decreased the leaf area by 50% compared to control (C). SSP reduced the photosynthetic capacity, which resulted in an altered source-sink allocation and carbohydrate storage. With lower leaf area, less carbohydrates are allocated. This for example resulted in a decreased trunk diameter. Further, it affected the composition of the grapevine wood microbiota. SSP and MDC management changed significantly the prokaryotic community composition in wood of the root samples, but had no effect in other compartments. In general, this study found strong compartment and less management effects of the microbial community composition and associated physicochemical properties. The highest microbial diversities were identified in the wood of the trunk, and several species were recorded the first time in grapevine.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Susanne Tittmann1, Susanne Hamburger1,2, Vanessa Stöber1, Manfred Stoll1 and Harald Kellner3

1Department of General and Organic Viticulture, Geisenheim University, Germany
2Julius Kühn Institute, Federal Research Centre for Cultivated Plants, Germany
3International Institute Zittau, Technische Universität Dresden, Germany

Contact the author

Keywords

defoliation, non-structural carbohydrates, microbiological diversity, source sink allocation, Riesling

Tags

IVES Conference Series | Terclim 2022

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

Une procédure de mise à jour des zones AOC

In France, one of INAO missions is to delimit the production area of the « Appellations d’origine contrôlées » (AOC). For wine AOC, the delimitation of plots allows for identifying plots of land that respond to technical criteria of the vine location, criteria adapted in every appellation. Some old delimitations AOC are not in adequacy with their territory. Indeed, in spite the existence of a politic aiming to protect production areas AOC, urbanization, road infrastructure or quarries occupy surfaces classified in AOC today.

Effects of long-term drought stress on soil microbial communities from a Syrah cultivar vineyard

Changes in the rainfall and temperature patterns affect the increase of drought periods becoming one of the major constraints to assure agricultural and crop resilience in the Mediterranean regions. Beside the adaptation of agricultural practices, also the microbial compartment associated to plants should be considered in the crop management. It is known that the microbial community change according to several factors such as soil composition, agricultural management system, plant variety and rootstock.

Characterizing chemical influences of smoke on wine via novel application of 13c-labelled smoke

Smoke impact is an ongoing and growing issue for vintners across the globe, with the west coast of the U.S. and Australia being two of the largest wine industries impacted. Wine has shown to be especially sensitive to smoke exposure, often acquiring off-flavor sensory characteristics, such as “burnt rubber”, “ashy”, or other medicinal off-flavors.1 While several studies have examined the chemical composition of smoke influences on wine, some studies disagree on what compounds are having the largest impact on smell and flavor.2 This study is designed as a bottom-up approach to inventory the chemical compounds derived from smoke from a grassland-like fire that are potentially influencing wine chemical composition.