terclim by ICS banner
IVES 9 IVES Conference Series 9 Pruned vine biomass exclusion from a clay loam vineyard soil – examining the impact on physical/chemical properties

Pruned vine biomass exclusion from a clay loam vineyard soil – examining the impact on physical/chemical properties

Abstract

The wine industry worldwide faces increasing challenges to achieve sustainable levels of carbon emission mitigation. This project seeks to establish the feasibility of harvesting winter pruned vineyard biomass (PVB) for potential use in carbon footprint reduction, through its use as a renewable biofuel for energy production. In order to make this recommendation, technical issues such as the potential environmental impact, chemical composition and fuel suitability, and logistical challenges of harvesting biomass needs to be understood to compare with the results from similar studies. Of particular interest is the role PVB plays as a carbon source in vineyard soils and what effect annual removal might have on soil carbon sequestration. A preliminary trial was established in the Waite Campus vineyard (University of Adelaide) to test current management strategies. Vines are grown in a Eutrophic, Red Dermosol clay loam soil with well managed midrow swards. A comparison was undertaken of mid-row treatments in two 0.25 Ha blocks (Shiraz and Semillon), including annual cultivation for seed bed preparation, the deliberate exclusion of PVB (25 years) and incorporation of PVB (13 years) at an average of 3.4 and 5.5 Mg/Ha-1 for Shiraz and Semillon respectively. In both 0-10cm and 10-30cm soil core sample depths, combined soil carbon % measures in the desired range of 1.80 to 3.50, were not significantly different between treatments or cultivars and yielded an estimated 42 Mg/ha-1 of sequestered soil carbon. Other key physical and chemical measures were likewise not significantly different between treatments. Preliminary results suggest that in a temperate zone vineyard, managed such as the one used in this study, there is no long term negative impact on soil carbon sequestration through removing PVB. This implies that growers could confidently harvest PVB for use in several end fates including as a bio fuel.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Benjamin Pike, Richard Muhlack, Timothy Cavagnaro and Cassandra Collins

School of Agriculture, Food and Wine, University of Adelaide (Waite Campus), Urrbrae, Australia

Contact the author

Keywords

carbon, sequestration, vineyard, soil, biomass

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Prediction of sauvignon blanc quality gradings with static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) and machine learning

The main goal of the current study is the development of a cost-effective and easy-to-use method suitable for use in the laboratory of commercial wineries to analyze wine aroma. Additionally, this study attempted to establish a prediction model for wine quality gradings based on their aroma, which could reveal the important aroma compounds that correlate well with different grades of perceived quality METHODS: Parameters of the SHS−GC−IMS instrument were first optimized to acquire the most desirable chromatographic resolution and signal intensities. Method stability was then exhibited by repeatability and reproducibility. Subsequently, compound identification was conducted. After method development, a total of 143 end-ferment wine samples of three different quality gradings from vintage 2020 were analyzed with the SHS−GC−IMS instrument. Six machine learning methods were employed to process the results and construct a quality prediction model. Techniques that aim to explain the model to extract useful insights were also applied.

Successful technology transfer of the early defoliation technique in cv. Mandó, an autochthon variety from south-east Spain

In the old-world viticulture autochthonous varieties are an important inheritance because they can provide wines with authenticity and distinction. Cultivar Mandó is an almost extinguished variety from the south-east

Approche méthodologique concernant une caractérisation sensorielle de vins rouges de l’Anjou

Face à une concurrence de plus en plus rude entre pays producteurs, le vignoble de l’Anjou, déjà riche par sa diversité, souhaite renforcer sa logique de vins d’ A.O.C., notamment au travers de ses vins rouges.

Monitoring of mannoprotein cessions during wine aging on lees: development of a simple enzymatic method

Mannoproteins are polysaccharides released by Saccharomyces cerevisiae yeast during alcoholic fermentation or by enzymatic action during aging on yeast lees (autolysis). These molecules play a major role in wine characteristics processing, namely, in the tartaric stabilization and protein haze prevention; moreover, they improve color stability and reduce astringency.

Staying hydrated – not easy when it’s hot!

Heat and drought episodes during the growing season are becoming more frequent and more severe in many of the world’s grape‐growing regions