terclim by ICS banner
IVES 9 IVES Conference Series 9 VineyardFACE: Investigation of a moderate (+20%) increase of ambient CO2 level on berry ripening dynamics and fruit composition

VineyardFACE: Investigation of a moderate (+20%) increase of ambient CO2 level on berry ripening dynamics and fruit composition

Abstract

Climate change and rising atmospheric carbon dioxide concentration is a concern for agriculture, including viticulture. Studies on elevated carbon dioxide have already been on grapevines, mainly taking place in greenhouses using potted plants or using field grown vines under higher CO2 enrichment, i.e. >650 ppm. The VineyardFACE, located at Hochschule Geisenheim University, is an open field Free Air CO2 Enrichment (FACE) experimental set-up designed to study the effects of elevated carbon dioxide using field grown vines (Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon). As the carbon dioxide fumigation started in 2014, the long term effects of elevated carbon dioxide treatment can be investigated on berry ripening parameters and fruit metabolic composition.
The present study aims to investigate the effect on fruit composition under a moderate increase (+20%; eCO2) of carbon dioxide concentration, as predicted for 2050 on both Riesling and Cabernet Sauvignon. Berry composition was determined for primary (sugars, organic acids, amino acids) and secondary metabolites (anthocyanins). Special focus was given on monitoring of berry diameter and ripening rates throughout three growing seasons. Compared to previous results of the early adaptative phase of the vines [1], our results show little effect of eCO2 treatment on primary metabolites composition in berries. However, total anthocyanins concentration in berry skin was lower for eCO2 treatment in 2020, although the ratio between anthocyanins derivatives did not differ.
[1] Wohlfahrt Y., Tittmann S., Schmidt D., Rauhut D., Honermeier B., Stoll M. (2020) The effect of elevated CO2 on berry development and bunch structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon. Applied Science Basel 10: 2486

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Cécile Kahn1,2, Susanne Tittmann2, Ghislaine Hilbert1, Christel Renaud1, Eric Gomès1 and Manfred Stoll2

1EGFV, Univ. Bordeaux, Bordeaux Science Agro, INRAE, ISVV, Villenave d’Ornon, France 
2Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany

Contact the author

Keywords

Free Air CO2 Enrichment, carbon dioxide, berry ripening, berry composition

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Sensory evaluation of the effect of anthocyanins on in-mouth perceptions

In this audio recording of the IVES science meeting 2022, Maria Paissoni (Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy) speaks about sensory evaluation of the effect of anthocyanins on in-mouth perceptions. This presentation is based on an original article accessible for free on OENO One.

Read More

Ultrasound and microwave techniques to accelerate the release of oak wood compounds in wine aging process

Aging process is an essential stage in the improvement of wine quality. This process is usually performed by contact with oak wood whose compounds are released and transferred to wine, acquiring typical aging bouquet. Although the use of oak chips is a practice generally accepted as alternative to barrels to shorten aging process, the application of emerging technologies is being unfolded to accelerate this stage.

Read More

Vine phenology and climate in Bordeaux, since the beginning of the XIXth century

We analyze the effects of climate (temperature and pluviometry) on the phenologic stages of the vine (débourrement, flowering, ripening and grape harvest). We rebuilt time series starting from the beginning of the XIXth century for the Medoc and the area of Bordeaux, data very seldom mobilized by researchers.

Read More

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Read More

Typology of Terroirs around the world

It seems implausible that the geographical development of the vineyards could have been affected by a shift in the positions of the Earth’continents

Read More