VineyardFACE: Investigation of a moderate (+20%) increase of ambient CO2 level on berry ripening dynamics and fruit composition
Abstract
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.
DOI:
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
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Keywords
Free Air CO2 Enrichment, carbon dioxide, berry ripening, berry composition
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