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

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

Authors: Cécile Kahn^1,2, 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

Email: cecile.kahn@inrae.fr

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