terclim by ICS banner
IVES 9 IVES Conference Series 9 The use of rootstock as a lever in the face of climate change and dieback of vineyard

The use of rootstock as a lever in the face of climate change and dieback of vineyard

Abstract

As viticulture faces challenges such as climate change or vineyard dieback, the choice of the variety and rootstock becomes more and more crucial. To study rootstock levers in the Bordeaux region, a parcel of Cabernet Sauvignon (CS) was planted with four rootstocks in 2014. Twenty repetitions of each of the following four rootstocks were set up: 101-14 MGt, Nemadex AB, 420A MGt and Gravesac. The number of bunches, yields and pruning weights of the vine shoots were measured individually on 240 vines from 2017 to 2021. Since 2020, nitrogen status assessed by assimilable nitrogen level, hydric status assessed by δ13C and berry maturity were measured on 80 samples taken from 20 repetitions of the four rootstocks. A lower yield was measured for CS grafted onto Nemadex AB due to the lower number of bunches and the lower weight of berries. The differences between the other three rootstocks are small, but CS grafted onto 420A MGt was the most productive. The CS grafted onto Nemadex AB had the lowest pruning weight while 101-14 MGt had the highest. In 2020, δ13C showed a more moderate water stress with 101-14 MGt and 420A MGt than with Nemadex AB. Surprisingly, the Gravesac was under more stress than the 101-14 MGt. The nitrogen status in the berries was better for Nemadex AB but this was perhaps due to the significantly lower weight of the berries.Rootstock 101-14 MGt attained the highest accumulation of sugars in the berries while 420A MGt allows to preserve higher acidity. The parcel is still young which may explain some of the results. These measures must therefore be continued over the next several years to fully assess the effects of these rootstocks on the development of the vines and the quality of the production under new climatic conditions.

Download the PDF

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Coralie Dewasme1, Séverine. Mary2, Jean-Pascal Tandonnet1, Guillaume Darrieutort2, Jean-Christophe Barbe3 and Jean-Philippe Roby1

1EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, Villenave d’Ornon, France
2Vitinnov, Bordeaux Sciences Agro, ISVV, Villeanve d’Ornon, France
3Univ. Bordeaux, UR oenologie EA 4577, USC 1366 INRAE, ISVV, Villenave d’Ornon, France

Contact the author

Keywords

berry composition, Cabernet-Sauvignon, climate change, rootstock, yield

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

Characterisation of Sicilian Nero d’Avola grape and wine: A preliminary study

The chemical composition and the sensory characteristics of wine result from dynamic interactions between several factors including grape variety, soil, viticultural techniques, climate conditions, yeasts metabolism, oenological approaches. Recently, Grigg et al.

Read More

Sensory and chemical effects of postharvest grape cooling on wine quality

Wine cellars are affected by seasonally fluctuating workloads and face challenges especially in the harvest period connected to the required timely processing of the harvested grapes.

Read More

Closure permeability modulates the aroma expression of monovarietal white wines during bottle ageing

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.

Read More

Changing the scale of characterization of a wine area: from a single protected designation of origin to a vineyard Loire Valley observatory (viLVO)

Terroir is increasingly important today in wine markets. In a large wine production area such as the Loire Valley, the whole territories/terroirs can be distinguished according to different combinations of geological, soil, climatic and landscape features but are also characterized by their differences and likenesses in terms of combinations of terroir units and practices.

Read More