terclim by ICS banner
IVES 9 IVES Conference Series 9 Local ancient grapevine cultivars to face future viticulture

Local ancient grapevine cultivars to face future viticulture

Abstract

Among the different strategies to cope with the negative impacts of climate change on viticulture, the exploitation of genetic diversity is one of the most promising to adapt to new conditions and maintain wine production and quality. One of the biggest concerns in the context of climate change is to improve water use efficiency (WUE). In this way, the use of genotypes that present a better response to drought and high WUE is a key issue. In this work, physiological performance analysis was conducted to compare the water deficit stress (WDS) responses of local and widespread grapevines cultivars. Leaf gas exchange, water use efficiency (WUE) at different levels (leaf and long-term WUE (∆13C)), leaf osmotic adjustment and other water relations parameters were determined in plants under well-watered and WDS conditions alongside assessment of the levels of foliar hormones concentrations. Results denote that local cultivars displayed better physiological performance under WDS as compared to the widely-distributed ones. he results corroborate the hypothesis that better stomatal control allows increasing leaf WUE under drought as occurred in the local Callet cv.; but the minority local cultivar Escursac cv. showed high WUE under both treatments. In this case, high WUE can be related to maintaining higher photosynthetic activity under drought. The different mechanisms underlying the better performance under WDS and high WUE of minority local cultivars are discussed.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Josefina Bota1, Elena Baraza1, Miquel Capó1, Josep Cifre1, Maria Jose Clemente1, Enrico Cretazzo2, Miquel Llompart1, and Miquel Ribas-Carbó1

1Grup de Recerca en Biologia de les Plantes en Condicions Mediterranies, INAGEA, Departament de Biologia, Universitat de les Illes Balears, Palma de Mallorca, Spain
2 Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), centro Rancho de la Merced, Jerez de la Frontera, Spain

Contact the author

Keywords

water deficit stress, genetic variability, local cultivars, water use efficiency, Vitis vinifera

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Development of a new commercial phenolic analysis method for red grapes

Grape phenolic content is an important quality factor that influences the appearance and mouthfeel of premium red wines.

One-year aging of a Sangiovese red wine in tanks of different materials: effect on chemical and sensory characteristics

The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.

Experiments with the use of stems in Pinot noir winemaking

Vinification trials were carried out between 2018 and 2021 in the experimental winery at Laimburg Research Centre, Alto Adige, to test the effect of grape stem inclusion during fermentation of Pinot Noir.

Ethanol reduces grapevine water consumption by limiting transpiration

Studies suggest that ethanol (EtOH), triggers plant adaptation to various stresses at low concentrations (10 µM to 10 mM).

On the losses of dissolved CO2 during champagne aging

A misconception lingers in the minds of some wine consumers that Champagne wines don’t age. It’s largely a myth, certainly as far as the best cuvees are concerned. Actually, during the so-called autolysis period of time (in the closed bottle, after the “prise de mousse”), complex chemical reactions take place when the wine remains in contact with the dead yeast cells, which progressively bring complex and very much sought-after aromas to champagne. Nevertheless, despite their remarkable impermeability to liquid and air, caps or natural cork stoppers used to cork the bottles are not 100% hermetic with regard to gas transfers. Gas species therefore very slowly diffuse through the cap or cork stopper, along their respective inverse partial pressure. After the “prise de mousse”, because the partial pressure of CO2 in the bottleneck reaches up to 6 bars (at 12 °C), gaseous CO2 progressively diffuse from the bottle to the ambient air
(where the partial pressure of gaseous CO2 is only of order of 0,0004 bar).