terclim by ICS banner
IVES 9 IVES Conference Series 9 Leaf vine content in nutrients and trace elements in La Mancha (Spain) soils: influence of the rootstock

Leaf vine content in nutrients and trace elements in La Mancha (Spain) soils: influence of the rootstock

Abstract

The use of rootstock of American origin has been the classic method of fighting against Phylloxera for more than 100 years. For this reason, it is interesting to establish if different rootstock modifies nutrient composition as well as trace elements content that could be important for determining the traceability of the vine products. A survey of four classic rootstocks (110-Richter, SO4, FERCAL and 1103-Paulsen) and four new ones (M1, M2, M3 and M4) provided by Agromillora Iberia. S.L.U., all of them grafted with the Tempranillo variety, has been carried out during 2019. The eight rootstocks were planted in pots of 500 cc, on three soils with very different characteristics from Castilla-La Mancha (Spain). In the month of July, the leaves were collected and dried in a forced air oven for seven days at 40ºC. Then, the samples were prepared for the analysis determination, carried out by X-Ray fluorescence spectrometry. The results obtained showed that in the case of content in mineral elements in leaf, separated by soil type, we can report the importance of few elements such as Si, Fe, Pb and, especially, Sr. The rootstock does not influence the composition of the vine leaf for the studied elements that are the most important in determining the geochemical footprint of the soil. The influence of the soil can be discriminated according to some elements such as Fe, Pb, Si and, especially, Sr.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Poster

Authors

Sandra Bravo1, Francisco Jesús García-Navarro1, Caridad Pérez-de-los-Reyes1, Mónica Sánchez1, Jesús García-Pradas1, Pablo Higueras2, Juan Antonio Campos1, Gerardo Brox3 and Jose Ángel Amorós1

1University of Castilla-La Mancha, H.T.S. Agricultural Engineers of Ciudad Real, Ciudad Real, Spain
2University of Castilla-La Mancha, Applied Geology Institute (IgeA), Almaden, Ciudad Real, Spain
3Agromillora S.L.U., Spain

Contact the author

Keywords

rootstock, trace elements, leaf, nutrition

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Anticipating consumer preference for low-alcohol wine: a machine learning analysis based on consumption habits and socio-demographics

The global wine consumption landscape is undergoing a transformation, marked by a growing trend towards reduced consumption and a preference for healthier lifestyles. In line with this shift, european union regulation (regulation eu 2021/2117) has recently redefined dealcoholized or partially dealcoholized wine within the wine category.

Role of VvNCED1 in β-damascenone and abscisic acid biosynthesis: new insights into aroma development in grapes

β-Damascenone is a key norisoprenoid in grape (Vitis vinifera L.) that imparts floral and fruity aromas to both fruits and wines. It is derived from carotenoid metabolism, with neoxanthin as a substrate.

Bentonite fining in cold wines: prediction tests, reduced efficiency and possibilities to avoid additional fining treatments

Bentonite fining is widely used to prevent protein haze in white wines. Most wineries use laboratory-scale fining trials to define the appropriate amount of bentonite to be used in the cellar. Those pre-tests need to mimic as much as possible the industrial scale fining procedure to determine the exact amount of bentonite necessary for protein stability. Nevertheless it is frequent that, after fining with the recommended amount of bentonite, wines appear still unstable and need an additional fining treatment. It remains a major challenge to understand why the same wine, fined with the same dosage of the same bentonite, achieves stability in the lab, but not in the cellar.

Grapevine rootstock field evaluation under drought and saline condition in California

Climate change impacts grape production worldwide and in California drought and salinity became increasingly challenging for grape growers to maintain sustainable production and fruit quality.

Quantification of the production of hydrogen peroxide H2O2 during wine oxidation

Chemical studies aiming at assessing how a wine reacts towards oxidation usually focus on the characterization of wine constituents, such as polyphenols, or oxidation products. As an alternative, the key oxidation intermediate hydrogen peroxide H2O2 has never been quantified, although it plays a pivotal role in wine oxidation. H2O2 is obtained from molecular oxygen as the result of a first cascade of oxidation reactions involving metal ions and polyphenols. The produced H2O2 then reacts in a second cascade of oxidation to produce reactive hydroxyl radicals that can attack almost any chemical substrate in wine.