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…

Effect of potential crop on vine water constraint

It is important to quantify the effect of potential crop on vine water constraint in order to adapt vine-growing consulting and vine management to the Mediterranean climate conditions

Directed Evolution of Oenococcus oeni: optimising yeast-bacteria interactions for improved malolactic fermentation

Malolactic fermentation (MLF) is a secondary step in the vinification process and it follows alcoholic fermentation (AF) which is predominantly carried out by Saccharomyces cerevisiae. These two processes result in the degradation of metabolites to produce secondary metabolites which also contribute to the final wine flavour and quality. AF results in the production of ethanol and carbon dioxide from sugars and MLF stems from the degradation of L-malic acid (a dicarboxylic acid) to L-lactic acid (a monocarboxylic acid). The latter process results in a smoother texture as the acidity of the wine is reduced by the process, it also adds to the flavour complexity of the wine.

Modelling leaf water potential from physiological and meteorological variables – A machine learning approach

Viticulture is a key economic sector in the mediterranean region. However, climate change is affecting global viticulture, increasing the frequency of heatwaves and drought events.

Phenolic profile of fungus-resistant varieties (PIWIs) for red wine production

Context and Purpose of the Study. PIWI grape varieties (Pilzwiderstandsfähig, fungus-resistant) offer innovative solutions for sustainable viticulture by addressing environmental challenges faced by traditional Vitis vinifera.

Barrels ad-hoc: Spanish oak wood classification by NIRs 

The wooden barrel is a key factor in enology, since wine chemical composition and sensory properties changes significantly in contact with the barrel[1]. Today’s highly competitive market constantly demands new differentiated products and wineries search innovations continuously.
Wood selection is crucial: barrels stability to keep constant their contribution and the result on products, and additional and differentiated wood contributions to impact their new products. Oak wood selection has traditionally been carried out using parameters such as specie, location and grain, however, it goes one step further nowadays. Large cooperage work with non-destructive techniques that allow classifying oak wood quickly and easily according to their organoleptic contribution[2].