terclim by ICS banner
IVES 9 IVES Conference Series 9 Sustainable fertilisation of the vineyard in Galicia (Spain)

Sustainable fertilisation of the vineyard in Galicia (Spain)

Abstract

Excessive fertilization of the vineyard leads to low quality grapes, increased costs and a negative impact on the environment. In order to establish an integrated management system aimed at a sustainable fertilization of the vineyards, nutritional reference levels were established. For this purpose, 30 representative vineyards of the Albariño variety were studied, in which soil and petiole analyses were carried out for two years and grape yield and quality at harvest were measured. In both years of study, soil pH, calcium, sodium and cation exchange capacity were positively correlated with calcium content and negatively correlated with manganese in grapes. Irrigated vineyards had higher levels of aluminium in soil and lower levels of calcium in petiole. Climatic conditions were very different in the years of the study. The year 2019 was colder than usual, in 2020 there was a marked water stress with high summer temperatures. This resulted in medium-high acidity in grapes in 2019 and low acidity in 2020, with sugar levels being similar both years. A very marked decrease in must amino nitrogen was observed in 2020, with ammonia nitrogen remaining stable. The correlation of acidity and sugar values in grapes with soil and petiole analysis data made it possible to establish reference levels for the nutritional diagnosis of the Albariño variety in this region. Based on these results, an easy-to-use TIC application is currently being created for grapegrowers, aimed at improving the sustainability of the vineyard through reasoned fertilization. This study has now been extended to other Galician vine varieties.

Download the PDF

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Poster

Authors

María Dolores Loureiro Rodríguez1, Juan Carlos Vázquez Abal1, Javier José Cancela Barrio2, Daniel Durán Pereira3, María del Carmen Saborido Díaz1, Lucía Lloret Caulonga4, Carlos Alberte5 and Emilia Díaz Losada1 

1Axencia Galega da Calidada Alimentaria (AGACAL)-EVEGA. Leiro, Ourense, Spain
2Escola Politécnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Lugo, Spain
3Sociedad Cooperativa Vitivinícola Arousana. Meaño, Pontevedra, Spain 
4FEUGA Fundación Empresa- Universidad Gallega. Santiago de Compostela, A Coruña 
5Vitivinícola del Ribeiro SCG. Ribadavia, Ourense, Spain

Contact the author

Keywords

fertilization, grapevine, TIC, soil, sustainability

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Influence of must fining on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics of different white grape musts

AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.

Read More

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Read More

ViniGWAS – improving the selection of climate-resilient grapevine varieties

Climate change and its consequences are becoming an increasing challenge for viticulture. The breeding of new grapevine varieties that are better adapted to the changing conditions offers a possible solution.

Read More

High resolution climatic zoning of the Portuguese viticultural regions

Viticulture and winemaking represent a key sector for the Portuguese economy. As grapevines are strongly governed by atmospheric factors, climate change may impose a major threat to this crop. In this study, the current-past (1950-2000) and future (2041-2070) climatic conditions in Portugal are analyzed using a number of bioclimatic indices, including a new categorized index (CatI).

Read More

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Read More