terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 Managing precision irrigation in vineyards: hydraulic and molecular signaling in eight grapevine varieties

Managing precision irrigation in vineyards: hydraulic and molecular signaling in eight grapevine varieties


Context and purpose of the study – Understanding the physiological and molecular bases of grapevine responses to mild to moderate water deficits is fundamental to optimize vineyard irrigation management and identify the most suitable varieties. In Mediterranean regions, the higher frequency of heat waves and droughts highlights the importance of precision irrigation to meet vine water demands and demonstrates the necessity for a deeper understanding of the different physiological responses among varieties under water stress. In this context, previous reports show an interplay between stomatal regulation of transpiration and changes in leaf hydraulic conductivity, also with the involvement of aquaporins (AQPs), particularly under water stress. However, how those signaling mechanisms are regulated in different grapevine varieties along phenological phases is unclear. We aimed to assess the impact of vine water status and phenology on stomatal and hydraulic adjustments, along with aquaporins expression, of leaves of 8 grapevine varieties (Petit Verdot (PV), Alicante Bouschet (AB), Syrah (S), Vinhão (V), Touriga Nacional (TN), Castelão (Cs), Trincadeira (TR) and Tinta Caiada (TC)) selected according to their contrasting carbon isotopic signatures.

Material and methods – Ten-year-old vines grafted on 1103P, grown in the Alentejo region (Portugal) as part of the ampelographic collection of Esporão commercial vineyard, were subjected to three different irrigation treatments since 2018: full irrigation (FI); deficit irrigation (DI, 50% of FI); no-irrigation (NI). Plant monitoring was done during 2021 at four phenological stages: pea-size (PS), veraison (VER), full-maturation (FM) and post-harvest (Post-H). Measurements included stomatal conductance (gs), predawn leaf water potential (ψpd), hydraulic conductivity (Kleaf) and the expression of 10 genes coding AQPs, previously reported to transport water in vitro.

Results – Results show that Kleaf is a function of grapevine phenology and variety. In all varieties and treatments, Kleaf peaked at veraison and declined thereafter (circa 80%). Water stress either increased or decreased Kleaf, likely depending on the ani- (e.g. TN) or isohydric (e.g. V, S) behavior. Interestingly, post-harvest irrigation increased Kleaf, surpassing values observed at FM, except in TN, suggesting that varieties benefit differently from late season irrigation. Stomatal conductance was highest at VER, in all irrigation treatments, except for TN, which peaked at PS. PV maintained constant gs throughout the season in all treatments. Non-irrigated AB, S, V, and TR maintained low and constant gs along the season. A significant correlation between gs and ψpd was observed, except in Cs and PV, indicating that in those varieties additional factors contribute to control stomatal aperture. Studied AQPs were all expressed at PS and VER in all varieties and water treatments, except in TC, TR and AB where some PIPs and NIPs were not expressed under water stress. VviPIP1;2 appears to be constitutive since it is expressed at all phenological stages, irrigation treatments and varieties. Overall, DI and NI induced an up-regulation of AQP expression in anisohydric varieties at PS and VER. In contrast, AQPs were down-regulated by stress at PS in the isohydric varieties. These results indicate that AQPs expression trend is variety and phenology dependent.


Publication date: July 5, 2023

Issue: GiESCO 2023

Type: Poster


Miguel DAMÁSIO1, Clara PINTO1,2, Teresa SOARES-DAVID1,2, Luísa CARVALHO3*, José SILVESTRE1*, Olfa ZARROUK3,4*

1INIAV – Instituto Nacional de Investigação Agrária e Veterinária, I.P., Oeiras, Portugal
2CEF – Centro de Estudos Florestais, Associated Laboratory TERRA, ISA-ULisboa, Lisboa, Portugal
3LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
4SFCoLAB – Laboratório Colaborativo para a Inovação Digital na Agricultura, Torres Vedras, Portugal

Contact the author*


aquaporins, hydraulic conductivity, stomatal conductance, water deficit


GiESCO | GIESCO 2023 | IVES Conference Series


Related articles…

Impact of some agronomic practices on grape skins anthocyanin content

Wine colour is the first quality characteristic to be assessed, especially regarding red wines. Anthocyanins are very well known to be the main responsible compounds for red wine colour. Red cultivars can synthesize and accumulate anthocyanins in berry skin to express their colour. However, anthocyanin accumulation is often influenced by a series of factors, such as genetic regulation, phytohormones, environmental conditions and viticultural management.

Characterization of Glycosidically Bound Aroma Compounds of País cv. grapes of different Chilean zones

Úbeda-Aguilera, C., a Callejón, R. M., b Peña-Neira, A c. a Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Chile b Área de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Sevilla. C/ P. García González nº 2, E- 41012. Sevilla. Spain c Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile País grape has been estimated to arrive to Chile almost 500 years ago, being the first strain grown in this country. Traditionally, this grape has been used to mix with other varieties, to produce poor quality wines, but today is beginning to be used in the production of high quality wines. However, very little is known about the chemical characteristics of this variety.

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.

New molecular evidence of wine yeast-bacteria interaction unraveled by untargeted metabolomic profiling

Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can consistently stimulate (MLF+ phenotype) or inhibit (MLF- phenotype) malolactic bacteria and the MLF process as a function of numerous winemaking practices, but the molecular evidence behind still remains a mystery. In this study, such evidence was elucidated by the direct comparison of extracellular metabolic profiles of MLF+ and MLF- yeast phenotypes. Untargeted metabolomics combining ultrahigh-resolution FT-ICR-MS analysis, powerful machine learning methods and a comprehensive wine metabolite database, discovered around 800 putative biomarkers and 2500 unknown masses involved in phenotypic distinction.