GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Tolerance to sunburn: a variable to consider in the context of climate change

Tolerance to sunburn: a variable to consider in the context of climate change

Abstract

Context and purpose of the study – Climate change effects on grapevine phenology and grape primary and secondary metabolites are well described in recent literature. Increasing frequency and intensity of heat waves may be responsible for important yield losses in the future. However, the impact of this event is not so well described in literature. The present study highlights the importance of grape variety tolerance as a mitigation tool to climate change.

Material and methods – Sunburn intensity was evaluated in an ampelographic field, located at Alentejo, the warmest region of Portugal, after a strong heat wave that occurred in the first week of august of 2018. The vineyard, planted in 2011, has 189 grapevine varieties (125 plants per variety), grafted on 1103P, with a plant density of 2222 plants ha-1 (distance in the row = 1.5m; distance between rows =3.0 m). Row orientation is N-S. Sunburn intensity was visually evaluated in both sides of the canopy and the results converted into varietal tolerance to sunburn (intensity ranging from 1 to 5, being 1 very tolerant and 5 very sensitive). Standard meteorological variables were measured at the experimental plot, namely air temperature, vapor pressure deficit, wind speed and direct solar radiation (hourly data). Canopy height and width was estimated from digital images perpendicular to the rows (12 images per variety) and from remote imagery (Micasense Redegde).

Results –The heat wave observed in August was characterized for a period of 6 consecutive days with maximum air temperatures above 40oC (Tmax ≈ 45oC), minimum temperatures around 25oC and extremely dry air and the maximum DPV higher than 8.4 kPa. From the 103 white varieties under study, only 3 varieties were classified as extremely sensitive and 5 as very sensitive. From all the evaluated white varieties, 44% (with different geographic origins) behaved as extremely tolerant. Relatively to the 82 red varieties, there was an increase in the varieties classified as extremely sensitive and very sensitive varieties (17%) and a reduction on the varieties classified as extremely tolerant (30%). Only 4 rose varieties were studied and Ahmeur bou Ahmeur stands out. This variety was very sensitive to sunburn despite its North African origin.

The increase of sunburn intensity in red varieties highlights the contribution of berry color on berry energy balance. When comparing the bunch exposition, it was observed that sunburn intensity in exposed grapes onthe West facing side of the canopy was around two times bigger than in the East face, either for white and red cultivars, which highlights the importance of row orientation in new plantations.

Download the PDF

DOI:

Publication date: March 11, 2024

Issue: GiESCO 2019

Type: Poster

Authors

José SILVESTRE1*, Miguel DAMÁSIO1, Ricardo EGIPTO1, Jorge CUNHA1, João BRAZÃO1, José EIRAS-DIAS1, Rui FLORES2, Amandio RODRIGUES2, Patrick DONNO2, Jorge BÖHM3

1 INIAV, I.P., Pólo de Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos
2 Herdade do Esporão, Apartado 31, 7200-999, Reguengos de Monsaraz
3 Viveiros PLANSEL Lda, Quinta São Jorge, 7050-909 Montemor-o-Novo

Contact the author

Keywords

Grapevine, Variety, Sunburn, Heat wave, Climate change

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Influence Of Phytosterols And Ergosterol On Wine Alcoholic Fermentation For Saccharomyces Cerevisiae Strains

Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality. During alcoholic fermentation, they ensure yeast growth, metabolism and viability, as well as resistance to osmotic stress and ethanol inhibition. Two sterol sources can support yeasts to adapt to fermentation stress conditions: ergosterol, produced by yeast in aerobic conditions, and phytosterols, plant sterols found in grape musts imported by yeasts in anaerobiosis. Little is known about the physiological impact of the assimilation of phytosterols in comparison to ergosterol and the influence of sterol type on fermentation kinetics parameters.

Read More

Valutazione dell’equilibrio vegeto-produttivo con metodiche di proximal sensing

Nel biennio 2008-2009, nell’ambito di un progetto multidisciplinare coordinato e finanziato dal Consorzio Tuscania, 4 vigneti in differenti zone della Toscana sono stati monitorati con strumenti di proximal sensing al fine di valutare la variabilità riscontrabile e ottenere delle indicazioni sulle risposte vegetative delle piante e quanti-qualitative delle produzioni.

Read More

Consumers’ emotional responses elicited by wines according to organoleptic quality

Wine is often described with emotional terms, such as surprising, disappointing or pleasant. However, very little has been done to really characterize this link between emotions and wine. Can it really bring emotions to wine tasters? Many studies have looked at the extrinsic factors that can improve the emotional

Read More

Soil and nutritional survey of Greek vineyards from the prefecture of Macedonia, Northern Greece, and from the island of Santorini

Vitis vinifera L. is one of the most important cultures for the soil and
climate conditions of Northern Greece and Santorini. However, very little information is provided with regard to its nutritional requirements and critical levels of nutrient deficiencies and toxicities. The aim of this study was to provide an integrated nutritional survey for the Greek conditions of wine and table varieties.

Read More

Additives od aids? Evaluation of aroma compounds release from oenological tannins of different botanical origins.

Oenological tannins are products extracted from various botanical sources, such as mimosa,
acacia, oak gall, quebracho, chestnut and tara. The polyphenolic component is obtained through a solid-liquid extraction also using specific solvents, then removed by evaporation or freeze-drying. Tannins are employed in two phases of winemaking, during the pre-fermentative phase or during fining with different purposes such as modulate antioxidant activity, colour stabilization, bacteriostatic activity, protein stabilization and modulation of sensory properties. To date, the current regulatory framework is not very clear. In fact, the Codex Alimentarius classifies commercial tannins as “food additives” but also as
“processing aids”. The main distinction is that “additives” have a technological function in the final food, whereas “processing aids” do not. In this sense, oenological tannins, despite the technological treatments, could contain aromatic compounds of the botanical species they belong to and release them to the wine.

Read More