GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Soil and nutritional survey of Greek vineyards from the prefecture of Macedonia, Northern Greece, and from the island of Santorini

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


Context and purpose of the study-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.

Materials and Methods- During the period 2012-2017 a high number of soil and leaf samples were collected (from Western and Central Macedonia, and from Santorini) and analyzed, to determine soil fertility and nutrition of Greek vineyards.

Results- Soil results showed that pH varied from approximately 4 to 8.30, organic matter from 0.36% to 7.80%, NO3-N from 0.4 to 81.6 ppm, P from 0.4 to 206 ppm, and exchangeable K and Mg varied from 54 to approximately 1000 ppm, and from 13 to 1608 ppm, respectively. DTPA extractable Fe, Zn, Mn and Cu fluctuated from approximately 1 to 200 ppm, 0.10 to 40 ppm, 0.78 to 60 ppm, and from 0.30 to 176 ppm, respectively. Finally, extractable B varied from 0.10 to approximately 16 ppm. With regard to foliar nutrient concentrations, wine and table varieties from Central Macedonia showed leaf N levels from 2.3 to 3.3% dw, and from 1.92 to 3.02% dw, respectively. Phosphorus varied from 0.15 to 0.47% dw, and K from 0.40 to 1.86% dw, and from 0.66 to 1.95% dw for wine and table varieties, respectively. Foliar Ca for wine and table varieties varied from 1.15 to 3.26% dw, and from 0.67 to 2.84% respectively, while Mg fluctuated from 0.12 to 0.44% dw, and from 0.14 to 0.61% dw, respectively. Leaf B fluctuated from 12 to 86 ppm, and from 18 to 106 ppm, respectively. Foliar Zn for wine varieties varied from 7 to 77 ppm, and for table varieties fluctuated from 9 to 34 ppm. Manganese varied from 23 to 1622 ppm, while Fe and Cu fluctuated from 39 to 179 ppm, and from 7 to 1057 ppm, respectively. Based on these data and on the classification provided in literature, it can be concluded that approximately 75% of the vineyards from Western Macedonia showed slight N deficiency, while 20-75% suffered from severe K deficiency. In addition, 30-50% and 35-80% of the vineyards of Kastoria showed B and Zn inadequacy, respectively. Finally, in most cases, very high Mn and Cu levels were found. It is believed that these data offer a useful insight and provide a valuable agronomic tool towards a sustainable nutrient management in the Greek vineyards.


Publication date: September 27, 2023

Issue: GiESCO 2019

Type: Poster


Theocharis CHATZISTATHIS*, Eirini METAXA, Polyxeni PSOMA, Areti BOUNTLA, Vassilis ASCHONITIS, Panagiotis TZIACHRIS, Frantzis PAPADOPOULOS, Georgios STRIKOS

Institute of Soil and Water Resources, Leoforos Georgikis Scholis Avenue, Thessaloniki (Thermi), 57001, Greece

Contact the author


Vitis vinifera L., nutrient deficiency, nutrient toxicity, organic matter, wine varieties, table varieties


GiESCO | GiESCO 2019 | IVES Conference Series


Related articles…

Predatory Arthropods associated with potential locally-adapted native insectary plants for Australian vineyards

Three locally-adapted native plants were evaluated to determine their capacity to provide insectary benefits to predatory arthropods in association with vineyards, and thereby to enhance biological control of insect pests. Native plants are preferred as supplementary flora, as they are naturally adapted to Australia’s climatic conditions.

Phenolic, antioxidant, and sensory heterogeneity of oenological tannins: what are their possible winemaking applications?

AIM: The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view.

Impact of enological enzymes on aroma profile of Prosecco wines during second fermentation and sur lie aging

Proseccco is a famous italian Protected Designation of Origin (PDO) produced in two regions: Veneto e Friuli Venezia Giulia, however, the production is mainly concentrated in the province of Treviso. These territories are characterized by plains with some hilly areas and temperate climate. Its Production regulation provides a minimum utilization of 85% of Glera grapes, a local white grape variety, and up to a maximum of 15% of other local and international varieties. Prosecco second fermentation takes place, according to the Charmat method, in autoclaves.

‘It’s a small, yappy dog’: The British idea of terroir

Aims: Most consumer research about terroir has focused on wine, particularly with French or other European wine drinkers, rather than those in the Anglo-Saxon world. In Europe, whilst there is no agreement amongst consumers as to what terroir actually is, there is a general recognition of the word and an acceptance that it represents something important

Determination of Aroma Compounds in Grape Mash under Conditions of Tasting by On-line Near-Infrared Spectroscopy

The production of high-quality wines requires the use of high-quality grapes. Some compounds originating from grapes may negatively influence the odour and flavour of the resulting wine in their original form or as precursors for off-odours and –flavours. Therefore, a rapid evaluation of the grapes directly upon receival at the winery is advantageous. Up to now, grape aroma is mainly evaluated by tasting, however, this leads to subjective results. The use of near-infrared (NIR) spectroscopy allows a rapid, objective and destruction-free analysis without previous sample preparation. Moreover, the measurement can be integrated into an existing process without additional sampling.