GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Behaviour of two training systems for mechanical pruning combined with different nitrogen fertilizations on cv. Colombard

Behaviour of two training systems for mechanical pruning combined with different nitrogen fertilizations on cv. Colombard

Abstract

Context and purpose of the study – Today winegrowers involved in mechanical winter pruning are applying this viticultural technique on two main training systems, the free cordon, appearing to be the more efficient, and the trellised vertical shoot positioning (VSP) system. The main reasons for maintaining the trellis are generally due to common habits in vineyard management, risk of wind damage for the shoots, or risk of decrease in photosynthesis potential. The aim of the study was to assess the effects of the two training systems on vine. In addition, different nitrogen fertilization levels were applied on the two systems to evaluate the best combination to achieve yield and grape quality.

Material and methods – Free cordon and spur pruned VSP system were compared during 3 vintages, from 2016 to 2018, on a rainfed cv. Colombard, planted in 2012 in Gascony vineyard, south-west of France. The trial was run on a young plot, planted in 2012, with a production goal of around 15 tons per hectare. Four strategies of nitrogen fertilization were applied on each system including soil mineral supplies (40N and 80N/ha) and foliar spraying (25N/ha) combined with green manure on each treatment (control). Total foliar area, yield, pruning weight, nitrogen and water status were controlled each year. Grapes composition at harvest and wine quality also allowed to compare the different treatments.

Results – The results showed different behavior of the vine according to the training systems. Total leaf area and yield were significantly lower for the free cordon system each of the tree years, regardless of nitrogen fertilizations. With the same leaf-fruit ratio, in 2017 and 2018, the free cordon grapes contained less sugar than VSP grapes. To explain some of these differences, discussion will take place around plot’s age and on plant development delay due to higher height of the supporting wire for free cordon system. Also, in our conditions, the rainfed free cordon development appeared to be very dependent on the height and period of shoot trimmings. The different fertilization strategies induced significant results on chlorophyll index of the leaves every year and on yeast assimilable nitrogen of grapes after the second year. The berries from the control treatment presented the lowest concentration of nitrogen and the foliar treatment the highest. But, the nitrogen fertilization supplies did not modify yield and pruning weight for both systems. The three-year treatments were not sufficient to induce major differences in these cases.

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Thierry DUFOURCQ1,2, Elodie GASSIOLLE1, Frédéric LOPEZ1, Laure GONTIER2, Christophe GAVIGLIO2

1 IFV Sud-Ouest, Château de Mons, 32100 Caussens, France
2 IFV Sud-Ouest, V’innopôle, 81 310 Lisle Sur Tarn, France

Contact the author

Keywords

free cordon, Vertical Shoot Positioning, nitrogen fertilization, Colombard

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Wine metabolomics and sensory profile in relation to terroir: A case study focusing on different wine-growing areas of Piacenza Province (Italy)

Aim: In this work, we have optimized a robust methodology for investigating possible correlations between the phytochemical profile of wine and the terroir (including the climate), considering the specific wine-growing area. In particular, the untargeted metabolomic and sensorial profiles of Gutturnio DOC commercial wines (both still and “frizzante” types) from different production areas in the Piacenza province were determined. The geographical areas taken into consideration for this study consisted in Val Tidone, Val Nure and Val d’Arda.

Classification of “Valpolicella Superiore” wines in relation to aromatic composition: influence of geographical origin, vintage and aging

The Valpolicella appellation, mainly known for Amarone and Ripasso, is experiencing growing interest in Valpolicella Superiore (VS), a lighter red wine aligning with consumer demand. However, anecdotal evidence suggests different stylistic interpretations of VS, potentially causing consumer confusion.

Chemical markers in wine related to low levels of yeast available nitrogen in the grape

Nitrogen is an important nutrient of yeast and its low content in grape must is a major cause for sluggish fermentations. To prevent problems during fermentation, a supplementation of the must with ammonium salts or more complex nitrogen mixtures is practiced in the cellar. However this correction seems to improve only partially the quality of wine [1]. In fact, yeast is using nitrogen in many of its metabolic pathways and depending of the sort of the nitrogen source (ammonium or amino acids) it produces different flavor active compounds. A limitation in amino acids can lead to a change in the metabolic pathways of yeast and consequently alter wine quality.

Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.

AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.

Terroirs and legal protection

Le concept AOC permet, par une délimitation précise, la mise en valeur de terroirs particulièrement adaptés à la viticulture. Seuls les terroirs ainsi identifiés peuvent produire des vins portant le nom de l’AOC. Le nom de cette AOC ne peut être utilisé que pour des vins issus de terroirs compris dans l’aire d’appellation, sous peine de sanctions pénales. La délimitation ainsi opérée participe à la protection du nom de l’AOC. A l’inverse, le terroir délimité n’est pas protégé.