GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Rootstock differences in soil-water uptake during drying-wetting cycles imaged with 3d electrical resistivity tomography

Rootstock differences in soil-water uptake during drying-wetting cycles imaged with 3d electrical resistivity tomography

Abstract

Context and purpose of the study – Limited knowledge has been acquired on grapevine roots and rhizosphere processes because of harder access when compared to aerial parts. There is need for new methods to study root behavior in undisturbed field conditions, and relate these effects on canopy and yield. The aim of this multidisciplinary study was to image and quantify spatial-temporal differences in soil-water uptake by genetically different rootstocks and to assess the response of the canopy during drought and rewetting.

Material and methods – During two years, three replicates of 10 plants of Chardonnay, 5 plants grafted onto 110R and 5 on 101-14 Mgt, were monitored in a drip-irrigated experimental vineyard. Each experimental unit was equipped with time-domain reflecrometer sensors for continuous measurement of soil water and with stainless-steel rods and micro-borehole electrodes for time-lapse 2D and 3D electrical resistivity tomography (ERT). The soil profile was described with soil pits at both ends of the experimental units and sampled for physical-chemical analysis. Grapevine water status of each vine was monitored routinely with 3h-lag diurnal cycles of water potentials and leaf gas-exchanges (from predawn to following night) and δ13C at harvest. Light and Ci photosynthesis response curves, predawn Fv/Fm were measured under dry and wet conditions. Grape composition, yield components and pruning-weights were also measured.

Results – Different models were tested to develop a pedotransfer function and transform electrical resistivity into soil volume wetness. Due to the sandy nature of the soil the Archie law performed well and was used to map water depletion in 3D with an error of 1.2 %vol., R2 = 0.73 (measured on an independent test set). Before rewetting the grapevine experienced severe drought stress in both years of the study (< – 10MPa in predawn), and amount of soil water per vine was significantly correlated to single plant water potentials and to canopy size. One fold differences in the amount of soil water absorbed by the two rootstocks were reached at the end of the drought period, with distinct spatial patterns. The 110R was more conservative, and soil depletion was localized in space around each vines, while the 101-14 was less conservative and more homogenously and deeply depleted the soil profile affecting whole plant water status and leaf physiology that was more depressed. Replenishment of the fraction of transpired soil water by drip irrigation was imaged by time-lapse ERT, and differences were observed in the reaction to rewetting by the two rootstocks.

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Luca BRILLANTE1*, M. Andrew WALKER2, Andrew J. McELRONE2, 3, S. Kaan KURTURAL2

Dep. of Viticulture and Enology, California State University, Fresno, CA 93740, USA
Department of Viticulture and Enology, University of California, Davis, CA 95616, USA
USDA-Agricultural Research Service, Davis, CA 95616, USA

Contact the author

Keywords

grapevine, rootstocks, Electrical Resistivity Tomography ERT, water stress, soil water, drought, drip irrigation

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Correlation between stable isotopic composition of the fungus aspergillus niger and its growth substrate and the extracted chitin

Wine is one of the most consumed and appreciated beverages in the world. Due to the growing attention paid to consumer health, there is a continuous search for sustainable alternatives to common additives (such as sulfur dioxide) used to preserve wine. An example is represented by chitosan, the main derivative of chitin, approved for the treatment of must and wine since 2009 by the “international organization of vine and wine” (OIV/OENO 338a/2009) and by the european commission (EC Reg. No. 606/2009).

Influence of must fining on wine pinking: relationship between electrochemical and colorimetric measurements and pinking attitude of wine

“Pinking” is a term used to define an abnormal pink coloration assumed by white wines in certain cases. Despite the are many hypotheses about the causes of this phenomenon, pinking still represents an issue for the wine industry. In the absence of reliable preventive strategies, wineries often rely on treatments such as charcoal fining, which is also negatively impacting wine aroma. This study aims at evaluating the potential of different fining agents based on animal or vegetal proteins to prevent wine pinking when applied at the level of must clarification. The work was carried out on Lugana wines, which is well-recognised as sensible to pinking problems. METHODS: Two experimental Lugana musts were obtained by applying a standard winemaking protocol and were then clarified with different commercial preparations based on vegetal proteins or casein, alone or in combination with PVPP. A control only using pectolytic enzyme was also prepared. Finings were carried out at 4°C for 16h, and the clear must (200 NTU) was then fermented in controlled conditions.

Intra-vineyard spatial variability explored over multiple seasons by sensor-based techniques in the Valpolicella area

The identification and management of intra-vineyard variability are key to precision viticulture, and sensors have been proven to be highly efficient tools for detecting these variations.

The relationship between enzyme treatment and polysaccharide extraction in wine making, and subsequent sensory effects in Cabernet Sauvignon wines

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.