GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 The grapesim model: a model to better understand the complex interactions between carbon and nitrogen cycles in grapevines

The grapesim model: a model to better understand the complex interactions between carbon and nitrogen cycles in grapevines

Abstract

Context and purpose of the study – Nitrogen fertilization is an important practice to guarantee vineyards sustainability and performance over years, while ensuring berry quality. However, achieving a precise nitrogen fertilization to meet specific objectives of production is difficult. There is a lack of knowledge on the impact of nitrogen fertilizers (soil/foliar; organic/mineral) and different levels of fertilization on the interactions between carbon and nitrogen cycles within the vine. Crop models may be useful in that purpose because they can provide new insights of the effects of fertilization in carbon and nitrogen storage. The objective of this study is to build a model to simulate grapevine carbon and nitrogen content in vines to evaluate the impact of different fertilization strategies in vine growth and yield.

Material and methods – The model GrapeSim has been designed to simulate dynamics of carbon and nitrogen content in organs over multiple years. The model runs at a daily time-step and it decomposes the plant in several compartments; Leaf, Berry, Shoot (annual), Perennial organs (trunk and roots) and Storage. Carbon production is based on the radiation use efficiency approach and carbon is allocated to organs according to their growth demand. When carbon production surpasses organ demand, the remaining carbon is stored in the storage compartment, otherwise, carbon is remobilized from the storage to satisfy organs demand. Nitrogen fluxes are simulated analogously to carbon fluxes by considering a nitrogen demand to reach a specific concentration in each organ. GrapeSim has been calibrated using organ growth trajectories obtained from a pot experiment using ‘Sauvignon Blanc’ grafted onto ‘SO4’.

Results – GrapeSim provided an estimation of the carbon and nitrogen content in storage and their response to nitrogen fertilization, which is quite difficult to measure under field conditions. Several types and amounts of nitrogen were applied to evaluate the effect of nitrogen availability on plant growth, photosynthesis and yield and to validate specific outputs of the model. This work is an example of the relevance of combining field research with crop modelling to have a better understanding of vine responses to horticultural practices such as nitrogen fertilization.
Within the “NV2” project (that brings together 4 private companies, 1 technical institute and 3 public institutes), the next step will be to understand how nitrogen deficiency can affect subsequent reproductive development (bloom return and fruit set) using GrapeSim.

DOI:

Publication date: September 15, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Carole BECEL1*, Rami ALBASHA1, Jérôme CHOPARD1, Damien Fumey1, Anaïs GUAUS1, Davide TARSITANO1, Gerardo LOPEZ1, Aurélie METAY2, Anne PELLEGRINO3

1 ITK, 9 Avenue de l’Europe, F-34830 Clapiers, France
2 UMR SYSTEM, 2 Place Viala, F-34060 Montpellier, France
3 UMR LEPSE, 2 Place Viala, F-34060 Montpellier, France

Contact the author

Keywords

grapevine, carbon, nitrogen, growth, yield, fertilization, model

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Aromatic maturity is a cornerstone of terroir expression in red wine

In this video recording of the IVES science meeting 2023, Stéphanie Marchand (University of Bordeaux, ISVV, INRAE, UMR 1366 OENOLOGIE, Villenave d’Ornon, France) speaks about the aromatic maturity as a cornerstone of terroir expression in red wine. This presentation is based on an original article accessible for free on OENO One.

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Optimised extraction and preliminary characterisation of mannoproteins from non-Saccharomyces wine yeasts

The use of non-Saccharomyces yeast species for the improvement of wine technological and oenological properties is a topic that has gained much interest in recent years [1]. Their application as co-starter cultures sequential to the inoculation of Saccharomyces cerevisiae and in aging on the lees has been shown to improve aspects such as protein stability and mouthfeel [2].

The role of terroir in tourism led amenity migration: contrasting effects in Tuscany and the Okanagan valley of British Columbia

Definitions of terroir elude consistent agreement. As defined geographical space the common denominators of its conceptualization include natural and cultural elements of life