GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Diffuse light due to wildfire smoke enhances gas exchange of shaded leaves

Diffuse light due to wildfire smoke enhances gas exchange of shaded leaves

Abstract

Context and purpose of the study – The risk of wildfires is increasing as the frequency and severity of drought and heat waves continue to rise. Wildfires are associated with the combustion of plant materials and emit smoke. In the atmosphere, smoke may spread readily across large areas. Smoke is composed of solid and liquid phase particulates and gases and has been identified as a causal agent of “smoke taint” in wine. On a smoky day, the intensity of direct light decreases because these particulates scatter sunlight. Even though this effect is frequently assumed to decrease plant photosynthesis, this assumption ignores the potential changes in diffuse light and may be based on scant evidence. This study compared leaf gas exchange on the sunny and shaded sides of a grapevine canopy during a very smoky, and thus hazy, day.

Material and methods – Five own-rooted Cabernet Sauvignon vines were used in a north-south oriented vineyard row in warm and arid eastern Washington during wildfire events in North America. Vines were drip-irrigated, spur-pruned, and trained to a loose vertical shoot-positioning system. Leaves at a height of 1.5 m were sampled on both sides of the canopy. Leaf temperature, light intensity, stomatal conductance, and gas exchange were measured with a portable infrared gas analyzer on 9 August 2018, in the afternoon about 4:00 PM. The diffuse light was estimated by blocking the direct light to the quantum sensor facing the sun.

Results – Diffuse light accounted for 40% of the incoming light. On the sun-exposed west side of the canopy, the light intensity in the afternoon was 1000 µmol m-2 s-1, while on the east side the light intensity was slightly above 100 µmol m-2 s-1. Leaves on the west-facing side of the canopy were 2°C warmer than leaves on the other side, and the former also had higher photosynthesis and transpiration rates, but leaves on both sides had the same stomatal conductance. Only receiving 10% sunlight, the shaded leaves maintained positive net carbon assimilation and had photosynthesis rates of 25% compared to the fully exposed leaves. While the leaves on the west side transpired at a rate of 7.6 mmol m-2 s-1, their counterparts on the east side maintained a rate of 6.1 mmol m-2 s-1.Therefore, the water use efficiency (WUE) was 27% lower for the east-facing canopy than for the opposite side. These results indicate leaves on the sunny side still received light at saturation level and leaves on the shaded side may provide surplus photosynthates on a smoky day. Further, in a well-watered vineyard, shaded leaves open their stomata once there is enough sunlight for photosynthesis even if the leaves are operating at lower WUE.

DOI:

Publication date: September 18, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Ben-Min CHANG1, Markus KELLER1*

Washington State University-Irrigated Agriculture Research & Extension Center, 24106 N. Bunn Rd., Prosser, Washington, USA

Contact the author

Keywords

photosynthesis, transpiration, stomata conductance, water use efficiency, light intensity

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Flavor Enhancement Of Neutral White Wines By Mango Peel Products

Varietal flavor is commonly known as the aromatic character of a wine in which the aroma of a particular grape variety predominates. However, not all varieties present particularly pronounced aromas. Therefore, different methods are constantly sought to enhance the aroma of wines with neutral aromatic characteristics, such as the use of glycosidases (1), certain yeast strains (2) or maceration with different agricultural products. In this work, aiming to improve the sensory profile together with the diversification of this product, white wines, derived from a neutral grape variety, were elaborated with the addition of mango peel by-products.

Varietal differences between Shiraz and Cabernet sauvignon wines revealed by yeast metabolism

This study investigated if compositional differences between Shiraz and Cabernet Sauvignon grape varieties could influence the production of yeast-derived compounds. This work was based on the analysis of 40 experimental red wines made in triplicate fermentations from grapes harvested from two consecutive vintages in New South Wales (Australia). Grapes were picked at three maturity stages using berry sugar accumulation as physiological indicator, from nine commercial vineyards located in three different climatic regions (temperate, temperate-warm and warm-hot). A range of 30 yeast-derived wine volatiles including esters and alcohols were quantified by HS/SPME-GC/MS. Ammonia, amino-acids and lipids were analysed in the corresponding grapes. The juice total soluble solids (°Brix) in addition to the wine alcohol and residual sugar levels were also measured. The influence of grape maturity on wine ester composition was also variety dependent, particularly for higher alcohol acetate and ethyl ester of branched acids. This study highlights that varietal differences observed in Shiraz and Cabernet Sauvignon wines involve fermentation-derived compounds irrespective of the site (soil, climate, viticultural practices).

SAVOIR: A project promoting innovative and effective prophylactic methods in viticulture, as part of the governmental plan to anticipate the withdrawal of plant protection products in France (PARSADA)

Faced with the likely withdrawal of commercial specialities from use in the short to medium term, France has decided to implement an ambitious action plan to anticipate and avoid withdrawal without alternative solutions. The French wine industry (cniv and ifv) has been heavily involved in this action to define priorities. faced with the risk of the withdrawal of multi-site fungicides (folpel, dithianon, copper) coupled with the probable reduction in single-site fungicide solutions, mildew and black rot have been identified as the priority uses.

AN AUTOMATIC CANOPY COOLING SYSTEM TO COPE WITH THE THERMAL-RADIATIVE STRESSES IN THE PIGNOLETTO WHITE GRAPE

In recent years characterized by hot dry summers, the implementation of innovative irrigation tools in the vineyard represents a crucial challenge to ensure optimal production and to avoid excess of water consumption. It is known that the grapevine reacts to multiple stresses – i.e., high temperatures and wa- ter shortage – through adaptive mechanisms that are detrimental to the yield. Furthermore, this condi- tion is usually aggravated by high solar radiation, which could negatively affect the phenolic composi- tion of the grapes. Therefore, a cooling system has been developed aiming to reduce bunches’ sunburn damage.

Under-vine cover crop: effect over glycosidic aroma precursors of Vitis vinifera L. Cv Syrah

AIM: Volatile compounds joint to aromatic precursors form the aroma of grape must that will provide a characteristic aroma to the wine.