terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Evaluation of interception traps for capture of Xylotrechus arvicola (Coleoptera: Cerambycidae) in vineyards varieties from Protected Denomination of Origin León

Evaluation of interception traps for capture of Xylotrechus arvicola (Coleoptera: Cerambycidae) in vineyards varieties from Protected Denomination of Origin León

Abstract

Xylotrechus arvicola (Coleoptera: Cerambycidae) is a pest in vineyards (Vitis vinifera) in the main Spain wine-producing regions with Protected Denomination of Origin (PDO). The action of the larvae, associated to the spreading of wood fungi, causes damage especially in important varieties of V. vinifera. X. arvicola females lay eggs concentrated in cracks or under the rhytidome in the wood vines, which allows the emerging larvae to get into the wood and make galleries inside the plant being then necessary to prune intensively or to pull up the bored plants (1). The objective of the study was to evaluate captures of X. arvicola insects in five varieties of V. vinifera in PDO León. In 2022, trapping experiments were conducted in the wine-producing region of Spain (PDO León) in five varieties of V. vinifera (Tempranillo, Prieto Picudo, Albarín, Mencía and Verdejo), using interception traps (CROSSTRAP®) with a ethanol (2), in a completely randomized design. The traps were checked every few days and the number of mean adults captured in traps were compared using one-way ANOVA followed by Fisher´s LSD post-hoc test (P<0.05). The greatest days of insects captures were from 1-June to 13-June (25 in Tempranillo, 26 in Prieto Picudo, 21 in Albarín, 17 in Mencía and 6 in Verdejo). Tempranillo and Prieto Picudo varieties had more insects captured per trap (2.75 and 2.66 insects, respectively) during all the evaluation period in the vineyards, significantly different from insects captured per trap in Albarín variety (1.83 insects), Mencía variety (1.58 insects) and Verdejo variety (0.66 insects). Tempranilloand Prieto Picudo were the varieties more attacked by X. arvicola. The first days of June were capture the highest number of X. arvicola adults.

Acknowledgments:

Special thanks to the own research program of the University of León 2022 for the grant awarded to Daniela Ramírez Lozano, to the Ministry of Education, Culture and Sport (Spain) for the grant awarded to Laura Zanfaño González (FPU 20/03040).

References:

1) Rodríguez-González, A. et al. (2020) Failure under stress of grapevine Wood: the effects of the Cerambycid Xylotrechus arvicola on the biomechanics properties of Vitis vinifera. Ciencia y tecnología 22(2): 167-178, DOI: 10.4067/S0718-221X2020005000203
2) Rodríguez-González, A. et al. (2018) Evaluation of commercial and prototype traps for Xylotrechus arvicola (Coleoptera: Cerambycidae), an insect pest in Spanish vineyards. Australian Journal of Grape and Wine Research 24, 190-196, DOI 10.1111/ajgw.12324

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Ramírez-Lozano D. 1, Rodríguez-González A.1, Zanfaño-González L. 1 Carro-Huerga G. 1, ORTÍZ-HERNÁNDEZ A. 2, Mayo-Prieto S. 1, Gutiérrez S. 1, CASQUERO P.A.1

1Grupo Universitario de Investigación en Ingeniería y Agricultura Sostenible (GUIIAS). Departamento de Ingeniería y Ciencias Agrarias. Instituto de Medio Ambiente, Recursos Naturales y Biodiversidad. Escuela de Ingeniería Agraria y Forestal. Universidad de León. León. España.
2Departamento de Química Orgánica e Inorgánica. Escuela Politécnica Superior de Linares. Universidad de Jaén, 23700 Linares. España.

Contact the author*

Keywords

vineyards, insect pest, Xylotrechus arvicola

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Perception, liking and emotional response of tropical fruit aromas in Chardonnay wines

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

Inert gases persistence in wine storage tank blanketing

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.

Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out.

The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.