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…

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Induction of polyphenols in seedlings of Vitis vinifera cv. Monastrell by the application of elicitors

Contamination problems arising from the use of pesticides in viticulture have raised concerns. One of the alternatives to reduce contamination is the use of elicitors, molecules capable of stimulating the natural defences of plants, promoting the production of phenolic compounds (PC) that offer protection against biotic and abiotic stress. Previous studies on Cabernet-Sauvignon seedlings demonstrated that foliar application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH) increased proteins and PC involved in grapevine defence mechanisms. However, no trials had been conducted on Monastrell seedlings, a major winegrape variety in Spain.

Wine odors: chemicals, physicochemical and perceptive processes involved in their perception

The odors of wines are diverse, complex and dynamic and much research has been devoted to the understanding of their chemical bases. However, while the “basic” chemical part of the problem, namely the identity of the chemicals responsible for the different odor nuances, was satisfactorily solved years ago, there are some relevant questions precluding a clear understanding. These questions are related to the physicochemical interactions determining the effective volatilities of the odorants and, particularly, to the perceptual interactions between different odor molecules affecting in different ways to the final sensory outputs.

Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.

Optimization of the acquisition of NIR spectrum in grape must and wine 

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.