terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Abstract

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv. Verdejo. In 2020, in Valladolid, the height reduction of the canopy was studied according to treatments: T (control), without reduction; Rj (reduction in fruit set -j-), trim to half the length of all shoots; Rk1 (reduction in pea size -k-), similar to Rj; Rk2 (reduction + lateral leaflessness, in -k-). Trim was made by hand respecting a height of trellis vegetation of 60 cm. The experiment was designed in 4 random blocks, with an elemental plot of 12 control vines, in a bilateral Royat cordon. The reduction of vegetation did not significantly affect grape production, producing a decrease between 8% and 4%, but significantly reduced pruning wood, between 25% and 16%, due to a decrease in shoot weight. In the campaign after the reduction, 2021, neither the grape production nor the vegetative development were affected. The composition of the grape in 2020 was hardly affected by the reduction, since the harvest only had to be delayed up to five days to reach the same concentration of sugars as in the control vines.

The pH, total acidity and malic acid of grapes did not show notable changes, while tartaric acid was significantly favored and potassium increased slightly. Probably, the relatively low production level did not prevent a fairly normal development of the grape ripening, despite the drastic reduction in the leaves-clusters ratio.

Acknowledgements: PID2019-105039RR-C42 project (MCIN/AEI) and Junta de Castilla y León

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

J. Yuste1, D. Martínez-Porro1

1Instituto Tecnológico Agrario de Castilla y León, 47071 Valladolid (Spain)

Contact the author*

Keywords

acidity, grapes, shoot trimming, sugars, vineyard

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Phenolic composition profile of cv. Tempranillo wines obtained from severe shoot pruning vines under semiarid conditions

One of the limitations of vineyards in warm areas is the loss of wine quality due to higher temperatures during the grape ripening period. In order to adapt the vineyards to these new climatic conditions, a possible solution is to delay the ripening process of the grapes towards periods with milder temperatures, by means of management practices and thus improve the quality of the fruit and the wine produced. The technique of severe shoot pruning (SSP) has proven useful in achieving this objective.

Read More

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Read More

Barrels ad-hoc: Spanish oak wood classification by NIRs 

The wooden barrel is a key factor in enology, since wine chemical composition and sensory properties changes significantly in contact with the barrel[1]. Today’s highly competitive market constantly demands new differentiated products and wineries search innovations continuously.
Wood selection is crucial: barrels stability to keep constant their contribution and the result on products, and additional and differentiated wood contributions to impact their new products. Oak wood selection has traditionally been carried out using parameters such as specie, location and grain, however, it goes one step further nowadays. Large cooperage work with non-destructive techniques that allow classifying oak wood quickly and easily according to their organoleptic contribution[2].

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More