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…

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More

Metatranscriptomic analysis of “aszú” berries: the potential role of the most important species of the grape microbiota in the aroma of wines with noble rot

Botrytis cinerea has more than 1200 host plants and is one of the most important plant pathogens in viticulture. Under certain environmental conditions, it can lead to the development of a noble rot, which results in a specific metabolic profile, altering physical texture and chemical composition. The other microbes involved in this process and their functional genes are poorly characterised. We have generated metatranscriptomic [1,2] and DNA metabarcoding data from three months of the Furmint grape variety, representing the four phases of noble rot, from healthy berries to completely dried berries.

Read More

Drought responses of grapevine cultivars under different environments

Using grapevine genetic diversity is one of the strategies to adapt viticulture to climate change. In this sense, assessing the plasticity of cultivars in their responses to environmental conditions is essential. For this purpose, the drought tolerance of Grenache, Tempranillo and Semillon cultivars grafted onto SO4 was evaluated at two experimental vineyards, one located in Valencia (Spain) and the other in Bordeaux (France). This was done by assessing gas exchange parameters, water relations and leaf hydraulic traits at the end of the season.

Read More

Combined use of leaf removal and natural shading to delay grape ripening in Manto negro (Vitis vinifera L.) under deficit irrigation 

The increasingly frequent heat waves during grape ripening pose challenges for premium wine grape production. This makes the development of irrigation and canopy management techniques of great importance to maximize yield and grape quality. A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality.

Read More