terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

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

Abstract

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.

Drought leads to an impairment between growth and reserves which can be a key point in the survival of plantings. This work aims at understanding the role of non-structural carbohydrates (NSC) in: i) the maintenance of hydraulic function in cuttings subjected to water deficit and limited nitrogen: ii) identify the best regime of water and nitrogen to achieve a correct compromise between plant growth and NSC.

Cuttings of two different cultivars and three rootstocks of grapevine, were grown in pots under different water and nitrogen regimes. During the vegetative season, morphological and physiological traits were measured. Particularly, NSC content analysis were performed in roots, rootstocks, shoots and canes on blooming and on cane ripening period.

During early vegetative phases, plants under water deficit shown a reduced growth and lower water potential respect well-watered plants. At the end of the vegetative season, NSC was affected also by the type of cultivar or rootstock. Nitrogen does not seem to have any effect on carbohydrates content.

Our results suggest that imposing a controlled water deficit to grapevine from budburst, can support plants to accumulate NSC, useful to help cutting survival and face incoming drought events.

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Pichierri A.1,2*, More Authors2: Gargiulo S.1,2, Sivilotti P. 2, De Luca E.3, Zambon Y. 3, Bruna M.2, Tomasin A.2, Casolo V. 2

1University of Trieste, Department of Life Sciences, Via Licio Giorgieri 5, 34127 Trieste, Italy   
2University of Udine, Department of Food, Environmental, and Animal Sciences, Via delle Scienze 206, 33100 Udine, Italy
3VCR Research center, Via Ruggero Forti, 33095, San Giorgio della Richinvelda, Italy

Contact the author*

Keywords

woody crops, reserves, drought, nutritional deficit, plant survival

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

Read More

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Read More

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Read More

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More

Genetic study of wild grapevines in La Rioja region

Since the mid-1980s, several surveys have been carried out in La Rioja to search for populations of the sylvestris grapevine subspecies (Vitis vinifera L. subsp. sylvestris Gmelin). The banks of the Ebro River and its tributaries (Alhama, Cidacos, Leza, Iregua, Najerilla, Oja and Tirón rivers), as well as the surrounding vegetation of their valleys have been covered. So far, all the populations found are alluvial, forming part of the riparian vegetation of the Najerilla (the first reported population in La Rioja [1]), Iregua, and the vicinity of Oja valleys.

Read More