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…

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.

Integrative study of Vitis biodiversity for next-generation breeding of grapevine rootstocks 

Drought is one of the main challenges for viticulture in the context of global change. The choice of rootstock could be leveraged for vineyard adaptation to drought as we can improve plant performance without modifying the scion variety. However, most of the existing rootstocks, selected over a century ago, have a narrow genetic background which could compromise their adaptive potential.

The generation of suspended cell wall material may limit the effect of ultrasound in some varieties

The disruptive effect exerted by high-power ultrasound (US) on plant cell walls, natural barriers to the diffusion of compounds of interest during the maceration of red wines, is established as the reason behind the chromatic improvement that its treatment causes. However, sometimes this improvement is not observed, especially with short maceration times. The presence of a high quantity of suspended cell wall material, which formation is favored by the sonication, could be the cause of this lack of positive results since this cell wall material has a high affinity for phenolic compounds.

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.

Effect of ultraviolet B radiation on pathogenic molds of grapes

The fungicidal effect of UV-C radiation (100-280 nm wavelength) is well known, but its applicability for the control of pathogenic molds of grapes is conditioned by its effect on the host and by the risks inherent in its handling[1].
As an alternative, the effect in vitro of UV-B radiation (280-315 nm) on the main pathogenic molds of grapes has been studied: Botrytis cinerea, Aspergillus niger, Penicillium expansum and Rhizopus stolonifer.