terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Time vs drought: leaf age rather than drought drives osmotic adjustment in V. vinifera cv. Pinot Noir

Time vs drought: leaf age rather than drought drives osmotic adjustment in V. vinifera cv. Pinot Noir

Abstract

Global warming and increased frequency and/or severity of drought events are among the most threatening consequences of climate change for agricultural crops. In response to drought, grapevine (as many other plants) exhibits osmotic adjustment through active accumulation of osmolytes which in turn shift the leaf turgor loss point (TLP) to more negative values, allowing to maintain stomata opened at lower water potentials1. We investigated the capacity of Pinot noir leaves to modulate their osmotic potential as a function of: (i) time (seasonal osmoregulation), (ii) growing temperatures, and (iii) drought events, to enhance comprehension of the resilience of grapevines in drought conditions. We performed trails under semi-controlled field conditions, and in two different greenhouse chambers (20/15 °C vs 25/20 °C day/night). For two consecutive vegetative seasons, grafted potted grapevines (Pinot noir/SO4) were subjected to two different water regimes for at least 30 days: well-watered (WW) and water deficit (WD). Via pressure-volume (PV) curves and osmometer measurements we derived the leaf osmotic adjustment capability and TLP, while monitoring the plant gas exchange and water potential. Surprisingly, lower water potentials in WD vines throughout the season and in all situations (field and greenhouse) did not trigger osmoregulation, changes in TLP nor a modification of the modulus of elasticity. PV curves provided clear evidence that both temperature and water availability do not stimulate active osmotic adjustment in Vitis vinifera cv. Pinot Noir. Conversely, there is a clear impact of seasonal osmoregulation throughout the growing season2, decreasing the osmotic potential at full turgor by an average of 0.46 MPa in 90 days. Lack of osmotic adjustment in response to drought observed in this cultivar suggests Vitis genotypes have a broad spectrum of responses to drought and the strategy adopted to cope with it is highly dependent on the cultivar under analysis.

Acknowledgements:

The work was financially supported by the Austrian Science Fund (FWF): I 4848 “PlasticGrape”.

References:

1)  Bartlett, M. K., Scoffoni, C., & Sack, L. (2012). The determinants of leaf turgor loss point and prediction of drought tolerance of species and biomes: a global meta‐analysis. Ecology letters, 15(5), 393-405.

2)  Herrera, J. C., Calderan, A., Gambetta, G. A., Peterlunger, E., Forneck, A., Sivilotti, P., … & Hochberg, U. (2022). Stomatal responses in grapevine become increasingly more tolerant to low water potentials throughout the growing season. The Plant Journal, 109(4), 804-815.

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Elena Farolfi1*, Francesco Flagiello2, Federica De Berardinis1, Soma Laszlo Tarnay1, Jan Reščič3, Astrid Forneck1, Jose Carlos Herrera1

1University of Natural Resources and Life Sciences, Vienna, Department of Crop Sciences, Institute of Viticulture and Pomology, 3430 Tulln an der Donau, Austria
2University of Natural Resources and Life Sciences, Vienna, Department of Crop Sciences, Institute of agronomy, 3430 Tulln an der Donau, Austria
3University of Nova Gorica, School for Viticulture and Enology, Dvorec Lanthieri/Lanthieri Mansion Glavni trg 8, 5271 Vipava, Slovenia

Contact the author*

Keywords

grapevine, drought, osmotic adjustment, osmoregulation, turgor loss point

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Crown procyanidin quantification in red wines, rosé wines and Port wines

Condensed grape tannins play a major role in the organoleptic properties and quality of red wine. Recently, a new sub-family of macrocyclic condensed tannins has been identified in red wine and named “crown tannins”. Indeed, the first compound of the family identified and characterised by NMR was the crown procyanidin tetramer which is composed of a macrocyclic structure composed of four (-)-epicatechins link together by B-type interflavanoid linkage in the following an alternative sequences of C4-C8 and C4-C6 linkage. The 3D structure of this unusual crown procyanidin family reveals a central cavity in the molecule [1].

Read More

The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

Read More

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

Read More

Comparison of ancestral and traditional methods in the elaboration of sparkling wines; preliminary results

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.

Read More

Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments.

Read More