terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 “Compost Application in the Vineyard: Effects on Soil Nutrition and Compaction”

“Compost Application in the Vineyard: Effects on Soil Nutrition and Compaction”

Abstract

The mechanization of pruning and harvesting in vineyards has increased the risk of soil compaction. To reclaim soil properties or avoid this degradation process, it is crucial to properly manage the soil organic matter, and the application of compost derived from the vines themselves is a strategy to achieve this. The objective of this study was to evaluate the properties of soil treated with different doses of compost applied both on the vine row and the inter rows of a Vitis vinifera crop.

The experiment was established in May 2020, in three fields with clay contents ranging between 17-36%, with 7 treatments corresponding to compost application rates (0, 4, 10, 20 tons ha-1) and position (inter and intra row). Measurements of soil physical and chemical properties were taken, as well as variables related to the plants.

It was observed that the inter rows had a more deteriorated structural condition compared to the vine rows, especially at surface. However, the increase in compost doses led to a significant decrease in penetration resistance and a notable increase in coarse porosity, especially in soil with more than 20% clay. No evident changes were found in bulk density and soil aggregate stability. An increase in macronutrients (N, P, K) was detected because of compost application, although the effects varied according to soil type.

The treatments did not affect the physiological and productive variables of the plants, although an increase in some foliar nutrients and an improvement in the Ravaz index were observed with compost applications, indicating a more balanced proportion between grape production, and pruning mass. In conclusion, compost application has positive effects on soil properties, especially in the area between rows, by providing nutrients that promote the vegetative and productive balance of the vines, thereby contributing to sustainable production.

Acknowledgements: CORFO Project PI-3486

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Roa-Roco, Rosa1; Seguel, Oscar2; Raphahla, Sidney2; Fernández, Cristian2; Herrera, Carlos2; Tramon, Sebastián3; González, Alvaro1

1Centro de Investigación e Innovación, Viña Concha y Toro
2Universidad de Chile, Facultad de Ciencias Agronómicas
3Viñedos Emiliana

Contact the author*

Keywords

soil organic amendments, Vitis vinifera L., soil compaction

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.
Read More

Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

Read More

Antimicrobial activity of oenological polyphenols against Gram positive and Gram negative intestinal multidrug-resistant bacteria

Bacterial antibiotic resistance is a major current health problem. Polyphenols have demonstrated antibacterial activity, and in this work we studied the effect of oenological polyphenols on the growth of intestinal multidrug-resistant strains of human and animal origin. Two Enterococcus faecium strains, resistant to vancomycin and other antibiotics, and four Escherichia coli strains, resistant to ampicillin and other antibiotics, were included in this study. All strains showed multidrug resistant phenotypes and genotypes to at least two antibiotic families.

Read More

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Read More

Ultra-High Pressure Homogenization (UHPH): a technique that allows the reduction of SO2 in winemaking

Ultra-High Pressure Homogenization (UHPH) is an innovative, efficient and non-thermal technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites. During 2022 vintage, a batch of Xarel·lo must was processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC. In order to verify the influence of the UHPH treatment in wine characteristics, alcoholic fermentations with this must (UHPH) were carried out and compared with a control batch (without SO2 addition (C)) and a sulphited batch, in which 60 mg/L of total SO2 (SO2) were added.

Read More