terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Cumulative effect of deficit irrigation and salinity on vine responses

Cumulative effect of deficit irrigation and salinity on vine responses

Abstract

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen). The experiment was carried out in 2020 in a vineyard with a 22 factorial design located in Moncada, Valencia, Spain. The factors studied were two sustained irrigation regimes (100% and 50% of crop water needs) with two water salinity levels (EC of 0.8 and 3.5 dS m1). Results showed that water deficit significantly impacted vine water relations and leaf gas exchange at the beginning of the season, but that throughout the season the vine adapted to water availability by regulating vigor. Total leaf area was also reduced by salt stress. However, the effect of salinity on vine water status became more evident as the season progressed. Despite the osmotic adjustment caused by both water deficit and salinity, the strong relationship between soil water potential (YPD) and gas exchange rates revealed the cumulative effect of both factors on vine water status. Similarly, chloride content was increased by the effect of salinity but also of water deficit in leaf and petiole, as well as in grape. Cumulative effects were also observed in the reduction of berry mass and in the increase of total soluble solids and must pH, but not in vine yield. These results evidence the importance of assessing abiotic stresses in combination. Experiments are ongoing to evaluate the effect on the agronomic response and possible carry-over effects.

Acknowledgements: This research has been funded by the Agencia Estatal de Investigación with FEDER (grant number PID2021–123305OB-C31).

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

I. Buesa1,2 *, M. Tasa1, J.M de Paz1, F. Visconti1,3, M.A. Martínez-Gimeno1, E. Badal1, L. Bonet1, D.S. Intrigliolo3 and J.G. Pérez-Pérez1

Instituto Valenciano de Investigaciones Agrarias, Centro para el Desarrollo Agricultura Sostenible, Apartado Oficial 46113, Moncada, Valencia.
2 Grupo de investigación de Biología de las Plantas en Condiciones Mediterráneas-Universidad de las Islas Baleares (PlantMed-UIB), Cra. de Valldemossa, km 7.5, 07122, Palma.
3 CSIC, Departamento de Ecología, Centro de Investigación sobre Desertificación (CSIC-UV-GV), Carretera CV‑315, km 10.7, 46113 Moncada, Valencia.

Contact the author*

Keywords

gas exchange, osmotic adjustment, Vitis vinifera L, water relations

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

The potential of some native varieties of Argentina for the production of sparkling wines. Effect of lees contact time 

Grapevine varieties from South-America, commonly known as criollas, originated because of the natural crossbreeding of grapevine varieties brought by the Spaniards. The objective of this work was to evaluate the potential of some varieties to produce sparkling wines considering the effect of lees contact time. The following varieties were used: Moscatel Rosado, Criolla Chica, Pedro Gimenez, Blanca Oval, Canelón, and the European variety Chardonnay (control), planted in the ampelographic collection of EEA Mendoza INTA (Argentina). Pilot-scale vinifications were carried out to obtain the base wines, in 20 L glass containers. The second fermentation was performed through the traditional method.

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time.