terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Preliminary results of water status and metabolite content of three new crossbreed winegrape genotypes

Preliminary results of water status and metabolite content of three new crossbreed winegrape genotypes

Abstract

This study presents the preliminary results obtained in 2022, of the evaluation of three new crossbreed winegrape genotypes and their parental varieties, grown under controlled irrigation (60% ETc) and rainfed conditions in a wine-growing area with scarcity of water and high temperatures (Murcia, southeast Spain). The genotypes MC16 and MC80 were obtained from crosses between the varieties ‘Monastrell’ and ‘Cabernet Sauvignon’, and MS104 from crosses between ‘Monastrell’ and ‘Syrah’ [1]. The objective of this study was to analyse the physiological response and vegetative development of the 6 genotypes under the two irrigation conditions, and to study their effect on the content of soluble sugars and chlorophyll in the leaf. In rainfed conditions, the new genotypes presented lower reductions in all physiological and vegetative growth parameters, compared to those observed in ‘Monastrell’ (the reference variety in the area). Regarding stem water potentialS), ‘Monastrell’ showed the greatest reduction (19%) and MS104 the lowest (1%). The parental varieties showed a greater reduction in stomatal conductance (gS) and photosynthetic activity (AN) values than the crossbreeds. Regarding vegetative growth, ‘Monastrell’ showed the greatest reductions, both for stem size and pruning weight (43% and 69%, respectively); while MC16 presents the lowest (4% and 13%, respectively). On the other hand, variations of chlorophyll and total soluble sugars content in the leaf were observed between genotypes. Nevertheless, only the average chlorophyll content was significantly affected by the irrigation treatment. The analysis of the new genotypes during successive years will allow us to identify if some of the crosses obtained could adapt better than ‘Monastrell’ to the semi-arid conditions of Murcia.

Acknowledgements: The authors thank Carlos V. Padilla, Eliseo Salmerón and Miguel Alcaraz for crop health control. This work was financed by the Ministerio de Ciencia e Innovación via project PID2020-119263RR-100.

References:

1)  Ruiz-García, et al. (2018) Nuevas variedades de vid obtenidas en la Región de Murcia. Actas Hortic., 80, 226–229.

DOI:

Publication date: October 6, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Diego José Fernández-López1*, Josefa María Navarro2*, Adrián Yepes-Hita1, Eva María Arques2, José Antonio Martínez-Jiménez1, Pascual Romero2, Leonor Ruiz-García1

1 Molecular Genetic Improvement Team, Instituto Murciano de Investigación y Desarollo Agrario y Medi-oambiental (IMIDA), C/ Mayor s/n, La Alberca, 30150 Murcia, Spain
2 Irrigation and Stress Physiology Team, Instituto Murciano de Investigación y Desarollo Agrario y Medi-oambiental (IMIDA), C/ Mayor s/n, La Alberca, 30150 Murcia, Spain

Contact the author*

Keywords

crossbreeding, drought, water potential, gas exchange, chlorophyll, sugars

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Influence of polysaccharide extracts from wine by-products on the volatile composition of sparkling white wines

In the production of sparkling wines, during the second fermentation, mannoproteins are released by yeast autolysis, which affect the quality of the wines. The effect of mannoproteins has been extensively studied, and may affect aroma and foam quality. However, there are no studies on the effect of other polysaccharides such as those from grapes. Considering the large production of waste from the wine industry, it was proposed to obtain polysaccharide-rich extracts from some of these by-products[1].

The weak role of organic mulches in shaping bacterial communities in grapevine

The interest in sustainable and ecologic agricultural practices in grapevine has grown significantly in recent years in the context of ecological transition. Organic mulches are treatments that support the circular economy and positively affect the soil and the plant. They are an alternative to herbicides and other conventional practices since they may influence soil moisture, erosion, structure and weed control. However, their effects on the soil and must microbiota remain unknown.

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].