terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

Abstract

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture. The develop model, REGAVID, linked to an Operational Group in Galicia – Spain, include the characterization of soil physical properties, plant canopy, meteorological data, as well as the irrigation system. The calibration of crop coefficients has been carried out in a commercial vineyard of the DO Monterrei (Spain), in 2022, taking into account the crop evapotranspiration throughout the vegetative-productive cycle. Based on the measurements of soil water (potential and content), and the weather forecast for a week ahead, the irrigation starts parameters have been programmed, as well as the weekly irrigation dose.

The use of continuous measurement sensors, Watermark, at different depths allows knowing the dynamics of water in the soil and establishing thresholds to manage the irrigation. The irrigation management support system allows defining a different deficit irrigation strategy depending on vineyard stage and the season.

In conclusion, flexible irrigation management tools are key for irrigation management in temperate climates, even more so with mostly sandy and fast-draining soils.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Cancela J.J.1*, Franco D.2, Rey D.2, Gay J.A.2, Tubío M.3, Martínez X.3, Rodríguez-Febereiro M.1, Fandiño M.1

1 GI-1716. Universidade de Santiago de Compostela. Campus Terra, Lugo, Spain
2 MONET Tecnología e Innovación SL. Rúa Das Pontes 4, 36350 Nigrán, Pontevedra, Spain
3 Bodegas Martín Códax. Burgáns 91 – 36633 Vilariño, Cambados – Pontevedra

Contact the author*

Keywords

decision support system 1, scheduling irrigation 2, Godello 3, soil sensors 4

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids.

Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

Effect of spray with autochthonous Trichoderma strains and its secondary metabolites on the quality of Tempranillo grape

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

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].

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).