terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Abstract

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake. Rooted woody cuttings of the rootstocks Fercal (V. berlandieri x V. vinifera) and Couderc 3309 (V. riparia x V. rupestris) were grown within a hydroponic system (Kick-Brauckmann, 7.5 L pots) filled with modified half-strength Hoagland solution under semi-controlled climatic glasshouse conditions in 2021. Plants were grown with or without FeNa(III)- EDTA, and with two  NO3/NH4+ ratios (100:0; 50:50). The results could differentiate iron deficiency effects, nitrogen form effects and rootstock effects. Interveinal chlorosis of young leaves appeared earlier on 3309C from the second week of treatment with NO3/NH4+ (100:0)/-Fe, while Fercal leaves showed less severe symptoms after four weeks of treatment, corresponding with chlorophyll concentrations lower by 75% for 3309C and 57% for Fercal. The treatment NO3/NH4+(50:50)/+Fe had significantly higher biomass compared with NO3/NH4+(100:0)/+Fe in both rootstocks while results with NO3/NH4+(100:0)/-Fe were lowest. Ferric chelate reductase (FCR) activity was specifically increased under iron deficiency in Fercal with both N combinations, whereas 3309C showed an increase in FCR activity just with NO3/NH4+ (50:50). These first results indicate that rootstocks differ in their preference on both the physiological and molecular level depending on the nitrogen form and in interaction with iron deficiency stress.

References:

1) Nasar, J. et al. (2022). Nitrogen fertilization coupled with iron foliar application improves the photosynthetic characteristics, photosynthetic nitrogen use efficiency, and the related enzymes of maize crops under different planting patterns. Front. Plant Sci. 13, 988055.
2) Yin, H. et al. (2020). Effect of ammonium and nitrate supplies on nitrogen and sucrose metabolism of cabernet sauvignon (Vitis vinifera cv.). J. Sci. Food Agric.100(14), 5239–5250. doi: 10.1002/jsfa.10574.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Khalil, Sarhan1*; Griesser, Michaela1; Tomasi, Nicola2; Zanin, Laura2; Lodovici, Arianna2; Forneck, Astrid1

University of Natural Resources and Life Sciences, Vienna (BOKU), Institute of Viticulture and Pomology, Korad-Lorenz-Straße 24, 3430 Tulln an der Donau, Austria.
2 University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences, Via delle Scienze, 206 – 33100 – Udine, Italy.

Contact the author*

Keywords

grapevine, rootstock, nitrate, ammonium, iron, ferric chelate reductase

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Comparison of the effects of hormone- and natural-based elicitors on key metabolic pathways in cv. Tempranillo

One of the most important effects of climate change in wine-growing areas is the advance of phenological stages, especially concerning early berry ripening. In the hottest seasons, this results in a lack of synchrony between sugar and phenolic ripeness. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through different strategies. One of the proposed approaches is the application of elicitors. This study aims to assess the effect at the transcriptomic level of application of three elicitors (Vitalfit, Fruitel, and Protone) in Tempranillo.

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Characterization of non-cultivated wild grapevines in Extremadura (Spain) 

Several Eurasian wild grapevine populations were found along Extremadura region (southwestern Spain). For conservation and study, one individual from four different populations (named L1, L2, L5 and L6) was vegetatively propagated and planted at Instituto de Investigaciones Agrarias Finca La Orden (CICYTEX), Badajoz. The aim of the present work was to characterize those conserved individuals from four different populations based on both an ampelographic description and a molecular analysis. Three vines per individual were studied.

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.

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.