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…

Metatranscriptomic analysis of “aszú” berries: the potential role of the most important species of the grape microbiota in the aroma of wines with noble rot

Botrytis cinerea has more than 1200 host plants and is one of the most important plant pathogens in viticulture. Under certain environmental conditions, it can lead to the development of a noble rot, which results in a specific metabolic profile, altering physical texture and chemical composition. The other microbes involved in this process and their functional genes are poorly characterised. We have generated metatranscriptomic [1,2] and DNA metabarcoding data from three months of the Furmint grape variety, representing the four phases of noble rot, from healthy berries to completely dried berries.

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).

Wine without added SO2: Oxygen impact and color evolution during red wine aging

SO2 play a major role in wine stability and evolution during its aging and storage. Winemaking without SO2 is a big challenge for the winemakers since the lack of SO2 affects directly the wine chemical evolution such as the aromas compounds as well as the phenolic compounds. During the red wine aging, phenolic compounds such as anthocyanin, responsible of the red wine colour, and tannins, responsible of the mouthfeel organoleptic properties of wine, evolved quickly from the winemaking process to aging [1]. A lot of new interaction and molecules occurred lead by oxygen[2] thus the lack of SO2 will induce wine properties changes. Nowadays, the phenolic composition of the wine without added SO2 have not been clearly reported.

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).