terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effects of different soil types and soil management on greenhouse gas emissions 

Effects of different soil types and soil management on greenhouse gas emissions 

Abstract

Soil is important in the carbon cycle and the dynamics of greenhouse gases (CO2, CH4 and N2O). Key soil characteristics, such as organic matter content, texture, structure, pH and microbial activity, play a determining role in GHG emissions[1]. The objective of the study is to delimit different types of soil, with different soil management and to be able to verify the differences in CO2, CH4 and N2O emissions. The study was carried out in a vineyard of Bodegas Campo Viejo in Logroño (La Rioja), whose plant material is Vitis vinifera L. cv. Tempranillo. The methodology used was based on the zoning of a 40 ha plot using the Arcgis software, through which 3 different soil types were differentiated thanks to the multispectral information previously obtained from drone flights over the plot. The soil management of the study area is characterized by alternating vegetation cover and tillage, so for each soil type (3) and for each soil management method (2), 3 replicates have been established, making a total of 18 points where the different gases are analyzed. These emissions are measured by a portable gas analyzer using infrared spectroscopy technology (FTIR) that allows measuring the concentration of gases in the field in real time.

The results corroborated that the emissions of the different gases behave differently in each of the soil types, with differences of up to 10 g m-2day-1 of CO2 between them. If we analyse the differences by soil management type, it is worth noting that areas with vegetation cover emit on average 13.9 g m-2 day-1 of CO2, while ploughed areas have average CO2 fluxes of 4.8 g m-2day-1 of CO2.

Acknowledgements: The author would like to thank Bodegas Campo Viejo for making it possible for us to carry out the experiments in their vineyards. We would also like to thank the government of La Rioja for the industrial doctorate contract.

1)  O. T. Yu, R. F. Greenhut, A. T. O’Geen, B. Mackey, W. R. Horwath, and K. L. Steenwerth, “Precipitation Events, Soil Type, and Vineyard Management Practices Influence Soil Carbon Dynamics in a Mediterranean Climate (Lodi, California),” Soil Sci. Soc. Am. J., vol. 83, no. 3, pp. 772–779, 2019.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Estíbaliz Rodrigo García3*, José María Martínez-Vidaurre1, Fernando Martínez de Toda2, Carlos Tarragona Pérez3 Alicia Pou Mir1

1 Instituto de Ciencias de la Vid y del Vino – ICVV (Gobierno de La Rioja, Universidad de La Rioja, CSIC). Ctra. de Burgos, Km. 6. 26007 Logroño (La Rioja)
2 Univerisidad de La Rioja, Av. Madre de Dios 53, 26006 Logroño (Spain)
3 Spectralgeo, Parque de los Lirios, 8, 26006 Logroño, La Rioja

Contact the author*

Keywords

soil type, tillage, vegetation cover, greenhouse gases, CO2

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.

Read More

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.

Read More

Impact of climate on berry weight dynamics of a wide range of Vitis vinifera cultivars 

In order to study the impact of climate change on Bordeaux grape varieties and to assess the behavior of candidate grape varieties potentially better adapted to the new climatic conditions, an experimental vineyard composed of 52 grape varieties was planted in 2009 at the INRAE Bordeaux Aquitaine center[1]. Among the many parameters studied since 2012, berry weight for each variety was measured weekly from mid-veraison to maturity, with four independent replicates. The kinetics obtained allowed to study berry growth, a key parameter in grape composition and yield.

Read More

Influence of different Lachancea thermotolerans strains in wine acidity

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

Read More

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].

Read More