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)
Univerisidad de La Rioja, Av. Madre de Dios 53, 26006 Logroño (Spain)
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…

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Differential gene expression and novel gene models in 110 Richter uncovered through RNA Sequencing of roots under stress

The appearance of the Phylloxera pest in the 19th century in Europe caused dramatical damages in grapevine diversity. To mitigate these losses, grapevine growers resorted to using crosses of different Vitis species, such as 110 Richter (110R) (V. berlandieri x V. rupestris), which has been invaluable for studying adaptations to stress responses in vineyards. Recently, a high quality chromosome scale assembly of 110R was released, but the available gene models were predicted without using as evidence transcriptional sequences obtained from roots, that are crucial organs in rootstock, and they may express certain genes exclusively. Therefore, we employed RNA sequencing reads of 110R roots under different stress conditions to predict new gene models in each haplotype of 110R under different stresses.

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.

Development of a new method for detecting acetic acid bacteria in wine

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].