terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Culturable microbial communities associated with the grapevine soil in vineyards of La Rioja, Spain

Culturable microbial communities associated with the grapevine soil in vineyards of La Rioja, Spain

Abstract

The definition of soil health is complex due to the lack of agreement on adequate indicators and to the high variability of global soils. Nevertheless, it has been widely used as synonymous of soil quality for more than one decade, and there is a consensus warning of scientists that soil quality and biodiversity loss are occurring due to the traditional intensive agricultural practices.

In this work we monitored a set of soil parameters, both physicochemical and microbiological, in an experimental vineyard under three different management and land use systems: a) addition of external organic matter (EOM) to tilled soil; b) no tillage and plant cover between grapevine rows, and c) grapevines planted in rows running down the slope and tilled soil. Monitoring was performed in the soil top-layer (10 – 20 cm depth) and in the deeper layer (20 – 30 cm). The monitored physicochemical parameters were: pH; soil organic matter; total N; C/N ratio; soil texture; soil temperature and humidity; and the biological parameters: soil respiration (CO2 efflux using the chamber technique) and microbial populations of the following microbial families: yeasts, decomposers of organic matter (actinomycetes), nitrogen fixing bacteria and total aerobes.

Results showed that the EOM dosage was correctly adjusted and maintained the soil biochemical equilibrium and fertility. With regard to microbial populations, it was shown that the vineyard soil is a relevant yeast reservoir that conserved its yeast populations above 104 CFU/g dry soil. Results also showed that the most abundant microbial family was the nitrogen-fixing bacteria located in the soil top-layer, and remarkably, this population showed the highest values during the humid period and in the soil that received EOM, whereas the tilled soil on slope showed the lowest values. It is worth noting that the measured parameter of CO2 efflux showed higher values in the soil deeper layer, proximate to the grapevine rhizosphere, than in the upper layer, and it did not correlate with microbial populations. This could be explained by the fact that soil mesofauna is more abundant in the deeper, warmer and more humid soil layer than in the upper layer, and to the abundance of plant roots in the soil deeper layer. In summary, in this work it is shown that an adequate EOM addition to the vineyard soil can contribute to its microbial richness, which is regarded as a parameter associated with soil health.

Acknowledgment: Financed with the Project EOM4SOIL of the E.U. H2020-EJP SOIL Program.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

1J. Ugarte, 2 I. Morteruel , 1E. Rodrigo, 1J. M. Martínez-Vidaurre, 2C. Tenorio, 2F. Ruiz-Larrea

1Instituto de Ciencias de la Vid y del Vino – ICVV (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. De Burgos km 6, Logroño, 26007 (Spain).
2Universidad de La Rioja, ICVV (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Av. Madre de Dios 53, 26006 Logroño (Spain).

Contact the author*

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).

Read More

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.

Read More

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More

Genetic study of wild grapevines in La Rioja region

Since the mid-1980s, several surveys have been carried out in La Rioja to search for populations of the sylvestris grapevine subspecies (Vitis vinifera L. subsp. sylvestris Gmelin). The banks of the Ebro River and its tributaries (Alhama, Cidacos, Leza, Iregua, Najerilla, Oja and Tirón rivers), as well as the surrounding vegetation of their valleys have been covered. So far, all the populations found are alluvial, forming part of the riparian vegetation of the Najerilla (the first reported population in La Rioja [1]), Iregua, and the vicinity of Oja valleys.

Read More

Prediction of aromatic attributes of red wines from its colour properties 

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Read More