terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Biotic and abiotic factors affecting physiological aspects underlying vegetative vigour in two commercial grapevine varieties

Biotic and abiotic factors affecting physiological aspects underlying vegetative vigour in two commercial grapevine varieties

Abstract

Grapevine vigour, defined as the propensity to assimilate, store and/or use non-structural sugars for allowing fast growth of shoots and producing large canopies[1], is crucial to optimize vineyard management. Recently, a model has been proposed for predicting the vigor of young grapevines through the measurement of the vegetative growth and physiological parameters, such as water status and gas exchange[2]. Our objectives were (1) to explore the influence of the association of two grapevine varieties (Tempranillo and Cabernet Sauvignon, grafted onto R110 rootstocks) with arbuscular mycorrhizal fungi (AMF) on the vegetative vigour of young plants; and (2) to assess the effect of environmental factors linked to climate change on the vegetative vigour of Cabernet Sauvignon. Plants were cultivated in Temperature Gradient Greenhouses under either high (700 ppm) or ambient (400 ppm) CO2 concentration in combination with ambient or elevated (ambient+4˚C) air temperatures. Half of grapevines from each variety were inoculated with a consortium of five AMF. Growth of shoots and rootstocks was measured, as well as predawn and midday water potentials, gas exchange (photosynthesis, leaf conductance and transpiration) and ionome in leaves. Plant hydraulic conductivity was also estimated. Results indicated that the effect of mycorrhizal symbiosis on growth, water status, leaf conductance and ionome is dependent on grapevine variety; however, within the same variety, the presence of AMF colonizing roots modulates the effect of environmental factors (CO2 concentration and air temperature) on plant water status, gas exchange and mineral nutrition.

Acknowledgements: To A. Urdiain, M. Oyarzun & H. Santesteban for technical support, Asociación de Amigos (UNAV) for D. Kozikova’s scholarship, Bioera SL for AMF, Ministerio de Ciencia e Innovación (Gobierno España) funded the research (Ref. PID2020-118337RB-IOO)

 

References:

1)  Ollat N. et al. (2015) Vigour conferred by rootstock: hypotheses and direction for research. Bulletin de l’OIV, Paris 76: 581-595, ISSN: 0059-7127

2)  Hugalde I.P. et al. (2020) Modeling vegetative vigour in grapevine: unraveling underlying mechanisms. Heliyon e05708, DOI 10.1016/j.heliyon.2020.e05708

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Goicoechea Nieves1*, Kozikova Daria1, Garmendia Idoia2, Pascual Inmaculada1

1Environmental Biology department- Group of Stress Physiology in Plants. School of Sciences-BIOMA, University of Navarra. Irunlarrea 1, 31008-Pamplona, Spain
2Earth and Environmental Sciences department, School of Sciences, University of Alicante, Alicante, Spain

Contact the author*

Keywords

climate change, gas exchange, hydraulic conductivity, ionome, mycorrhizal symbiosis, red wine grape varieties

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

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

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Read More

Possible methods of adaptation to the effects of climate change in the Tokaj Wine Region 

Viticulture’s adaptation to the harmful effects of climate change is globally the biggest challenge of the near future. Short, extremely intensive rainfalls and longer periods of drought are getting more frequent in the Tokaj Wine Region, where the majority of the vineyards are cultivated on steep slopes. Hence, erosion has high risk, especially when combined with the loess-based soils on about ten percent of the region. The environmentally beneficial cover crop and mulch usage can effectively reduce the risk of erosion, according to research done by the Tokaj Wine Region Research Institute of Viticulture and Oenology.

Read More