terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effect of two water deficit regimes on the agronomic response of 12 grapevine varieties cultivated in a semi-arid climate

Effect of two water deficit regimes on the agronomic response of 12 grapevine varieties cultivated in a semi-arid climate

Abstract

The Mediterranean basin is one of the most vulnerable regions to Climate Change effects. According to unanimous forecasts, the vineyards of Castilla-La Mancha will be among the most adversely affected by rising temperatures and water scarcity during the vine’s vegetative period. One potential strategy to mitigate the negative impacts of these changes involves the identification of grapevine varieties with superior water use efficiency, while ensuring satisfactory yields and grape quality. In this work, the agronomic performance and water use efficiency of 12 grapevine varieties, including international ones, were studied under two water regimes over three consecutive growing seasons (2017, 2018 and 2019): an irrigated treatment at 25% of ETo (watered), and a rain-fed water regime (drought). Results showed significant effects of irrigation and vine variety on carbon isotope ratio (δ13C), yield components and total acidity. Airén and Malvar exhibited the highest water use efficiency in both treatments, although they showed diminished grape quality and reduced yields under drought. In contrast, certain varieties like Moscatel de Grano Menudo and Petit Verdot produced high-quality musts but demonstrated lower resilience to drought, resulting in decreased yields and δ13C values. Macabeo, Chardonnay, Bobal and Garnacha Tintorera responded well to drought, maintaining high yields and must quality. This study allowed the identification of grapevine varieties with varying levels of drought tolerance, providing valuable information for selecting the most suitable candidates for future cultivation in semi-arid regions. 

Acknowledgements: This work was supported by PID2019-105362RB-100, SBPLY/21/180501/000144 and UCLM intramural grants and EU FEDER funds.

DOI:

Publication date: October 25, 2023

Issue: ICGWS 2023

Type: Poster

Authors

A. Mena-Morales1*, J. Martínez-Gascueña1, J.L. Chacón-Vozmediano1, A.S. Serrano1,2, A. Martín-Forero 3, M. Mena3

1Regional Institute of Agri-Food and Forestry Research and Development of Castilla-La Mancha (IRIAF), IVICAM, Ctra. Toledo-Albacete s/n, 13700 Tomelloso (Ciudad Real), Spain.
2Department of Agricultural Chemistry, School of Agricultural and Forestry Engineering and Biotechnology, University of Castilla-La Mancha, Avda. De España s/n, 02071 Albacete, Spain.
3Faculty of Environmental and Biochemistry Sciences, University of Castilla-La Mancha, Avda. Carlos III, s/n, Technological Campus of the Arms Factory, 45071 Toledo, Spain.

Contact the author*

Keywords

varieties, water use efficiency, carbon isotope ratio, yield, must quality

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Volatile composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

Read More

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

Read More

Agronomic behavior of three grape varieties in different planting density and irrigation treatments

In the O Ribeiro Denomination of Origin, there is a winemaking tradition of growing vines under a high-density plantation framework (8,920 vines/ha) and maintaining its vegetative cycle under rainfed conditions.
Currently, viticulture is advancing to plantation frames in which the density is considered medium (5,555 vines/ha), thus allowing mechanized work to be carried out for vineyard management operations. Although, the application of irrigation applied proportionally to the needs of the vegetative cycle of the vine, is a factor that increasingly helps a good development of the vine compared to the summer period, with increasingly uncertain weather forecasts.

Read More

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