terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

Abstract

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.

In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

To characterize the varieties’ drought effect, physiological parameters were measured on 12 potted plants of each variety. Relative water content (RWC), leaf water potential (ѰMD) and gas exchange parameters were measured at midday once the plants reached severe water stress levels, i.e. stomatal conductance (gs) between 0,05 and 0,15 mol H2O m-2 s-1.

Moreover, aiming to test the resistance of each variety to the pathogen N. parvum, agar and mycelium disks of 6 mm were placed in a marked wound between the two lower nodes of each plant, using sterile agar disks as controls. Six plants per variety were used as controls and the other 6 were inoculated with N. parvum. Four months after inoculation, the plants were evaluated by measuring the development of internal lesions produced by the fungus.

Under well-watered (WW) conditions, fungal infection provoked a strong reduction in gs and, consequently, an increase in intrinsic water use efficiency (WUEi, AN/gs) in infected plants compared with non-infected plants in all cultivars. However, no other parameters were affected by the fungus. Under water stress (WS) conditions, infection with N. parvum caused similar or even higher gs values in infected than in non-infected plants, thus obtaining similar WUE values for both treatments.

This study may indicate that plants may adjust their physiology to counteract the fungal infection by maintaining a tight stomatal control and by sustaining a balanced carbon change.

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

David Labarga, Andreu Mairata, Miguel Puelles, David Gramaje, Alicia Pou*

Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), 26006 Logroño, Spain

Contact the author*

Keywords

grapevine trunk disease, water use efficiency, local cultivars

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.
Read More

Drought responses of grapevine cultivars under different environments

Using grapevine genetic diversity is one of the strategies to adapt viticulture to climate change. In this sense, assessing the plasticity of cultivars in their responses to environmental conditions is essential. For this purpose, the drought tolerance of Grenache, Tempranillo and Semillon cultivars grafted onto SO4 was evaluated at two experimental vineyards, one located in Valencia (Spain) and the other in Bordeaux (France). This was done by assessing gas exchange parameters, water relations and leaf hydraulic traits at the end of the season.

Read More

Inert gases persistence in wine storage tank blanketing

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.

Read More

New food trend ahead? Highlighting the nutritional benefits of grapevine leaves

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

Read More

Can yeast cells sense other yeasts beyond competition interactions?

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species.

Read More