terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Vertical cordon training system enhances yield and delays ripening in cv. Maturana Blanca

Vertical cordon training system enhances yield and delays ripening in cv. Maturana Blanca

Abstract

The growing interest in minority grape varieties is due to their potential for adaptation to global warming and their oenological capabilities. However, the cultivation of these varieties has often been limited due to their low economic efficiency. One such example is Maturana Blanca, a recently recovered and authorized minority grape variety in the DOCa Rioja region, known for its remarkable oenological potential but low productivity. This study aimed to increase the yield of Maturana Blanca by implementing the vertical cordon training system, which allowed for a higher number of buds per plant and an increased cluster count per vine. A comparative analysis was conducted between two training systems, head-trained (HT) and vertical cordon (VC), along with two irrigation regimes, rainfed and irrigation at 30 % of ET0. The results indicated that the training systems had a more significant impact on production and fruit composition compared to the irrigation treatment. Specifically, the VC system increased yield by ranging from 60% to 80% when compared to the HT system. Additionally, the higher productivity observed in the VC vines led to more optimal source-sink ratios, resulting in a tendency toward delayed ripening. This research provides valuable insights into viticultural practices to improve the productivity and quality of minority varieties such as Maturana Blanca and contributes to a broader understanding of sustainable viticulture and biodiversity preservation in the face of climate change. Moreover, our findings have significant implications to promote the cultivation and valorization of this minority grape variety adapted to semi-arid climates as an adaptation measure to counteract the challenges posed by global warming.

Acknowledgments: We would like to thank the winegrowers Pedro Isaac Balda and Pedro José Balda for their willingness to collaborate with us and the ICVV experimental winery laboratory staff.

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Miguel Puelles1*, Pedro Balda2, Andreu Mairata1, David Labarga1, Fernando Martínez de Toda1, Alicia Pou1

1Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Ctra. Burgos Km. 6, 26007 Logroño, Spain

2Universidad de La Rioja, c/ Madre de Dios, 51, 26006 Logroño, Spain

Contact the author*

Keywords

source-sink, training system, minority varieties, viticulture, grapevine

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect of drought on grapevine wood fungal pathogen communities using a metatranscriptomics approach

Crops are facing increasing biotic and abiotic stress pressures due to global changes. However, trade-off mechanisms between these stresses and the underlying physiological processes are still poorly understood, especially in perennial crop species. To better understand these trade-offs, we studied the effect of drought on grapevine (Vitis vinifera) physiology and esca-related wood fungal communities. Esca is a vascular disease caused by a community of wood-infecting pathogenic fungi, and characterized by trunk necrosis, leaf scorch symptoms, yield losses, and mortality.

Read More

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

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More

Typicality of Rioja wines: identification of sensory profiles for the three subregions of DOCa Rioja

Within the DOCa Rioja three main production areas are differentiated: Rioja Alta (RA), Rioja Alavesa (RAv) and Rioja Oriental (RO). They are three diverse territories with particular characteristics that are claimed to give rise to differentiated profiles. The present work aims at evaluating the sensory diversity of young commercial red wines in these three subregions. Therefore 30 young red wines (mainly Tempranillo and vintage 2021), ten from each subregion, were sensory described following a non-verbal free sorting task and a verbal free comment task by 32 well-established Rioja winemakers.

Read More

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More