terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Quantifying water use diversity across grapevine rootstock-scion combinations

Quantifying water use diversity across grapevine rootstock-scion combinations

Abstract

Vines require proper light levels, temperature, and water availability, and climate change is modifying these factors, hampering yield and quality. Despite the large diversity of rootstocks, varieties, and clones, we still lack knowledge of their combined effects and potential role in a warmer and dryer future. Therefore, we aim to characterize some of the existing diversity of rootstocks and genotypes and their interaction at the eco-physiological level, combining stomatal conductance (gs) and chlorophyll a fluorescence analysis. The measurements were performed at the GreffAdapt experimental vineyard of ISVV in the following variety-rootstock combinations: Grenache, Syrah and Cabernet-Sauvignon cv. grafted onto the rootstocks 110R, 1103P, M4, SO4, 5BB, and 140Ru. Preliminary results show a significant effect of the rootstock, particularly on stomatal conductance and to a lesser extent on the quantum yield of photosystem II (ᶲPSII). Some rootstocks appear to result in much lower levels of gs and quantum yield of photosystem II (ᶲPSII), suggesting a higher sensitivity to water stress and/or a water use strategy to balance water status at the expense of photochemistry energy utilization. These results will be integrated with vigor and yield parameters to achieve a comprehensive insight of rootstock-genotypes response under applied contexts. Furthermore, these data highlight the importance of exploring the plasticity of existing rootstock-scions combinations and ultimately providing winegrowers with the knowledge and tools to adapt their vineyards to future environmental constraints.

Acknowledgements: This work was supported by the Sustainable Crop Production (FACCEJPI) -ERA-NET Cofund Action (Ref. Nr 59 – DIVERGRAPE) under H2020 Horizon Europe programme.

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Sara Bernardo1*, Marine Morel1, Elisa Marguerit1, Gregory A. Gambetta1

1EGFV – ISVV, INRAE, 210 Chemin De Leysotte, 33882 Villenave D’Ornon, France

Contact the author*

Keywords

chlorophyll fluorescence, grapevine, stomatal conductance, stress response

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Assessing the Effectiveness of Electrodialysis in Controlling Brettanomyces Growth in Wine

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.