terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The interplay between water deficit and nitrogen and potassium nutrition in Vitis vinifera L.

The interplay between water deficit and nitrogen and potassium nutrition in Vitis vinifera L.

Abstract

Climate change is expected to provoke an increase in the frequency and intensity of drought events and water scarcity that will have detrimental effects on photosynthesis and plant yield. To sustain an appropriate plant yield under sub-optimal conditions, a common practice is the application of high amounts of fertilizers with negative environmental consequences. The present study aims at evaluating the interplay between water and nutrient availability, namely nitrogen (N) and potassium (K), in two grapevine cultivars with a different sensitivity to water shortage stress. Two-year-old Vitis Vinifera cv. Cabernet Sauvignon and Grenache grapevine plants grafted on SO4 rootstock have been transferred in pots under semi-environmental conditions. During two consecutive growing seasons, plants will be either maintained well-watered (100% ETc) or subjected to a controlled water deficit irrigation (33% ETc). Moreover, different N:K fertilization doses will be applied: 100%N:100%K, 100%N:30%K, 30%N:100%K and 30%N:30%K. Several morphological and physiological parameters will be measured, such as plant growth rate, water potential, photosynthetic rate, and stomatal conductance. In addition, multi-element analysis at the canopy level will be implemented by collecting leaves at flowering, veraison, and maturity stage. Results deriving from the experiment will provide an integrated characterization of the differential response to the single and combined deficits of the two cultivars selected. These results will be useful to find new strategies to increase the sustainability of grapevine cultivation under stressful environmental conditions by optimizing both water use and nutrient acquisition efficiency.

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Gabriella Vinci1*, Alberto Calderan1,2, Giovanni Anedda1, Matteo Bortolussi1, Marianna Fasoli3, Paolo Sivilotti1, Laura Zanin1

1 Department of Food, Environmental, and Animal Sciences, University of Udine, 33100 Udine, Italy
2 Department of Life Sciences, University of Trieste, 34127 Trieste, Italy
3 Department of Biotechnology, University of Verona, 37134 Verona, Italy

Contact the author*

Keywords

viticulture, grapevine, water deficit, nutrient deficiency

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More

Unraveling the complexity of high-temperature tolerance by characterizing key players of heat stress response in grapevine

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].

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

The evolution of the aromatic composition of carbonic maceration wines

The vinification by Carbonic maceration (CM) involves the process whereby the whole bunches are subjected to anaerobic conditions during several days. In this anaerobic condition, the grape endogenous enzymes begin an intracellular fermentation. This situation favors that whole grapes split open and release their juice into the tank, increasing the liquid phase that is fermented by yeasts [1]. Then, two types of wines are obtained; one from the free-run liquid in the tank (FCM) and other from the liquid after pressing the whole grape bunches (PCM). PCM wines are recognized as high quality young wines because their fruity and floral aromas[2] that although they are very intense at the end of the winemaking they gradually disappear during conservation.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More