terclim by ICS banner
IVES 9 IVES Conference Series 9 Influence of agrophotovoltaic on vine and must in a cool climate

Influence of agrophotovoltaic on vine and must in a cool climate

Abstract

The current energy crisis means that interest in agrophotovoltaics has increased significantly. The reason behind this is that the system aims to combine agricultural production with energy production. During the three-year period from 2020 to 2022, the effects of photovoltaic panels on the vine, the yield and the quality of the must were studied in Walenstadt in northern Switzerland, an area with a cool, humid climate. 65 Pinot noir vines were planted in the 160m2 study area. Because of the large edge effects, only 3 repetitions with 4 vines each could be created. A significantly lower leaf infestation by Plasmopara viticola was observed among the panels in each of the three years. However, in 2021 a significantly lower grape infestation was observed with an extremely high infestation pressure. In contrast, significantly higher powdery mildew leaf infestations were observed in 2020 and 2022, with infestations well below the economic threshold. During the three-year study period, the sugar content among the panels was significantly lower at around 0.9 to 1.8 Brix, and the total acidity was significantly higher between 1 and 1.3 g/l. These results indicate an approximate 1-week delay in ripening. Growth was optically stronger underneath the panels throughout the dry years 2020 and 2022, but only in the latter was it possible to measure a significantly higher pruning weight. The significantly lower value of the relative carbon isotope composition (Δ13C) in must sugars under the panels indicates greater water stress compared to the control, which can be attributed to reduced transpiration under the panels.
Conclusion: In the three years observed no significant negative impact of the photovoltaic panels could be determined, either on the yield or on the components of the must. The delay in ripening is usually a positive aspect, as is the reduced pressure from downy mildew. However, there is still a need for optimisation in construction so that unhindered mechanical cultivation is possible.

DOI:

Publication date: December 20, 2023

Issue: OENO Macrowine 2023

Type: Article

Authors

Peter Schumacher1

1 ZHAW Zurich University of Applied Sciences

Contact the author*

Keywords

Agrophotovoltaic, Plasmospara viticola, berry composition, water stress

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[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"...

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.