GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2019 9 Soil and topography effects on water status and must composition of chardonnay in burgundy & a mini meta‐analysis of the δ 13C/water potentials correlation

Soil and topography effects on water status and must composition of chardonnay in burgundy & a mini meta‐analysis of the δ 13C/water potentials correlation

Abstract

Context and purpose of the study: The measurement of carbon isotopic discrimination in grape sugars 13 at harvest (δ C) is an integrated assessment of water status during ripening. It is an efficient alternative to assess variability in the field and discriminate between management zones in precision viticulture, but further work is needed to completely understand the signal.

Material and methods: This work, spanning over 3 years, performed in in 8 different plots in a hillslope toposequence in Burgundy, delineates the relationships between main soil properties (gravel amount, slope, texture) and the grapevine water status assessed by δ13C and predawn leaf water potentials (Ψpd). Brix, tartaric and malic acids were also measured.

Results: The highest δ13C, indicating most severe water deficit, was recorded in gravelly soils on steep 13 slopes. The amount of sugars and malic and tartaric acids was also related to δ C. The relationship between δ 13C and Ψpd was also investigated, because the absolute values of measured δ 13C were lower than the values currently found in the literature. A mini‐meta‐analysis was performed, which 13 showed that the slope of the relationships between minimum Ψpd and δ C was stable across studies (a 13 change of 1‰ in δ C corresponded to a change of −0.2 MPa in the minimum Ψpd), while the intercept of the comparison δ 13C/Ψpd changed, probably because of genetic variations between varieties, or environmental differences. 

Download the PDF

DOI:

Publication date: June 19, 2020

Issue: GiESCO 2019

Type: Article

Authors

Luca BRILLANTE (1), Olivier MATHIEU (2), Jean LEVEQUE (2), Cornelis van LEEUWEN (3), Benjamin BOIS (2,4)

(1) Dep. of Viticulture and Enology, California State University, Fresno, CA 93740 USA
(2) UMR CNRS/uB 6282 Biogéosciences, Université de Bourgogne-Franche-Comté, Dijon, FR
(3) EGFV, Bordeaux Sciences Agro, INRA, Univ. Bordeaux, ISVV, 33882, Villenaved’Ornon, FR
(4) Institut Universitaire de la Vigne et du Vin ‘Jules Guyot’, Université de Bourgogne-Franche-Comté, Dijon, FR

Contact the author

Keywords

carbon isotopic discrimination; water stress; terroir; slope; organic acids

Tags

GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Enhanced polyphenol extraction during Pinot Noir and Cabernet Sauvignon wine making

The quality of red wine depends on the composition of polyphenols influencing wine color and taste. The question is, how much we must fear over extraction, especially of seed tannins, under cool climate conditions. The extraction of polyphenols from grape skins and grape seeds were investigated for the grape varieties Cabernet Sauvignon and Pinot noir

Read More

Ugni blanc berry and wine composition impacted by thirteen rootstocks

The Cognac region is expanding, driven by the success of its renowned brandy and the demand for high grape yields to ensure a steady supply of base wine for distillation. Ugni blanc, the most widely planted grape variety, relies on rootstocks for soil and climate adaptation, providing essential nutrient supplies to the scion. Understanding the impact of rootstocks on key berry components, such as sugars and nitrogen compounds, is crucial. These compounds serve as primary precursors for the production of fermentative aroma metabolites, which, in turn, act as quality indicators for eau-de-vie.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

Firmness of the grapes. Mechanical tests and definition of indices. Study of the evolution of berry skin resistance during alcoholic fermentation

The mechanical strength or firmness of a fruit is considered an important parameter to characterize its state of maturity or conservation, as other parameters such as sugar level or color.

Read More

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More