GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Fertility assessment in Vitis vinifera L., cv. Alvarinho

Fertility assessment in Vitis vinifera L., cv. Alvarinho

Abstract

Context and purpose of the study – The Portuguese wine production is characterized by wide yield fluctuations, causing considerable implications in the economic performance of this sector. The possibility of predicting the yield in advance is crucial as it enables preliminary planning and management of the available resources. The present work aims to study and evaluate two different techniques for the assessment of vine fertility.

Material and methods – Based on the fact that the number of inflorescences is established during the first year of the grapevine reproductive cycle and with the aim of evaluating grapevine fertility in cv. Alvarinho, two experimental procedures were performed. First, grapevine bud dissections were made during the dormant stage, in order to count the number of inflorescence primordia and assess the bud fertility potential. At the same time, grapevine canes were collected and placed in a growth chamber. Their development was monitored and, 25 days after, when the inflorescences attained the Separated Flower Buttons stage the fertility of each bud was recorded. In spring, using the same grapevines from where the samples were collected, fertility was assessed in the field and correlation between both was studied. Statistical analysis was performed including logistic and Poisson regression models for dependent data.

Results – Even using high definition observation equipment, the bud dissection technique was highly fallible, not allowing for correct identification of inflorescence primordia. Regarding the second methodology, no statistically significant differences were detected between the fertility observed in the growth chamber and in the field. These findings validate the success of the technique in assessing bud fertility at the pruning stage, 10 months before harvest.

DOI:

Publication date: March 11, 2024

Issue: GiESCO 2019

Type: Poster

Authors

Anabela CARNEIRO1, Mariana COSTA1, António GRAÇA2, Natacha FONTES2, Rita GAIO3, Jorge QUEIROZ1

1 GreenUPorto, DGAOT, Faculty of Sciences, University of Porto, Campus Agrário Vairão, Rua Padre Armando Quintas 7, 4485-661 Vila do Conde, Portugal
2 SOGRAPE VINHOS, S.A., Rua 5 de outubro 4527, 4430-852 Avintes, Portugal
3 Department of Mathematics, Faculty of Sciences, and CMUP-Centre of Mathematics, University of Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal

Contact the author

Keywords

Alvarinho, Crop Forecasting, Fertility, Bud, Inflorescence

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Role of climate on grape characteristics of “Moscato bianco” in Piemonte (Italy)

L’objectif de l’étude était de connaître le rôle du climat sur les aspects phénologiques du cépage « Moscato bianco » dans les différentes zones de production du vin Moscato d’Asti aocg en Piemonte (Italie) et ses effets sur l’époque de vendange. La représentation cartographique ( échelle 1 :25000) de exposition, altitude, climat, index

Characterization of the thiol aromatic potential of a new resistant grape variety: Floreal

Aims: Due to climate change and the desire to decrease enological inputs (organic farming), the vineyard has to be modified and the selection of new resistant grape varieties as an alternative is researched intensively today. From January 2018, four new grape varieties that are resistant against mildew and odium have been added to the official

New understanding on sulfites reactivity in wine

Sulfur dioxide is widely used during winemaking as an antioxidant and antimicrobial agent. Bisulfite (HSO3−), the predominant form of SO2 at wine pH, reacts with several wine components forming sulfonated adducts.

HPLC and SEC analysis on the flavonoids and the skin cell wall material of Merlot berries reveals new insights into the study of the phenolic maturity

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).