GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Assessing reserve nitrogen at dormancy for predicting spring nitrogen status in Chardonnay grapevines

Assessing reserve nitrogen at dormancy for predicting spring nitrogen status in Chardonnay grapevines

Abstract

Context and purpose of the study – Nitrogen (N) supply strongly influences vine productivity and berry composition, matching availability and uptake requirements of vines during the growing season is essential to optimize vine nutrition. The nutritional status of grapevines is commonly assessed by the determination of petiole nutrient concentrations at flowering. The reserve N could also be an earlier indicator for grapevine N status, this work aimed to assess how the petiole levels relate to these perennial N reserves.

Material and methods – Five Chardonnay vineyards were planted two years prior and one Riverina vineyard 10 years prior to study commencement. The N levels in various perennial tissues and in the petioles at flowering were determined in these vineyards; vine productivity and berry ripeness were also assessed.

Results – The application of N fertiliser generally increased petiole N levels at bloom, the winter N reserves in root and spur tissues had a strong relationship with spring N status. A spur N concentration between 0.3 to 0.4 % and root N concentrations of 1.0 % relating to the lower value of the adequate range in the petiole at flowering (0.8 %). The determination of root and spur N during dormancy could assist in assessing N status, allowing for adjustment of N supply earlier in the season, prior to petiole levels at flowering are determined. However, it would be expected that the uptake between burst and flowering will alter petiole levels, which would be influenced by N fertiliser applications and by soil processes that are influenced by soil temperature and moisture.

Download the PDF

DOI:

Publication date: March 11, 2024

Issue: GiESCO 2019

Type: Poster

Authors

Bruno HOLZAPFEL1 ,2* and Jason SMITH1

1 National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
2 New South Wales Department of Primary Industries, Wagga Wagga, New South Wales 2678, Australia

Contact the author

Keywords

Nutrient status, nitrogen, requirements, reserves

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Study of the content of amino acids and biogenic amines in sparkling red wines

The production of red sparkling wines is lower in Spain in comparison with the winemaking of white or rosé sparkling wines. In red sparkling wine processing it is essential to obtain suitable base wines that should have moderate alcohol content, high acidity, good color values, an adequate mouth-feel and a sweet tannin. Grapes for sparkling wine production have to be harvested at low maturity stages, with lower alcohol contents and higher acidities, which will that the phenolic maturity of the grapes is also low, showing green tannins. This paper analyses different treatments in order to minimize these inconveniences: cold maceration-prefermentation and delestage to elaborate the grapes with lower maturity, must nanofiltration, and the partial osmosis of the wines made from grapes with an adequate maturity degree.

Read More

Influenza delle componenti climatiche e pedologiche sulla variabilità dei contenuti polifenolici in alcuni ambienti vitati della DOCG Sagrantino di Montefalco

Obiettivo del progetto è la valutazione dell’influenza climatica e pedologica dell’areale di Montefalco sul vitigno Sagrantino, ponendo particolare attenzione alla componente polifenolica e antocianica. Sono stati quindi messi a confronto, a partire dal 2001 fino al 2008, sei differenti zone tutte situate all’interno dell’areale DOCG Sagrantino di Montefalco; per ciascun vigneto alla vendemmia sono state effettuate analisi sui parametri analitici e sul contenuto polifenolico e antocianico delle uve. Ognuna delle sei zone è inoltre stata caratterizzata dal punto di vista pedoclimatico, valutando l’influenza del clima e della tipologia di suolo sui parametri analitici presi in considerazione.

Read More

Kegged wine as a sustainable alternative: impact on conservation and sensory quality

Wine is not just a beverage; it represents an entire ecosystem in winemaking regions and is deeply linked to economic, social, and environmental factors.

Read More

Photodegradation of retsina wine: does pine resin protect against light-induced changes?

Retsina is a wine deeply rooted in Greek tradition but often misunderstood, largely due to the poor quality associated with past production. Historically, pine resin was used to seal wine transport containers, and over time, its distinctive aroma led to its intentional incorporation into winemaking.

Read More

Application of high-resolution climate measurement and modelling to the adaptation of New Zealand vineyard regions to climate variability

Initial results are presented of research into the relationship between climate variability and viticulture in New Zealand vineyards. Atmospheric modelling and analytical tools are being developed to improve adaptation of viticultural practices and grape varieties to current and future climate.

Read More