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.

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…

Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

Use of glutathione under different grape processing and winemaking conditions and its impact on the formation of sulfide off-flavors, colour, and sensory characteristics of Riesling, Sauvignon blanc, and Chardonnay

The use of glutathione (GSH) in winemaking has been legitimated recently, according to OIV resolutions OENO 445-2015 and OENO 446-2015 a maximum dose of 20 mg/L is now allowed to use in must and wine. Several studies have proven the benefits of GSH, predominantly in Sauvignon blanc. Thus, oxidative coloration of must and wine is limited, aroma compounds such as volatile thiols are preserved, and the development of ageing flavors such as sotolon and 2-aminoacetophenone is impeded. The protective effect may be explained by the high affinity of GSH to bind o-quinones which are formed during phenolic oxidation and which are known to initiate browning and other oxidative changes. Some researchers have proposed the hydroxycinnamic acid to GSH ratio (HGR) as an indicator of oxidation susceptibility of must and could show that lower ratios yielded lighter musts.

Managing Grapevine Powdery Mildew with Ultraviolet-C Light in Washington State

Germicidal ultraviolet-C (UV-C) light has shown promising results for suppression of several plant-pathogenic microorganims, including Erysiphe necator, which attacks grapevine. In Washington State the majority of winegrape production is in a semi-arid steppe environment, with historically low powdery mildew disease pressure, making it a promising area to deploy UV-C as a disease management tool. Trials focusing on UVC application timing and frequency will assist in developing regionally-appropriate application recommendations for eastern Washington State.

Uvalino wine: chemical and sensory profile

The evaluation of different chemical compounds present in Uvalino wines was correlated with sensory analysis. The analysis showed a high content of polyphenolic compounds responsible for the organoleptic properties of wine, including color, astringency and bitterness.

Evaluation of intravarietal variability and selection for tolerance to downy mildew: The case of Antão Vaz variety in Portugal 

Antão Vaz is a Portuguese white grapevine variety grown mainly in the wine-growing regions of Southern Portugal, particularly in the Alentejo, Lisbon and Setúbal peninsula regions. It is a very vigorous and productive variety, giving the wines a strong identity. It needs heat and sunlight and prefers deep and dry soils, which makes it tolerant to scald caused by the high summer temperatures of Southern Portugal. However, this variety is very susceptible to downy mildew, caused by plasmopara viticola, a very destructive disease in years with rainy springs.