GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2019 9 Efficient irrigation strategies and water use reduction in the high quality production regions of Priorat and Montsant (Spain)

Efficient irrigation strategies and water use reduction in the high quality production regions of Priorat and Montsant (Spain)

Abstract

Context and purpose of the study – Priorat and Montsant Appellations of Origin are located in the south of Catalonia (North‐East Spain), under severe Mediterranean climatic conditions, in terms of rainfall and water availability. Taking both appellations together, they account for close to 4000 ha cultivated by more than 1300 vine growers. Due to water stress during the growing season, irrigation is considered a suitable tool to ensure grape quality at harvest in order to maintain the high‐quality standard of these regions’ wines. However, optimal irrigation strategies based on plant water stress evaluation are not often undertaken, which may lead to inefficient water management. The objective of this study is to develop a regional irrigation strategy based on specific water potential measurements and meteorological data from different region sub‐areas, in order to achieve an overall 10% reduction of water consumption in the region.

Material and methods – During two growing seasons (2017 and 2018), a total of 53 vineyard plots were monitored, which represented the main grape varieties planted in the region (Grenache, Carignan, Cabernet-Sauvignon and Syrah) and were classified in eight sub‐areas inside the region. From pea‐size to harvest (phenological stages), measurements of phenology, water potential and meteorological data were collected. Irrigation recommendations were then given to growers, to avoid water potential below ‐1.4 MPa. Generic agronomic characteristics and production of the studied plots were also evaluated. Data on water use in the monitored vineyard network were compared to historical data of water use in the region. In addition, a specific field experiment was conducted to assess water consumption reduction using three different irrigation strategies.

Results – The monitoring of 53 vineyard plots per year was carried out during 2017 and 2018, with different meteorological conditions, accounting for a more water deficient season in 2017. Overall, more than 50 irrigation recommendations were emitted to growers. The water consumption with the optimized irrigation strategy ranged from 10 to 83 liters per ha, for the whole of 53 vineyards evaluated. Compared to the generic consumption reference of 80 l ha‐1, the recommended dose saved up to 87 % of the irrigation water per year. Moreover, two irrigation strategies also reduced water consumption compared to local grower strategy in the field trial comparing three strategies. The results of this study will help to develop an irrigation strategy, specific by region’s sub‐zones, in order to optimize water consumption while maintaining a high quality of the produced wines of this region. 

DOI:

Publication date: June 22, 2020

Issue: GiESCO 2019

Type: Article

Authors

Carlos CALVO‐GARRIDO (1), Mario DE LA FUENTE (2), Rafael RODA (1), Joan RUIZ (1), Marcelo MAZZIERI (1), Sergi DE LAMO (1)

(1) VITEC – Centre Tecnològic del Vi, Ctra de Porrera, Km 1, 43730 – Falset, Spain
(2) PTV-Plataforma Tecnológica del Vino, C/ Musgo no2, Bajo-B. -28023 – Madrid, Spain

Contact the author

Keywords

Vitis vinifera, Irrigation, Water use, water stress, regional strategy

Tags

GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Microwave treatment of grapes: effect on the must and red wine polysaccharide composition

AIM: The application of microwaves (MW) to the grape is a technique to reduce the contact time with pomace because it allows to break the cell walls of the berry.

Vine responses to two irrigation systems in the region of Vinhos Verdes

In this work we try to know the influence of two irrigation systems (Drip and Micro – jet ) with the same levels of water applied in an experimental vineyard in the region of Felgueiras.

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Les terroirs viticoles ont une histoire

The historian starts from a scientific, rigorous and recent definition of the wine-growing region. “A viticultural terroir is made up of several homogeneous units: geological and pedological elements (texture,
grain size, thickness, mineralogical nature, chemical components), geomorphological (altitude, slope, exposure), climatological (rainfall, temperature, insolation)”. Absent from this definition, the man is fortunately reintroduced a little further. By associating viticulture and winemaking, it forms a “couple” with the terroir and this couple.

EFFECT OF DIFFERENT TEMPERATURE AND WATER-LOSS DEHYDRATION CONDITIONS ON THE PATTERN OF FREE AND GLYCOSYLATED VOLATILE METABOLITES OF ITALIAN RED GRAPES

Post-harvest grape berries dehydration/withering are worldwide applied to produce high-quality sweet and dry wines (e.i., Vin Santo, Tokaji, Amarone della Valpolicella). Temperature and water loss impact grape metabolism [1] and are key variables in modulating the production of grape compounds of oenological interest, such as Volatile Organic Compounds (VOCs), secondary metabolites responsible for the aroma of the final wine.
The aim of this research was to assess the impact of post-harvest dehydration on free and glycosylated VOCs of two Italian red wine grapes, namely Nebbiolo and Aleatico, dehydrated in tunnel under controlled condition (varied temperature and weight-loss, at constant humidity and air flow). From these grapes Sforzato di Valtellina Passito DOCG and Elba Aleatico Passito DOCG, respectively.