terclim by ICS banner
IVES 9 IVES Conference Series 9 Dormancy conundrum: thermal requirements plasticity to reach budburst may be explained by annual environmental dynamics

Dormancy conundrum: thermal requirements plasticity to reach budburst may be explained by annual environmental dynamics

Abstract

Deciphering grapevine dormancy is crucial in the current context of climatic challenges: advancing budburst phenology and increased late frost probabilities, observed in the last decades and expected to further increase, require deeper understanding. Beyond higher mean temperatures, abiotic stresses such as water deficit have also been emphasized as actors. In this framework, we aimed at exploring new methodologies for tracking dormancy cycle and testing the interplay on its regulation of temperature dynamics and drought.
In a first experiment, twenty-one Vitis vinifera varieties were monitored during ecodormancy and budburst over three years. The dataset, consisting of BBCH scale values, growing degree days (GDD) accumulation, and quantum yield of dark-adapted photosystem II (Fv/Fm) of bud sections, allowed us to identify non-linear associations of Fv/Fm ratio with early phenology and GDD6. Therefore, we propose it as a quantitative and reliable tool for further analyses.
In a second experiment, Chardonnay plants underwent water deficit stress or full-field capacity irrigation throughout the season. In addition to the methods described above, by sampling nodes at different timepoints during dormancy and exposing them to budbreak-forcing conditions, we tracked dormancy phases and their relationship with water deficit stress, acclimation and deacclimation dynamics.
Annual climate and dormancy cycle exhibit profound interdependence: oscillating temperature trends and stresses combinations lead grapevines to a plastic and varietal-specific response, possibly influenced by these same factors in several previous years.
The above findings and their underlying physiological mechanisms will be presented and discussed.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Alessandro Bignardi1*, Massimo Bertamini1, Michele Faralli1

1 Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, San Michele all’Adige, 38010 Trento, Italy

Contact the author*

Keywords

Grapevine, dormancy, late frost risk, drought, chlorophyll fluorescence

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Sensory impacts of the obturator used for the Chasselas: study over the time

Many parameters affect the organoleptic characteristics of wine: internal parameters like the chemical composition or polyphenol content and external as for example storage conditions or the type of obturator. The aim of this study was to characterize sensorally the impacts of several type of obturator on a white wine: Chasselas. To determine the organoleptic characteristics of this wine, a quantitative descriptive analysis could be used. But rapid sensory methods were preferred in this project. Indeed these methods are an appropriate alternative to conventional descriptive methods for quickly assessing sensory product discrimination.

Environmental protection by means of (“Great”) vitiviniculture zonation

In the paper is discussed the first example of environmental protection, agreed in a wide term sense, by means of vitiviniculture zonations performed in Istria (Croatia) in the area of Butoniga lake

Mechanisms responsible for different susceptibility of grapevine varieties to flavescence dorée

Flavescence dorée (FD) is the most serious grapevine yellows disease in Europe. It is caused by phytoplasmas which are transmitted from grapevine to grapevine by the leafhopper Scaphoideus titanus.

Investigation on the potentiality of a biostimulant by Fabaceae tissues and rich in triacontanol to enhance grapevine resilience under drought stress

The primary objective of this research was to investigate the potential benefits of a Fabaceae-based product rich in triacontanol (a long-chain alcohol) applied to Vitis vinifera cv. Merlot, on key physiological and productive parameters of grapevines under controlled water stress conditions.

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.