terclim by ICS banner
IVES 9 IVES Conference Series 9 Fertilization with Seaweed (Laminaria japonica) on the characteristics of the bunch and the quality of the grape must of ‘Cabernet Sauvignon’

Fertilization with Seaweed (Laminaria japonica) on the characteristics of the bunch and the quality of the grape must of ‘Cabernet Sauvignon’

Abstract

The objective of the present work was to study the influence of the foliar application of seaweed (Laminaria japonica), on the bunch and on the must in the ‘Cabernet Sauvignon’ grape. The experiment was carried out in the years 2021/2022, in a 21-year-old commercial vineyard, in the municipality of “Dom Pedrito” – “Rio Grande do Sul” (RS). A completely randomized experimental design was used, with 4 treatments and 4 replications (7 plants per replication). The treatments were: T1- control treatment; T2- Exal Powder 5 g L-1; T3- Hidro Exal 15 ml L-1; T4- Exal Powder 5 g L-1+ Hidro Exal 15 ml L-1. Six applications were performed (every 15 days). The following were evaluated in the bunch: length (cm), width (cm), weight (g) and number of berries. Using the WineScanTM SO2 equipment (FOSS®, Denmark), the following were evaluated in the must: sugars (g L-1), pH, tartaric acid (g L-1), malic acid (g L-1), gluconic acid (g L-1), ammonia (mg L-1), potassium content (mg L-1). For all treatments and all variables analyzed, no statistical difference was obtained. It is preliminarily concluded that the application of foliar fertilizer based on seaweed (Laminaria japonica) did not influence the analyzed characteristics of the bunch and must of the ‘Cabernet Sauvignon’ vines.

Acknowledgements: To the Company “Algas” América Latina Agricultura Sustentável (ALAS), in the names of its managing partners, Luis Augusto Bennemann de Souza and Fernando Carbonari Collares, for the donation of organic fertilizer composed of Marine Algae (Exal), and for the contribution with some inputs to the execution of this research.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Juan Saavedra del Aguila1*, Darla Corrêa Machado1, Joana Darque Ribeiro Ozorio1, Elizete Beatriz Radmann1, Wellynthon Machado da Cunha1, Jansen Moreira Silveira1, Lília Sichmann Heiffig-del Aguila2

1 Federal University of Pampa (UNIPAMPA)/Campus Dom Pedrito, Bachelor’s Degree in Enology
2 Embrapa Temperate Climate

Contact the author*

Keywords

Vitis vinifera, sustainability, organic fertilizer, organic viticulture, climate change

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Unraveling the role of grape cell wall in shaping the fermentation rate, the polyphenolic profile and quality of red wines from disease-resistant and drought-tolerant grapes in Occitanie varietal selection

Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.

Read More

Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

The spine grapes (Vitis davidii Foëx.) are wild grape species that grow in southern China, and can be used for table grapes, juicing and winemaking. To systematically investigate the flavor profiles of spine grapes, flavonoids and volatile compounds were detected in five spine grape varieties (Seputao, Ziqiu, Miputao, Tianputao and Baiputao) using HPLC-QqQ-MS/MS and GC-MS. The content of these compounds highly depended on the variety, such as the total concentrations of anthocyanins (91.43-328.85 mg/kg FW) and free norisprenoids (2.60 to 11.46 μg/kg FW).

Read More

Evolution of acetaldehyde concentration during wine alcoholic fermentation: online monitoring for production balances

During alcoholic fermentation, acetaldehyde is the carbonyl compound quantitatively the most produced by yeasts after ethanol. The dynamics of acetaldehyde production can be divided into 3 phases. Early formation of this compound is observed during the lag phase at the beginning of fermentation before any detectable growth [1].

Read More

Aroma profile of ‘Pedro Ximenez’ sweet musts obtained from dried grapes by different methods

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.

Read More

Corvina berry morphology and grape composition as affected by two training system (Pergola and Guyot) in a context of climate change scenario

The Valpolicella area (Veneto Region, Italy) is famous for its high quality wines: Amarone and Recioto, both obtained from partial post-harvest dehydrated red grapes. The main cultivars used for these wines are Corvina and Corvinone. In this Region hundreds of years ago a particular training system (Pergola, cordon/cane with horizontal shoot-positioning) was developed. In the last 20 years the Guyot have been introduced in the area; now Pergola and Guyot are equally widespread in the Valpolicella area. In two different environmental conditions (hill and floodplain) two vineyards, one for each type of training system, were studied along two years (2011-2012).

Read More