terclim by ICS banner
IVES 9 IVES Conference Series 9 Exploring the influence of grapevine rootstock on yield components 

Exploring the influence of grapevine rootstock on yield components 

Abstract

Yield is an agronomic trait that is critical to the sustained success and profitability of the wine industry.  In the context of global warming, overall yield tends to decrease. Rootstock has been identified as a relevant lever for adaptation to changing environmental conditions. The aims of this study are; i) to finely identify the components of the yield influenced by rootstock; ii) to characterise the rootstock × scion interaction; iii) to understand the trade-off between vigour and yield. This study was conducted in 2022 and 2023 in the GreffAdapt experimental vineyard on 2 scions grafted onto 6 rootstock genotypes.
Yield was divided into several components: bud fertility, number of flower caps, bunches and seeds, bunch and 100-berry weight, and rachis architecture. We aim to determine which mechanisms such as variation of wood to bud connectivity at budburst and canopy porosity underlie rootstock effects on yield.
Rootstock had a significant effect on all yield components except fruit set in 2023. Rootstock explained between 7 and 23% of the variance of the traits measured. The 100-berry weight was the parameter most influenced by rootstock. Furthermore, in this study we were able to show a strong rootstock × scion interaction. The dominant factor for yield appears to be the number of berries per bunch, followed by the number of bunches.
The outcomes of this work are improved understanding of the influence of the rootstock on yield components and a classification of rootstocks based on conferred fertility.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Marine Morel1*, Gaelle Vidal1, Anne-Marie Labandera1, Sarah Jane Cookson1, Martine Donnart1, Laurence Geny2, Elisa Marguerit1

1 EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, Villenave d’Ornon, France
2 UR Œnologie, Université de Bordeaux, 33140 Villenave d’Ornon, France

Contact the author*

Keywords

Rootstock × scion interaction, Vitis, trade-off, bunch characteristics, inflorescence primordia

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Étude intégrée et allégée des terroirs viticoles en Anjou: caractérisation et zonage de l’unité terroir de base, en relation avec une enquête parcellaire

The terroir concept is presented as the basis of the A.O.C system, in the french vineyards. The “Anjou terroirs” programme aims at bringing the necessary scientific basisfor a rational and reasoned exploitation of the terroir. lt must lead to finalizing a lighter, more relevant integrated method of characterisation wich could be generally applied.

Monitoring water deficit in vineyards by means of Red and Infrared measurements

Vineyard water availability is one of the most important variables both in plant’s production and wine quality, once it regulates several processes, among which the stomata activity. To avoid water deficit, wine producers introduced artificial irrigation in their vineyard, using a semi-empirical process to calculate water amount.

Use of a recombinant protein (Harpin αβ) as a tool to improve phenolic composition in wines

Climate change is modifying environmental conditions in all wine-growing areas of the
world.

L’Appellation d’Origine Contrôlée « Huile Essentielle de Lavande de Haute Provence »

Depuis des siècles, la lavande est utilisée pour son parfum et pour ses vertus thérapeutiques naturelles.

Valorization of wine lees for oenological interest by eco-responsible processes

Wine lees are the second most important wine by-product in terms of quantity after grape stalk and marc. During aging on lees, it is well known that wine lees yield compounds that act as antioxydant. However the chemical nature of the compounds involved in this behavior (except polyphenols and glutathione) has not yet been totally elucidated. The scarce knowledge of wine lees composition and their potential exploitation make them a promising candidate to obtain new antioxidant products to be used in winemaking. In this study, an eco-sustainable approach to obtain lees extracts exhibiting antioxidant capacity is proposed. Such extracts could be used in a global enological strategy of sulfites level reduction.