terclim by ICS banner
IVES 9 IVES Conference Series 9 Impact of seaweeds extracts applied to grapevine cv Tempranillo

Impact of seaweeds extracts applied to grapevine cv Tempranillo

Abstract

Grapevine is one of the most-frequently phytosanitary treated crop systems. Consequently, restrictions have been applied by the European Commission on the number of pesticide treatments and the maximum quantity of copper fungicides allowed per year. Moreover, there is a need and an increasing demand for more ecological-sustainable agricultural products.
Seaweeds are currently used as fertilizers in viticulture, as they have been proven to be beneficial in several ways related to growth and nutrition. In addition, some seaweeds have shown to induce resistance towards phytopathogenic organisms by stimulating the natural defenses of grapevines.
In this work two seaweed extracts, one from Ulva ohnoi and one from Rugulopteryx okamurae, have been tested in Tempranillo plants in an open-field experiment in Jerez de la Frontera. The goal was to describe their impact on grapequality and microbial ecology.
Interestingly, while treatments did not enhance grape yield, significant differences were found in shoot length and grape composition. Both seaweeds promoted the accumulation of tannins, while anthocyanins were significantly higher only in Ulva treated grapes. Grapes fungal and bacterial identification is being conducted to determine whether seaweeds alter the abundances of important taxa from the winemaking viewpoint.
This is the first field trial applying extracts from the invasive seaweed Rugulopteryx okamurae in grapevine, and while the experiment should be repeated on time, this seaweed extract is sought to be a promising solution meeting viticultural demands. At the same time, its use in agriculture could contribute to decreasing the algae accumulation from our coasts.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Juan José Cordoba-Granados1, Asier Cámara2, Rocío Gutierrez-Escobar1, María Jesús Jiménez-Hierrro1, María Isabel Fernandez-Marin1, Belén Puertas García1, Iratxe Zarraonaindia2,3, Emma Cantos-Villar1*

1 Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cádiz, Spain
2 Department of Genetics, Physical Anthropology and Animal Physiology, Faculty of Science and Technology, University of the Basque Country Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Leioa (Bizkaia), Spain
3 IKERBASQUE, Basque Foundation for Science, Bilbao, Spain

Contact the author*

Keywords

quality, polyphenols, microbiome, Ulva ohnoi, Rugulopteryx okamurae

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Effect of post-harvest ozone treatment on secondary metabolites biosynthesis and accumulation in grapes and wine

The actual demand by consumers for safer and healthier food and beverage is pushing the wine sector to find alternative methods to avoid the use of sulphur dioxide in winemaking. Ozone is already used in the wine industry to produce sulphur dioxide-free wines through the patented method Purovino®.

Electrochemical diversity of italian white wines

Analysis of phenolic compounds typically involve spectrophotometric methods as well as liquid chromatography combined with DAD, fluorimetric, or MS detection. However, the complexity of wine phenolic composition generated, in recent years, attention towards other analytical approaches, including those allowing rapid and inexpensive operations. Voltametric AIM Oxidation of white wine phenolics occurs at different stages during winemaking and storage and can have important implications for wine sensory quality. Phenolic compounds, in particular those with a ortho-diphenol moiety, are main target of oxidation in wine. Strategies for the methods are particularly suited for the analysis of oxidizable compounds such as phenolics. The redox-active species can be oxidized and reduced at the electrode, therefore, applications of electrochemistry have been developed both to quantify such species, and to probe wine maturation processes.3 The project on the diversity of Italian wines aims at collecting and analysing large-scale compositional dataset related to Italian white wines.

The use of unripe frozen musts for modulating wine characteristics throughout acidity correction – effects on volatile and amino acid composition

As environmental issues come more to the fore, vineyards residues are being looked at as solutions rather than problems. Aiming to develop a sustainable methodology for musts acidity correction in the process of winemaking, much needed in warm regions, the present study was performed according to Circular Economy values.

Un “GIS” agronomico per l’area a DOC dei Colli Euganei

L’area a “Denominazione di Origine Controllata Colli Euganei”, riconosciuta con Dpr 13 agosto 1969, è situata a sud-ovest della Provincia di Padova (fig. 1) ed è costituita da un sis­tema collinare di nuclei vulcanici evolutosi morfologicamente.

The influence of pre-heatwave leaf removal on leaf physiology and berry development

Due to climate change, the occurrence of heatwaves and drought events is increasing, with significant impact on viticulture. Common ways to adapt viticulture to a changing climate include site selection, genotype selection, irrigation management and canopy management. The latter mentioned being for instance source-sink manipulations, such as leaf removal, with the aim to delay ripening.