terclim by ICS banner
IVES 9 IVES Conference Series 9 Coping with extreme climatic events: some lessons from recent work on grapevine under heat peak

Coping with extreme climatic events: some lessons from recent work on grapevine under heat peak

Abstract

Climate change critically challenges viticulture. Among other threats, extreme and increasingly frequent heatwaves cause irreversible burns on leaves and bunches. A series of observations and experiments was conducted to better understand how leaf burns originate and whether genetics or management practices can mitigate them. In 2019, a panel of 279 potted cultivars of Vitis vinifera L. grown outdoors suffered a heat peak and a genetic origin of leaf burn variability was demonstrated. To deeper explore this variability, fourteen cultivars were selected for their contrasting responses to high temperatures, and detached leaves were submitted to a controlled increase in temperature up to 50 °C in a growth chamber. A significant genotypic effect on leaf burn was confirmed on detached leaves like on whole plants outdoors, although with a different ranking of the varieties. As the air temperature in the growth chamber and during the 2019 heat peak evolved similarly, we hypothesized that other conditions, including light or evaporative demand, may have differentially favored one or other of the different physiological determinants of leaf burn. Therefore, in parallel with the development of burns on detached leaves exposed to high temperature in the growth chamber, changes in leaf temperature, transpiration rate, membrane damages and chlorophyll fluorescence were monitored. Significant differences between cultivars in leaf temperature and in the reduction of maximum photosynthesis yield were highlighted. Genetic variation in leaf burns correlated with some of these physiological responses paving the way to the identification of genotypes or conditions with minimal symptoms.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Laurine Chir1, Lison Lepilleur1, Romain Boulord1, Stéphane Berhézène1, Renaud Fournier1, Llorenç Cabrera-Bosquet1, Thierry Simonneau1, Aude Coupel-Ledru1

1 LEPSE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

Contact the author*

Keywords

heatwave, genetic variability, leaf burn, chlorophyll fluorescence, hydraulics

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of seeds

Phenolic ripening represents a major interest for quality wine producers. Nevertheless, climatic or genotypical limitations can often prevent optimal maturation process. During winemaking seeds can be easily separated and technologically processed to improve their quality.

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Controlling Wine Oxidation: Effects of pH on Key Reaction Rates

Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.

Estimation of chemical age of red wines with the use of Fourier transform infrared spectroscopy (FT-IR) and chemometrics

The color of a red wine is one of the most important parameters of its quality, giving much information on its status, such as the grape variety used or the winemaking style. As the result of a complex equilibrium between different forms of anthocyanins and polymerization reactions which occur over the course of time, color can also serve as an indication of a wines’ age. For this purpose the “chemical age” i and ii indexes have been introduced by Somers in 1977. The chemical age index i measures the color absorbance after the addition of acetaldehyde while chemical index ii provides an indication of how much of the total red pigments are resistant to SO2 bleaching.

Potentiel des sols viticoles et qualité des vins

La qualité des vins dépend de différents facteurs et procédés, notamment de la nature des terrains viticoles. Dans ce travail, nous avons cherché à établir les liens entre descripteurs pédologiques des parcelles et descripteurs sensoriels des vins. Sur la base de Classifications Ascendantes Hiérarchiques (CAH) et d’Analyses en Composante Principale (ACP), il a été possible d’établir des liens entre la nature des parcelles (sableuse, argileuse, sablo-graveuleuse) et certains descripteurs sensoriels des vins (chaleur, astringence, fruit noir) et plus globalement avec le type de vins élaborés.