terclim by ICS banner
IVES 9 IVES Conference Series 9 Long-Term impact of elevated CO2 exposure on grapevine physiology (Vitis vinifera L. cvs. Riesling & Cabernet Sauvignon)

Long-Term impact of elevated CO2 exposure on grapevine physiology (Vitis vinifera L. cvs. Riesling & Cabernet Sauvignon)

Abstract

Over the next 25 years, the Intergovernmental Panel on Climate Change (IPCC 2013) predicts a ~20% increase in atmospheric carbon dioxide (CO2) concentration compared to the current level. Concurrently, temperatures are steadily rising. Grapevines, known for their climate sensitivity, will show changes in phenology, physiological processes and grape compositions in response. Investigating eco-physiological processes provides insights into the response of field-grown grapevines to elevated CO2 conditions. A Free Air Carbon Dioxide Enrichment (FACE) facility was established in the Rheingau region of Germany. Two grapevine varieties (Vitis vinifera L., cvs. Riesling and Cabernet Sauvignon) were planted, with the VineyardFACE comprising three rings with ambient atmospheric CO2(approx. 400 – 420 ppm from 2014 to 2023, aCO2) and three rings with elevated CO2 concentration (+20% to ambient; eCO2). Abaxial leaf imprints revealing that both varieties reached their highest stomatal density in the early years of the study. Riesling leaves exhibited a higher density compared to Cabernet Sauvignon. In a warmer year like 2020, both varieties responded with a lower density. With continuously exposition to eCO2 the differences in stomatal conductance became increasingly negligible. The net photosynthesis of both varieties peaked in the later and warmer period of the study (2018 – 2022), with plants under elevated CO2 concentration achieving significantly higher assimilation rates. Accompanying this, plants under aCO2 conditions exhibited a higher non-photochemical quenching, whereas electron transport rate and photochemical quenching under eCO2 conditions were higher. Long-term studies are necessary to estimate the consequences for growers in the future.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Susanne Tittmann*, Lilian Schmidt, Manfred Stoll

University Geisenheim, Department of general and organic viticulture, Von-Lade-Str. 1, D-65366 Geisenheim, Germany

Contact the author*

Keywords

climate change, viticulture, grapevine physiology, elevated CO2 concentration, FACE facility

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Influence of SO2 and Zinc on the formation of volatile aldehydes during alcoholic fermentation

Laboratório de Análisis del Aroma y Enologia (LAAE). Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009, Zaragoza, Spain, During alcoholic fermentation, fusel (or Strecker) aldehydes are intermediates in the amino acid catabolism to form fusel alcohols following the Ehrlich Pathway (1). One of the main enzymes involved in this pathway is Alcohol Dehydrogenase (ADH), whose activity is highly strain dependent and determines the rate of conversion of aldehydes into fusel alcohols (2). This enzyme has a Zn2+ catalytic binding site, which suggests that the must Zn2+ levels will most likely influence the rate of reduction of aldehydes into alcohols. On the other hand, SO2 is commonly used in winemaking for its antiseptic and antioxidant properties.

Read More

Effect of Saccharomyces species interaction on alcoholic fermentation behaviour and aromatic profile of Sauvignon blanc wine

Enhancing the sensory profile of wine by the use of different microorganism has been always a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile.

Read More

Prefermentative CO2 saturation of grape must to obtaining white wines with low SO2 content

The objective this work has been study the possibility of partially or completely replacing sulphur in the winemaking of white wines through the use of the prefermentative saturation of musts with CO2.

Read More

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.

Read More

Delayed irrigation nearly doubles yield loss compared to anthocyanin gain in Southern Oregon Pinot noir

Irrigation initiation timing is a critical annual management decision that has cascading effects on grapevine productivity and wine quality.

Read More