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…

Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues

Aroma and mouthfeel cues are the main characteristics defining red wine quality. During wine tasting, perceptual and physical-chemical phenomena leading to mutual interactions between volatiles and non-volatiles sensory active compounds, can occur. Aroma perception depends on the release of volatiles from wine, that is affected by wine constituents present in the medium (Pittari et al. 2021; Lyu et al. 2021). Our aim was to evaluate the effect of the non-volatile wine matrix composition (polyphenols, PPh) on the release and perception of red wine aromas by an experiment of matrix enrichment.

Read More

SENSORY CHARACTERIZATION OF COGNAC EAUX-DE-VIE AGED IN BARRELS REPRESENTING DIFFERENT TOASTING PROCESS

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.

Read More

On the meaning of looking for terroir perceptions in blind tastings

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

Read More

Development of a new method for detecting acetic acid bacteria in wine

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

Read More

Embracing innovation for a future-ready wine industry: insights from Moldova’s AI-powered pilot project

In 2023–2024, the Republic of Moldova launched its first AI-powered wine pilot, integrating artificial intelligence into the vitivinicultural value chain.

Read More