terclim by ICS banner
IVES 9 IVES Conference Series 9 Water status response of Vitis vinifera L. cv Cabernet Sauvignon during the first years within the long-term VineyardFACE (Free Air Carbon dioxide Enrichment) study 

Water status response of Vitis vinifera L. cv Cabernet Sauvignon during the first years within the long-term VineyardFACE (Free Air Carbon dioxide Enrichment) study 

Abstract

Understanding grapevine responses to increasing atmospheric CO2 (aCO2) concentrations is crucial for assessing the impact of climate change on viticulture. Previously, at the VineyardFACE (Free Air Carbon dioxide Enrichment) experiment in Geisenheim, leaf gas exchange measurements were made as Vitis vinifera cv. Cabernet Sauvignon established from planting (2014 to 2016) under aCO2 or elevated CO2 (eCO2, aCO2 + 20%) concentrations. Contrary to many preceding observations with grapevines and other perennial plant species the young vines showed an increased intrinsic water use efficiency (WUEi) that was mainly associated with an increase in net assimilation (A) rather than a decrease in stomatal conductance (gs) under eCO2.
To determine the impact of this stomatal conduction response to eCO2 on whole vine water use, sap-flow gauges were installed for subsequent seasons (2016/2017), with complementary measurements of leaf gas exchange, pre-dawn leaf water potential (Ψpd), soil water content and recording of weather data. Furthermore, a vineyard water balance model was used to test the implications of the eCO2 response, and possible explanations. Net assimilation and intrinsic water use efficiency values were higher for Cabernet Sauvignon under eCO2 conditions, likewise transpiration rates (E) and stomatal conductance. Results were supported through whole vine transpiration measurements, pointing to a higher water use of young vines under eCO2. The difference in daily vine water use between both CO2 treatments was higher on days of high evaporative demand. Further, pre-dawn leaf water potentials were slightly lower under aCO2, indicating a potentially lower risk for drought stress for young vines under eCO2.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Yvette Wohlfahrt1*, Jason Smith1,2, Marco Hofmann1

1 Department of General and Organic Viticulture, Hochschule Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany
2 Current address: Gulbali Institute for Agriculture, Water and Environment, Charles Sturt University, Leeds Parade, Orange, NSW 2800, Australia

Contact the author*

Keywords

grapevine, climate change, carbon dioxide, water status, gas exchange, transpiration model

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More

Rootstock effect on Cabernet Sauvignon aromatic and chemical composition

Grape quality potential for wine production is strongly influenced by environmental parameters and agronomic factors. Several studies underline the rootstock effect on scions vegetative growth and berry composition [1] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Moreover, little is known about the effect of rootstock genetic variability on the aromatic composition in wines.

Read More

Extraction of polyphenols from grape marc by supercritical fluid extraction (SFE) and evaluation of their ‘bioavailability’ as dietary supplements

In the winemaking process, several compounds that remain in the grape skins and seeds after the fermentation stage are bioactive-compounds (substances with potential beneficial effects on health) that can be extracted in order to recovery valuable substances with a high commercial value for the cosmetic, food (nutraceuticals) and pharmaceutical industries. The skins contain significant amounts of bioactive substances such as tannins (16-27%) and other polyphenolic compounds (2-6.5%) in particular, catechins, anthocyanins, proanthocyanins, quercetin , ellagic acid and resveratrol.

Read More

Chitosan from sustainable source: antimicrobial activity against undesirable yeasts for production of low-sulphite wine

The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.

Read More

Contribution of grape and oak wood barrels to pyrrole content in wines – Influence of several cooperage parameters

Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades.

Read More