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…

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

Application of antagonistic Metschnikowia strains against Botrytis cinerea in vineyards 

Less and less chemical plant protection products are approved by the E U. Plant pathogenic fungi become increasingly resistant to the active ingredients that have been around for a long time. Besides, there is a valid demand for effective products that can be applied in organic cultivation.
We examined Metschnikowia strains under laboratory conditions in order to find effective strains against B. cinerea. The antimicrobial mechanism of these yeasts is based on the competition for the ferric ions from the environment. Metschnikowia cells release the pulcherriminic acid which chelates with Fe3+, forming the pigment pulcherrimin.

Read More

Impact of oenological tannins on microvinifications affected by downy mildew

AIM: Vine diseases are still responsible for economic losses. Previous study in our laboratory, have shown effects of oenological tannins against Botrytis cinerea1,2. According to this, the aim was to evaluate the wine protection by oenological tannins against an another disease, the downy mildew. METHODS: During the 2020 vintage, infected grapes by downy mildew (Vitis vinifera cv. Merlot) were collected from the dispositive ResIntBio. The 100 kg were crushed, destemmed and dispatch into 10 aluminium tanks. SO2 was added at 3 g/hL. Oenological tannins (grape, quebracho, ellagitannin or gallotannin) were added at 100 g/hL into eight different tanks (4×2 tanks). The two last tanks were considered as control without addition of oenological tannins. Alcoholic fermentation was achieved with Actiflore 33® at 20 g/hL. Malolactic fermentation was achieved with Lactoenos B7at 1 g/hL. Finished wines were sulfited to obtain 45 mg/L of total SO2.

Read More

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Read More

A new winemaking technology: fermentation, aging and bottling without added additives and preservatives

Auric infinity Technology introduces three new patented products designated for fermentation, aging and bottling without added additives and preservatives that have never been used in the winemaking industry.

Read More