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…

One-year aging of a Sangiovese red wine in tanks of different materials: effect on chemical and sensory characteristics

The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging.

Read More

Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of english sparkling wines

In sparkling winemaking several yeasts can be used to perform the primary alcoholic fermentation that leads to the elaboration of the base wine. However, only a few Saccharomyces cerevisiae yeast strains are regularly used for the secondary in-bottle alcoholic fermentation 1. Recently, advances in yeast development programs have resulted in new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavours and aromas 2. In this work, sparkling wines produced using interspecific yeast hybrids for the secondary in-bottle alcoholic fermentation have been chemically and sensorially characterized.METHODS: Three commercial English base wines have been prepared for secondary in-bottle alcoholic fermentation with different yeast strains, including two commercial and several novel interspecific hybrids derived from Saccharomyces species not traditionally used in sparkling winemaking. After 12 months of lees ageing, the 14 wines produced were analysed for their chemical and macromolecular composition 3,4, phenolic profile 5, foaming and viscosity properties [6]. The analytical data were supplemented with a sensory analysis.

Read More

Use of hyperspectral data for assessing vineyard biophysical and quality parameters in northern Italy

A total of 39 study sites from 11 commercial vineyards located in two traditional growing areas of Northern Italy were identified for airborne hyperspectral acquisition in summer 2009 with the Aisa-EAGLE Airborne Hyperspectral Imaging Sensor.

Read More

A microwave digestion ICP-MS method for grapevine bark elemental profiling

A rapid and reproducible microwave (MW)-assisted acid digestion protocol was developed to determine the elemental composition of grapevine bark samples using ICP-MS.

Read More

Mousy off-flavor detection: a rapid LCMS/MS method

These days, consumers are interested in food products linked to the environment and the concept of naturalness. They prefer “free” products, such as those with no pesticide residues or no added sulfur dioxide (so2) in wines. In fact, so2 is the most widely used preservative in winemaking, as it has multiple properties at low cost: it is antioxidant, antioxidasic and antimicrobial.

Read More