terclim by ICS banner
IVES 9 IVES Conference Series 9 Decline of rootstock-mediated physiological responses in Tempranillo grapevines by prolonged extreme conditions

Decline of rootstock-mediated physiological responses in Tempranillo grapevines by prolonged extreme conditions

Abstract

Agriculture faces many global warming challenges especially in the Mediterranean region. Many strategies have been proposed in viticulture to manage global warming. Rootstocks are among them since they may affect water uptake and the scion’s performance.

The study conducted in La Rioja, Spain, aimed to investigate the impact of different rootstocks (1103P and 161-49C) on the performance of the Tempranillo grapevine scion over a three-day cycles under drought and extreme conditions, specifically during a heatwave in July 2022, with maximum air temperatures up to 40ºC and average daily temperatures of 29.1ºC. The physiological parameters measured included stomatal conductance (gs), photosynthesis (AN), transpiration (E), mid-day (ѰMD), intrinsic water use efficiency (WUEi) and abscisic acid (ABA) concentrations.

The results indicated that water stress treatment significantly affected all physiological parameters throughout the three-day cycle. Interestingly, the rootstocks did not show a significant impact on AN or gs, except for water potential. The rootstock effect on AN and gs was observed during the initial hours of the day on specific days, particularly coinciding with the lowest daytime temperature.

Notably, ABA levels were affected by water stress only on the first day of measurement, at the beginning of the heatwave. However, this effect disappeared on subsequent days (195 and 200) when ABA concentrations reached their highest levels. Surprisingly, the rootstocks did not influence ABA levels.

Our data suggest that, the physiological effects triggered by the rootstocks in grapevine tend to diminish under prolonged extreme events such as heat waves, high temperatures and water scarcity.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

David Labarga1, Andreu Mairata1, Miguel Puelles1, Ignacio Vicente-Diez1, Javier Manzanares1, Elisabet Vaquero1, Alfonso Albacete2, Álvaro Galán1, Alicia Pou1*

1 Instituto de Ciencias de la Vid y del Vino, CSIC, Gobierno de la Rioja, Universidad de La Rioja, 26006 Logroño, Spain
2 Departamento de Nutrición Vegetal, Centro de Edafología y Biología Aplicada del Segura (CEBAS), Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario de Espinardo, Espinardo, 30100 Murcia, Spain

Contact the author*

Keywords

Global warming, drought, plant physiology, phytohormones, vineyard

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Mean polymerization degree of proanthocyanidins of grape seeds, skins and wines from Agiorgitiko (cv. Vitis vinifera): Differences among vintages

Grape phenolic compounds are very important constituents of red wine because, in addition to their antioxidant properties, they contribute to color, astringency and bitterness, oxidation reactions, interactions with proteins and ageing behavior of wines. The aim of our study was to assess the structural characteristics of grape and wine proanthocyanidins of Agiorgitiko variety and to evaluate the influence of the vintage year. Twelve vineyard locations were designated in the Nemea wine region. For three consecutive years (2012-2014), the grapes were harvested at technological maturity and the method of phloroglucinolysis was employed to determine the mean degree of polymerization (mDP) and subunit composition of the samples.

Climat-roche-sol-fromage. Cartographie fonctionnelle du terroir. Exemple de l’A.O.C. Comté

La place prépondérante que prend le Massif Jurassien en Franche-Comté confère à la région un caractère montagneux qui a orienté l’agriculture vers l’élevage laitier. Cette vocation pastorale marquée et de rudes conditions climatiques sont à l’origine de la production, attestée depuis l’Antiquité, d’un fromage de réserve pour la longue période hivernale. Cette tradition fromagère, liée à des prairies naturelles, a perduré jusqu’à nos jours. La qualité et la spécificité du produit actuel, le fromage de Comté, ont été reconnues dès 1952 par l’attribution d’un label et dès 1958, par la reconnaissance d’un périmètre d’appellation d’origine contrôlée, l’A.O.C. Comté (fig. 1).

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Caratterizzazione vitivinicola delle “Terre del Piacenziano” ricomprese nella zona D.O.C. “colli piacentini” attraverso l’analisi sensoriale dei vini prodotti

I territori della Riserva Geologica del Piacenziano sono parte del pedeappennino piacentino e sono noti per essere la culla del Pliocene, quel periodo di storia della Terra compreso tra 5.3 e 1.8 milioni di anni fa. Gli strati argillosi e sabbiosi riccamente fossiliferi qui presenti sono da sempre oggetto di studi geo-paleontologici tant’è che il Pliocene medio (3.6-2.6 milioni di anni fa) è internazionalmente noto come Piacenziano. Le analisi sensoriali strutturate dei vini qui prodotti hanno evidenziato, soprattutto per il vino Monterosso, le positive peculiarità dei loro caratteri sensoriali e descritto gli scostamenti significativi del loro profilo sensoriale rispetto agli altri vini presi a riferimento.

Discrimination of monovarietal Italian red wines using derivative voltammetry

Identification of specific analytical fingerprints associated to grape variety, origin, or vintage is of great interest for wine producers, regulatory agencies, and consumers. However, assessing such varietal fingerprint is complex, time consuming, and requires expensive analytical techniques. Voltammetry is a fast, cheap, and user-friendly analytical tool that has been used to investigate and measure wine phenolics.