terclim by ICS banner
IVES 9 IVES Conference Series 9 PIWIs’ variation in drought response under semi-controlled conditions 

PIWIs’ variation in drought response under semi-controlled conditions 

Abstract

Grapevine interspecific hybrids (PIWIs, from German “pilzwiderstandsfähige Rebsorten” meaning fungus tolerant grapevine cultivars), offer a promising alternative to traditional cultivars in many wine regions due to their tolerance to certain fungal diseases. This makes them a potential solution for sustainable wine production, particularly under organic systems. Despite extensive research on certain agronomic traits and susceptibility to biotic diseases, such as powdery and downy mildews, the response of these cultivars to abiotic stressors, such as drought, remains unclear. Our study aims to investigate the eco-physiological traits of two commercial PIWI cultivars, Muscaris and Souvignier gris, at the leaf level to evaluate their response to drought stress. We conducted a two-year experiment on potted plants under semi-controlled conditions to eliminate the potential effects of environmental factors. The results of stomatal conductance indicate that Souvignier gris consumes more water than Muscaris. However, under well-watered conditions, Muscaris vines deplete soil water faster and exhibit lower stomatal conductance values than Souvignier gris. Further research is required to address remaining questions about PIWIs’ response to drought, including investigating variations in leaf area or anatomy.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Lea Linhart1*, Jacopo Innocenti1, Philipp Klumpp1, Astrid Forneck1, José Carlos Herrera1

1 University of Natural Resources and Life Sciences Vienna (BOKU), Institute of Viticulture and Pomology, Department of Crop Sciences, Konrad-Lorenz-Straße 24, 3430 Tulln an der Donau, Austria

Contact the author*

Keywords

grapevine, PIWIs, abiotic stress, drought response, eco-physiology

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Using a grape compositional model to predict harvest time and influence wine style

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation

Read More

Conventions and methods towards landscape quality: an application in the Douro (Portugal)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

Vineyard mulching offer many benefits beyond winter protection

Grapevines are susceptible to freezing damage at temperatures below -5°F during the winter season. Preventing winter injury to grapevines is a major challenge in many grape-producing regions. Conventional methods such as hilling-up soil over graft unions have been developed as winter protection methods for preventing vine loss. However, these practices have drawbacks such as soil erosion, vine damage and crown gall development.

Read More

Exploring the physico-chemical modification of grape seed extracts to improve their clarifying effect in red wine

During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.

Read More

Metabolomics comparison of non-Saccharomyces yeasts in Sauvignon blanc and Shiraz

Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however, in wine, non-Saccharomyces species can have a powerful effect on aroma and flavor formation. This study aimed to compare untargeted volatile compound profiles from SPME-GC×GC-TOF-MS of Sauvignon blanc and Shiraz wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) were commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct chemical profile that was unique for both grape musts. The SC-monoculture and CZ-SC sequential fermentations were the most distinctly different in the Sauvignon blanc while the LT-SC sequential fermentations were the most different from the control in the Shiraz fermentations.

Read More