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.

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…

Non-targeted analysis of C13-norisoprenoid aroma precursors in Riesling

Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides.

Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species

Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species uses alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Moreover, S. cerevisiae is also known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production.

Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity

Perceived aroma plays an important role in wine quality, and it depends mainly on the volatile composition. Volatile organic compounds (VOCs) from grapes and those formed during winemaking are involved in the sensory complexity of wines. In aroma-neutral winegrape varieties, the winemaking process itself, and particularly alcoholic fermentation (AF), impacts strongly on the organoleptic characteristics of wines due to the formation of volatile alcohols, acids, and esters. In addition, phenolic compounds could contribute not only to the wine color but also to VOCs evolution during AF.

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Quali cantine perle strade del vino

Tutte le cantine possono aprirsi al pubblico? Evidentemente si, nessuno può impedire ad un produttore di accogliere i turisti.
Tutte le cantine possono far parte delle Strade del vino? No, perché la Strada del vino mette in gioco la reputazione della denominazione di origine alla quale è legata e le possibilità di sviluppo economico di un intero territorio.