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 


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.


Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster


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*


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


IVES Conference Series | Open GPB | Open GPB 2024


Related articles…

Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

Volatile and phenolic composition of Agiorgitiko wines from eight different areas of PDO Nemea zone

AIM: Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated red grapewine variety in Greece1 located mainly in Nemea region, the largest PDO zone in Greece2. Although Agiorgitiko is considered as one of the most interesting red grape varieties, not only in Greece3, but also at international level4,5, however, there is a lack of knowledge

Techniques to study graft union formation in grapevine 

Grapevines are grown grafting in most viticultural regions. Grapevine rootstocks are either hybrids or pure species of different American Vitis spp. (particularly V. berlandieri, V. rupestris and V. riparia), which are primarily used to provide root resistance to the insect pest Phylloxera. In addition to Phylloxera resistance, ideally grapevine rootstocks should be resistant to other soil borne pathogens and adapted to abiotic stress conditions. New rootstocks have the potential to adapt agriculture to climate change without changing the characteristics of the harvested product. However, high grafting success rates are an essential prerequisite.

The impact of branched chain and aromatic amino acids on fermentation kinetics and aroma biosynthesis by wine yeast Saccharomyces cerevisiae

One of the major determinants of wine quality is the aroma. Wine aroma is the human perception of the matrix of grape and yeast derived volatiles and their interaction that contribute to flavour wine. Most common are higher alcohols, ester and aldehydes. In previous studies the formation of characteristic volatile compounds have been linked to the metabolism of branched-chain and aromatic amino acids
(BCAAs) in synthetic grape must. Here we report on an investigation to assess the impact of the initial amino acid concentration on the production of aroma compounds by the industrial yeast VIN13 grown in both synthetic and real grape musts.

Could intermittent shading, as produced in agrivoltaics, mitigate global warming effects on grapevine?

Global warning increases evaporative demand and accelerates grapevine phenology. As a consequence, the ripening phase shifts to warmer and drier periods. This results in lower acidity and higher sugar levels in berries, yielding too alcoholic wines with altered organoleptic properties. Agrivoltaics, which combines crop and renewable energy production on the same land using photovoltaic panels, emerged as a promising innovation to counteract these impacts by partially shading the plants.