terclim by ICS banner
IVES 9 IVES Conference Series 9 Exploring grapevine water relations in the context of fruit growth at pre- and post-veraison

Exploring grapevine water relations in the context of fruit growth at pre- and post-veraison

Abstract

Climate change is increasing the frequency of water deficit in many grape-growing regions. Grapevine varieties differ in their stomatal behavior during water deficit, and their ability to regulate water potential under dry soil conditions is commonly differentiated using the concept of isohydricity. It remains unclear whether stomatal behavior, water potential regulation, and the resulting degree of isohydricity has a relationship with changes to fruit growth during water deficit. This study was conducted on four varieties (`Cabernet Franc`, `Semillon`, `Grenache`, and `Riesling`) subjected to both short-term, severe water deficit and long-term, moderate water deficit applied at both pre- and post-veraison. Stomatal conductance was measured with a porometer, pre-dawn and mid-day stem water potentials with a Scholander-type pressure chamber, and fruit growth with a caliper. `Cabernet Franc` and `Riesling` exhibited a greater ability to maintain stomatal conductance, pre-dawn water potential, and mid-day water potential as compared to `Semillon` and `Grenache`. `Cabernet Franc` and `Riesling` were also more resistant to changes in fruit growth than `Semillon` and `Grenache` during both short- and long-term water deficit. Water deficit applied at pre-veraison had a larger impact on fruit growth than when applied at post-veraison. While we were not able to distinctly classify varieties based on common metrics of isohydricity, we found an association between the ability of varieties to maintain stomatal conductance and their ability to maintain fruit growth during water deficit.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Nikolas Wilson1,2*, Leonardo Campigotto3, Thorsten Knipfer1, Simone D. Castellarin1,2

1 Wine Research Centre, University of British Columbia, Vancouver, BC, Canada
2 Applied Biology, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada
3 Department of Agri-food, Environmental and Animal Sciences, University of Udine, Udine, Italy

Contact the author*

Keywords

water deficit, fruit growth, stomata, water potential, isohydricity

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Supporting wine production from vineyard to glass through secure IoT devices and blockchain

Temperature fluctuations can significantly affect the chemical composition of wine and in turn its taste and aromas.

Read More

Climate change – variety change?

In Franconia, the northern part of Bavaria in Germany, climate change, visible in earlier bud break, advanced flowering and earlier grape maturity, leads to a decrease of traditionally cultivated early ripening aromatic white wine varieties as Mueller-Thurgau (30 % of the wine growing area) and Bacchus (12 %). With the predicted rise of temperature in all European wine regions the conditions for white wine grape varieties will decline and the grapes themselves will lose a part of their aromatic and fruity expression. Variety change towards the cultivation of later ripening white wine varieties is a very expensive and long-term process, and must be accompanied by special marketing efforts.

Read More

Untargeted LC-HRMS analysis to discover new taste-active compounds in spirits.

​For several years, the chemistry of taste has aroused high interest both from academics and industrials. Plant kingdom is a rich and reliable source of new taste-active compounds. Many sweet, bitter or sour molecules have been identified in various plants [1]. They belong to diverse chemical families and their sensory properties are strongly affected by slight structural modifications. As a consequence, the investigation of natural taste-active products in a given matrix appears as a major challenge for chemists. Such studies are particularly relevant in oenology since they allow a better understanding of wine and spirit taste.

Read More

Ozone to improve the implantation of Lachancea thermotolerans for improving pH in warm areas in wines with low SO2 levels

Una de las biotecnologías más potentes para disminuir el pH en vinos de zonas cálidas y en variedades de pH elevado es el uso de la levadura no-saccharomyces lachancea thermotolerans. Esta especie es capaz de formar ácido láctico a partir de azúcares, reduciendo al mismo tiempo ligeramente el grado alcohólico. Por lo tanto, mejora dos de los principales problemas de los vinos de regiones afectadas por el calentamiento global. El ácido láctico es un ácido orgánico con una buena integración sensorial en el sabor del vino, y también química y biológicamente estable durante el envejecimiento del vino.

Read More

Everything else, it’s work ”Socio-cultural dimensions of terroir among Bordeaux winemakers

In 2010, the OIV adopted a resolution that defines ‘terroir’. The OIV definition understands terroir as the result of the interactions between the physical specificities of a space and human labor, with an emphasis on the subsequently produced collective knowledge (OIV-VITI 333-2010); by doing so, it alludes to the social and cultural dimensions of terroir.

Read More