Terroir 2016 banner
IVES 9 IVES Conference Series 9 Vine response to compost addition on a sandy-loam soil in the north-east of italy. Effects on root system, vegetative growth, yield and grape quality of Cabernet-Sauvignon cv

Vine response to compost addition on a sandy-loam soil in the north-east of italy. Effects on root system, vegetative growth, yield and grape quality of Cabernet-Sauvignon cv

Abstract

In this study two different compost types and two application methods were studied over 5 years (2009-2013) on mature Cabernet Sauvignon vines grown in a commercial vineyard in the AOC Piave area, northeastern Italy. The treatments compared were: IM: inter-row application of compost from cattle manure, at a rate of 4 t/ha/y fresh weight (fw); IW: inter-row application of compost from vineyard pruning waste, at 4 t/ha/y (fw); UW: under-row application of compost from vineyard pruning waste, at 4 t/ha/y (fw); C: control with no amendment/fertilization. Effects on soil characteristics and on vine performances, including root density and distribution, were assessed. IW treatment showed the best overall performance, displaying well-balanced root/shoot growth, increased yield, and satisfactory grape quality. Inter-row addition of compost from cattle manure (IM) and localized addition of compost from pruning wastes (UW) stimulated ether high vegetative growth or high root development and in both cases, a reduction in fruit quality was observed, likely due to competition between vegetative organs (shoots or roots) and the fruit.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Federica Gaiotti (1), Patrick Marcuzzo (1), Nicola Belfiore (1), Lorenzo Lovat (1), Diego Tomasi (1)

(1) CREA – Centro di ricerca per la viticoltura, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, 31015 Conegliano, Italy

Contact the author

Keywords

compost, organic amendments, root system, grapevine, soil management practices

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Treated wastewater irrigation: how to manage water salinity without reducing its nutrients content?

Nutrients in municipal treated wastewater (N, P, K, mainly) are a particular advantage in this source over conventional irrigation water sources

Proposal of zonification and characterization of terroirs in the Yalde-Najerilla-Uruñuela vine growing area (DOC Rioja, Spain), based on the soil influence

Natural Terroir Units (NTU) are being delimited in vine growing area DOCa Rioja, in collaboration with Uruñuela Cooperative, to characterized specific and singular Tempranillo (Vitis vinifera

Les préparations biodynamiques 500 et 501 ont elles un effet sur la vigne ?

Dans le cadre de TerclimPro 2025, Markus Rienth a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8396

Soil preparation practices to eliminate soil restrictions to grapevine root distribution for the establishment of sustainable vineyards

Grapevine yield and wine quality are dependent on good quality vegetative growth and root development. Soils that restrict proper grapevine root development, together with the high cost of establishing a new vineyard, require effective soil preparation to sustain productive vineyards for 25 years. This study reviews soil preparation research conducted over the past 50 years and identifies best practices to remove soil physical and chemical impediments to create optimum conditions for root growth.

Enzyme treatments during pre-fermentative maceration of white winegrapes: effect on volatile organic compounds and chromatic traits

Volatile organic compounds (VOCs) are very important for the characterisation and quality of the final white wine. An oenological practice to increase the extraction of aroma compounds is the cold pre-fermentative maceration [1,2], although it may also release phenolic compounds that confer darker chromatic traits to white wines, not appreciated by consumers. This practice could be improved by the use of enzymes in order to facilitate the release of the odorous molecules. In this study, the effect of different enzyme treatments during skin contact on the chromatic characteristics and volatile composition of white musts from four winegrape varieties was evaluated.