terclim by ICS banner
IVES 9 IVES Conference Series 9 Development of a semi-controlled setup for manipulating drought and heat stress in open field trials

Development of a semi-controlled setup for manipulating drought and heat stress in open field trials

Abstract

Drought and heat stress will pose challenges for the future of viticulture and wine quality, as grapevine biological processes are pushed beyond their optimum conditions. Efforts are increasing to study and predict the effects of drought spells and heatwaves on grapevine physiology and resulting harvest quality. This calls for the development of adequate systems to induce and manipulate the required stress, especially in open field trials where conditions are more difficult to control. We present a semi-controlled system for studying drought and heat stress in grapevine in the field. The system uses automatic weighing mini-lysimeters to record whole-plant evapotranspiration throughout the growing season and manage deficit irrigation programs for drought trials, as well as infrared lamps to heat the cluster zone above ambient temperature. Drought stress was imposed at 25% soil field capacity for 9 days, during which a heat stress of 5 days was induced with infrared lamps set to 800W at 30cm from the fruiting cane. Grapevine ecophysiology was monitored throughout the experimental period. The system successfully allowed us to control grapevine evapotranspiration, lowering both leaf stomatal conductance (gsw) and midday stem water potential (Ψstem), as well as increase berry surface temperatures, with a mean increment of 3.6°C. These results provided insight into the efficacy of the system in imposing stress in the field, as well as into possible further improvements for the setup, taking into consideration the constraints of the system as well as undesired effects of changing weather during the experiment.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Article

Authors

Jacopo Innocenti1*, Elena Farolfi1, Francesco Flagiello1, Rudi Rizzoli1, Soma Laszlo Tarnay1, Astrid Forneck1, José Carlos Herrera1

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

Contact the author*

Keywords

abiotic stress, climate change, heatwaves, phenotyping, method development

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Identifying physiological and genetic bases of grapevine adaptation to climate change with maintained quality: Genome diversity as a driver for phenotypic plasticity  (‘PlastiVigne’ project)

In the face of climate change, new grapevine varieties will have to show an adaptive phenotypic plasticity to maintain production with erratic water resources, and still ensure the quality of the final product. Their selection requires a better knowledge of the genetic basis of those traits and of the elementary processes involved in their variability. ‘PlastiVigne’, an emblematic project of the Vinid’Occ key challenge, funded by the Occitanie Region (France), tackles this issue with innovative genomic and physiological tools implemented on a unique panel of grape genetic resources representing the genetic diversity of Vitis vinifera. A graph-pangenome is developed from a representative set of high-quality genomes to study the extent and impact of structural genome variations and chromosomal rearrangements in the rapid adaptation capacity of grapevine.

Read More

Vintage by vine interactions most strongly influence Pinot noir grape and wine composition in New Zealand

Vine genetics, fruit maturity, region and vineyard are perceived as factors that strongly influence Pinot noir grape and wine composition. Our study aims to understand the relationship between grape (and ultimately wine) composition and the physical appearance and performance characteristics of a vine (i.e. vine ideotype). Our experimental approach controlled these variables by

Read More

WHEY protein hydrolysates enhance grapevine resilience to abiotic and biotic stresses

Context and purpose of the study. The growing need for sustainable solutions in viticulture has led to increased interest in biostimulants that can enhance plant resilience to both abiotic and biotic stresses.

Read More

The relationship between enzyme treatment and polysaccharide extraction in wine making, and subsequent sensory effects in Cabernet Sauvignon wines

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.

Read More

Chemical and sensory evolution of total and partial dealcoholized wine in a can

In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].

Read More