terclim by ICS banner
IVES 9 IVES Conference Series 9 Fertilization Lysimeters provide new insights into the needs and impacts of N nutrition on table grape performance and fruit yield and quality

Fertilization Lysimeters provide new insights into the needs and impacts of N nutrition on table grape performance and fruit yield and quality

Abstract

Table grape production requires adequate nitrogen (N) supply to sustain vine performance and obtain high yields. However, excess agricultural N fertilization is a major source of groundwater contamination and air pollution. Therefore, there is a strong need for empirically based precision N fertilization schemes in vineyards, for optimizing grape yield and quality while minimizing their environmental impact.

Our aim was to unequivocally quantify table grape N requirements, elucidate the drivers of daily N uptake, and quantify the relationship between fertigation N levels and vine growth, fruit yield, composition, and quality. For this, forty ‘Early Sweet’ (early-maturing, white) and ‘Crimson seedless’ (late-maturing, red) vines were grown in 500L drainage-lysimeters for 2 fruiting seasons, while subjected to five continuous N fertigation treatments ranging from 10 to 200 ppm. Irrigation and drainage volume and macronutrient concentrations were measured bi-weekly. Vegetative growth, leaf mineral composition, and fruit ripening were monitored, and the fruit harvested and analyzed for quality-related parameters.

Vine temporal N uptake across seasons and treatments was largely driven by N availability and water uptake, independently of fruit phenology. N levels affected the composition of other macro and micro-nutrients in diagnostic tissues. A dose-dependent effect of N on plant growth, fruit ripening, yield, and fruit size and composition highlighted doses that improve both yield and quality, and nitrogen use efficiency. Our findings lay the basis for data-driven precision N nutrition in vineyards for optimizing yield, fruit quality, and the environmental sustainability of commercial vineyards.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Noam Reshef*1, Patrick Mdemba2,3, Noemi Tel-Zur3, Amnon Lichter4, Uri Yermiyahu2, Yonatan Ron2 Gaston Tanga2,3, Arnon Dag2

1The Institute of Plant Sciences, Agricultural Research Organization (ARO), Volcani Center, Rishon LeZion, Israel
2Agricultural Research Organization (ARO), Volcani Center, Gilat, Israel
3The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sede Boqer, Israel
4The Institute of Postharvest and Food Sciences, Agricultural Research Organization (ARO), Volcani Center, Rishon LeZion, Israel

Contact the author*

Keywords

Nitrogen use efficiency, Fertigation, Precision fertilization, Grape quality, Sustainable agriculture

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Read More

The impact of selected odorant combinations in wine oxidative aroma and their interactive role on the olfactory perception

It is widely known the impact that oxidation has on wine sensory degradation and eventually, in the shortening of its longevity.

Read More

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Read More

Natural glycolipids for the control of spoilage organisms in red wine

A natural glycolipid mixture obtained from the edible mushroom dacryopinax spathularia (“glycolipids”) is known to be an effective and approved antimicrobial treatment in non-alcoholic beverages at concentrations ranging from 5 – 100 mg/l. It has found a place alongside DMDC for the provision of microbial stability in soft drinks. These properties make the natural and sustainably produced glycolipids a promising candidate for the supplementation or replacement of SO2 in different winemaking processes.

Read More

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More