Terroir 2016 banner
IVES 9 IVES Conference Series 9 Ten grapevine rootstocks: effects on vegetative development, production and grape quality of cv. Mencia in the d.o. Bierzo (Spain)

Ten grapevine rootstocks: effects on vegetative development, production and grape quality of cv. Mencia in the d.o. Bierzo (Spain)

Abstract

Grapevine rootstock is basic to achieve good adaptation of the vine to ground and environment. Given the low knowledge of the effects of different rootstocks in the agronomic behavior of cv. Mencia, an experimental trial was developed in the D.O. Bierzo during the period of 2009-2012, on a vineyard planted in 2002 in Pieros (Leon).

The vines were trained with vertical trellis, by means of bilateral Royat cordon pruning, to 3 two-bud spurs per arm, for a total of 12 buds per vine. Vine distances were of 3.0 m x 1.0 m (3,333 vines/ha) and row orientation is East-NE to West-SW. The rootstocks to study are: 110R, 140Ru, 1103P, 101-14M, 420A, 5BB, 41B, 161-49C, 333EM, SO4. The experimental design consisted of 4 randomized blocks, with an elemental plot of 30 vines.

The results showed a tendency of rootstocks SO4 and 420A to increase grape yield, and 101-14M and 5BB to reduce it, through the variation of number of clusters per vine and cluster weight. The vegetative development was clearly favored by rootstocks 5BB and 1103P, and reduced by 101-14M and 110R, which became the weakest rootstocks, mainly due to the variation of individual shoot vigor. The Ravaz index was higher in 110R, 41B and SO4 and lower in 5BB and 1103P.

The influence of the rootstock varied on several parameters of grape quality, which was partially dependent on the level of vegetative growth and grape yield achieved by each rootstock. Thus, 5BB, 101-14M and 1103P, the less productive rootstocks, increased the sugar concentration, whereas 41B and 110R reduced it. The acidity increased with 110R and 1103P, and was reduced with 333EM and 101-14M, whereas the pH value of 5BB, of highest sugar concentration, stood out from the rest. The tartaric acid in 41B and SO4 was the highest, and decreased in 333EM and 140Ru, whereas the malic acid got the highest values in 5BB and 1103P, the rootstocks of highest vegetative growth, and decreased in 101-14 M, as well as in 41B and 110R, the rootstocks of lower sugar concentration. The potassium concentration clearly increased in 5BB, a rootstock of very low production and high sugar content, and decreased in 41B, the rootstock of lowest sugar concentration, and 101-14M, whereas the total phenols index did not shown statistically significant differences between rootstocks

Download the PDF

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Jesús YUSTE (1), Ramón YUSTE (2), María V. ALBURQUERQUE (2)

(1) Instituto Tecnológico Agrario de Castilla y León Ctra. Burgos km 119. 47071 Valladolid, Spain
(2) At present: external viticulture activity

Contact the author

Keywords

acidity, berry, grape yield, pruning weight, sugar

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

The ability of wine yeasts fermenting by the addition of exogenous biotin

Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion

Read More

Influence of maceration time and temperature on some bioactive compounds in Malvazija istarska white wines

The rising trend of moderate wine consumption as a part of a healthy lifestyle promotes white wines with higher phenolic content because of their bioactive properties. Duration and temperature of the maceration process have a marked impact on the content and composition of wine phenolics. The aim of this study was to explore the effect of applying maceration processes of different durations and temperature on total phenolic content and flavan-3-ol compounds concentration of Malvazija istarska (Vitis vinifera L.) wines, an autochthonous Croatian white grape variety. Vinification took place at the Institute of Agriculture and Tourism (Poreč) where pre-fermentative two days cryomaceration treatment at 8 °C (CRYO), seven days maceration treatment at 16 °C (M7), and prolonged post-fermentative maceration treatments at 16 °C for 14 days (M14), 21 day (M21), and 42 days (M42) were studied and compared to non-maceration control treatment (C). Total phenolic content was determined by the Folin-Ciocalteu colorimetric method using a UV/VIS spectrophotometer and the results were expressed as gallic acid equivalents (mg/L GAE).

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

Factors affecting flavonols instability of red wines due to climate change

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.

Read More

Methodology and zoning of A.O.C. natural soils. Example of “Pic Saint-Loup”

Les travaux menés, dans le cadre du programme départemental pour la connaissance et la valorisation des terroirs viticoles, sur l’aire A.O.C. Coteaux du Languedoc / Pic Saint-Loup ont permis d’appliquer à l’échelle d’une Appellation d’Origine Contrôlée (13 communes), une méthodologie d’étude axée sur les aspects sol/climat/topographie qui concourent à l’identification des terroirs naturels, facteurs de typicité des vins.

Read More