terclim by ICS banner
IVES 9 IVES Conference Series 9 Organic mulches improve vine vigour, yield and physiological response in a semi-arid region

Organic mulches improve vine vigour, yield and physiological response in a semi-arid region

Abstract

Recycled organic mulch within the row in vineyard floor management has become an interesting ecological strategy to adapt the crop to climate change consequences in semi-arid regions.

This study aimed to assess the impact of three recycled organic mulches [straw (STR), grape pruning debris (GPD), and spent mushroom compost (SMC)] and two conventional soil management practices [herbicide (HERB) and under-row tillage (TILL)] on vegetative vigour (NDVI), production (kg/plant), and physiological parameters (δ13C in grapes and leaf gas exchange during four grapevine phenology stages). Additionally, temperature and water soil parameters were collected at three soil depths. Data was collected during the 2021 and 2022 grapevine growing seasons in La Rioja, Spain.

The SMC treatment increased vegetative plant growth compared to HERB and GPD and higher production values than TILL and HERB. These differences were attributed to higher water content during flowering to veraison period.Physiologically, there were no δ13C grape differences among soil management treatments due to irrigation applications during veraison and maturation, blurring potential effects on δ13C. Regarding leaf gas exchange, SMC showed higher Water Use Efficiency (WUEi: photosynthesis/stomatal conductance) at flowering and setting in both years. However, during veraison and maturation, stomatal conductances decreased due to elevated climatic stress. In 2021, STR and SMC exhibited higher stomatal conductances during veraison and maturation, resulting in a decline in WUEi. In contrast, in 2022, characterized by warmer and drier conditions, low conductances were observed, masking differences between soil treatments. Organic mulch treatments, especially SMC, improved plant capacities in semi-arid regions.

DOI:

Publication date: July 23, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Andreu Mairata1*, David Labarga1, Miguel Puelles1, Luis Rivacoba1, Javier Portu1, Alicia Pou1

1Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Ctra. Burgos Km. 6, 26007 Logroño, Spain

Contact the author*

Keywords

water use efficiency, soil management, carbon isotope discrimination, mulching, yield

Tags

IVES Conference Series | OpenGPB | OpenGPB2024

Citation

Related articles…

Inhibition of reductive characters in wine by cu-organic acids: predicting the duration of protection

Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol

Cell-to-cell contact modulates Starmerella bacillaris early death in mixed fermentations with Saccharomyces cerevisiae in a couple-dependent way

AIM: The diversity and complexity of the fermentation ecosystem during wine making limits the successful prediction of wine characteristics. The use of selected starter cultures has allowed a better control of the fermentation process and the production of wines with established characteristics. Among them, the use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae yeasts has gained attention in recent years due to the fructophylic nature of the first and the ability of this inoculation protocol to reduce the acetic acid and ethanol content of the wines.

Terpenoid profiles and biosynthetic gene expression pattern in Asti DOCG white muscat grapes at ripening as affected by different canopy management protocols

Aim: The main goal of this study was to find an efficient canopy management to limit the high temperature-related aroma losses of White Muscat grapes, and consequently to preserve the quality standards of Asti DOCG wines.

Sensory and physicochemical impact of proanthocyanidic tannins on red wine fruity aroma

AIM: Previous research on the fruity character of red wines highlighted the role of esters [1]. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect [2][3]. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.