Terroir 2014 banner
IVES 9 IVES Conference Series 9 Rootstock impact on foliar symptom expression of esca on Vitis vinifera cv. Cabernet-Sauvignon

Rootstock impact on foliar symptom expression of esca on Vitis vinifera cv. Cabernet-Sauvignon

Abstract

Trunk diseases and esca in particular, represent a major threat to the sustainability of the vineyards. The percentages of unproductive vines in a plot could vary from 4% to over 20 % depending on local conditions and vintages. 

This syndrome is characterized both by foliar symptoms of variable intensity and internal symptoms in the grapevine wood. These necroses induce vascular disorders on vine trunk. Most survey networks or other monitorings of plot generally show that the levels of leaf symptom expression of esca may depend on the cultivar and the soil x climate under which this crop is grown. It has been also shown that soil has a major effect on water status of grapevine. And the interface between ground and vine is provided by the rootstock. The study presents the results of an experiment carried out in a plot of Cabernet-Sauvignon in the Bordeaux region with twelve repeats of four different rootstocks over four vintages. Data suggest that one of the four rootstocks tested significantly led to less foliar symptoms of esca under these conditions. Among the three other rootstocks, there were some differences that could be reversed depending on weather conditions of the year. 

This breakthrough could be considered as an extra-element to add to all the criteria required for choosing a rootstock.

DOI:

Publication date: August 18, 2020

Issue: Terroir 2014

Type: Article

Authors

JP Roby (1), S Mary (3), P Lecomte (2), and C Laveau (3)

(1) Univ. Bordeaux, ISVV, Bordeaux Sciences Agro, Ecophysiology and functional genomics of grapevines, UMR 1287, F-33140 Villenave d’Ornon, France 
(2) INRA, UMR1065 SAVE, Univ. Bordeaux, ISVV, BP 81, 33883 Villenave d’Ornon Cedex, France 
(3) Univ. Bordeaux, Vitinnov, ISVV, 1 cours du Général De Gaulle, 33170 Gradignan, France 

Contact the author

Keywords

esca, rootstock, soil effect, weather effect

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Antioxidant activity of yeast peptides released during fermentation and autolysis in model conditions

Aging wine on lees benefits different wine sensory and technological properties including an enhanced resistance to oxidation. Several molecules released by yeast, such as membrane sterols and glutathione, have been previously proposed as key factors for this activity [1].

Vertical temperature gradient in the canopy provides opportunities to adapt training system in a climate change context

Aims: The aims of this study were (1) to measure the vertical temperature gradient in the vine canopy in parcels with different vineyard floor management practices and (2) to analyze the factors influencing this gradient. The objective was to investigate whether the increase of trunk height could be an adaptation strategy to reduce air temperature in the bunch zone in a context of climate change. 

Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes

The work aims to characterise the colour features of the wines of two new resistant varieties breeeded at the Edmund Mach Foundation (Italy) and recently inscribed in the Italian National Registriy of Vine Varieties.

Prospects for enlarging of microzone Manavi in the East Georgia

The experimental studies conducted in the eastern Georgia in Sagarejo administrative district on the foothills of the southern slope of Tsiv-Gombori range reveal the possibility of enlarging Manavi traditional specific zone to the north-west (from Giorgitsminda to Khashmi), at 500-750 m above sea level.

Influence of toasting oak wood on ellagitannin structures

Ellagitannins (ETs) have been reported to be the main phenolic compounds found in oak wood. These compounds, belonging to the hydrolysable tannin class of polyphenols, are esters of hexahydroxydiphenic acid (HHDP) and a polyol, usually glucose or quinic acid. They own their name to their capacity to be hydrolysed and liberate ellagic acid and they have an impact on astringency and bitterness sensation, which is strongly dependant on their structure. The toasting phase is particularly crucial in barrels fabrication and influences wood composition.