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.

Download the PDF

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…

Highlighting a link between the structure of mannoproteins and their foaming properties in sparkling wines

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during sparkling wine tasting.
Read More

Grapegrowing soils

The soil plays a key role in viticulture since it defines the planting depth, development and aeration of the root system and also controls the absorption of mineral elements and water conditions of the plant

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

The aroma diversity of Italian white wines: a further piece added to the D-Wines project

The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.

Read More

Recent observations in wine oxidation

The chemistry of wine oxidation is captured in the reactions between the oxidation products, mostly reactive electrophiles, with other wine constituents. An understanding of both components and their reactions can lead to ideas and techniques to control and mitigate or enhance these reactions to allow for the desired development of the wine. Current investigations are yielding much useful information about oxidation reactions in wine.

Read More