Rootstocks of grapevine: effects on vegetative development, production and grape quality of cv. Verdejo in the D.O. Rueda (Spain)

Abstract

The grapevine rootstock should primarily allow the better adaptation of the vine to the soil, through the regulation of vegetative development, and avoid damage of soil pests, highlighting phylloxera and nematodes. Given the low knowledge of the effects of different rootstocks in the agronomic, physiologic and qualitative behaviour of Verdejo variety, a trial has been established in the Duero river Valley, in the location of Serrada (Valladolid), belonging to the Rueda D.O. This experimental trial was planted in 2004. The period of study has been 2007-2011. The vines have been vertical trellised, through a double Guyot pruning and shoot positioning vegetation. The row orientation is NorthEast-SouthWest, with vine spacing of 3.0 m x 1.5 m (2,222 vines/ha). The experimental design consists of randomized blocks with 4 replications and elemental plot of 10 control plants. The treatments consisted of 9 rootstocks: 110R, 140Ru, 1103P, 101-14M, 420A, 3309C, 41B, 161-49C and 333EM. The results obtained over 5 years of study have shown a tendency to increase grape yield with rootstocks 110R and 41B, while some reduction has been caused by 1103P, 101-14M and, to a lesser extent, 333EM. The vegetative development has mainly been favoured by rootstock 1103P, as well as by 140Ru and 110R, while it has been reduced with rootstocks 420A, mainly, 101-14M and 161-49C. The grape quality has been variably affected by different rootstocks, in such a way that sugar concentration has hardly decreased with 41B, while the pH has slightly increased with 333EM. Total acidity has been enhanced by the use of 1103P while it has decreased with 333EM and 41B. Tartaric acid has increased with 3309C and has decreased with 110R. Malic acid has increased with 1103P and 140Ru and it has diminished with 41B and 333EM. Potassium concentration has increased with 1103P, 140Ru and 101-14M while it has clearly decreased with 41B. To sum up, it is remarkable the increase of acidity and potassium concentration due to 1103P and the reduction of sugars and acidity with 41B, as well as the reduction of malic acid with 333EM, taking into account the higher variability observed in other rootstocks for several parameters of grape composition.