Terroir 2010 banner
IVES 9 IVES Conference Series 9 Stomatal restrictions to photosynthesis in grapevine cultivars grown in a semiarid environment

Stomatal restrictions to photosynthesis in grapevine cultivars grown in a semiarid environment

Abstract

Diurnal changes in the leaves of field-grown grapevine (Vitis vinifera L.) cultivars Syrah and Tempranillo were followed over summer 2009 with respect to gas exchanges. Net photosynthetic rate (AN) of both cultivars rapidly increased in the morning, decreasing slowly until the late afternoon, when reached the lowest values. Stomatal conductance (gs) changed in parallel with AN, indicating that AN was greatly affected by gs. This pattern was repeated every day throughout the summer, with slight modifications according to plant water status. Under severe water stress situations, when as a result of drought gs decreased below 0.05 mol H2O m-2 s-1, intrinsic water use efficiency (WUEi) declined sharply in Tempranillo, which did not happen in Syrah, where despite stomatal closure kept increasing WUEi. Water stress intensified leaf to air vapour pressure deficit (VpdL) response however instantaneous WUE (WUE inst) levels plunged to very low with high VpdL in both cultivars.

DOI:

Publication date: October 6, 2020

Issue: Terroir 2010

Type: Article

Authors

J. Martínez, J. L. Chacón

Instituto de la Vid y del Vino de Castilla-La Mancha. Ctra. de Albacete s/n. 13700 Tomelloso (Spain)

Contact the author

Keywords

leaf to air vapour pressure deficit – leaf water potential – net photosynthetic rate – stomatal conductance – transpiration rate – water use efficiency

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Influence of temperature and light on vegetative growth and bud fruitfulness of grapevine cv. Semillon

Aim: To investigate the effects of different levels of temperature and light intensity on grapevine vegetative growth and bud fruitfulness, which includes the number and size of inflorescence primordia in primary buds.

Grape seed powder as an alternative to bentonite for wine fining

PR proteins can cause haze in wines, and the risk is to keep the wine unsold. Generally, in winemaking bentonite solves this problem by removing proteins, but it is not a renewable resource, has poor settling, which means difficulty in filtering after use and a considerable loss of wine, it is not a specific adsorbent and may reduce aromas and flavor compounds

Electrochemical approaches in wine analysis 

There is a high demand in the wine industry for analytical methods able to provide useful information to support the decision-making process in the vineyard and in the winery. Ideally these methods should be rapid (e.g.

Consumer perception and preferences regarding grape varieties resilient to climate change

Innovative solutions have been developed for winemakers to adopt in their cultivation practices [1]. Two of the implementations addressed in this study are the use of strains adapted to arid climates (AAC) and the use of varieties resistant to fungal diseases (PIWIs).

Sustainable strategies for the management and valorization of wine lees

Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.