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…

Anthropogenic factors in modulations of fungal populations from grapes to wines and their repercussions on wine characteristics

The effects of anthropogenic activities on vineyard (different plant protections) and in winery (pressing/clarification step, addition of sulfur dioxide) on fungal populations from grape to wine were studied. The studied anthropogenic activities modify the fungal diversity. Thus, lower biodiversity of grapes from organic modality was measured for the three vintages considered compared to biodiversity from ecophyto modality and conventional modality. The pressing / clarification steps strongly modify fungal populations and the influence of the winery flora is highlighted.

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

A lower rate of grape berry transpiration delays ripening and reduces flavonoid content

Exposing berries to solar radiation improves most berry composition traits. Many of these effects have been linked to photomorphogenic mechanisms and berry temperature.

Protection juridique du terroir viticole en France

The diversity of potential sources of damage to the terroir of an appellation (physical, aesthetic, ecological damage, damage to the image, to collective representation or even, in a broad concept which will not be retained here, to the geographical name identifying the terroir) is accompanied by a fragmentation of the legal sources allowing its protection.

The effect of wine matrix on the initial release of volatile compounds and their evolution in the headspace

There is evidence in the literature that non-volatile wine matrix can modify the release and therefore the perception of the compounds involved in wine aroma [1-3].