Terroir 2020 banner
IVES 9 IVES Conference Series 9 Partitioning of seasonal above‐ground biomass of four vineyard-grown varieties: development of a modelling framework to infer temperature-rate response functions

Partitioning of seasonal above‐ground biomass of four vineyard-grown varieties: development of a modelling framework to infer temperature-rate response functions

Abstract

Aims: Forecasting the biomass allocation among source and sinks organs is crucial to better understand how grapevines control the distribution of acquired resources and has a great meaning in term of making decisions about agricultural practices in vineyards. Modelling plant growth and development is one of prediction approaches that play this role when it concerns growth rates in response to variation in environmental conditions. This study was aimed to model the dynamics of current year’s above‐ground biomass in grapevine. Furthermore, the development of a relatively simple growth modelling framework aimed at the derivation of cardinal air temperatures for growth in grapevine.

Methods and Results: Trials were carried out over three growing seasons in field conditions with four grapevine cultivars. To compare the differences of growth-allocation models among cultivars, the non-linear extra-sums-of-squares method was used. Using measurements of mean daily air temperature and dry mass increments a beta-function model was fitted to the data and used to estimate cardinal air temperatures. Shoot growth and biomass allocation differed significantly among cultivars. The application of the non-linear extra-sums-of-squares procedure demonstrated to be a feasible way of growth models statistical comparison among cultivars. The results of this study highlight parameters most involved in the phenotypic variability of shoot growth. Variations among cultivars result from environmental and genetic factors. The temperature response functions obtained, confirm the initial working hypothesis that because the varieties may have either different temperature optima or different thresholds that a unifying model cannot be achieved.

Conclusions: 

These results suggest that some caution should be taken when incorporating shoot development and biomass partitioning coefficients in a growth model. Use of common coefficients estimates for all cultivars for dynamic modelling approaches, in fact, may result in a poor representation of the data early or late during the course of the season.

Significance and Impact of the Study: The described approach can be used to account for complex variation in seasonal growth patterns and provides insight into how well a cultivar may be matched to a particular site.

DOI:

Publication date: March 17, 2021

Issue: Terroir 2020

Type: Video

Authors

Franco Meggio* and Andrea Pitacco

Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Università 16 35020 – Legnaro (PD), Italy

Contact the author

Keywords

Above-ground grapevine biomass, growth model, biomass partitioning coefficients 

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

The impact of postharvest cooling of Sauvignon blanc grapes on the sensory profile and the chemical composition of the wines

Rapid processing of grapes after harvest has always been considered essential for achieving a balanced sensory wine profile.

Consumer perception of wine bottle weight and its impact on sustainability

In the context of sustainability, this study evaluated consumer perception regarding the impact of glass bottle weight on wine valuation.

Hyperspectral imaging and Raman spectroscopy, nondestructive methods to assess wine grape composition

Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and they still require sample preparation, whether with classical analyses or with NIR analyses.

From the current probabilistic approach to a deterministic production process, a clear step towards digital transformation in the wine sector

Currently, to consistently ensure the maintenance of a wine-style while benefiting from the utmost rigor made possible by the winemaking process, the composition of the wine blend is made using sensory control. This is performed after the wine is made with no real possibility of deterministic intervention.

A new graphical interface as a tool to integrate data from GC-MS and UPLC-MS-QTOF: new compounds related with port wine aging

Port wine value is related to its molecular profile resulting from the changes occurring during the ageing period. It is of empirical knowledge that the style is greatly affected by the oxidation regimens, i.e. bottle versus barrel storage