Terroir 2020 banner
IVES 9 IVES Conference Series 9 The effects of calcite silicon-mediated particle film application on leaf temperature and grape composition of Merlot (Vitis vinifera L.) vines under different irrigation conditions

The effects of calcite silicon-mediated particle film application on leaf temperature and grape composition of Merlot (Vitis vinifera L.) vines under different irrigation conditions

Abstract

OENO One – Special issue

This study examined whether the application of calcite-silicon mediated particle film (CaPF) at veraison can mitigate a drought-induced increase in leaf temperature on grapevine, thus contributing to improved leaf functionality, yield and grape composition traits. A total of 48 five-year-old Merlot (Vitis vinifera L.) vines grafted onto SO4 were grown (in 20 L PVC pots) under Mediterranean conditions (Southern Italy). The vines were pruned to two spurs with two winter buds irrigated daily to 100 % field capacity, and fertilised weekly. At veraison and using a 2×2 factorial experimental design, the two main factors, thermoregulation and water, were imposed at two levels: spraying with a thermoregulation compound (CaPF) and no spraying (NS); irrigation (WW) and drought stress (D)). A group of 24 vines was subjected to a 15-day drought period by receiving, every day, 25 % (D) of the daily water consumption of WW vines. The other 24 vines continued to be fully irrigated on a daily basis (WW). Twelve vines per group were sprayed (WW+CaPF, D+CaPF) with calcite-silicon mediate (3 % V/V) at the beginning of drought imposition, the remaining 24 vines were not sprayed (WW-NS, D-NS). Soil water moisture and stem water potential values were monitored from 11.30 to 13:30 nearly every week, and other vegetative and reproductive parameters were also measured. During the experiment, air temperature peaked at ≈35 °C at midday, VPD at about 3.7 kPa and PAR reached ≈2000 µmol m-2 s–1. Results show that in CaPF sprayed vines, leaf-air temperature differences were lower than in unsprayed vines in both irrigated and drought stressed groups. WW+CaPF vines retained significantly more leaf area and showed the highest value of accumulated vine transpiration. Calcite-silicon mediated particle film could enhance the resilience of grapevine to adverse environmental conditions and may contribute to preserve terroir elements in highly reputed wine grape growing areas. The study showed that foliar application of calcite silicon-mediated processed particles films can be used in arid regions to mitigate leaf temperatures in grapevines.

DOI:

Publication date: March 25, 2021

Issue: Terroir 2020

Type: Video

Authors

Davide Amato1, Giuseppe Montanaro1,*, Stephan Summerer2, Nunzio Briglia1, Faouzi Attia3, Emmanuel Challet3 and Vitale Nuzzo1

1Università degli Studi della Basilicata, Dipartimento delle Culture Europee e del Mediterraneo, via Lanera, 20, 75100 Matera, Italy
2ALSIA – Metapontum Agrobios, S.S. Ionica 106, km 448.2, 75010 Metaponto (MT), Italy
3Équipe Recherches agronomiques, Agronutrition, 3 avenue de l’Orchidée, Parc Activestre, 31390 Carbonne, France

Contact the author

Keywords

leaf area, abiotic stress, Merlot/SO4, particle films, stem water potential, vine transpiration

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Monitoring arthropods diversity in the “Costières de Nîmes” viticulture landscape

Biodiversity loss in agrosystems is partly due to landscape simplification (field enlargement, hedgerows removal…) that led to a loss of heterogeneity of the overall landscape.

Rationalizing The Wine Nucleophilic Competition For Quinone Addition

loss and color browning which lead to wine unacceptance by consumers. These changes are mainly driven by the consumption of oxygen by polyphenols leading to the production of quinones which are oxidant compounds. Quinones can react with numerous nucleophilic compounds notably aromatic thiols, decreasing the aromatic bouquet of the wine.

Spontaneous fermentation dynamics of indigenous yeast populations and their effect on the sensory properties of Riesling

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation.

Application of uv-led in wine as an alternative to sulphur dioxide

Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011).

Profiling and evaluating wine lees by-products from various yeast strains against grapevine pathogens

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.