Terroir 2020 banner
IVES 9 IVES Conference Series 9 The effect of different irrigation regimes on the indigenous Cypriot grape variety Xynisteri and comparison to Sauvignon blanc

The effect of different irrigation regimes on the indigenous Cypriot grape variety Xynisteri and comparison to Sauvignon blanc

Abstract

Aims: The aims of this study were to (1) assess the response of the indigenous Cypriot variety Xynisteri to different irrigation regimes and (2) compare the performance of Xynisteri to Sauvignon Blanc grown in pots with different irrigation regimes.

Methods and Results: The investigation involved two irrigation trials conducted in Lemesos, Cyprus during the 2019 season. Irrigation trial one was established in a commercial Xynisteri vineyard. Three different irrigation regimes – full irrigation, deficit irrigation (50%) and no irrigation were used. Irrigation trial two was a potted trial of Xynisteri established from cuttings collected from two different regions (KX and ZX) and Sauvignon blanc. Three irrigation regimes – full irrigation, deficit irrigation (50%) and minimal irrigation (25%) were applied to ten treatment replicates.

Vine performance, vine phenology and bunch architecture measures were taken at five developmental growth stages during the growing season in both trials. Fruit composition analysis, yield (field trial only) and shoot, trunk and root weights measurements were performed at the end of the season.

Very few differences between measures were found between irrigation regimes in the commercial vineyard. However, in 2019 the vineyard received 194mm of rain in the growing season (April-September). Fruit composition analysis revealed fructose to be lowest in the full irrigation group compared to deficit and non-irrigated treatments.

The potted trial demonstrated that for all three irrigation regimes, both Xynisteri KX and ZX had higher stem water potential, stomatal conductance and chlorophyll content when compared to Sauvignon blanc. Additionally, Xynisteri KX had higher chlorophyll content with minimal irrigation compared to the Xynisteri ZX. 

Furthermore, Xynisteri KX and ZX produced greater end of season root, trunk and shoot weights than Sauvignon blanc under all irrigation regimes and Xynisteri KX had greater root, trunk and shoot weights than Xynisteri ZX with full irrigation

Conclusions: 

This study identified the greater potential for the indigenous Cypriot grape variety Xynisteri to cope successfully with hot and dry conditions when compared to Sauvignon blanc. It also highlights the possible existence of different biotypes that may be important for future clonal selection.

Significance and Impact of the Study: The world’s changing climate is placing great pressure on the resources for sustainable viticulture in warm/hot wine growing regions. Many vineyards and wineries base their businesses on European grape varieties traditionally grown in regions with abundant water resources. It is therefore necessary for these wine regions to investigate grape varieties that are indigenous to hot climates. The eastern Mediterranean island of Cyprus is one such place with 12 indigenous grape varieties that grow well in a hot climate without irrigation.

DOI:

Publication date: March 25, 2021

Issue: Terroir 2020

Type : Video

Authors

Alexander W. Copper1*, Christodoulos Karaolis2, Stefanos Koundouras2, Savvas Savvides3

Susan E. P. Bastian1, Trent Johnson1, Cassandra Collins1

1School of Agriculture Food and Wine, Waite Research Institute, The University of Adelaide. PMB 1, Glen Osmond, South Australia 5064, Australia
2School of Agriculture, Aristotle University, 54124, Thessaloniki, Greece
3Agricultural Research Institute, Ministry of Agriculture Rural development and Environment, P.O. Box 22016, 1516 Nicosia, Cyprus

Contact the author

Keywords

Climate change, alternative varieties, vine performance, adaptation

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Towards the definition of a terroir of grape dehydration for the production of ‘Passito’ wines in Valpolicella (Italy)

Aim: The aim of this study was to investigate the relationship between the molecular response of grapes during postharvest dehydration and the specific environment of two naturally ventilated rooms (called ‘fruttai’), located in two different sites in Valpolicella

Influence of different strains of lab on quality of catarratto wine produced in sicily

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].

Characterising the chemical typicality of regional Cabernet Sauvignon wines

Aim: To define the uniqueness of Australian Cabernet Sauvignon wines by evaluation of the chemical composition (volatile aroma and non-volatile constituents) that may drive regional typicity, and to correlate this with comprehensive sensory analysis data to identify the most important compounds driving relevant sensory attributes.

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Characterization of free and glycosidically bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (q-orbitrap)

Vitis vinifera is one of the most diffused grapevines over the word and it is the raw material for high quality wines production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generating much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids are not well defined. Different studies revealed that wine consumption has health effects due to its high content of antioxidants, as phenolic compounds. In particular, simple phenols are appreciated not only for their physiological health benefits, including antioxidant, anti-inflammatory and cardioprotective effects, but also because they affect wines organoleptic profile and have a significant role in defining their nutritional characteristics.