Terroir 2020 banner
IVES 9 IVES Conference Series 9 The influence of site aspect and pruning types on Pinot Noir phenology and shoot growth

The influence of site aspect and pruning types on Pinot Noir phenology and shoot growth

Abstract

Aim: Managing the influence that terroir in vineyards has on vine development depends on improving our understanding the effect of the interaction of within-site variability, within-vine variability, and management practices (such as pruning types) on phenology and vine development. This study evaluates the consequence of site aspect and pruning management on budburst, leaf appearance rate, and shoot growth in Pinot noir vines.

Methods and Results: Two rows of 19-year-old Pinot noir vines were selected within a commercial vineyard with south, hilltop, and north-facing aspects (note: the north-facing slope is sun-facing in the Southern Hemisphere). Vines were either cane- or spur-pruned, retaining 20 nodes per vine. Budburst, shoot development, and leaf appearance were assessed, and vine trunk circumference was measured to quantify the accumulated differences in vine vigour.

Hilltop plots had smaller trunk circumferences when compared to the south- and north-facing plots. Irrespective of topographical positions, budburst was earlier in cane-pruned vines compared to spur-pruned vines, but no differences were observed by the time of 12-leaf stage. The rate of shoot growth reflected the variations in topographical positions and trunk circumference. Cane-pruning exhibited more significant within-vine variation in budburst, budburst duration, and shoot growth when compared with spur-pruning. Shoots from hilltop vines were shorter relative to the vines at other plots for both pruning systems.

Conclusions:

The rate of shoot growth and development was associated more with site and vine vigour as determined by trunk circumference than pruning type. Spur-pruned vines had a later but more uniform budburst when compared to cane-pruned vines.

Significance and Impact of the Study: Pruning type and within-site variability may lead to differences in canopy density and vine vigour, which can ultimately impact subsequent growth and development of the grapevine. Determining the influence of terroir within the vineyard on budburst, leaf appearance, and shoot growth variability will enable the development of improved phenology and growth models to describe within vineyard variability.

Download the PDF

DOI:

Publication date: March 25, 2021

Issue: Terroir 2020

Type : Video

Authors

Chinna Ghouse Peera Shaikh Kulsum1*, Michael Trought1, Hervé Quénol3, Andrew Sturman2, Don Kulasiri1, Amber Parker1

1Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
2 Centre for Atmospheric Research, University of Canterbury, Christchurch, New Zealand
3 CNRS, UMR 6554 LETG, Université Rennes 2, Place du Recteur Henri Le Moal, 35043, Rennes, France

Contact the author

Keywords

Terroir, pruning system, within-vine variability, vine vigour, shoot growth and development, Pinot noir

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland

Understanding how different pedoclimatic conditions interact with vine and berry physiology, and subsequently impact wine quality, is paramount for an good valorization of viticultural terroirs and can help to optimize mitigation strategies in the face of global warming

Read More

The state-of-the-art of grapevine biotechnology and new breeding technologies (NBTS)

 The manipulation of the genetic basis controlling grapevine adaptation and phenotypic plasticity can be performed either by classical genetics or biotechnologies.

Read More

Phenolic compounds of wine spirits resulting from different ageing technologies: behaviour during the storage in bottle

Phenolic compounds are released from the wood into the wine spirit (WS) during the ageing process, and are of utmost importance to the colour, flavour, taste and the overall quality acquired by this spirit drink.1 Their concentrations in the WS and the related effects mainly depend on the kind of wood (oaks vs chestnut), toasting level and ageing technology (traditional using wooden barrels vs alternative).1,2,3

Read More

Occurrence of methyl salicylate in lugana wines: aroma impact and biogenesis 

AIM Methyl salicylate (MeSA) has been reported as a potentially impactful compound in Verdicchio wines produced in central Italy. Lugana is another white wine produced in the north-east of Italy from a grape locally known as Trebbiano di Soave, sharing a very similar genetic background with Verdicchio. The aims of this study were evaluating MeSA occurrence in Lugana, assessing its aroma impact on white wines aroma and elucidating its biogenesis during vinification. METHODS Fifteen Lugana wines were analysed for methyl salycilate content in comparison with Verdicchio, Pinot grigio and Garganega wines. MeSA impact on white wine aroma was studied by means of triangular test, adding MeSA at different concentrations. Possible routes of MeSA formation by yeast were investigated by means of a high throughput assay in which S. cerevisiae cells were put in contact with precursor such as salicylic acid (esterification) or glycosidic extracts (glycosidase). Sub-fractions of Lugana glycosidic extracts were also obtained by HPLC fractionation, allowing further evaluation of precursors role.

Read More

Wine chemical markers assess nitrogen levels in original grape juice

Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.

Read More