Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Effect of soil particle size on vine water status, leaf abscisic acid content and berry quality in nebbiolo grapes

Effect of soil particle size on vine water status, leaf abscisic acid content and berry quality in nebbiolo grapes

Abstract

AIM: We investigated the effect of soil texture on grapevine response to water stress, leaf abscisic acid concentration and berry quality, in two adjacent vineyards located in the renewed Cannubi hill of Barolo (Langhe area, CN, North-West Italy).

METHODS: The distance as the crow flies between the two Nebbiolo vineyards was about 250 m; cultural practices, rain, rootstocks (V. berlandieri x V. riparia), vine age were similar. The main difference between the two vineyards was the soil texture, one vineyard displaying a silty-loam soil where small dimension particles (69.4 %, clay + loam) were prevalent, with clay accounting for 18.3 % (high clay, HC), the other displaying a loam-soil, where small dimension particles were 48.2 % with clay at 14.4 % (low clay, LC). Photosynthesis, transpiration, stomatal conductance (gs) were assessed at three time points during the season by ADC Lc pro+ Photosynthesis System (Huddestone, UK) on 10 fully expanded mature leaf per plot. A Scholander pressure bomb was used for the Ψstem determination on 8 leaves. The free-ABA concentration was quantified in 3 mature and healthy leaves per plot (HPLC-DAD). On berries, we measured total soluble solids, anthocyanin concentration and profiles (HPLC-DAD), total flavonoids (Di Stefano and Cravero, 1991; Corona et al., 2015) and total proanthocyanidins, spectrophotometrically (Harbertson et al., 2015). The berry volatiles were assessed by SBSE-GC/MS (Ferrandino et al., 2012).

RESULTS: The two vineyard soils showed different rates of drying speed, higher in LC respect to HC. Nebbiolo vines grown in HC soil tended to reduce the Nebbiolo cultivar anhisohydric behaviour, closing stomata at lower values of stomatal conductance, in line with the higher leaf ABA concentration respect to LC, after moderate water stress conditions (Ferrandino and Lovisolo, 2014; Tramontini et al., 2014). At the berry level, this resulted in a significantly higher anthocyanin concentration since 15 days after véraison and in a higher percentage incidence of acylated anthocyanins. No major differences were found in total flavonoid and in total proanthocyanidin concentrations. However, as to these two last classes of compounds, further studies would be necessary as the spectrophotometric method used could have been not enough sensitive to allow the appreciation of differences. At harvest the concentration of non-C6 free-volatiles, particularly terpenes, was significantly higher in the grapes of the HC vineyard.

CONCLUSIONS:

Soil particle size significantly influenced grapevine physiological performances and, consequently, berry quality. At a zonal scale, it is well known that soils with more clay, as the silty-loam HC vineyard, produce grapes giving high-structured wines, whereas sands (or the reduction of clay, such as the LC vineyard) produce less complex wines.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Alessandra Ferrandino, Antonio CARLOMAGNO, Giorgio IVALDI, Marco VITALI, Olga KEDRINA, Davide PATONO, Vittorino NOVELLO, Claudio LOVISOLO

University of Turin, Agriproject Group srl, Rutigliano (BA), formerly DISAFA, University of Turin, formerly DISAFA,  University of Turin, DISAFA

Contact the author

Keywords

Soil texture, stomatal conductance, anthocyanins, volatiles

Citation

Related articles…

Using NIR/SWIR hyperspectral camera mounted on a UAV to assess grapevine water status in a variably irrigated vineyard

Vineyards face climate change, increasing temperatures, and drought affecting vine water status. Water deficit affects plant physiology and can ultimately decrease yield and grape quality when it is not well managed. Monitoring vine water status and irrigation can help growers better manage their vineyards.

Effect of culture and familiarity on wine perception: a study with spanish and british wine experts

Wine perception results from the interaction between the wine and its intrinsic and extrinsic characteristics and the experience [1], background and beliefs of the consumer [2,3]. Among all of the factors affecting wine perception, in this study we focused on culture and cognitive processes, working under the hypothesis that higher familiarity with wines would induce higher perceived quality. Furthermore, we hypothesised that culture would influence the verbalisation of wine properties associated with the different experiences of consumers from different cultures.

Gamay and Gamaret winemaking processes using stems: impact on the wine chemical and organoleptic characteristics

AIM: Stalks are empirically known to bring many benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity. Not much used on Swiss grape varieties, the aim of this study was to identify the relevance of using this type of winemaking in the case of Gamay and Gamaret red grape varieties.

Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

Study of grape physiology and wine quality (cv. Merlot) in different identified terroirs of the canton Ticino (Switzerland)

Une étude de la physiologie de la vigne (cv. Merlot) et de la qualité des vins a été réalisée au Tessin de 2006 à 2008. La méthodologie utilisée pour cette étude intégrait tous les paramètres qui définissent les terroirs: facteurs naturels (géologie, pédologie et climat), facteurs physiologiques de la vigne et qualité des vins qui sont les révélateurs de la valeur d’un terroir.