Terroir 2010 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2010 9 Geology and Soil: effects on wine quality (T2010) 9 Evaluation of two transmittance meters in estimating chlorophyll and nitrogen concentrations in grapevine cultivars

Evaluation of two transmittance meters in estimating chlorophyll and nitrogen concentrations in grapevine cultivars

Abstract

Two transmittance-based chlorophyll meters (SPAD-502 and CCM-200) were evaluated in estimating chlorophyll (Chl) and nitrogen (N) levels in grapevine leaves. The study was conducted in a fertilization experiment [0 (N0), 60 (N1) and 120 (N2) kg N/ha] during the summer 2009, in two commercial vineyards located in Northern Greece and planted with cvs Cabernet-Sauvignon and Xinomavro (Vitis vinifera L.). When data were pooled over cultivars and samplings, leaves of N2 vines had the highest N and Chl content, as well as SPAD and CCM readings, followed by the respective values of N1. However, neither of the devices could detect the seasonal decline in leaf N and Chl content. Significant relationships between extracted Chl and measured leaf N were found in both cultivars. A strong linear function related SPAD and CCM readings in both cultivars. Total Chl and N were strongly correlated with SPAD and CCM readings in Cabernet Sauvignon (p<0.001) while relationships were poor for SPAD and not significant for CCM in Xinomavro. The results suggest that non-destructive chlorophyll estimations by transmittance-based meters are not applicable in all situations without specific estimations by transmittance-based meters are not applicable in all situations without specific calibrations necessary to improve their utility and accuracy over grapevine cultivars.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

D. Taskos (1), K. Karakioulakis (2), N. Theodorou (2), J.T. Tsialtas (3), E. Zioziou (2), N. Nikolaou(2), S. Koundouras (2)

(1) Boutari S.A., Goumenissa Winery, 613 00 Goumenissa, Greece
(2) Laboratory of Viticulture, Aristotle University of Thessaloniki, 541 24, Thessaloniki, Greece
(3) NAGREF, Cotton and Industrial Plants Institute, 574 00 Sindos, Greece

Contact the author

Keywords

SPAD-502, CCM-200, chlorophyll, nitrogen, grapevine, N fertilization

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

The fundamental role of pH in the anthocyanins chemical behavior and in their extractability during winemaking

The chemical behavior of anthocyanins is considerably affected even by slight pH variations with impor-tant implications for the winemaking as well as for the wine conservation

Evaluation of the impact of different amelioration techniques on the chemical composition and sensory characteristics of smoke impacted wines

AIM: The increasing incidences of wildfires in wine grape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of wine grapes and adversely affect wines made from smoke exposed grapes.

A new chemiluminescence method related to molecules derived from Botrytis cinerea for characterization of Aszu wines from Tokaj, from Hungary

For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea.

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Terroir and precision viticulture: are they compatible?

The concept of terroir or sense of place is almost as old as the wine industry. It is generally used as an all-encompassing term to reflect the effects of the biophysical environment in which grapes and their resultant wines are produced on the character of those wines. Historically, terroir has generally been considered at the regional or property scale.