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…

Terroir effects on the response of Tempranillo grapevines to irrigation in four locations of Spain: agronomic performance and water relations

We report the effects of different drip irrigation treatments on the agronomic performance and water relations of Tempranillo grapevines, pruned to a bilateral cordon

Determination of quality related polyphenols in chilean wines by absorbance-transmission and fluorescence excitation emission matrix (a-teem) analyses

Phenolic composition is essential to wine quality (Cleary et al., 2015; Bindon et al., 2020; Niimi et al., 2020) and its assessment is a strong industrial need to quality management.

New food trend ahead? Highlighting the nutritional benefits of grapevine leaves

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

Enhancing viticulture sustainability with biochar: results of field experiments in Italy

The increasing vulnerability of viticulture to climate change necessitates innovative solutions to improve its sustainability and resilience.

Study of Malvasia di Candia Aromatica shelf-life: effect of time and temperature on aroma compounds through an HS-SPME GCxGC-Ms approach

Young white wines should be consumed within a short time after bottling to avoid loss of their fresh, fruity attributes. Shelf-life of white wines can be extended if they are stored under suitable conditions of time and temperature prior to consumption.