Terroir 2008 banner
IVES 9 IVES Conference Series 9 Agronomic and qualitative behaviour of cv. Tempranillo according to three vine spacing on two different hydric-edaphic situations in the Duero river valley

Agronomic and qualitative behaviour of cv. Tempranillo according to three vine spacing on two different hydric-edaphic situations in the Duero river valley

Abstract

The knowledge of the influence of soil conditions on the effects that different plant densities provoke in the agronomic grapevine behaviour becomes very interesting since it allows to focus the vineyard management on the optimization of the natural, hydric and human resources.
This work is focused on the study of the vegetative, productive and qualitative behaviour of Tempranillo variety distributed with three different distances between vines (1.2, 1.5 and 1.8 m) and a common distance between rows (3.0 m) along the period 2005-2007, in two different growing conditions, moderated deficit irrigation and non irrigation. The final objective is to know the more adequate plant density under each particular growing conditions. The experimental trials have been located in the A.O. Rueda, along the Duero river valley, in the province of Valladolid (Spain).
The different vine spacing treatments have shown some differences in pruning weight, vigour of shoot, yield per hectare and cluster weight in both hydric-edaphic situations, being these differences more remarkable in the non irrigation conditions. The differences between treatments in fertility and berry weight have been fewer. The grape quality has hardly shown any difference between treatments in both growing situations.
These results suggest the convenience of different vineyard management depending on the particular growing conditions, being of doubtful effectiveness the increase of the number of plants if there is no any limiting factor that substantially alters these growing conditions.

 

 

 

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Enrique Barajas, Francisco Javier Castaño, Eva de la Iglesia, Jesús Yuste

Departamento de Viticultura. Instituto Tecnológico Agrario de Castilla y León.
Ctra. Burgos km. 119, 47071 Valladolid

Contact the author

Keywords

development, distance, irrigation, quality, yield

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Unveiling the Grapevine Red Blotch Virus (GRBV) host-pathogen arms-race via multi-omics for enhanced viral defense 

The Grapevine Red Blotch Virus (GRBV) poses a critical challenge to the wine sector, lacking a uniquely identified vector. Current control methods involve costly and labor-intensive vine removal, emphasizing the urgency for targeted alternatives. The limited understanding of intricate host-virus interactions underscores the need for foundational knowledge to develop innovative disease control strategies. These include efforts to boost the plant’s RNA interference (RNAi) response, including RNA-based topical applications.

White wine lees: unlocking the relationship between chemical composition and antioxidant potential

The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.

The science of fungi in grapevine: An essential new book covering all aspects of fungi in viticulture

Grapevine is one of the world’s most important cultivated plants, domesticated from the wild vine over 11,000 years ago. The fungi associated with it are doubtless as old as the plant itself. Despite their co-evolution with the vine over the centuries, it was only with the invention of the microscope in the seventeenth century that fungi started to be recognised.

Green berries on Gewürztraminer (Vitis vinifera L.) in South Tyrol (Italy)

The grape variety Gewürztraminer is known to be affected by two physiological disorders namely berry shrivel and bunch stem necrosis. During the season 2014 we noticed a new symptomatology type of ripening disorder on the variety. The new symptom showed not all berries fallowing the normal maturation stages, but single berries remaining at a soft but green stage till harvest. The broad distribution of these so called “green berries” symptoms in different production sites of our region, caused huge damage due to the difficulty of eliminating single berries per bunch before harvesting. Therefore, the Research Centre Laimburg began to investigate the reasons and origins of this new symptom. This work shows the results of first attempts to find causes for the symptom as well as the resulting approach to mitigate symptoms. Applications of magnesium leaf fertilizer showed first promising results against this putative disorder. To study the causal effect of the green berries 30 symptomatic vineyards in 2014 have been selected for a monitoring during the season 2016. To evaluate the foliar nutrient treatment two vineyards have been selected for application of magnesium sulfate and magnesium chloride. Leaf and berry nutrient analysis, as well as the main quality parameters during ripening have been performed. As soon as “green berries” symptoms appeared, incidence and severity have been evaluated. Most of the symptomatic vineyards of the 2016 monitoring showed light to clear magnesium deficit symptoms on their foliage. Only during the seasons 2020 and 2021 “green berries” symptoms could be found in the leaf fertilizer treatment vineyards. Both seasons showed a significant effect of the magnesium treatments to reduce the incidence and severity of the symptom. It seems that the appearance of the “green berries” symptom on Gewürztraminer is correlated to a disturbed uptake of magnesium of the vines.

Correlations between N,S,O-heterocycle levels and age of Champagne base wines

Champagne regulation allows winegrowers to stock small amounts of still wines in order to compensate vintages’ quality shifts mainly due to climate variations. According to their technical requirements and house style some Champagne producers (commonly named “Champagne houses”) use these stored wines in the blend in order to introduce an element of complexity. These wines possess the particularity of being aged on fine lees in thermo-regulated stainless steel tanks. The Champagne house of Veuve Clicquot Ponsardin has several wines stored this way.