Terroir 2008 banner
IVES 9 IVES Conference Series 9 Grapevine vigour is correlated with N-mineralization potential of soil from selected cool climate vineyards in Victoria, Australia

Grapevine vigour is correlated with N-mineralization potential of soil from selected cool climate vineyards in Victoria, Australia

Abstract

Excess vigour has been a problem on fertile soils under high rainfall in many cool climate regions of Australia. High and low vigour blocks were selected in vineyards of the cool climate regions of King Valley, Yarra Valley and Mornington Peninsula, Victoria. Laboratory incubations were carried out on soil samples to measure their N-mineralization potential (N0). A strong relationship was observed between N0 and soil total N concentration across all sites. Vine internode length measured between flowering and fruit set could be used as a index of vine vigour and was well correlated with N0, but petiole N concentration was not a useful indicator of vigour at these sites. Sometimes high or low vigour may be due to other factors such soil water supply and soil depth, so that when interpreting a site’s potential for vigour all key soil and climatic variables should be considered.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

R. E. WHITE, L. BALACHANDRA, R. EDIS, and D. CHEN

School of Resource Management, Faculty of Land and Food Resources, The University of Melbourne, Parkville, Victoria 3010

Contact the author

Keywords

excess vigour, internode length, N-mineralization potential, soil N

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Viñedos de la D.O. Ribeira Sacra: heterogeneidad varietal y sanitaria

La D.O. Ribeira Sacra (Galicia, N.O. de España) se distribuye a lo largo de las riberas de los ríos Miño y Sil. Su característica mas destacada son las fuertes pendientes. Desde 1990 se estudia el estado

Gambellara zoning: climate and soil effect on the aromatic fresh and dried grape composition and wine aroma

La région de production de la Gambellara et Recioto di Gambellara DOC (variété Garganega), tout en n’intéressant qu’une surface limitée, présente une certaine variabilité de milieu due à la morphologie du territoire (colline et plaine), à l’état actuel des sols et aux variations climatiques entre les différents sites. Pour les années 2001, 2002

HPLC and SEC analysis on the flavonoids and the skin cell wall material of Merlot berries reveals new insights into the study of the phenolic maturity

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.

Development and validation of a standardized oxidation assay for the accurate measurement of the ability of different wines to form “de novo” oxidation-related aldehydes

From the standpoint of wine aroma oxidation there are two effects observed: aroma degradation of oxygen sensitive compounds (polyfunctional mercaptans) and the appearance of new substances with high aromatic power (acetaldehyde, methional, phenylacetaldehyde, sotolon, alkenals, isobutanal and 2, 3-metylbutanals) (1-5). According to our experience, Strecker aldehydes are compounds with highest sensory relevance in the oxidative degradation of many wines (5-7).

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.