Terroir 2008 banner
IVES 9 IVES Conference Series 9 Variability in intrinsic water use efficiency (WUEi) of eight red varieties grown in the center of the Iberian Peninsula during an atypical vintage year

Variability in intrinsic water use efficiency (WUEi) of eight red varieties grown in the center of the Iberian Peninsula during an atypical vintage year

Abstract

The study was performed in the summer of 2007, the point of confluence of a rather atypical vintage year in the area with abnormally low temperatures after a very humid spring. The experiment was carried out in a fully productive vineyard with espalier cultivation and different varieties in one of the largest terroirs of La Mancha (region in the center of Spain). Eight red varieties, i.e., five traditional varieties of the region (Tempranillo, Garnacha Tinta, Bobal, Tinto Velasco and Moravia Agria) and three international varieties (Merlot, Syrah and Cabernet Sauvignon), were studied.
Daily monitoring of the gas exchange was performed with a portable infrared gas exchange system at different development stages (closure of the bunches, veraison and maturity). The recorded measurements allowed to determine, for each studied variety, the values of net photosynthesis (AN), stomatal conductance (gs) and transpiration (E) as well as to calculate intrinsic water use efficiency (WUEi).
The results showed significant differences between varieties as far as the gas exchange parameters are concerned. Bobal, Moravia Agria and Cabernet Sauvignon showed rather high assimilation rates (AN) during the day, usually above the rest. In turn, the WUEi proved that the Garnacha Tinta and Tempranillo varieties belong to the most efficient group under moderate water stress conditions.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type: Article

Authors

Jesús MARTÍNEZ GASCUEÑA and Juan Luis CHACÓN VOZMEDIANO

Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM).
Ctra. de Albacete, s/n. 13700 Tomelloso (Ciudad Real), Spain

Contact the author

Keywords

varieties, intrinsic water use efficiency, photosynthesis, Vitis vinífera

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Barrels ad-hoc: Spanish oak wood classification by NIRs 

The wooden barrel is a key factor in enology, since wine chemical composition and sensory properties changes significantly in contact with the barrel[1]. Today’s highly competitive market constantly demands new differentiated products and wineries search innovations continuously.
Wood selection is crucial: barrels stability to keep constant their contribution and the result on products, and additional and differentiated wood contributions to impact their new products. Oak wood selection has traditionally been carried out using parameters such as specie, location and grain, however, it goes one step further nowadays. Large cooperage work with non-destructive techniques that allow classifying oak wood quickly and easily according to their organoleptic contribution[2].

Read More

Tokaj zonation, traditions and future prospects

La superficie actuelle de l’ensemble des vignobles est de 5.293 ha qui est repartie dans 27 communes (données officielles du Conseil National des Communes de montagnes).

Read More

Identification of γ-nonalactone precusor in Merlot and Cabernet-Sauvignon grapes

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.

Read More

What is the best soil for Sangiovese quality wine?

Sangiovese is one of the main cultivar in the Italian ampelographic outline and it occupies more than 60% of total vineyard surface in the Tuscany region. It is also well known that the environmental

Read More

Evaluation of aroma characteristics in Vitis amurensis grapes across different regions by using HS-SPME-GC/MS

Background: Aroma compounds are important secondary metabolite in grapes and play important roles in the flavor and quality of grape berries and their wines. Vitis amurensis grape belongs to the East Asian Vitis spp., with excellent cold and disease resistance, and exhibits strong brewing potential. However, it has not been effectively utilized and there is no systematic research on the aroma compounds of V. amurensis grapes.
Methods: To provide sufficient experimental evidence for the characteristic aroma of V. amurensis grape, HS-SPME-GC/MS was used to identify the aroma compounds of five V. amurensis (‘Beiguohong’, ‘Beiguolan’, ‘Shuangfeng’, ‘Shuanghong’, ‘Shuangyou’) and three interspecific hybrids (‘Beibinghong’, ‘Xuelanhong’, ‘Zuoyouhong’) grapes in Zuojia and Ji’an. The grape berries were collected at harvest in 2020, 2021 and 2022.

Read More