Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Influence of vine water status (Terroir 2006) 9 Intra-block variations of vine water status in time and space

Intra-block variations of vine water status in time and space

Abstract

Vine water status was measured on 96 plots of three vines inside a vineyard block of 0.28 ha during three years: 2003, 2004 and 2005. Three physiological indicators were implemented: stem water potential, carbon isotope discrimination measured on grape sugars at ripeness (δ13C) and canopy temperature measured by high resolution remote sensing. For stem water potential, measurements were taken on every single vine of each plot. The objectives of this study were to assess (i) the spatial distribution of vine water status inside a vineyard block, (ii) the temporal stability of this distribution from one date to another in the same year and (iii) the temporal stability of this distribution from one year to another. The three physiological indicators provided accurate data of vine water status, as was shown by high correlation coefficients between stem water potential values and canopy temperature, as well as between stem water potential and δ13C. Vine water status maps obtained with either stem water potential data or δ13C data showed similar patterns of spots that were more or less affected by water deficit stress, in relation to local soil water holding capacity. Stem water potential was measured in September 2004 on two days in a row, one cloudy day and the next day with higher temperatures and clear conditions. Stem water potential values were highly correlated between these two days, which confirms the fact that stem water potential is mainly influenced by soil water status. However, stem water potential values were in average 0.08 MPa higher on the cloudy day, which shows a measurable but limited influence of evaporative demand on absolute stem water potential values. Both stem water potential values and δ13C data were well correlated from one year to another, which shows a stability of spatial distribution of vine water status inside the block. This can be explained by the fact that soil water holding capacity is invariable from one year to another. Surprisingly, stem water potential values measured at the same time between vine 1, vine 2 and vine 3 of each plot were not very well correlated, although the soil can be considered homogeneous inside a plot (3 m2). This observation shows high variability in vine to vine water status, in relation to individual vine rooting depth and canopy size. Consequently, replicates on several adjacent vines have to be averaged out to obtain accurate vine water status data for each plot.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Cornelis van LEEUWEN (1), Jean-Pascal GOUTOULY (2), Anne-Marie COSTA-FERREIRA (1), Cloé AZAÏS (1), Elisa MARGUERIT (1), Jean-Philippe ROBY (1), Xavier CHONE (1), Christian GERMAIN (1), Saeid HOMAYOUNI (1) and Jean-Pierre GAUDILLERE (2)

(1) ENITA de Bordeaux, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan cedex, France
(2) INRA-ECAV, B.P. 81, 33883 Villenave d’Ornon, France

Contact the author

Keywords

Vine water status, precision viticulture, carbon isotope discrimination, stem water potential

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

The dynamics of δ13C and δ18O in musts during berries development

Aim: Many processes or reactions that occur in plants involved isotopic discrimination. Water availability, for example, affects the isotopic ratio of carbon (δ13C) and oxygen (δ18O). In viticulture, δ13C is used in experiments related to water relations and irrigation in vineyards. δ18O is used much less but it could be a good complement to δ13C. The aim of this study was to generate knowledge on how these isotopic ratios, measured in musts, could help to better understand the water behavior of grape varieties. 

Interest and impact of PVP/PVI (Polyvinylpyrrolidone/ Polyvinylimidazole) on winemaking and final quality of wines

Céline Sparrow a, Christophe Morge a, a SOFRALAB SAS, 79, av. A.A. Thévenet – CS 11031 – 51530 Magenta, France Consumers’ health and security force authorities to limit, in wine as in others food industry products, the concentration in « dangerous » molecules. Therefore the legal limit in heavy metals keeps on decreasing. As per proof EU regulation just decrease the stain concentration in wine from 0,2 to 0,15 mg/l. Certain changes , such as sodium arsenite treatment in vines, disappearance of brass in wineries to the benefit of stainless steel, limit even more the concentration of heavy metals in wines. But the use of copper derivates in vines treatments is difficult to replace. In the case of wine and its elaboration, the problem is even more complex. Indeed, regulation forces the wine producers to control the concentration of certain heavy metals in final wines.

Influence of toasting oak wood on ellagitannin structures

Ellagitannins (ETs) have been reported to be the main phenolic compounds found in oak wood. These compounds, belonging to the hydrolysable tannin class of polyphenols, are esters of hexahydroxydiphenic acid (HHDP) and a polyol, usually glucose or quinic acid. They own their name to their capacity to be hydrolysed and liberate ellagic acid and they have an impact on astringency and bitterness sensation, which is strongly dependant on their structure. The toasting phase is particularly crucial in barrels fabrication and influences wood composition.

Studio preliminare sulla microzonazione Bioclimatica condotto in un’area viticola collinare

La caratterizzazione bioclimatica del territorio rappresenta un elemento sempre più impor­tante per il miglioramento dell’ attività agricola. La conoscenza degli andamenti assunti dai parametri meteorologici puà consentire di individuare le peculiarità dei singoli appezzamenti aziendali, ottimizzando le scelte sia in termini tattici (esecuzione dei più opportuni interventi colturali) che strategici (scelta delle specie o varietà più idonee a valorizzare ciascun am­biente).

Developmental stage-specific effects of high temperature on aroma accumulation in ‘Marselan’ grapes from the Helan Mountain region

The aroma of wine grapes is influenced by a complex metabolic network, with terroir factors, especially high temperatures, playing a critical role during berry development.