Monitoring water deficit in vineyards by means of Red and Infrared measurements

Identification and characterisation of terroirs depends on knowledge of environmental parameters, functioning of the grapevine and characteristics of the final product. A network of plots of Sauvignon blanc was delimited in commercial vineyards in proximity to weather stations at 20 localities and their viticultural and oenological response was monitored for a period of seven years. These experimental plots were further characterised with respect to climate, soil and topography.

In recent years red wines are being produced in Andalusia from indigenous and foreign grape varieties, one of which is the Spanish variety Tempranillo.

Grapevine breeding focuses on high wine quality and climate-adapted grapevine varieties with fungal disease resistances to be cultivated in a pesticide-reduced and sustainable viticulture.

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.

Vine water use is a critical determinant of vineyard management practices, especially in the context of climate change.