GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 The grapesim model: a model to better understand the complex interactions between carbon and nitrogen cycles in grapevines

The grapesim model: a model to better understand the complex interactions between carbon and nitrogen cycles in grapevines

Abstract

Context and purpose of the study – Nitrogen fertilization is an important practice to guarantee vineyards sustainability and performance over years, while ensuring berry quality. However, achieving a precise nitrogen fertilization to meet specific objectives of production is difficult. There is a lack of knowledge on the impact of nitrogen fertilizers (soil/foliar; organic/mineral) and different levels of fertilization on the interactions between carbon and nitrogen cycles within the vine. Crop models may be useful in that purpose because they can provide new insights of the effects of fertilization in carbon and nitrogen storage. The objective of this study is to build a model to simulate grapevine carbon and nitrogen content in vines to evaluate the impact of different fertilization strategies in vine growth and yield.

Material and methods – The model GrapeSim has been designed to simulate dynamics of carbon and nitrogen content in organs over multiple years. The model runs at a daily time-step and it decomposes the plant in several compartments; Leaf, Berry, Shoot (annual), Perennial organs (trunk and roots) and Storage. Carbon production is based on the radiation use efficiency approach and carbon is allocated to organs according to their growth demand. When carbon production surpasses organ demand, the remaining carbon is stored in the storage compartment, otherwise, carbon is remobilized from the storage to satisfy organs demand. Nitrogen fluxes are simulated analogously to carbon fluxes by considering a nitrogen demand to reach a specific concentration in each organ. GrapeSim has been calibrated using organ growth trajectories obtained from a pot experiment using ‘Sauvignon Blanc’ grafted onto ‘SO4’.

Results – GrapeSim provided an estimation of the carbon and nitrogen content in storage and their response to nitrogen fertilization, which is quite difficult to measure under field conditions. Several types and amounts of nitrogen were applied to evaluate the effect of nitrogen availability on plant growth, photosynthesis and yield and to validate specific outputs of the model. This work is an example of the relevance of combining field research with crop modelling to have a better understanding of vine responses to horticultural practices such as nitrogen fertilization.
Within the “NV2” project (that brings together 4 private companies, 1 technical institute and 3 public institutes), the next step will be to understand how nitrogen deficiency can affect subsequent reproductive development (bloom return and fruit set) using GrapeSim.

DOI:

Publication date: September 15, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Carole BECEL1*, Rami ALBASHA1, Jérôme CHOPARD1, Damien Fumey1, Anaïs GUAUS1, Davide TARSITANO1, Gerardo LOPEZ1, Aurélie METAY2, Anne PELLEGRINO3

1 ITK, 9 Avenue de l’Europe, F-34830 Clapiers, France
2 UMR SYSTEM, 2 Place Viala, F-34060 Montpellier, France
3 UMR LEPSE, 2 Place Viala, F-34060 Montpellier, France

Contact the author

Keywords

grapevine, carbon, nitrogen, growth, yield, fertilization, model

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Les terroirs viticoles ont une histoire

The historian starts from a scientific, rigorous and recent definition of the wine-growing region. “A viticultural terroir is made up of several homogeneous units: geological and pedological elements (texture,
grain size, thickness, mineralogical nature, chemical components), geomorphological (altitude, slope, exposure), climatological (rainfall, temperature, insolation)”. Absent from this definition, the man is fortunately reintroduced a little further. By associating viticulture and winemaking, it forms a “couple” with the terroir and this couple.

Impact of seaweeds extracts applied to grapevine cv Tempranillo

Grapevine is one of the most-frequently phytosanitary treated crop systems. Consequently, restrictions have been applied by the European Commission on the number of pesticide treatments and the maximum quantity of copper fungicides allowed per year. Moreover, there is a need and an increasing demand for more ecological-sustainable agricultural products.
Seaweeds are currently used as fertilizers in viticulture, as they have been proven to be beneficial in several ways related to growth and nutrition.

Soil functional characteristics for qualitative Sangiovese wine production in Tuscany (Italy)

Le but de ce travail est de faire une synthèse des résultats de plusieurs années de recherche en Italie centrale, sur les caractéristiques fonctionnelles du sol pour la production de vin de qualité. Le cépage de référence est le Sangiovese

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

“Garrigues”, part of the mediterranean vine terroirs

Les paysages viticoles méditerranéens présentent une originalité qui ne se retrouve nulle part ailleurs : ils associent des garrigues très odoriférantes à des parcelles de vignes souvent qualitatives. La connaissance empirique des vins du Languedoc par leurs dégustateurs a conduit la Chambre d’Agriculture de l’Hérault à supposer que les arômes de la garrigue environnante peuvent se retrouver dans les vins (arômes de ciste, de genévrier, … )