terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Cumulative effect of deficit irrigation and salinity on vine responses

Cumulative effect of deficit irrigation and salinity on vine responses

Abstract

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen). The experiment was carried out in 2020 in a vineyard with a 22 factorial design located in Moncada, Valencia, Spain. The factors studied were two sustained irrigation regimes (100% and 50% of crop water needs) with two water salinity levels (EC of 0.8 and 3.5 dS m–1). Results showed that water deficit significantly impacted vine water relations and leaf gas exchange at the beginning of the season, but that throughout the season the vine adapted to water availability by regulating vigor. Total leaf area was also reduced by salt stress. However, the effect of salinity on vine water status became more evident as the season progressed. Despite the osmotic adjustment caused by both water deficit and salinity, the strong relationship between soil water potential (YPD) and gas exchange rates revealed the cumulative effect of both factors on vine water status. Similarly, chloride content was increased by the effect of salinity but also of water deficit in leaf and petiole, as well as in grape. Cumulative effects were also observed in the reduction of berry mass and in the increase of total soluble solids and must pH, but not in vine yield. These results evidence the importance of assessing abiotic stresses in combination. Experiments are ongoing to evaluate the effect on the agronomic response and possible carry-over effects.

Acknowledgements: This research has been funded by the Agencia Estatal de Investigación with FEDER (grant number PID2021–123305OB-C31).

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

I. Buesa1,2 *, M. Tasa1, J.M de Paz1, F. Visconti1,3, M.A. Martínez-Gimeno1, E. Badal1, L. Bonet1, D.S. Intrigliolo3 and J.G. Pérez-Pérez1

1 Instituto Valenciano de Investigaciones Agrarias, Centro para el Desarrollo Agricultura Sostenible, Apartado Oficial 46113, Moncada, Valencia.
2 Grupo de investigación de Biología de las Plantas en Condiciones Mediterráneas-Universidad de las Islas Baleares (PlantMed-UIB), Cra. de Valldemossa, km 7.5, 07122, Palma.
3 CSIC, Departamento de Ecología, Centro de Investigación sobre Desertificación (CSIC-UV-GV), Carretera CV‑315, km 10.7, 46113 Moncada, Valencia.

Contact the author*

Keywords

gas exchange, osmotic adjustment, Vitis vinifera L, water relations

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Stomatal abundance in grapevine: developmental genes, genotypic variation, and physiology

Grapevine cultivation is threatened by the global warming, which combines high temperatures and reduced rainfall, impacting in wine quality and even plant survival. Breeding for varieties resilient to these challenges must address plant traits such as tolerance to supraoptimal temperatures and optimized water use efficiency while minimizing productivity and quality losses. Stomatal abundance (SA) determines the maximum leaf potential for transpiration and thus water loss and cooling. Since SA results from a developmental process during leaf emergence and growth, knowledge on the genetic control of this process would provide specific targets for modification.

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Genetic identification of 200-year-old Serbian grapevine herbarium

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Read More

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

Read More

Optimization of the acquisition of NIR spectrum in grape must and wine 

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Read More