Terroir 2006 banner
IVES 9 IVES Conference Series 9 The effect of rootstock on water relations and gas exchange of Vitis vinifera cv. Xinomavro

The effect of rootstock on water relations and gas exchange of Vitis vinifera cv. Xinomavro

Abstract

The effect of two rootstocks of different drought tolerance (1103 Paulsen and 3309 Couderc) on sap flow, water relations and gas exchange of cv. Xinomavro (Vitis vinifera L.) was investigated during the 2005 season in Naoussa, Greece. Soil was maintained at field capacity for both rootstock treatments until mid July when a restricted water regime was applied by irrigation cutoff. Sap flow diurnals for the Xinomavro-1103P combination showed a rapid decrease of flow after midday, under water stress conditions. On the contrary, vines grafted on 3309C maintained the transpiratory flux during the day, despite conditions of limited water availability. Vines grafted onto 1103P had significantly higher (less negative) values of late afternoon (16h00) stem water potential, compared to those grafted on 3309C. Simultaneous assimilation and stomatal conductance values were significantly lower for the Xinomavro-1103P combination compared to Xinomavro on 3309C. These results support the possibility of a more sensitive drought avoidance mechanism for vines grafted on 1103P based on stomatal control. On the contrary, 3309C allowed this cultivar to maintain higher stomatal conductance and water uptake under water deficit. Grapes from the Xinomavro-3309C combination exhibited significantly superior sugar content at harvest, expressed on a per g of fresh berry weight basis. Since growth and yield parameters were similar among treatments, this finding is likely to be related to the higher afternoon photosynthetic rate of 3309C-grafted vines, prior to harvest.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Stefanos KOUNDOURAS (1), Eleftheria ZIOZIOU (1), Nikolaos NIKOLAOU (1) and Konstantinos ANGELOPOULOS (2)

(1) Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
(2) Laboratory of Plant Physiology, Department of Biology, University of Patras, 26500, Patras, Greece

Contact the author

;

Keywords

rootstock, drought tolerance, sap flow, stem water potential, gas exchange

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Climatic zoning and viticulture in Galicia (North West Spain)

Galicia is situated in the NW of the Iberian Peninsula, just north of Portugal and so sharing a mild, maritime climate, certain vine species and a number of long-standing viticultural traditions. In Galicia about 18,000 has are dedicated to wine growing, of which roughly half (46%) correspond to the 6 DOs in the area.
Read More

Effect of application of kaolin and pinolene on grape berry cell death, berry shrinkage, and ethanol accumulation

Cell death in Vitis vinifera L. berries late in ripening and berry shrinkage (loss of mass) can decrease yield and reduce grape quality in cultivars such as Cabernet Sauvignon

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

Effect of supplementation with inactive yeast during alcoholic fermentation in base wine for sparkling

INTRODUCTION: Foam stability of sparkling wines is significantly favored by the presence of surface active agents such as proteins and polysaccharides [1]. For that reason, the renowned sparkling wines are aged after the second fermentation in contact with the lees for several months (even years). Thereby wines are enriched in these macromolecules due to yeast autolysis. Since this practice is slow and costly, winemakers are seeking for alternative procedures to increase their concentration in base wines. In that sense, the supplementation with inactive yeast during alcoholic fermentation has been proposed [2]. The aim of this study was to determine whether this new strategy is really useful for enriching base wines in macromolecules and for improving foam properties of the base wines.

Read More

Volatile and phenolic composition of Agiorgitiko wines from eight different areas of PDO Nemea zone

AIM: Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated red grapewine variety in Greece1 located mainly in Nemea region, the largest PDO zone in Greece2. Although Agiorgitiko is considered as one of the most interesting red grape varieties, not only in Greece3, but also at international level4,5, however, there is a lack of knowledge

Read More