Carbonated Irrigation Assessment of Grapevine Growth, Nutrient Absorption, and Sugar Accumulation in a Tempranillo ( Vitis vinifera L.) Vineyard

Miriam Lampreave, Assumpta Mateos, Josep Valls, Montserrat Nadal and Antoni Sánchez-Ortiz
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Miriam Lampreave: Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus Sescelades, Marcel·lí Domingo s/n, 43007 Tarragona, Spain
Assumpta Mateos: Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus Sescelades, Marcel·lí Domingo s/n, 43007 Tarragona, Spain
Josep Valls: Unité de Recherche Œnologie, Molécules d’Intérêt Biologique, Université de Bordeaux, ISVV, EA 4577, USC 1366 INRA, 210 Chemin de Leysotte, F-33882 Villenave d’Ornon, France
Montserrat Nadal: Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus Sescelades, Marcel·lí Domingo s/n, 43007 Tarragona, Spain
Antoni Sánchez-Ortiz: Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus Sescelades, Marcel·lí Domingo s/n, 43007 Tarragona, Spain

Agriculture, 2022, vol. 12, issue 6, 1-17

Abstract: Iron chlorosis is common in vineyards grown on calcareous soils, and consists of a chlorophyll deficiency caused by a disorder in iron nutrition. It is manifested by interveinal yellowing of the youngest leaves and decreased growth and production. Most of the vineyards in Spain are planted on calcareous soils, so iron chlorosis is frequent, even in tolerant rootstocks. In the case of Spain, Tempranillo accounts for 20.8% of the total Spanish wine area, with this red variety being the most planted. The study of iron chlorosis and the availability of nutrients is essential for improving the qualitative balance of the wine, as it is one of the most representative in our country. The aim of this work was to evaluate how carbonated irrigation modifies soil pH and increases the absorption of nutrients, as well as to assess the impact of chlorosis on the physiology of the variety and the composition of the grape. In the first instance, a test was carried out on bare soil of calcareous composition, evaluating three different levels of carbonated water, and seeing what response it gave to the pH level. The result showed that the dose of 400 ppm of CO 2 provided the optimal pH. Subsequently, in a potted soil, the dose of 400 ppm of CO 2 was evaluated on the variety cv. Tempranillo, in three different compositions of calcareous soil. Results showed that carbonated irrigation increased the levels of chlorophyll impacting on primary metabolism (acids and sugar), plant growth, and higher crop yield, improving the optimal grape ripeness. Given that irrigation with 400 ppm CO 2 increased the ability to control ferric chlorosis, this strategy could be an easy-to-use alternative to iron-based chelates for preventing Fe deficiency in the grapevine as well as moderating the different levels of iron chlorosis. This strategy could be an alternative to the use of synthetic Fe chelates as EDTA or o,o-EDDHA for preventing Fe chlorosis in susceptible Tempranillo ( Vitis vinifera L.) vineyard in calcareous soils, with less of a risk to the environment.

Keywords: vine; iron chlorosis; CO 2 irrigation; chlorophyll; grape quality; bicarbonate (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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