Vine grape potential byvanleeuwen

69
Van Leeuwen, 2004, Grapes, wine and environment, Roanoke (Virginia) FACTORS DETERMING GRAPE POTENTIAL AND THEIR CONTROL Professor Cornelis van Leeuwen ENITA Bordeaux Agricultural University

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Transcript of Vine grape potential byvanleeuwen

Page 1: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

FACTORS DETERMING GRAPE POTENTIAL AND THEIR CONTROL

Professor Cornelis van Leeuwen

ENITA Bordeaux Agricultural

University

Page 2: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Plan

• Definition of grape potential

• Terroir: effects of climate, soil and grapevine variety

• Role of vine water status

• Examples of grape potential management in variousconditions of soil and climate

• Factors determing grape potential :

– Absence of grape diseases

– Vine vigor

– Berry weight

– Leaf / fruit weight ratio

Page 3: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

How can grape potential be defined?

• A grape with a high enological potential :

– Is healthy

– Contains an optimum amount of sugar (variable depending on the type of wine)

– Contains an optimum acidity (variable dependingon the type of wine)

– Presents a good ability to ferment

• Ideal grape composition is highly variable dependingon wine type and color

Page 4: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Grape potential for the production of high

quality red wine

+ Small berries

+ High phenolic content in the skins (tannins, anthocyanin)

+ Phenolic ripeness

+ Ripe pips

- Vegetatif aromas under the perception treshold

- Low malic acid content

+ Varietal aromas

Page 5: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Grape potential for the production of high

quality white wine

+ Optimum acidity (variable depending on climatic zone)

- Low phenolic content in the skins

- Vegetatif aromas under the perception treshold

+ Fruity aromas

+ High glutathione content

Page 6: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

High potential grapes are healthy

Page 7: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

It is not possible to make good wines with

disease affected grapes

Page 8: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effects of vine vigor on grapepotential

Page 9: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Vine vigor can be highlyvariable from one plot to

another

Merlot / 420A, plantation 1984-86, densité 4348 (AOC Buzet)

Medium to high vigor Medium to low vigor Very low vigor

Page 10: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

How can vine vigor be estimated?

• Individual vigor of a vine

– Number and diameter of shoots

– Secondary leaf area / primary leaf area ratio

• Vigor of a plot of vines

– Pruning weight (kg/ha)

Page 11: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Excessive vigor

• Delays shoot growth cessation

– Competition for carbohydrates between grapesand shoots

• Increases berry weight

• Great development of laterals and suckers

– Competition apex / grapes

– Dense canopy

– Negative canopy micro climate implications:

→ temperature (lower malic acid degradation)

→ low light (less anthocyanin, more IBMP)

→ humidity (diseases)

Page 12: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Which parameters determinevine vigor ?

Page 13: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effect of environmental ressources on vine vigor

• Soil (especially soil depth)

– Mineral elements (N, K, pH…)

– water (water holding capacity)

• Climate (effect on photosynthesis)

– temperature

– light

– water (rainfall and ETo)

(in : Zufferey, 2000)

Leaf temperature (°C)

Apparent photosynthesis

(µmol CO2 . m-² . s-1

Page 14: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effect of plant material on vine vigor

• Rootstock

– Highly dominant effect

1 2 3 4 5

RipariaGloire de Montpellier

101-14 Mgt (-) ; 3309 C ;

420 A ; 161-49 C

Gravesac(-) ; 41 B ; Fercal

SO 4 ; 110 R

1103 P ; 5 BB ; 140 Ru ;

99 R

• Grapevine variety

– difficult to use

• Clone

– interesting aspect, insufficiently used

Page 15: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effect of training system on vine vigor

• Training system determines exposedleaf area– Light interception

– Crop evapo-transpiration(ETC)

• Wich parametersdetermine exposed leafarea ?– Foliage height

– Density and particularlyrow spacing

40

45

50

55

60

65

70

75

80

1 1.2 1.4 1.6 1.8 2 2.2

Row spacing (m)

% i

nte

rce

pte

dra

dia

tio

n

h = 1.2m

h = 1m

Page 16: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effect of berry weight on grapepotential

Page 17: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Relationship berry weight / grape potential

• Small berries containhigher sugar levels

• Small berries have higher concentrations in phenolics

y = -2,7084x + 113,09

R2 = 0,7157

40

45

50

55

60

65

70

18 19 20 21 22 23

°Brix

We

igh

t o

f 5

0 b

err

ies

(g

)

Page 18: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Which parameters determine berry weight?

• Genetic potential(grapevine variety, clone)

• Number of seeds

• Vine water status

• Vine nitrogen status

y = -0,2167x - 3,5687

R = -0,83

1,00

1,20

1,40

1,60

1,80

2,00

-25 -24 -23 -22 -21

Carbon isotope discrimination (deltaC13)

Berry weight (g)

Measured on grape sugar at ripeness

(in : Trégoat et al., 2003)

Page 19: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effect of leaf area / fruit weightratio on grape potential

Page 20: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Page 21: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Which parameters determine leaf area / fruit weight ratio?

• Leaf area → limited by– Training system

– water ressources

– nitrogen ressources

• Fruit load– Fertility (cultivar, vigor)

– Number of budds / ha

– Number of berries / cluster

– Berry weight

(in : Huglin, 1958)

Page 22: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

The terroir effect on grapepotential

Page 23: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

• Environmental factors– Soil (type, depth)

– Climate (temperatures, rainfall, sunshine hours)

– Topography (altitude, slope, exposition)

• Biological factors– Grapevine variety

– Rootstock

– Vine age

• Human factors– Viticultural and enological practices

– Historical factors

– Economical factors

The « terroir » effect combines manyfactors

Page 24: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

• It is not possible to define the ideal climate for

vine growing

• Great wines are produced on various soil

types

• Terroir can be defined as « an ecosystem,

managed by man, in which the vine interacts

with environmental factors (soil, climate) »

All these factors interact

Page 25: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

• Climate, soil and grapevine variety playa major role in the terroir effect

• What is the hierarchy between thesethree factors?

Hierarchy of factors in theterroir effect

Page 26: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Experimental set-up

• Three red grapevine varieties: Cabernet-Sauvignon, Cabernet franc and Merlot

• Planted on three soils: Sand, Gravel and heavy Clay

• Where studied during eight vintages (variations in climate)

• 37 variables were registered

• 3 factor analyses of variance were carried out to compare the role of climate, soil and cultivar in theterroir effect

Page 27: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

The soils

Page 28: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Eight vintages with specific climatic conditions

1996: Temperatures and rainfall in Saint-Emilion;

comparison with mean values

0

20

40

60

80

100

120

140

160

180

200

April May June July August September

Ra

infa

ll (

mm

)

0

5

10

15

20

25

Te

mp

era

ture

s (

°C)

1997

0

20

40

60

80

100

120

140

160

180

200

April May June July August September

Ra

infa

ll (

mm

)

0

5

10

15

20

25

Te

mp

era

ture

s (

°C)

1998

0

20

40

60

80

100

120

140

160

180

200

April May June July August September

Ra

infa

ll (

mm

)

0

5

10

15

20

25

Te

mp

era

ture

s (

°C)

1999

0

20

40

60

80

100

120

140

160

180

200

April May June July August September

Ra

infa

ll (

mm

)

0

5

10

15

20

25

Te

mp

era

ture

s (

°C)

Rainfall

Mean rainfall

Temperatures

Mean temperatures

Page 29: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

2000: Temperatures and rainfall in Saint-Emilion;

comparison with mean values

0

20

40

60

80

100

120

140

160

180

200

April May June July August September

Ra

infa

ll (

mm

)

0

5

10

15

20

25

Te

mp

era

ture

s (

°C)

2001

0

20

40

60

80

100

120

140

160

180

200

April May June July August September

Ra

infa

ll (

mm

)

0

5

10

15

20

25

Te

mp

era

ture

s (

°C)

2002

0

20

40

60

80

100

120

140

160

180

200

April May June July August September

Ra

infa

ll (

mm

)

0

5

10

15

20

25

Te

mp

era

ture

s (

°C)

2003

0

20

40

60

80

100

120

140

160

180

200

April May June July August September

Ra

infa

ll (

mm

)

0

5

10

15

20

25

Te

mp

era

ture

s (

°C)

Rainfall

Mean rainfall

Temperatures

Mean temperatures

Page 30: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Water balance in the Bordeaux area for the vintages

1996, 1997, 1998 and 1999

-300

-250

-200

-150

-100

-50

0

1/4 1/5 31/5 30/6 30/7 29/8 28/9

Date

Wate

r b

ala

nc

e (

rain

fall -

ET

c)

in m

m

Water balance 1996

Water balance 1997

Water balance 1998

Water balance 1999

1997

1999

19961998

Water balance in the Bordeaux area for the vintages

2000, 2001, 2002 and 2003

-300

-250

-200

-150

-100

-50

0

1/4 1/5 31/5 30/6 30/7 29/8 28/9

Date

Wate

r b

ala

nce

(ra

infa

ll -

ET

c)

in m

m

Water balance 2000

Water balance 2001

Water balance 2002

Water balance 20032003

2000

2001

2002

1996: cool and relatively rainy1997: warm and rainy1998: temperate and dry1999: warm and relatively rainy2000: warm and dry2001: cool and relatively dry2002: cool and wet2003: hot and dry

Page 31: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Vine vigor

• One of the variables related to vine vigor is

the precociousness of shoot growth cessation

• Depending on the vintage and the soil type,

shoot growth cessation can be delayed to

over two monthes

• Delayed shoot growth cessation creates

competition between shoot growth and berry

ripening

Page 32: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effect of climate, soil and cultivar onprecociousness of growth cessation

bb a abb a a

Precociousness of growth cessation: vintage effect

180

200

220

240

260

280

300

1996 1997 1998 1999 2000 2001 2002 2003

Vintage

Da

y o

f th

e y

ea

r

Precociousness of growth

cessation: soil effect

180

200

220

240

260

280

300

Gravel Sand Clay

Soil type

Da

y o

f th

e y

ea

r

Precociousness of growth

cessation: cultivar effect

180

200

220

240

260

280

300

Merlot Cabernet

franc

Cabernet-

Sauvignon

Grapevine variety

Da

y o

f th

e y

ea

r

b c f a g e d h

b a bb a a

Vintage effect: 75%of total variance

Cultivar effect: <1%of total variance

Soil effect: 15%of total variance

Effect of climate, soil and cultivar onprecociousness of growth cessation

Page 33: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Precociousness of phenological stages

• Depending on climate, soil and cultivar berries can reach ripeness more or less earlyin the season

• Too late ripening: lack of maturity, green andacid wines

• Too early ripening: wines lacking aroma and« finesse »

• Among phenological stages, veraison is mostappropriate to define objectively theprecociousness

Page 34: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effect of climate, soil and cultivar onprecociousness of veraison

Precociousness of veraison: vintage effect

190

200

210

220

230

1996 1997 1998 1999 2000 2001 2002 2003

Vintage

Da

y o

f th

e y

ea

r

Precociousness of veraison:

soil effect

190

200

210

220

230

Gravel Sand Clay

Soil type

Da

y o

f th

e y

ea

r

Precociousness of veraison:

cultivar effect

190

200

210

220

230

Merlot Cabernet

franc

Cabernet-

Sauvignon

Grapevine variety

Da

y o

f th

e y

ea

r

b f c d da b e

b a b c a b

Vintage effect: 88%of total variance

Cultivar effect: 8%of total variance

Soil effect: 1%of total variance

Page 35: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Yield components

• Yield is determined by:– Number of vines per hectare (density)

– Number of shoots per vine

– Number of clusters per shoot (bud fertility)

– Number of berries per cluster

– Berry weight at harvest

• Among yield components, berry weight isalso directly related to grape potential:– Small berries have higher potential for making

quality red wines

Page 36: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Berry weight: vintage effect

1,0

1,1

1,2

1,3

1,4

1,5

1996 1997 1998 1999 2000 2001 2002 2003

Vintage

Be

rry w

eig

ht

(g)

Berry weight:

soil effect

1,0

1,1

1,2

1,3

1,4

1,5

Gravel Sand Clay

Soil type

Be

rry

we

igh

t (g

)

Berry weight: cultivar effect

1,0

1,1

1,2

1,3

1,4

1,5

Merlot Cabernet

franc

Cabernet-

Sauvignon

Grapevine variety

Be

rry

we

igh

t (g

)

Effect of climate, soil and cultivar onberry weight

Vintage effect: 25%of total variance

Cultivar effect: 19%of total variance

Soil effect: 32%of total variance

bc a b bc b ba

c

b a ba b b

Page 37: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Grape sugar

• Among variables indicating ripeness, grape sugar is most universally used

• However, it cannot be used alone to define grape potential

Page 38: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Grape sugar content at ripeness: vintage effect

190

195

200

205

210

215

220

225

1996 1997 1998 1999 2000 2001 2002 2003

Vintage

Su

ga

r (g

/L)

ccdc bababa

Grape sugar content at ripeness:

soil effect

190

195

200

205

210

215

220

225

Gravel Sand Clay

Soil type

Su

ga

r (g

/L)

Grape sugar content at

ripeness: cultivar effect

190195200205

210215220225

Merlot Cabernet

franc

Cabernet-

Sauvignon

Grapevine variety

Su

ga

r (g

/L)

Effect of climate, soil and cultivar ongrape sugar content

Vintage effect: 13%of total variance

Cultivar effect: 37%of total variance

Soil effect: 35%of total variance

b b

a a

b

c

Page 39: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Acidity

• Grape acidity can be expressed by:– Total acidity

– pH

– Tataric acid content

– Malic acid content

• Tartaric acid is the dominant organic acid in grapes, but its level shows little variations

• Malic acid is another important organic acid in grapes; its level is highly variable

• -> Variations in grape acidity are generally wellcorrelated with variations in grape malic acid content

Page 40: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Malic acid content at ripeness: vintage effect

0

10

20

30

40

50

60

1996 1997 1998 1999 2000 2001 2002 2003

Vintage

Ma

lic

ac

id (

me

q/L

)

Malic acid content at ripeness:

soil effect

0

10

20

30

40

50

60

Gravel Sand Clay

Soil type

Ma

lic

ac

id (

me

/L)

Malic acid content at ripeness:

cultivar effect

0

10

20

30

40

50

60

Merlot Cabernet

franc

Cabernet-

Sauvignon

Grapevine variety

Ma

lic

ac

id (

me

q/L

)

Effect of climate, soil and cultivar ongrape malic acid content

Vintage effect: 60%of total variance

Cultivar effect: 21%of total variance

Soil effect: 5%of total variance

a d e c c c c e

b a b c b a

Page 41: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Skin phenolic content

• Red wine quality is highly dependant on the abundance of grape skin phenolics

• Anthocyanin content is highly correlatedto tannin content

• Anthocyanin measurements are more reproductable than tannin measurements

Page 42: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Anthocyanin content at ripeness: vintage effect

0,4

0,6

0,8

1,0

1,2

1996 1997 1998 1999 2000 2001 2002 2003

Vintage

An

tho

cya

nin

(g

/kg

)

Anthocyanin content at ripeness:

soil effect

0,4

0,6

0,8

1,0

Gravel Sand Clay

Soil type

An

tho

cy

an

in (

g/k

g)

Anthocyanin content at

ripeness: cultivar effect

0,4

0,6

0,8

1,0

Merlot Cabernet

franc

Cabernet-

Sauvignon

Grapevine variety

An

tho

cy

an

in (

g/k

g)

Effect of climate, soil and cultivar ongrape anthocyanin content

Vintage effect: 31%of total variance

Cultivar effect: 4%of total variance

Soil effect: 39%of total variance

a d bc c ab bc c c

b c a b b a

Page 43: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Vine water status

• Climate and soil act on vine waterstatus

• Vine water status can be assessed by measuring leaf or stem water potential

• The more negative the values, the more the vine are subject to water deficit

Page 44: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Minimum pre-dawn leaf water potential: vintage effect

-0,6

-0,5

-0,4

-0,3

-0,2

-0,1

0,0

1996 1997 1998 1999 2000 2001 2002 2003

Vintage

Pre

-da

wn

le

af

wa

ter

po

ten

tia

l (M

pa

)

Minimum pre-dawn leaf water

potential: soil effect

-0,6

-0,5

-0,4

-0,3

-0,2

-0,1

0,0Gravel Sand Clay

Soil type

Pre

-da

wn

le

af

wa

ter

po

ten

tia

l (M

pa

)

Minimum pre-dawn leaf water

potential: cultivar effect

-0,6

-0,5

-0,4

-0,3

-0,2

-0,1

0,0M erlot Cabernet f ranc

Cabernet-

Sauvignon

Grapevine variety

Pre

-da

wn

le

af

wa

ter

po

ten

tia

l (M

pa

)

Vintage effect: 42%of total variance

Cultivar effect: 3%of total variance

Soil effect: 39%of total variance

Effect of climate, soil and cultivar onminimum pre-dawn leaf water potential

a bc f c e e b d

c a b

b b a

Page 45: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Correlation between shoot growth cessation and

minimum pre-dawn leaf water potential (Merlot,

Cabernet franc, Cabernet-Sauvignon, 1996-2003)

R2 = 0,4477

200

220

240

260

280

300

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Sh

oo

t g

row

th

ce

ssati

on

(d

ay

of

the

year)

Correlation between shoot growth cessation and minimum pre-

dawn leaf water potential (Merlot, 1996-2003)

R2 = 0,3862

200

220

240

260

280

300

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Sh

oo

t g

row

th c

essati

on

(day

of

the

ye

ar)

Correlation between shoot growth cessation and minimum

stem water potential (Merlot, 2000)

R2 = 0,6986

200

220

240

260

280

300

-2,0 -1,5 -1,0 -0,5 0,0

Stem water potential (MPa)

Sh

oo

t g

row

th c

essati

on

(day

of

the

ye

ar)

3 cultivars, 8 vintages

1 cultivar, 8 vintages

1 cultivar, 1 vintage

Correlation between vine water status andprecociousness of shoot growth cessation

Page 46: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Correlation between precociousness of veraison and

minimum pre-dawn leaf water potential (Merlot, Cabernet

franc, Cabernet-Sauvignon, 1996-2003)

190

200

210

220

230

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Date

of

ve

rais

on

(d

ay

of

the

ye

ar)

Correlation between precociousness of veraison and minimum

pre-dawn leaf water potential (Merlot, 1996-2003)

190

200

210

220

230

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Date

of

ve

rais

on

(d

ay

of

the

ye

ar)

Correlation between vine water status andprecociousness of veraison

3 cultivars, 8 vintages

1 cultivar, 8 vintages

Page 47: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Correlation between berry weight and minimum

pre-dawn leaf water potential (Merlot, Cabernet

franc, Cabernet-Sauvignon 1996-2003)

R2 = 0,2023

0,8

1,0

1,2

1,4

1,6

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Be

rry

we

igh

t (g

)

Correlation between berry weight and minimum pre-dawn leaf

water potential (Merlot, 1996-2003)

R2 = 0,482

0,8

1,0

1,2

1,4

1,6

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Be

rry

we

igh

t (g

)

Correlation between berry weight and minimum stem water

potential (Merlot, 2000)

R2 = 0,7578

1,0

1,2

1,4

1,6

1,8

2,0

-2,0 -1,5 -1,0 -0,5 0,0

Stem water potential (MPa)

Be

rry

we

igh

t (g

)

Correlation between vine water status andberry weight

3 cultivars, 8 vintages

1 cultivar, 8 vintages

1 cultivar, 1 vintage

Page 48: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Correlation between berry sugar content and minimum pre-

dawn leaf water potential (Merlot, Canbernet franc, Cabernet-

Sauvignon, 1996-2003)

R2 = 0,2997

180

190

200

210

220

230

240

250

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Be

rry

su

gar

co

nte

nt

(g)

Correlation between berry sugar content and minimum pre-

dawn leaf water potential (Merlot, 1996-2003)

R2 = 0,5527

180

190

200

210

220

230

240

250

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Be

rry

su

gar

co

nte

nt

(g)

Correlation between berry sugar content and minimum stem

water potential (Merlot, 2000)

R2 = 0,7132

210

220

230

240

250

260

270

-2,0 -1,5 -1,0 -0,5 0,0

Stem water potential (MPa)

Be

rry

su

gar

co

nte

nt

(g)

Correlation between vine water status andgrape sugar content

3 cultivars, 8 vintages

1 cultivar, 8 vintages

1 cultivar, 1 vintage

Page 49: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Correlation between berry malic acid content and minimum pre-

dawn leaf water potential (Merlot, Cabernet franc, Cabernet-

Sauvignon, 1996-2003)

R2 = 0,214

0

10

20

30

40

50

60

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Malic a

cid

(m

eq

/L)

Correlation between berry malic acid content and minimum pre-

dawn leaf water potential (Merlot, 1996-2003)

R2 = 0,165

0

10

20

30

40

50

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Malic a

cid

(m

eq

/L)

Correlation between berry malic acid content and minimum

stem water potential (Merlot, 2000)

R2 = 0,5248

0

10

20

30

40

50

-2,0 -1,5 -1,0 -0,5 0,0

Stem water potential (MPa)

Malic a

cid

(m

eq

/L)

Correlation between vine water status andgrape malic acid content

3 cultivars, 8 vintages

1 cultivar, 8 vintages

1 cultivar, 1 vintage

Page 50: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Correlation between berry tartrate content and minimum pre-

dawn leaf water potential (Merlot, Cabernet franc, Cabernet-

Sauvignon, 1996-2003)

50

60

70

80

90

100

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Tart

rate

(m

eq

/L)

Correlation between berry tartrate content and minimum pre-

dawn leaf water potential (Merlot, 1996-2003)

50

60

70

80

90

100

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

Tart

rate

(m

eq

/L)

Correlation between vine water status andgrape tartaric acid content

3 cultivars, 8 vintages

1 cultivar, 8 vintages

Page 51: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Correlation between berry anthocyanin content and minimum

pre-dawn leaf water potential (Merlot, Cabernet-franc,

Cabernet-Sauvignon, 1996-2003)

R2 = 0,2246

0,60

0,70

0,80

0,90

1,00

1,10

1,20

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

An

tho

cya

nin

(g

/kg

)

Correlation between berry anthocyanin content and minimum

pre-dawn leaf water potential (Merlot, 1996-2003)

R2 = 0,4865

0,60

0,70

0,80

0,90

1,00

1,10

1,20

-1,0 -0,8 -0,6 -0,4 -0,2 0,0

Pre-dawn leaf water potential (MPa)

An

tho

cya

nin

(g

/kg

)

Correlation between berry anthocyanin content and minimum

stem water potential (Merlot, 2000)

R2 = 0,7799

1200

1400

1600

1800

2000

2200

2400

2600

-2,0 -1,5 -1,0 -0,5 0,0

Stem water potential (MPa)

An

tho

cya

nin

(g

/kg

)

Correlation between vine water status andgrape anthocyanin content

3 cultivars, 8 vintages

1 cultivar, 8 vintages

1 cultivar, 1 vintage

Page 52: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Among other factors , low nitrogensupply increases grape potential for

red wine making

2.42.0Malic acid (g/L)

5.44.7Total acidity (g tartrate/L)

4354Total Phenolics Index

12501490Anthocyanin (mg/L)

227247Grape sugar (g/L)

1.841.67Berry weight (g)

2.21.8Yield (kg/vine)

269260Shoot growth cessation (day of the year)

13463Assimilable must nitrogen (mg N/L)

525446N-tester values

High NLow N

Page 53: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

However, nitrogen deficiencydecreases grape potential for white

wine making

120 (b)18 (a)Glutathione mg/L

0.21 (b)0.28 (a)Must total tannin content

14812 (b)3358 (a)P-3MH (ng eq/L)

2059 (b)760 (a)P-4MMPOH (ng eq/L)

715 (b)405 (a)P-4MMP (ng eq/L)

60 N0 N

Page 54: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Terroir effect

• On most of the variables, the effect of climate > soil > cultivar

• Terroir effect is largely mediated through vine waterstatus, which depends on climate (rainfall, ET0) andsoil (water holding capacity)

• Shoot growth and berry size are reduced in waterstressed vines

• Malic acid is reduced and anthocyanin is increased in water stressed vines

• Grape sugar content is optimum when water deficit ismild

• Precociousness of veraison and tartaric acid are not related to vine water status

• Low nitrogen supply increases red grape potentialand decreases white grape potential

Page 55: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Control of grape potential

• Examples in three differentclimatic zones

Page 56: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

1 – Dry meditteranean climate, production of vin

red wine

• Warm and dry climate:

– Sufficient heatdegree days to obtain good ripeness

– Irregular rainfall

• Shallow soil

– Limited waterholding capacity

Page 57: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Consequences of climate and soil

• Sum degree days allows to bring most varieties to completeripeness

– Choice of late ripening varieties : Grenache, Syrah, Mourvèdre, petit Verdot

• Vines subject to water dificit

• A) When irrigation is not allowed or not possible

– Drought resistant rootstock (110 Richter)

– Limited leaf area

– Limited yield to maintail favorable leaf area / fruit weightratio

• B) When irrigation allowed and possible

- Apply deficit irrigation

Page 58: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Drought resitant rootstocks…

• …tend to be vigourous and so vines tend to developgreat leaf area in spring

• Leaf area has to be controlled to avoid water losses(in non irrigated vineyards)

– « Gobelet » training system is well adapted

– Average vine density (3500 à 4000 pieds / ha)

– Limit nitrogen supply to the vines

Page 59: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Production costs are low

• Little canopy management

• Few problems with vine diseases

• Low cost/ha (approximately 3000 € / ha) but

limited production (5 T/ha)

Page 60: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

2 – Atlantic climate, red wine production

• Climate :

– Average sum of degree days

– Weak or moderatewater deficit

• Deep soil :

– Not limiting waterand mineral supplyto the vines

Page 61: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Consequences of climate and soil

• Choice of grapevine variety dependanton sum of degree days

• Low vigor rootstock

• Great leaf area

– Vine density > 5000 vines/ha

– Foliage height / row spacing = 0,8

– ->Exposed leaf area = 18 000 m2/ha

Page 62: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Yield should be limited

To limit yield (in order to respect a leafarea / fruit weight ratio of 1.5)

– Spur pruning

– Inter row grassing

– Bunch thinning

Page 63: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

In this production system :

• Vine vigor tends to be excessif

• It should be controlled by

– The use of low vigor rootstocks

– Limitation of nitrogen fertilisation

– The use of inter row grassing

Page 64: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effects on production costs

• Elaborated canopy management– desuckering

– Leaf removal

– Elimination of laterals

• Intensive pest control– Downy mildew

– Botrytis

– Powdery mildew

• High production costs (5000€/ha)

• Yield should be a function of exposed leafarea

Page 65: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

3 – Cool climate viticulture, whitewine production

• Climate

– Low sum of degreedays

– Little or no limitation in vine water supply

• Soil

– Medium waterholding capacity andmineral supply

Page 66: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Consequences of climate and soil

• Coice of grapevine varieties limited by the sum of degree days (mainly white varieties)

• Low or medium vigor rootstock (depending on soillime content)

• Water supply allows great leaf area : > 5000 vines/ha possible

• When exposed leaf area / fruit weight ratio >1.5, a yield of 12T/ha is possible

• Limiting factor not desirable– Nitrogen fertilisation

– No inter row grassing

Page 67: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Pest controll is a major issue

• Look for cluster aeration

• When inter row spacing is limited, cumulated rowlength per hectare is optimized.

– Ideal density is 10 000 vines/ha

Page 68: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Effects on production costs

• Elaborated canopy management– desuckering

– Leaf removal

– Elimination of laterals

• Intensive pest control– Downy mildew

– Botrytis

– Powdery mildew

• High density

• High production costs (11 000 €/ha)

• Yield of 12T/ha possible

Page 69: Vine grape potential byvanleeuwen

Van Leeuwen, 2004, Grapes, wine andenvironment, Roanoke (Virginia)

Conclusion

• In viticulture grape potential is a major issue

• Viticultural practices should be adapted to maximizegrape potential (role of limiting factor)

• Grape potential is highly dependant on environmentalfactors (soil, climate)

• Viticultural practices should be adapted to environmental conditions (climate and soil)

• Production cost should be controlled. However, theycan be highly variable depending on the viticulturalpractices (factor 1 à 4)