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

Identificador:  imarina:9267368

Handle: https://hdl.handle.net/20.500.11797/imarina9267368

Autores:  Lampreave, Miriam; Mateos, Assumpta; Valls, Josep; Nadal, Montserrat; Sanchez-Ortiz, Antoni

Resumen:
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 CO2 provided the optimal pH. Subsequently, in a potted soil, the dose of 400 ppm of CO2 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 CO2 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.