Use of natural bios/mulants to improve the quality of grapevine produc/on

Transcription

1 Use of natural bios/mulants to improve the quality of grapevine produc/on Giovan Ba;sta Ma;i, Eleonora Cataldo, Linda Salvi, Sandro Secco SIPCAM and DiSPAA - Università degli Studi di Firenze

2 To understand grapevine and wine importance must be considered that:! There are about 80,000 square Kilometers cul5vated with grapevine! Wine produc5on is about 25 millions of tons! Corresponding to 34 billions of bocles

3 Suitable areas to grow grapevine La5tude: 0-50 North and 0-45 South 0-30 " possible cul5va5on with more annual cycles but more suitable for table grapes or juices

4 Clima/c change GREENHOUSE EFFECT 380 ppm 700 ppm Today ppm pre- industrial eve Events forecast C + rainfall humid regions - rainfall drought regions Extreme event increasing Increase N days T >34 C, T day and night in matura5on increasing Slow but progressive evapotraspira5on deficit increasing Cul/va/on belt transfer Vineyard height increasing Cul/va/on area of some variety increasing

5 Clima/c change 0.8 GLOBAL Data from thermometers Average temperature evolu5on worlwide between 1860 and 2000 (IPCC - Intergovernemental Panel on Climate Change, 2001).

6 Effect to the grapevine cul/va/on Hydric nutri/on Evapotraspira5on request increasing Decreasing of every event efficacy Photosynthe/c efficacy Increasing: 30% Limita/on: Trasloca5on speed Hydric deficit Sun radia5on damages

7 Water Balance Photosynthesis limita5on: stomata closed at - 12/- 15 bar Hydric stress pre- veraison: - Vegetable growth - Photosynthe5c wall - Grape cells division - Anthocyanin and flavonoid synthesis - Flavors (carotenoids) High Matura5on stress: - Must ph increasing - Soluble solids increasing - Seeds matura5on break - Color - Flavors Small matura5on stress Vegetable growth break Noble compounds concentra5on

8 Vineyard management Rearing form! Few expanded forms Crown management (green cuts)! To reduce transpira5on! To reduce direct grapes sun exposure! To op5mize Photosynthesis in rela5onship to transpira5on

9 Actual Grapevine produc/on Wine Production Health aspects Environemental respect TOTAL QUALITY GEOGRAPHIC ORIGIN ABSENCE OF CHEMICAL RESIDUES Typical characteristics

10 Good yield but low quality DENSITY RATE Pl/Ha INCREASING LOWER YIELD/PLANT SAME YIELD/HA QUALITY INCREASE

11 Hormone-like action! Humic Compounds! Seaweed Extract! Hydrolyzed Protein BIOSTIMULANTS MECHANISMS OF ACTION Induction of disease resistance! Phosphites! Salicylic acid! Silicates! Chitin and chitosans New Categories! Anti transpirant! Maturation! Colour and Flavour

12 Test objec/ve Distribu5on of bio- s5mulants to improving the wine quality by achieving a balance between technological and phenolic maturity.

13 Experimental vineyard Planting Density 2,80x0,90 NE-SO # 5 thesis (4 treatments + control) # 5 reps/thesis # 50 vines/thesis

14 Protocol and treatments 2014 and 2015 Product Name Product type n of treat. Period Dosage/ha VPH Vegetal hydrolyzed protein 2 Bunch closure + veraison 4 l/ha AAblend Amino Acid blend 2 30 and 15 days before harvest 4 l/ha AT Anti Transpirant 2 Bunch closure + veraison 2,5 l/ha SWE Seaweed extract 2 After fruit set and a week later 4 l/ha Control

15 Principal component analysis: grape quality parameters SWE 2 1,5 25,68% 1 0,5 Control - 1, ,5 0 0,5 1 1,5 2 2,5-0,5 AAblend AT 0 74,31% - 1 VPH Total variance explained by these parameters: 99,99% Parameters Dimension x y Sugar Content,937,350 Total Acidity -,926 -,377 Yield -,990,137 Cluster Weight -,570,821 Parameters Dimension x y ph -,498,867 Anthocyanins -,937 -,350 Polyphenois -,949,315 Berry Weight -,936 -,351

16 Leaf ac/vity Seasonal photosynthesis µmol/m²s NS NS VPH VEM 6 ATM 4 SWE 2 CTRL 0

17 photosynthesis year average PN 2014 vs PN Pn 2014 Pn µmol/m 2 s VPH AAblend AT SWE CONTROL

18 Gas exchange Seasonal transpira/on 7,0 6,5 NS 6,0 5,5 NS NS mmol/m²s 5,0 4,5 4,0 3,5 3,0 2,5 2,0 VPH AAblend AT SWE REF

19 Transpira/on year average Trasp 2014 vs Trasp 2015 Trasp 2014 Trasp µmol/m 2 s VPH AAblend AT SWE CONTROL

20 Focus on An/ transpirant 2015 Monthly photosynthesis AT CONTROL 10 10% 19% 12% 13% 8 µmol/m 2 s june july august seasonal mean AT: reduce photosynthesis and transpiration, expecially in July and August (higher drought and heat stress) Same trend both in 2014 and 2015

21 Focus on An/ transpirant 2015 Monthly transpira/on 6 5 3% 6% 13% AT CONTROL 5% mmol/m 2 s june july august seasonal mean

22 Summary table produc/on parameters Berry Berry Bunch Bunch Product Product type weight (g) 2014 weight (g) 2015 weight (g) 2014 weight (g) 2015 VPH Vegetal hydrolyzed protein Control 2, AAblend Amino Acid blend 2,5 2, AT Anti Transpirant 2,3 2, SWE Seaweed extract 2,5 2, ,5 2, DMS 95% N.S. 0,

23 An5transpirant in our field (2 september) and in literature.

24 Summary table technological maturity Acidity (g/l Acidity (g/l Product Product type Brix Brix tartaric acid) tartaric acid) ph ph VPH Vegetal hydrolyzed protein 18,8 22,9 6,7 4,9 3,1 3,35 AAblend Amino Acid blend 19,8 23,3 6,3 4,8 3,13 3,39 AT Anti Transpirant 18,3 23,2 6,6 4,8 3,06 3,39 SWE Seaweed extract 19,4 22,9 6,5 4,7 3,11 3,42 Control 19,1 23,5 * 6,8 4,7 3,12 3,40 DMS 95% N.S. N.S. N.S. N.S. N.S. 0,07 *All treatments have a lower sugar content than the control

25 Summary table phenolic maturity Extractable Extractable Extractable Extractable Product Product type anthocyanins anthocyanins polyphenols polyphenols VPH Vegetal hydrolyzed protein *best anthocyanin maturity **best phenolic maturity AAblend Amino Acid blend * AT Anti Transpirant SWE Seaweed extract ** Control DMS 95%

26 Focus on aa blend extractable anthocyanins 2014 extractable anthocyanins 2015 extractable polyphenols 2014 extractable polyphenols 2015 AAblend Control AAblend control

27 Sugar content vs extractable polyphenols 3200 VPH AAblend Extractable polyphenols (mg/l) AT SWE CONTROL Sugar content ( Brix)

28 Sugar content vs extractable anthocyanins Extractable anthocyanins (mg/l) VPH AAblend AT SWE CONTROL Sugar content ( Brix)

29 EXPERIMENTAL RESULTS

30 Thanks for the afen/on