italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » News
  • » Effect of rootstocks on wine pH

Effect of rootstocks on wine pH

Effect of rootstocks on wine pH

A Wine Australia Incubator Initiative project testing whether potassium uptake can be lowered in Cabernet Sauvignon has added to our understanding of the effect that rootstocks have on wine pH.

The findings are valuable, because lower potassium (K) levels mean less acid needs to be added during the winemaking process – offering welcome cost savings to winemakers.

The study – led by ARC Training Centre for Innovative Wine Production Postdoctoral Fellow, Dr Zeyu Xiao from the National Wine and Grape Industry Centre (NWGIC) at Charles Sturt University – was conducted in a vineyard in the Limestone Coast region in South Australia.

The ultimate goal of this research was to evaluate whether potassium (K) uptake in grapes could be lowered with the use of rootstocks, in order to optimise grape juice pH and titratable acidity (TA), in the vineyard’, Zeyu said.

The research team investigated the rootstock effect on K uptake and grape juice pH , along with concentrations of other elements potentially interacting with K uptake in grapes, including calcium (Ca) and magnesium (Mg).

‘It is known that the performance of rootstocks can vary depending on a number of factors, including, but not limited to, soil type, irrigation strategy, pest pressure and the scion/rootstock combination. Before this research, cation uptake by Cabernet Sauvignon scion on a range of rootstocks including Merbein 5489 (M5489), Merbein 5512 (M5512), Börner, 110 Richter (110R), 1103 Paulsen (1103P), 140 Ruggeri (140R) and Ramsey – growing in the Terra Rossa soil of the Coonawarra region – had not been studied’, said Dr. Suzy Rogiers, Principal Research Scientist from NSW Department of Primary Industries (DPI).

Across all rootstocks tested, juice pH tended to increase, while juice TA tended to decrease with greater juice K concentration.

It was found that juice TA was higher for the rootstocks 140RU and 110R, and juice pH tended to be lower for the rootstocks 110R, 140RU, M5512 and M5489.

There was no effect of rootstock on total soluble solids.

NWGIC Director, Professor Leigh Schmidtke said this study had demonstrated that rootstocks were a potential tool that growers could use to limit K uptake by Cabernet Sauvignon grapes, in order to manage acidity of berry juice, and ultimately of the must and wine.

‘The results generated in this one year study provided us new insights for future studies in comparing the suitability of rootstocks for optimising pH and TA in grape juice in the vineyard.’

Dr Kerry DeGaris, from the Limestone Coast Grape and Wine Council, said this Incubator Initiative project would complement a winemaking and sensory study currently being undertaken as part of a broader trial, and contribute to a better understanding of the impact of rootstocks on Cabernet Sauvignon wine quality and sensory characteristics.

‘Multiple vintages in the same region could also be helpful to further assess the effectiveness of using rootstocks as a tool to modify K uptake in grapevines under different growing seasonal influences’, Zeyu said.

The NWGIC is an alliance between Charles Sturt University, the NSW Department of Primary Industries (DPI) and the NSW Wine Industry Association.

 A detailed report on the project can be found here

Source: Wine Australia

Published on 14/01/2020
Related sheets
    1st meeting of the "school in the vineyard" with foreign refugees
    Grapevines winter pruning
    In the context of Action 7 of the ValorinVitis Project, the first session of "school in the vineyard" for foreign refugees was held on March 13, 2018. The group of 15 refugees managed by the cooper...
    Published on:20/03/2018
    The 2016 California winegrape harvest was early, with a mostly normal yield of exceptional quality fruit throughout the state. A relatively even growing season followed welcome winter rains that he...
    Published on:01/11/2016
    The fifth edition of the International Grenaches du Monde Competition, launched in 2013 by the Conseil Interprofessionnel des Vins du Roussillon (CIVR – Interprofessional Board of Roussillon ...
    Published on:19/02/2017
    Entries open in September 2016 and close on 28 February 2017.
    The OIV Awards rewards the best works published over the past two previous years which provide an original and relevant contribution, with an international significance for the vine and wine sector...
    Published on:23/08/2016
    2017 OIV Research grant program
    Grants offered within the framework of this programme are short term (six months to fifteen months maximum) and are provided for specific post graduate training programmes
    Published on:29/07/2017
    Who is active, entertaining, educating the masses, and sharing on Twitter, Facebook, Instagram and the other platforms today?
    Published on:05/02/2017
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,046875