• » Vineyard Management
  • » Managing vineyard variability by variable rate fertilization. Different fertilizers leads to different results
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Managing vineyard variability by variable rate fertilization. Different fertilizers leads to different results

Matteo Gatti, DI.PRO.VE.S., Università Cattolica del Sacro Cuore, Piacenza, Italy

Managing vineyard variability by variable rate fertilization. Different fertilizers leads to different results

Precision viticulture aims to a better description and management of within-field variability that can be exploited or corrected by variable rate (VR) applications. Despite VR fertilization is a recognized powerful tool aiming at optimizing vine balance, few experiences validating this hypothesis are known.

Since 2012, two experiments were performed in order to assess long-term effects of VR N-supply. In both cases, pre-trial NDVI-based vigor maps of two neighboring Barbera vineyards were performed and a randomized block design was established by considering two main factors: vigor (L = low, M = medium and H = high) and fertilization strategy (Standard, VR Application, and Control).

VR reduced N-supply according to vigor delivering 120, 60 and 0 kg/ha (exp.1) and 80, 40 and 0 kg/ha (exp. 2) to L, M and H, respectively.

In both experiments standard supply corresponded to the intermediate prescription whilst control vines were kept unfertilized. Urea (46%N) and a Controlled Release Fertilizer (CRF) (13.5.21+Mg+S) were used in exp1 and exp2, respectively. Vine growth, yield, leaf nutritional status and fruit composition were assessed over 4 (exp1) and 3 (exp.2) years.

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 05/28/2020
Item available in italiano
Premium Contents Area
  • VIDEO SEMINARIO (Matteo GATTI; streaming 20 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,636719