Free Air CO2 Enrichment (FACE) of grapevine (Vitis vinifera L.): II. Growth and quality of grape and wine in response to elevated CO2 concentrations |
| |
| Institution: | 1. DISAT-University of Florence, P.le delle Cascine, 18, 50144 Florence, Italy;2. IATA-CNR, P.le delle Cascine 18, 50144 Florence, Italy;1. Université de Reims Champagne-Ardenne, UFR Sciences Exactes et Naturelles, Unité de Recherche Vignes et Vins de Champagne—EA 4707, Laboratoire de Stress, Défenses et Reproduction des Plantes, Moulin de la Housse—Bâtiment 18, BP 1039, 51687 Reims Cedex 2, France;2. Institut de Biologie des Plantes, Université Paris Sud—CNRS, UMR 8618 Rue de Noetzlin—Bâtiment 630, Plateau du Moulon, 91190 Gif-sur-Yvette, France;1. Laboratory of Air Pollution and Global Climate Change, Department of Botany, Banaras Hindu University, Varanasi 221005, India;2. Department of Botany, Aligarh Muslim University, Aligarh 202001, India;3. Laboratory of Morphogenesis, Department of Botany, Banaras Hindu University, Varanasi 221005, India;1. Dept. Riego, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), P.O. Box 164, 30100 Espinardo, Murcia, Spain;2. Dept. Ingeniería de la Información y las Comunicaciones, Facultad de Informática, Universidad de Murcia, Campus de Espinardo s/n, 30100 Espinardo, Murcia, Spain |
| |
| Abstract: | A FACE (Free Air CO2 Enrichment) experiment was carried out on Grapevine (Vitis vinifera L.) in 1996 and 1997 in an existing vineyard in Italy. Four FACE arrays were used to fumigate adults plants, while two arrays were used as control. Three CO2 exposure levels were used in these arrays (ambient, 550 and 700 μmol mol−1). Dynamics of vegetative and reproductive biomass and grape quality compounds (sugar and acid concentrations) were monitored during the two growing seasons. Chemical analyses of the main wine quality compounds were made after fermentations. Elevated atmospheric CO2 levels had a significant effect on biomass components (total and fruit dry weight) with increases that ranged from 40 to 45% in the 550 μmol mol−1 treatment and from 45 to 50% in 700 μmol mol−1 treatment. Acid and sugar contents were also stimulated by rising CO2 levels up to a maximum increase in the middle of the ripening season (8–14%); however, as the grapes reached the maturity stage the CO2 effect on both quality parameters almost completely disappeared. Wine quality was not significantly affected by elevated CO2. Furthermore, no significant differences were detectable among the plants grown in the two enriched treatments (550 and 700 μmol mol−1), and the effects of elevated CO2 concentration were similar in the two growing seasons. The absence of any further stimulation of the highest CO2 treatment (700 μmol mol−1) on grapevine growth and yield quality (i.e. grapes and wine) may be explained as a result of transport and/or sink limitations. We can conclude that the expected rise in CO2 concentrations may strongly stimulate grapevine production without causing negative repercussions on quality of grapes and wine. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
