Articles
EFFECT OF MINERAL NUTRITION AND SALINITY ON GRAPE PRODUCTION AND WINE QUALITY
The major indirect effect is via alternation of the vigour and the capacity and thereby on the crop load.
Elements such as Zn and B, affect fruit set, K and Mg affect bunch stem necrosis and thereby the number of clusters per vine and number of berries per cluster.
Nitrogen affects the production and quality of the berries, must and wine both directly and indirectly.
The indirect effect is via its stimulating effect on vegetative growth whereas evidences for a direct effect on proline, arginin and volatile esters in the must were reported by various authors.
K affects must and wine pH whereas P was reported to affect free and bound monoterpene content of must and wine.
Modern table grape vineyards as well as wine grapes in many famous regions around the world are subject to mineral fertilisation via drip fertigation methods.
Technologies developed during the last three centuries enable site specific application of water and minerals and control of the water availability and nutrient concentrations in the root zone.
Since mineral uptake is a function of mineral concentration in the root zone rather than of Kg/ha application, the fertigation represent alternation of a concept, not only of technology.
Irrigation with moderate saline water 1.2–4.2dS/m was found to significantly affect the content of 16 various volatiles in Cabernet Sauvignon wines.
A significant rootstock effect on Cl content of petiole, blades and must as well as on wine quality was found in a saline water irrigation experiment.
Macroelements analysis of petioles represent the nutritional status of the vine better than blade analysis and there are various advantages and disadvantages for bloomtime, veraison and harvest sampling time.