Articles
EFFECT OF SALINE WATER IRRIGATION ON FRUIT AND WINE QUALITY OF CABERNET SAUVIGNON ON TWO ROOTSTOCKS
Article number
617_14
Pages
101 – 109
Language
English
Abstract
The effect of saline water irrigation on the production and quality of winegrape was studied during six seasons in the Negev desert region of Israel.
Almost unlimited amounts of water from fossil sources with EC varying between 2.5 to 6 dS/m are available in this region.
An intensive utilization of water of this quality is presently in use for high quality tomatoes and melons.
Drip irrigation and control of salt concentration in the root zone by monitoring and leaching techniques are solely used.
Preliminary studies, carried out in our laboratory, showed that in addition to the well established increase in glucose concentration, there is also a considerable aroma compounds enhancement in the fruit of the saline water irrigation plots.
The objective of our present study was to investigate whether similar effects are also present in winegrapes.
The results obtained show that chloride accumulation in the leaves (both petioles and blades) as well as in musts and wines, was significantly lower in all the varieties grafted onto 140 Ruggeri than on Salt creek.
The results show a significant effect of saline water irrigation on 16 aroma compounds by SPME headspace extraction followed by GC-MS analysis.
Increasing the irrigation water salinity from 1.2 to 2.7 and 4.7 dS/m significantly reduced the growth and the yield due to cumulative effect of chlorides in the leaves and other grape organs, but the production after 6 successive years of saline irrigation was still within the commercial range.
No information is yet available on the long-term effect of the saline irrigation and the economical longevity of the vines.
Almost unlimited amounts of water from fossil sources with EC varying between 2.5 to 6 dS/m are available in this region.
An intensive utilization of water of this quality is presently in use for high quality tomatoes and melons.
Drip irrigation and control of salt concentration in the root zone by monitoring and leaching techniques are solely used.
Preliminary studies, carried out in our laboratory, showed that in addition to the well established increase in glucose concentration, there is also a considerable aroma compounds enhancement in the fruit of the saline water irrigation plots.
The objective of our present study was to investigate whether similar effects are also present in winegrapes.
The results obtained show that chloride accumulation in the leaves (both petioles and blades) as well as in musts and wines, was significantly lower in all the varieties grafted onto 140 Ruggeri than on Salt creek.
The results show a significant effect of saline water irrigation on 16 aroma compounds by SPME headspace extraction followed by GC-MS analysis.
Increasing the irrigation water salinity from 1.2 to 2.7 and 4.7 dS/m significantly reduced the growth and the yield due to cumulative effect of chlorides in the leaves and other grape organs, but the production after 6 successive years of saline irrigation was still within the commercial range.
No information is yet available on the long-term effect of the saline irrigation and the economical longevity of the vines.
Authors
B.A. Bravdo, T. Masci, D. Bodenevich, N. Bar
Keywords
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