Impact of rootstock on yield and ion concentrations in petioles, juice and wine of Shiraz and Chardonnay in different viticultural environments with different irrigation water salinity

• R.R. Walker ^[1] ; D.H. Blackmore ^[1] ; P.R. Clingeleffer ^[1]
  1. [1] CSIRO Plant Industry
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 16, Nº 1, 2010, págs. 243-257
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Background and Aims: Within‐site comparisons were made of rootstock effects on yield, and chloride and sodium concentrations in petioles, juice and wine of Shiraz and Chardonnay vines at sites with irrigation water salinities (ECiw) ranging from low (0.4 dS/m) to moderate‐high (1.8 to 3.3 dS/m). It also compared consistency of yield performance of the various rootstocks with both scions over 8 years at one site with an ECiw of 2.1 dS/m.

    Methods and Results: Chardonnay and Shiraz on own roots and on Ramsey, 1103 Paulsen, 140 Ruggeri, K51‐40, Schwarzmann, 101‐14, Rupestris St. George and 1202 Couderc were compared. Ramsey resulted in better yields relative to most of the other rootstocks at three of the four sites for each scion. Exceptions were the low salinity site where Schwarzmann was best with Chardonnay, and Padthaway where 140 Ruggeri was best with Shiraz. Chardonnay wine chloride concentrations were similar to grape juice chloride concentrations, but Shiraz wine chloride concentrations were on average 1.7‐fold higher than grape juice chloride.

    Conclusions: Shiraz on own roots, K51‐40 and 1202C rootstocks carry some risk of accumulating unacceptable levels of chloride in grape juice and wine when the salinity of the irrigation water is at moderate to high levels. Rootstocks K51‐40 (with Chardonnay and Shiraz) and potentially 101‐14 (with Shiraz) should be avoided in situations of long term irrigation with moderate to high salinity water.

    Significance of the Study: The study identifies rootstocks with acceptable yields and grape juice chloride concentrations for potential use in regions affected by salinity.