GrapevineXL reliably predicts multi-annual dynamics of vine water status, berry growth, and sugar accumulation in vineyards

Abstract

Climate and water availability greatly affect each season’s grape yield and quality. Using models to accurately predict environment impacts on fruit productivity and quality is a huge challenge. We calibrated and validated the functional-structural model, GrapevineXL, with a data-set including grapevine seasonal midday stem water potential (Ψxylem), berry dry weight (DW), fresh weight (FW) and sugar concentration per volume ([Sugar]) for a wine grape cultivar (Vitis vinifera cv. Carbernet Franc) in field conditions over 13 years in Bordeaux, France. Our results showed that the model could make a fair prediction of seasonal Ψxylem and good to excellent predictions of berry DW, FW, [Sugar] and leaf gas exchange responses to predawn and midday leaf water potentials under diverse environmental conditions with 14 key parameters. By running virtual experiments to mimic climate change, an advanced veraison (i.e. the onset of ripening) of 14 and 28 days led to significant decreases of berry FW by 2.70% and 3.22%, clear increases of berry [Sugar] by 2.90% and 4.29%, and shortened ripening duration in 8 out of 13 simulated years, respectively. Moreover, the impact of the advanced veraison varied with seasonal patterns of climate and soil water availability. Overall, the results showed that the GrapevineXL model can predict plant water use and berry growth in field conditions and could serve as a valuable tool for designing sustainable vineyard management strategies to cope with climate change.

Simultaneous in situ monitoring of belowground, stem and relative stomatal hydraulic conductances of grapevine demonstrates a soil-texture specific transpiration control

“…Grapevines (Vitis vinifera L.) stand as one of the world's most widely cultivated and economically signi cant fruit crops (Yang et al, 2023). Water use and grapevine water status are very important in viticulture, since it has a huge impact on fruit composition and wine quality (Gambetta et al, 2020;Matthews and Anderson, 1988;Van Leeuwen et al, 2009).…”

From acidity to sweetness: a comprehensive review of carbon accumulation in grape berries

“…During ripening, the berries accumulate high concentration of hexoses (1.1 M) in the vacuoles of flesh cells (Shahood et al 2020 ; Du et al 2023 ). The sweetness of grape berries impacts directly the sensory quality of berries and wine (Conde et al 2007 ; Yang et al 2023 ; Jiang et al 2024 ). Sugar accumulation in the berries is a finely tuned outcome of numerous physiological processes including photosynthesis in the leaves, long-distance transport in phloem and unloading in sink organs (Martínez-Esteso et al 2011 ; Lecourieux et al 2014 ; Castellarin et al 2016 ; Zhang et al 2019 ; Martínez-Lüscher and Kurtural 2023 ).…”