Response of PIWI grapevine cultivars to downy mildew in highland region of southern Brazil

Zanghelini, Jean Alberto; Bogo, Amauri; Vesco, Lírio Luiz Dal; Gomes, Beatriz Ribeiro; Mecabô, Cristian V.; Herpich, Claudemar Helmuth; Welter, Leocir José

doi:10.1007/s10658-019-01725-y

Cited by 11 publications

(8 citation statements)

References 23 publications

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“…Field studies on the performance of fungus resistant varieties are scarce in the literature [46][47][48][49][50] and, as noted above, the resistance of PIWI cultivars varies not only with genetics but also with location [10], so comparisons should be taken with caution. For instance, one of the most comprehensive studies was the one by Zamboni et al [51], who evaluated the adaptability of 26 resistant varieties in terms of yield, quality and resistance against fungal diseases to Emilia-Romagna hills (Ravenna, Italy) over a 5-year period (1994-1998).…”

Section: Discussionmentioning

confidence: 99%

Behavior of Vine Varieties Resistant to Fungal Diseases in the Somontano Region

et al. 2019

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The vine is highly susceptible to numerous fungal diseases, the incidence and severity of which are increasing because of climate change. To fight them, large amounts of phytosanitary products are generally used, although they entail important economic and environmental costs. The new fungus resistant vine varieties (PIWI) constitute one of the most active lines of research on plant material in viticulture and are regarded as a viable solution to respond to the requirements of European Directive 2009/128/EC. In the present work, the evolution and impact of the three main fungal diseases (powdery mildew, downy mildew and botrytis bunch rot) were monitored in plots in the Somontano region (Huesca, Spain), comparing three PIWI varieties (Sauvignon Kretos, Souvignier gris and Muscaris) with a susceptible control variety (Sauvignon blanc) in real field growing conditions over three successive years (2016–2018). The main ampelographic characters of each variety were studied and a weekly follow-up was carried out to track the development of each disease, relating it to climatic variables. Regardless of the climatic conditions (one of the growing seasons was rainy and the other two corresponded to dry years, with differences in the distribution of rainfall), the three PIWI varieties hardly presented any symptoms, demonstrating a high resistance to downy mildew and powdery mildew and even to botrytis. Principal component analysis results pointed to a differential behavior versus the control and treated Sauvignon blanc plants in terms of disease resistance. Based on production results, despite the youth of the plantation, the excellent potential of Sauvignon Kretos variety was observed. However, from the analysis of the quality of wine obtained in microvinifications from these fungus resistant varieties in the second and third year, the one obtained from Muscaris seemed to have the best organoleptic properties. Apart from environmental considerations, given that these fungus resistant varieties can significantly contribute to the sustainability of wineries, they may also respond to the demand of consumers who want zero-pesticide products or of the supporters of ecological products adjusted to European regulations.

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Section: Discussionmentioning

confidence: 99%

Behavior of Vine Varieties Resistant to Fungal Diseases in the Somontano Region

et al. 2019

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“…A fairly high number of papers have described the tolerance to DM and PM of these new PRVs under various environmental conditions. Depending upon the number and types of QTLs, these PRVs exhibit a different degree of tolerance to Pv and En; nonetheless, these varieties have been confirmed to be more tolerant than traditional V. vinifera [9,[14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties

et al. 2021

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Breeding technologies exploiting marker-assisted selection have accelerated the selection of new cross-bred pathogen-resistant grapevine varieties. Several genotypes have been patented and admitted to cultivation; however, while their tolerance to fungal diseases has been the object of several in vitro and field studies, their productive and fruit composition traits during ripening are still poorly explored, especially in warm sites. In this study, five white pathogen-resistant varieties (PRVs) listed as UD 80–100, Soreli, UD 30–080, Sauvignon Rytos, Sauvignon Kretos were tested over two consecutive seasons in a site with a seasonal heat accumulation of about 2000 growing degree days (GDDs), and their performances were compared to two Vitis vinifera L. traditional varieties, Ortrugo and Sauvignon Blanc. Berries were weekly sampled from pre-veraison until harvest to determine total soluble solids (TSS) and titratable acidity (TA) dynamics. All tested PRV exhibited an earlier onset of veraison and a faster sugar accumulation, as compared to Ortrugo and Sauvignon Blanc, especially in 2019. At harvest, Sauvignon Blanc was the cultivar showing the highest titratable acidity (8.8 g/L). Ortrugo and PRV varieties showed very low TA (about 4.7 g/L), with the exception of Sauvignon Rytos (6.5 g/L). However, data disclose that Sauvignon Rytos higher acidity at harvest relies on higher tartrate (+1.1 to +2.2 g/L, as compared to other PRV), whereas in Sauvignon Blanc, high TA at harvest is due to either tartaric (+1 g/L, compared to PRV) and malic (+2.5 g/L, compared to PRV) acid retention. Overall, Sauvignon Rytos is the most suited PRV to be grown in a warm climate, where retaining adequate acidity at harvest is crucial to produce high-quality white wines. Nevertheless, canopy and ripening management strategies must be significantly adjusted, as compared to the standard practice employed for the parental Sauvignon Blanc.

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“…This led us to reflect on the importance of limiting copper-based products in grapevine cultivation in order to protect the environment [29], benefiting leaf arthropods [15] and aquatic life, which are particularly impacted by copper accumulation [30]. In our view, the Cu reduction in grapevine phytosanitary treatments can be achieved by using alternative fungicides based for example on plant extracts such as neem and orange oil, and/or by growing fungus-resistant grape varieties including the so-called PIWI varieties [31,32]. In this regard, recent efforts were made to produce quality wines from the PIWI grapes, but several countries allow the production of wine for commercial purposes only from varieties belonging to the botanical species Vitis vinifera, thus excluding resistant cultivars whose cultivation, in our opinion, should be reconsidered also in Europe, considering the environmental, health, and cost benefits of PIWI.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Copper and Heavy Metals in Family-Run Vineyard Soils and Wines of Campania Region, South Italy

Roviello

Caruso

Poggetto³

2021

IJERPH

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Copper-based phytosanitary treatments are widely employed in viticulture for combating the fungal diseases of European grape (Vitis vinifera L.). Herein we evaluated copper accumulation in the soil of a 50-year-old still productive vineyard in South Italy in comparison with samples taken from a ‘control’ area in which grapevines had never been cultivated, as well from an abandoned vineyard, now planted with cereals and forage crops, both close to the main area under investigation. Even though the heavy metal contents detected were not of concern for soils nor for wine, Cu accumulates in the soil in amounts significantly higher than the (grapevine free) control and remains at detectable concentrations also in abandoned vineyards where spraying activities had ceased about 20 years before this study. Despite the long Cu residence times in soil, the wine produced with grapes of the same vineyard showed Cu levels low enough to be safely used for human consumption, probably due to mechanisms of metal precipitation occurring during wine maturation, which are typically accompanied by sedimentation processes in artisanal production. However, this should not diminish the urgency of decreasing the copper usage as antifungal remedy in viticulture to prevent copper contamination of the agricultural soils.

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Response of PIWI grapevine cultivars to downy mildew in highland region of southern Brazil

Cited by 11 publications

References 23 publications

Behavior of Vine Varieties Resistant to Fungal Diseases in the Somontano Region

Behavior of Vine Varieties Resistant to Fungal Diseases in the Somontano Region

Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties

Assessment of Copper and Heavy Metals in Family-Run Vineyard Soils and Wines of Campania Region, South Italy

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