The response of commercially managed, field grown, grapevines (Vitis viniferaL.) to a simulated future climate consisting of elevated CO2in combination with elevated air temperature

Edwards, Everard; Unwin, Dale; Sommer, Karl; Downey, Mark O.; Mollah, Mahabubur

doi:10.17660/actahortic.2016.1115.16

Cited by 9 publications

(9 citation statements)

References 5 publications

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“…The experimental system was effective in providing 2°C of warming above ambient and in raising the CO 2 concentration of the air in the OTCs to an average of 650 ppm (data not shown, but see Edwards et al, 2016). Both values are predicted to occur around 2060-2070(IPCC, 2014.…”

Section: Resultsmentioning

confidence: 94%

“…The OTC structure, heating system and fan-only system are described in Sommer et al (2012). The CO 2 enrichment system (described in Edwards et al, 2016) was designed to allow CO 2 to quickly mix with the chamber air and be transported in and around the grapevine canopy by air movement (with or without the heating system fan running). CO 2 was only supplied during daylight hours, with timing adjusted weekly.…”

Section: Methodsmentioning

confidence: 99%

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Multi-seasonal effects of warming and elevated CO2 on the physiology, growth and production of mature, field grown, Shiraz grapevines

Edwards

Unwin²,

Kilmister³

et al. 2017

OENO One

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Industry concerns in Australia about the impacts of climate change have, to date, focused on the effects of warming, particularly shorter maturation periods. The effects of elevated CO 2 concentration (eCO 2 ) on C 3 plant physiology have been extensively studied and suggest that eCO 2 impacts on viticulture could affect grapevine shoot growth, fruit production and fruit composition. We previously used open top chambers (OTC) with an active heating system to study the effects of elevated air temperature (eTemp) on mature grapevines in the field. This system was augmented with the ability to elevate atmospheric CO 2 and established in a mature Shiraz vineyard in a factorial combination of eTemp and eCO 2 . Three seasons of observations on the eTemp only treatment corroborated our previous study; all aspects of phenology were advanced, but leaf function was largely unaffected. In contrast, the effects of eCO 2 on phenology were small in the first season, but increased over the subsequent two seasons. Interactive effects of the treatments on gas exchange were observed; photosynthesis rates were significantly higher in the eCO 2 +eTemp treatment, compared to eCO 2 alone, suggesting that the likely future climate will have a larger impact on viticulture than might be predicted from experiments examining only one of these factors.

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Section: Resultsmentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Multi-seasonal effects of warming and elevated CO2 on the physiology, growth and production of mature, field grown, Shiraz grapevines

Edwards

Unwin²,

Kilmister³

et al. 2017

OENO One

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show abstract

“…CO 2 enrichment increases photosynthesis and, therefore, growth and yield of perennial plants. Within grapevines, this was already shown by various authors using different CO 2 enrichment techniques such as open top chambers [2][3][4][5], Mini-FACE (Free-Air Carbon Dioxide enrichment) [6][7][8], or the recently reported VineyardFACE system [9,10]. In addition to open field studies on grapevines, CO 2…”

Section: Introductionmentioning

confidence: 88%

The Effect of Elevated CO2 on Berry Development and Bunch Structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon

et al. 2020

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Carbon dioxide (CO2) as one of the main factors driving climate change is known to increase grapevine growth and yield and could, therefore, have an impact on the fruit quality of vines. This study reports the effects of elevated CO2 (eCO2) on berry development and bunch structure of two grapevine cultivars (Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon) within the VineyardFACE (Free-Air Carbon Dioxide enrichment) experiment, using must analysis and non-invasive fluorescence sensor technology. Berry development was examined on five dates over three consecutive years by analyzing total soluble solids (TSS), pH, total acidity, organic acids, nutrition status, and non-invasive Multiplex measurements. Before harvest, secondary bunches were collected to examine bunch and berry parameters. Results showed that eCO2 had little impact on berry composition of Riesling and Cabernet Sauvignon during berry development, which could be related to bunch structure or single berry weight within single seasons. Elevated CO2 (eCO2) did not result in modified TSS accumulation during ripening but was directly related to the chlorophyll index SFR_R. Higher single berry weights (SBW), higher malic acid (MA), and lower tartaric acid (TAA) were examined at some stages during development of berries under eCO2 levels. Our study provides evidence that eCO2 did alter some bunch and berry parameters without a negative impact on fruit quality.

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“…Most studies on grapevine dealing with eCO 2 focused on vegetative growth and photosynthesis while physiological and molecular studies on berry metabolism are relatively scarce so far. All studies report increased photosynthesis leading to a yield and biomass increase under eCO 2 (Goncalves et al, 2009 ; Moutinho-Pereirea et al, 2009 ; Kizildeniz et al, 2015 ; Edwards et al, 2016 , 2017 ; Wohlfahrt et al, 2018 ). In climate chamber studies, Martinez-Luscher et al ( 2015 ) highlighted the dependence of berry ripening rates on the carbon fixation process which is correlated to CO 2 concentration.…”

Section: Co 2 Concentrationmentioning

confidence: 99%

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario–A Review

et al. 2021

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Temperature, water, solar radiation, and atmospheric CO2 concentration are the main abiotic factors that are changing in the course of global warming. These abiotic factors govern the synthesis and degradation of primary (sugars, amino acids, organic acids, etc.) and secondary (phenolic and volatile flavor compounds and their precursors) metabolites directly, via the regulation of their biosynthetic pathways, or indirectly, via their effects on vine physiology and phenology. Several hundred secondary metabolites have been identified in the grape berry. Their biosynthesis and degradation have been characterized and have been shown to occur during different developmental stages of the berry. The understanding of how the different abiotic factors modulate secondary metabolism and thus berry quality is of crucial importance for breeders and growers to develop plant material and viticultural practices to maintain high-quality fruit and wine production in the context of global warming. Here, we review the main secondary metabolites of the grape berry, their biosynthesis, and how their accumulation and degradation is influenced by abiotic factors. The first part of the review provides an update on structure, biosynthesis, and degradation of phenolic compounds (flavonoids and non-flavonoids) and major aroma compounds (terpenes, thiols, methoxypyrazines, and C13 norisoprenoids). The second part gives an update on the influence of abiotic factors, such as water availability, temperature, radiation, and CO2 concentration, on berry secondary metabolism. At the end of the paper, we raise some critical questions regarding intracluster berry heterogeneity and dilution effects and how the sampling strategy can impact the outcome of studies on the grapevine berry response to abiotic factors.

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The response of commercially managed, field grown, grapevines (Vitis viniferaL.) to a simulated future climate consisting of elevated CO₂in combination with elevated air temperature

Cited by 9 publications

References 5 publications

Multi-seasonal effects of warming and elevated CO<sub>2</sub> on the physiology, growth and production of mature, field grown, Shiraz grapevines

Multi-seasonal effects of warming and elevated CO<sub>2</sub> on the physiology, growth and production of mature, field grown, Shiraz grapevines

The Effect of Elevated CO2 on Berry Development and Bunch Structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario–A Review

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