Free Air CO2 Enrichment (FACE) of grapevine (Vitis vinifera L.): II. Growth and quality of grape and wine in response to elevated CO2 concentrations (Articolo in rivista)

Type
Label
  • Free Air CO2 Enrichment (FACE) of grapevine (Vitis vinifera L.): II. Growth and quality of grape and wine in response to elevated CO2 concentrations (Articolo in rivista) (literal)
Anno
  • 2001-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/S1161-0301(00)00093-9 (literal)
Alternative label
  • Bindi M.; Fibbi L.; Miglietta F.; (2001)
    Free Air CO2 Enrichment (FACE) of grapevine (Vitis vinifera L.): II. Growth and quality of grape and wine in response to elevated CO2 concentrations
    in European journal of agronomy; ELSEVIER SCIENCE BV, PO BOX 211, 1000 AE AMSTERDAM, NETHERLANDS, AMSTERDAM (Paesi Bassi)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Bindi M.; Fibbi L.; Miglietta F.; (literal)
Pagina inizio
  • 145 (literal)
Pagina fine
  • 155 (literal)
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  • Risultati del Progetto UE-CLAIRE a cui IBIMET ha partecipato (literal)
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  • 14 (literal)
Rivista
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  • 11 (literal)
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  • Effetti di elevate concentrazioni atmosferiche di CO2 sullo sviluppo, crescità e qualità della vite (literal)
Note
  • ISI Web of Science (WOS) (literal)
  • Scopu (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Bindi M. 1; Fibbi L. 2; Miglietta F. 2; 1 DISAT University of Florence; 2 IATA - CNR (literal)
Titolo
  • Free Air CO2 Enrichment (FACE) of grapevine (Vitis vinifera L.): II. Growth and quality of grape and wine in response to elevated CO2 concentrations (literal)
Abstract
  • A FACE (Free Air CO2 Enrichment) experiment was carried out on Grapevine (Vitis vinifera L.) in 1996 and 1997 in an existing vineyard in Italy. Four FACE arrays were used to fumigate adults plants, while two arrays were used as control. Three CO2 exposure levels were used in these arrays (ambient. 550 and 700 mu mol mol(-1)). Dynamics of vegetative and reproductive biomass and grape quality compounds (sugar and acid concentrations) were monitored during the two growing seasons. Chemical analyses of the main wine quality compounds were made after fermentations. Elevated atmospheric CO2 levels had a significant effect on biomass components (total and fruit dry weight) with increases that ranged from 40 to 45% in the 550 mu mol mol(-1) treatment and from 45 to 50% in 700 mu mol mol(-1) treatment. Acid and sugar contents were also stimulated by rising CO2 levels up to a maximum increase in the middle of the ripening season (8-14%): however. as the grapes reached the maturity stage the CO2 effect on both quality parameters almost completely disappeared. Wine quality was not significantly affected by elevated CO2. Furthermore, no significant differences were detectable among the plants grown in the two enriched treatments (550 and 700 mu mol mol(-1)), and the effects of elevated CO2 concentration were similar in the two growing seasons. The absence of any further stimulation of the highest CO2 treatment (700 mu mol mol(-1)) on grapevine growth and yield quality (i.e. grapes and wine) may be explained as a result of transport and:or sink limitations. We can conclude that the expected rise in CO2 concentrations may strongly stimulate grapevine production without causing negative repercussions on quality of grapes and wine. (literal)
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