A continuum of stomatal responses to water deficits among 17 wine grape cultivars (Vitis vinifera).

Vitis vinifera L. cultivars have been previously classified as isohydric, near-isohydric, anisohydric or isohydrodynamic, depending on the study. To test the hypothesis that V. vinifera cultivars' stomatal behaviour can be separated into distinct classes, 17 cultivars grown in a replicated field trial were subjected to three irrigation treatments to manipulate vine water status across multiple years. Predawn (ΨPD) and midday (Ψl) leaf water potential and midday stomatal conductance (gs) were measured regularly throughout several seasons. The relationship of gs to Ψl was best modelled as a sigmoidal function and maximum stomatal conductance (gmax), water status at the onset of stomatal closure (Ψl95), sensitivity of closure (gsensitivity) and water status at the end of closure (Ψl25) were compared. There were no significant differences in gmax among cultivars. Cultivar-specific responses of gs to Ψl were broadly distributed along a continuum based on the relationship between Ψl95 and gsensitivity. Season-long cultivar mean Ψl values were positively related to Ψl25. In general, cultivars responded similarly to one another at high and low water status, but their stomatal behaviour differed at moderate water deficits. The results show that V. vinifera cultivars possess both iso- and anisohydric stomatal behaviours that depend on the intensity of water deficits, and call into question previous classifications assuming a single behaviour.

Evaluating the potential of a novel dual heat-pulse sensor to measure volumetric water use in grapevines under a range of flow conditions.

The aim of this study was to validate a novel, dual sap-flow sensor that combines two heat-pulse techniques in a single set of sensor probes to measure volumetric water use over the full range of sap flows found in grapevines. The heat ratio method (HRM), which works well at measuring low and reverse flows, was combined with the compensation heat-pulse method (CHPM) that captures moderate to high flows. Sap-flow measurements were performed on Vitis vinifera L. (cvv. Thompson seedless, Chardonnay and Cabernet Sauvignon) grapevines growing in a greenhouse and in three different vineyards, one of which contained a field weighing lysimeter. The combined heat-pulse techniques closely tracked diurnal grapevine water use determined through lysimetry in two growing seasons, and this was true even at very high flow rates (>6L vine-1h-1 for Thompson seedless vines in the weighing lysimeter). Measurements made with the HRM technique under low flow conditions were highly correlated (R2 ~ 0.90) with those calculated using the compensated average gradient method that is used to resolve low flow with the CHPM method. Volumetric water use determined with the dual heat-pulse sensors was highly correlated with hourly lysimeter water use in both years (R2=0.92 and 0.94 in 2008 and 2009 respectively), but the nature of the relationship was inconsistent among replicate sensors. Similar results were obtained when comparing grapevine water use determined from sap-flow sensors to miniaturised weighing lysimetry of 2-year-old potted vines and to meteorological estimates for field-grown vines in two additional vineyards. The robust nature of all of the correlations demonstrates that the dual heat-pulse sensors can be used to effectively track relative changes in plant water use, but variability of flow around stems makes it difficult to accurately convert to sap-flow volumes.

Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries.

The roles of light and temperature in the accumulation of the vegetal impact compound 2-methoxy-3-isobutylpyrazine (MIBP) in grape (Vitis vinifera L.) berries were determined. Individual clusters were exposed to various light intensities using neutral density shade cloth before ripening, during ripening or throughout the season in three growing seasons. A recently developed method using headspace solid-phase microextraction combined with GC-MS in the selected ion-monitoring mode was employed to measure MIBP in berries. Berry MIBP concentration increased subsequent to berry set, reached a maximum prior to onset of ripening, and then decreased thereafter until harvest. Complete shading of clusters increased the concentration of MIBP more than 100% compared to unshaded controls in 2 out of 3 years. Light increasingly inhibited MIBP concentrations up to 25-50% of ambient light intensities (1500 µmol photons m(-2) s(-1) ). However, only changes in light intensity before ripening had any effect on MIBP accumulation or final MIBP concentration. Analyses of weather data showed that the 1 year in which shading was ineffective was unusually warm, warm early in the season, and had more hot days and higher early season degree days than the other 2 years. In controlled environment experiments, warm growth conditions reduced MIBP concentrations in fruit about as much as light exposure reduced MIBP concentrations in the field experiments. The results indicate that both light and temperature significantly affect MIBP in harvested fruit, but that the light environment during ripening does not significantly affect MIBP concentrations in the berries at harvest.

2-Methoxy-3-isobutylpyrazine in grape berries and its dependence on genotype.

2-Methoxy-3-isobutylpyrazine (MIBP) contributes a bell pepper aroma to many grape cultivars and has a reported aroma threshold of ∼2 ng L(-1) in water. The purpose of this study was twofold: (1) develop a procedure using headspace solid phase micro-extraction combined with GC-MS in the selected ion monitoring mode (HS-SPME-GC-MS-SIM) for analysis of MIBP in grape berries, and (2) determine the location of MIBP biosynthesis in grapevines by approach grafting clusters of Vitis vinifera L. cvs Cabernet Sauvignon and Muscat blanc onto each other. The soluble solids and pH of the grape juice/homogenate matrix from different grape berry developmental stages influenced the method precision; therefore, quantification via the method of standard addition was used. Using our developed method, the limit of detection (LOD) and limit of quantitation (LOQ) of MIBP were 0.1 ng L(-1) and 2 ng L(-1), respectively, measured in a model juice and non-MIBP containing Chardonnay juice. Spiked recoveries averaged between 91% and 112% in Cabernet Sauvignon and Pinot noir homogenates and the overall relative standard deviation was less than 10%. The method was used to analyze MIBP in 29 grape cultivars and in fruit from clusters grafted to Cabernet Sauvignon or Muscat vines. Quantifiable levels were found only in Cabernet franc, Cabernet Sauvignon, Merlot, Sauvignon blanc and Semillon, providing information on the genetic connection for the occurrence of MIBP in grapes. No MIBP was detected in the berries of Muscat blanc clusters grafted onto Cabernet Sauvignon vines when sampled at fruit maturity. MIBP was detected in all berries of Cabernet Sauvignon regardless the graft configuration. The data indicate that MIBP or its precursors originate in the berry and its formation depends upon grape genotype.