2017 Oregon Wine Symposium | Dr. Mike Trought- Coping Strategies for a Warmer Climate: Irrigation and Canopy Management

The New Zealand Institute for Plant & Food Research Limited

Coping Strategies for a Warmer Climate: Irrigation and Canopy Management

Mike Trought

Plant and Food Research Marlborough Research Centre

Blenheim, New Zealand




Auckland 398

Gisborne 1,914

Nelson 1,139

Marlborough 23,203

Waipara 1,451

Otago 1,951

Wairarapa 1,006

Hawkes Bay 4,773

Total producing area 2015 = 35,859 ha


MARLBOROUGH VINEYARD REGION

(303,711T) (34,661T)

(29162T)

NZ Vintage 2016: (436,000 T)

(323,290T)

Warming temperatures are a challenge and concern for many grape growers

• What are the possible long term changes and how might one deal with them in the vineyard? • Being proactive • Manipulating phenology • Canopy management

• What are the short term effects of heat stress and how might one deal with them? • Shading • Effect of water stress


The long-term story

Harvest year

1990 1995 2000 2005 2010 2015

Sim

ula

ted d

ate

of

flo

werin

g

Gisborne

Hawke's Bay

Marlborough

Otago

18 Nov

28 Nov

8 Dec

18 Dec

28 Dec

Seasonal changes in Sauvignon blanc flowering date simulated using Grapevine Flowering Véraison (GFV) model


Trought, M. et al. (2016) Changing New Zealand climate equals a changing New Zealand terroir? Jones, G.V., and Doran, N., eds. 11th International Terroir Congress; McMinnville, Oregon, USA pp. 59-64.

16 Jan

23Jan

30 Jan

6 Feb

13 Feb

20 Feb

27 Feb

Harvest year

1990 1995 2000 2005 2010 2015

Pre

dic

ted d

ate

of

véra

ison

Gisborne

Hawke's Bay

Marlborough

Otago

Seasonal changes in véraison date of Sauvignon blanc simulated using the GFV model


Harvest year

1990 1995 2000 2005 2010 2015

20 o

Brix d

ate

Gisborne

Hawke's Bay

Marlborough

Otago

7 Feb

27 Feb

19 Mar

29 Mar

28 Apr

18 May

Seasonal changes in date of Sauvignon blanc 20 oBrix simulated using Parker maturity model


Season changes in the mean daily temperature from véraison to harvest (8 to 20oBrix)


Harvest year

1990 1995 2000 2005 2010 2015

Avera

ge d

aily

tem

pera

ture

8 to 2

0 o

Brix (

oC

)

8

10

12

14

16

18

20

22

24

Gisborne

Hawke's Bay

Marlborough

Otago

So what can one do?


•Figure 3-4 (cont) Timing of véraison for early (a), middle (b) and late varieties (c) based on the F* parameter estimate.

Closed circles (●) represent F* values where the total Confidence Interval (CI) size was less than 100C.d; open circles (○) represent CIs greater than 100C.d or no CI; where no CI is present, it was not possible to calculate a CI due to small sample size or data that was too greatly dispersed.

• Coping with an increase in temperature by selecting alternative grapevine varieties Predicting véraison date using the GFV model Looking towards the equator

While selection of alternative grapevine varieties may provide a means of mitigating climate warming, the reputation of many regions is based on specific varieties. Industries may be reluctant to make these changes

Var

iety

SB (2528)

CS (2689)

Sy (2601)

Pn (2450)

Véraison F*

Tannat (2840)

2800 2400 2000

So what can one do? Change varieties

Parker, A. et al. (2013) Classification of varieties for their timing of flowering and veraison using a modelling approach: A case study for the grapevine species Vitis vinifera L. Agricultural and Forest Meteorology 180, 249-264.


Influence of temperature changes on predicted Sauvignon blanc phenology

• Phenological dates predicted for • Current (1987 to 2014) ()

• Current +0.5oC (○)and

• Current +2.0oC (▲) temperatures

• using the Grapevine Flowering Véraison model (Parker 2011, 2013, 2014).

Pro

po

rtio

n o

f se

aso

ns t

o r

ea

ch

flo

we

rin

g b

y a

pa

rtic

ula

r d

ate

(%

)

0

20

40

60

80

100

Pro

po

rtio

n o

f se

aso

ns t

o r

ea

ch

ve

rais

on

by a

pa

rtic

ula

r d

ate

(%

)

0

20

40

60

80

100

DateP

rop

ort

ion

of

se

aso

ns t

o r

ea

ch

2

00

g/L

by a

pa

rtic

ula

r d

ate

(%

)

0

20

40

60

80

100

15 Dec5 Dec25 Nov15 Nov5 Nov 25 Dec

14 Jan 3 Feb 23 Feb 15 Mar

3 Feb 23 Feb 15 Mar 4 Apr 24 Apr

(a)

(b)

(c)

Trought, M.C.T. et al. (2014) Can a change in vineyard practice mitigate warming due to climate change? Acta Horticulturae 1082, 397-402.

Predicted Sauvignon blanc phenology with a +0.5 and +2.0oC temperature rise

• Phenological dates predicted for • Current (1987 to 2014) ()

• Current +0.5oC (○)and

• Current +2.0oC (▲) temperatures

• using the Grapevine Flowering Véraison model (Parker 2011, 2013, 2014).

Pro

po

rtio

n o

f se

aso

ns t

o r

ea

ch

flo

we

rin

g b

y a

pa

rtic

ula

r d

ate

(%

)

0

20

40

60

80

100

Pro

po

rtio

n o

f se

aso

ns t

o r

ea

ch

ve

rais

on

by a

pa

rtic

ula

r d

ate

(%

)

0

20

40

60

80

100

DateP

rop

ort

ion

of

se

aso

ns t

o r

ea

ch

2

00

g/L

by a

pa

rtic

ula

r d

ate

(%

)

0

20

40

60

80

100

15 Dec5 Dec25 Nov15 Nov5 Nov 25 Dec

14 Jan 3 Feb 23 Feb 15 Mar

3 Feb 23 Feb 15 Mar 4 Apr 24 Apr

(a)

(b)

(c)

Predicted temperatures during ripening (8 to 20oBrix)

Current (1987 to 2014) () Current +0.5oC (○)and Current +2.0oC (▲) temperatures


Temperature during ripening (oC)

12 14 16 18 20 22 24

Pro

port

ion o

f seasons w

ith a

rip

enin

g

tem

pera

ture

belo

w a

part

icula

r valu

e (

%)

0

20

40

60

80

100

Perc

enta

ge o

f se

aso

ns

wit

h r

ipen

ing

te

mp

erat

ure

s w

arm

er t

han

a p

arti

cula

r va

lue

0

40

60

80

100

20


12 14 16 18 20 22 24

Pro

po

rtio

n o

f se

aso

ns w

ith

a r

ipe

nin

g

tem

pe

ratu

re b

elo

w a

pa

rtic

ula

r va

lue

(%

)

0

20

40

60

80

100

Predicted temperatures during ripening (8 to 20oBrix)



Perc

enta

ge o

f se

aso

ns

wit

h r

ipen

ing

te

mp

erat

ure

s w

arm

er t

han

a p

arti

cula

r va

lue

0

40

60

80

100

20


12 14 16 18 20 22 24

Pro

po

rtio

n o

f se

aso

ns w

ith

a r

ipe

nin

g

tem

pe

ratu

re b

elo

w a

pa

rtic

ula

r va

lue

(%

)

0

20

40

60

80

100

Effect of delaying véraison date by five days on mean temperature during ripening (8 to 20oBrix)



Perc

enta

ge o

f se

aso

ns

wit

h r

ipen

ing

te

mp

erat

ure

s w

arm

er t

han

a p

arti

cula

r va

lue

0

40

60

80

100

20

Manipulating in the vineyard: Methods of delaying véraison

Manipulating leaf area to fruit mass ratio (Parker et al. 2014)

Time of pruning (Friend et al. 2007)

Application of NAA (Boettcher et al. 2012)

0 90 Days from spraying

Control

NAA application

July Aug Early Sept Late Sept

% crop removal

50 0

DO

Y vé

rais

on


• Vines trimmed to 6 or 12 leaves and 0, 50 or 75% fruit removed after fruit set

• Decreasing the leaf area: fruit weight ratio has a bigger effect on sugar accumulation than acid degradation

Effect of leaf area: fruit weight ratio on sugar accumulation and acid decrease

Parker, A.K. et al. (2014) Leaf area to fruit mass ratio determines the time of veraison in Sauvignon blanc and Pinot noir grapevines. Australian Journal of Grape and Wine Research 20, 422 - 431. Parker, A.K.(2015) Manipulating the leaf area to fruit mass ratio alters the synchrony of total soluble solids accumulation and titratable acidity of grape berries. Australian Journal of Grape and Wine Research 21, 266 - 276.


• Vines trimmed to 6 or 12 leaves and 0, 50 or 75% fruit removed after fruit set

• Decreasing the leaf area: fruit weight ratio has a bigger effect on sugar accumulation than acid degradation

Effect of leaf area: fruit weight ratio on sugar accumulation and acid decrease

Data from Amber Parker 2013


LA:FW (m2/kg)

0.5 1.0 1.5 2.0 2.5

40

45

50

55

60

65

Pinot noir

Sauvignon blanc

Thinning at fruit set, modelling 8 Brix (Veraison) Pinot noir and Sauvignon blanc

Leaf area : fruit weight ratio is not limiting

Response is a continuum

DO

Y o

f ye

ar c

orr

esp

on

din

g to

8

Bri

x

Inadequate leaf area is delaying

ONSET

Parker, A.K. (2012) Modelling phenology and maturation of the grapevine Vitis vinifera L.: Varietal differences and the role of leaf area to fruit weight ratio manipulations. PhD thesis, Lincoln University, Lincoln University, New Zealand.


LA/FW (m2/kg)

0.0 0.5 1.0 1.5 2.0 2.5

So

luble

so

lids/ D

ay

0.0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

Pinot noir

Sauvignon blanc

Leaf area : fruit weight ratio is not limiting on rate

Average daily soluble solids accumulation, (8 to 21o Brix) Pinot noir and Sauvignon blanc

Leaf &/or yield limiting:

-6 leaves -12 leaves + 100% crop

Amber Parker The New Zealand Institute for Plant & Food Research Limited

Soluble solids

4 6 8 10 12 14 16 18 20 22 24

Titra

table

acid

ity (

g/L

)

10

15

20

25

30

35

40

45

Sauvignon blanc 2009-10

6 leaves 100% crop

6 leaves 50% crop removal


12 leaves 100% crop



Fruit acidity normalised against soluble solids


Influence of trimming and thinning at véraison on acid:soluble solids ratio of Sauvignon blanc fruit.

• Acid sugar ratio affects the texture of wine

• The timing and degree of trimming will influence the ratio

● Tall full crop; ○ Tall part crop; ● Trimmed full crop; ○ Trimmed part crop.


Delanoue G, Trought M et al. Unpublished data

Influence of trimming and thinning at véraison on fruit nitrogen:soluble solids ratio of Sauvignon blanc fruit.

• Fruit nitrogen concentrations are important in determining particular aroma compounds (e.g. 3-mercaptohexanol contributing to grapefruit, passionfruit tropical aromas)

• The timing and degree of trimming will influence the ratio

● Tall full crop; ○ Tall part crop; ● Trimmed full crop; ○ Trimmed part crop


Short-term options


Effect of temperature on leaf photosynthesis: Light saturated maximum rates of photosynthesis of Semillon leaves

(Greer and Weedon 2011)

Light saturated maximum rates of photosynthesis of Semillon leaves (Greer and Weedon 2011)

Leaf temperature (oC)

15 20 25 30 35 40 45

Net

ph

oto

syn

thesis

(um

ol m

-2s-1

)

0

5

10

15

20

25

30


Changes in Semillon net photosynthesis before and after exposure to a 40/25oC regime for 4 days (Greer and Weston 2010)

Changes in Semillon net photosynthesis before and after exposure to a 40/25oC regime for 4 days

(Greer and Weston 2010)

Days from start of heat treatment

-2 0 2 4 6 8 10 12 14 16

Net

pho

tosyn

the

sis

(u

mol m

-2s

-1)

0

1

2

3

4

5

6

flowering

mid-ripeningHeat Treatment


Cumulative minutes east-exposed Malbec leaf surface temperature exceeding 30oC, irrigated and non-irrigated, Idaho. (Shellie and King 2013)

Cumulative minutes east-exposed Malbec leaf surface

temperature exceeding 30oC, irrigated and non-irrigated, Parma, Idaho

(Shellie and King 2013)

Date

East-

exposed leaf surf

ace t

em

pera

ture

>30 o

C (

cum

ula

tive m

inute

s)

0

2000

4000

6000

8000

Standard irrigation

Reduced irrigation

1 Aug 21 Aug 10 Sept


Influence of Malbec cluster exposure and irrigation on cumulative minutes berry surface temperature exceeded 30oC. (Shellie and King 2013)

Influence of Malbec cluster exposure and irrigation on

cumulative minutes berry surface temperature exceeded 30 oC


Date

Be

rry s

urf

ace

>3

0oC

(cu

mu

lative

min

)

0

2000

4000

6000

8000

10000

12000

14000

East standard irrigation

East reduced irrigation

31 Jul 20 Aug 19 Sept


Influence of Malbec cluster exposure and irrigation on

cumulative minutes berry surface temperature exceeded 30 oC


Date

Berr

y s

urf

ace >

30

oC

(cu

mu

lative

min

)

0

2000

4000

6000

8000

10000

12000

14000

East standard irrigation

East reduced irrigation

West standard irrigation

West reduced irrigation

31 Jul 20 Aug 19 Sept


Influence of Malbec cluster exposure and irrigation on cumulative minutes berry surface temperature exceeded 30oC. (Shellie and King 2013)

What factors can influence water availability in the vineyard?

Crop Root length (cm / cm2 soil surface area)

Grapevines 0.9 – 4.0

Apples 0.8 – 24.0

Cereals 100 - 4000

Grapevines are poor competitors for water and nutrients with herbaceous plants. Weed competition will result in poor nutrition and stress


What factors can influence water availability in the vineyard?


Using chicory and ryegrass to de-vigorate Sauvignon blanc (Trought and Naylor)

Influence of inter-row chicory and ryegrass on soil moisture and shoot development of Sauvignon blanc grapevines (Trought and Naylor)

Effect of soil management on shoot growth of Sauvignon blanc grapevines

DateS

hoot le

ngth

(cm

)

0

20

40

60

80

100

Bare ground

Ryegrass

Chicory

N D J F M A

Effect of soil management on soil-water content

Date

Soil

mo

istu

re (

m3 m

-3)

0.10

0.15

0.20

0.25

0.30

Bare ground

Ryegrass

Chicory

N D J F M A


Effect of understory on soil water content Effect of understory Sauvignon blanc

Shoot growth




Influence of sub-surface irrigation on weed growth of young vines

Photographs courtesy of Mark Allen

Subsurface irrigation


Just one final thought

• Roots are not uniformly distributed in the soil profile

Percent soil moisture

30 20 10

Dep

th (

cm)

120

0

240


Nitrogen and potassium accumulation by grape berries (Ollat and Gaudillere 1996)


Changes in soil potassium concentration and root density in soils of the Wairau Plain

XS vine XL vine M vine

Phtotgraphs courtesy of Tim Mills

XS vine

M vine

XL vine

Profile depth (cm)

0 20 40 60 80 100 120 140 160 180

Pota

ssiu

m c

oncentr

ation (

mM

)

0.0

0.2

0.4

0.6

0.8

1.0

1.2

1.4

1.6

Profile depth (cm)

Pota

ssiu

m c

on

cen

trat

ion

(n

M)

Profile depth (cm)

0 20 40 60 80 100 120 140 160 180

Root density (

cm

cm

2)

0.00

0.02

0.04

0.06

0.08

0.10

0.12

0.14

0.16

XS

M

XL

Profile depth (cm)

Ro

ot

de

nsi

ty (

cm c

m2


Mills, T. (2006) Relations among geology, soil type and Sauvignon blanc vineyard variation in Marlborough, New Zealand. The University of Auckland, The University of Auckland.

Influence of seasonal rainfall on must potassium and nitrogen concentrations

Year

2006 2007 2008 2009 2010

Ju

ice

nitro

ge

n n

utr

itio

n (

mg

/L)

0

100

200

300

400

Rain

fall

mm

(Ja

n 1

- F

eb

28

)

0

20

40

60

80

100

120

yan

prim aa

NH4

rainfall

Optimum Yeast Assimilable Nitrogen conc. (21o Brix)

Year

1987 1988 1989 1990

Ra

infa

ll (m

m)

0

100

200

300

400

500

600

Mu

st

po

tassiu

m (

g/L

)

0.80

0.85

0.90

0.95

1.00

rainfall

must K

Brancardoro et al 1994

Rai

nfa

ll (m

m)

Mu

st p

ota

ssiu

m (

g L-1

)


Summary:

• Seasons appear to be getting warmer, although the effect is not necessarily uniform at all sites. The earlier date of véraison with increased temperatures results is a warmer ripening period

• This is a legacy we will be leaving to our grandchildren


Summary

• We can delay the date of véraison and slow sugar accumulation by reducing the leaf area: fruit weight ratio.

• But this desynchronises the metabolites in the berries, changing sugar: acid and sugar: nitrogen (and probably other metabolites)


Summary

• Irrigation and minimising water stress will reduce heat stress of the leaves and fruit

• And minimising competition between grapes and herbaceous plants will maximise water availability

Cumulative minutes east-exposed Malbec leaf surface

temperature exceeding 30oC, irrigated and non-irrigated, Parma, Idaho


Date

East-

exposed leaf surf

ace t

em

pera

ture

>30 o

C (

cum

ula

tive m

inute

s)

0

2000

4000

6000

8000

Standard irrigation

Reduced irrigation

1 Aug 21 Aug 10 Sept

Effect of soil management on soil-water content

Date

So

il m

ois

ture

(m

3 m

-3)

0.10

0.15

0.20

0.25

0.30

Bare ground

Ryegrass

Chicory

N D J F M A


Summary

• Maintaining good nutrition is important as drought may result in increased unavailability of nutrients, in particular potassium, particularly during ripening

Year

1987 1988 1989 1990

Ra

infa

ll (m

m)

0

100

200

300

400

500

600

Mu

st

po

tassiu

m (

g/L

)

0.80

0.85

0.90

0.95

1.00

rainfall

must K

Brancardoro et al 1994


Acknowledgments: • Oregon Winegrowers for the invitation to visit Oregon once again. • My many colleagues and friends that I have collaborated with in my research

programmes over many years. In particular: Rob Agnew, Amber Parker, Paul Petrie, Andrew Naylor, Andy Sturman, Kees van Leeuwen, And the team at the Marlborough Research Centre

• Much of my work is part of the Plant and Food Research Grape and Wine Research programme, funded by the MBIE Strategic Science Investment Fund (SSIF), delivered by PFR in consultation with New Zealand Winegrowers.



www.plantandfood.co.nz

[email protected]

Thank you

I look forward to seeing you at the Marlborough Wine and Food Festival in 2018

Education

2017 Oregon Wine Symposium | Dr. Mike Trought- Coping Strategies for a Warmer Climate: Irrigation and Canopy Management