Micropropagation of the Grapevine: Results of 10 Years of Experiments in the Champagne Vineyard and Results of the First Vinifications

Abstract

The traditional technique of grapevine propagation through woody grafting multiplication could be usefully complemented by the <i>in vitro</i> micro-propagation process and by the green grafting method. In this work, the possibilities and limits of the <i>in vitro</i> propagation process were studied. About two hectares of experimental <i>in vitro</i> grapevines were planted in a Champagne vineyard, and their viticultural and enological characteristics were studied over a period of 10 years. Compared to control vines, no morphological difference and no phylloxera damage were observed on the 41B (<i>Vitis vinifera</i> cv. <i>Chasselas x Vitis berlandieri</i>) and 333EM (<i>Vitis vinifera</i> cv. <i>Cabernet Sauvignon x Vitis berlandieri</i>) from <i>in vitro</i> propagated vines, planted in the field in 1985, after the plants had reached eight years of age. However, some leaves and one-year-old stem of <i>in vitro</i> propagated Chardonnay and Pinot noir vines showed some vegetative differences compared to the control vines. As a consequence of poor flower differentiation, the <i>in vitro</i> grapevine production was about 50% lower than the production from control vines for the four first years, but the developed berries were normal (shape, size, maturity). All abnormal differences progressively disappeared after seven years. <i>In vitro</i> and control fermentation and tasting results from 1989 to 1993 were similar. No significant preferences in Chardonnay and Pinot noir base wines from micro-propagation and control grapevines were detected by a panel of trained judges.