The influence of different training systems and rootstocks on ‘Sauvignon Blanc’ grapes

Lilian Massaro Simonetti,Giuseppina Pace Pereira Lima,Marla Sílvia Diamante,Marlon Jocimar Rodrigues Da Silva,Mônica Bartira Da Silva,Marilia Caixeta Sousa,Daniel Callili,Jesion Geibel Da Silva Nunes,Mara Fernandes Moura,Marco Antonio Tecchio

doi:10.1590/1678-4499.20200411

Lilian Massaro Simonetti, Giuseppina Pace Pereira Lima + Show 8 more

Open Access

https://doi.org/10.1590/1678-4499.20200411

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Abstract

In viticulture, training systems and rootstocks are crucial factors in the growth and development of plants, thus affecting the production and quality of grapes. Therefore, the present study aimed to determine the best combination of rootstock and training system for ‘Sauvignon Blanc’, in Jundiaí, state of São Paulo, Brazil. To assess the data, a randomized block design in a 2 × 2 factorial scheme was used, that is, two rootstocks (‘IAC 766 Campinas’ and ‘106-8 Mgt’) and two training systems (low and high espaliers), with four replications. The characteristics assessed were production, physicochemical analysis and concentration of bioactive compounds. With regard to the physicochemical composition of the grape must, the results indicated that the tested combinations are within the standard requirements for the winemaking industry; outcomes may change according to the rootstock used, i.e., an increase in production or an increase in the nutritional quality of the fruits. Nevertheless, ‘106-8 Mgt’ rootstock showed great yield in both training systems, that is, an increase of up to 80%. Finally, ‘Sauvignon Blanc’ must be grafted on to ‘IAC 766 Campinas’ rootstock through a low espalier system to achieve a high content of phenolic compounds and flavonoids, and high antioxidant activity.

Highlights

There was no interaction between training system and rootstock for the number of clusters per vine, number of grape berries per cluster, grape berry fresh mass, production or yield of ‘Sauvignon Blanc’ grapevines (Table 1)
There was no interaction between training system and rootstock for SS, titratable acidity (TA), SS and TA (SS/TA) or pH
When ‘Sauvignon Blanc’ was grafted onto ‘IAC 766 Campinas’ in the high espalier system, the results indicated the highest levels of phenolic compounds, flavonoids and antioxidant capacity and the highest berry fresh mass of all, indicating a good option by adding value to the end product due to improvements in the nutritional traits, regardless of productive performance

Summary

Introduction

‘Sauvignon Blanc’ cultivar, originally from France, is extensively cultivated across the world, such as in the United States, New Zealand, Australia, Chile, Argentina, South Africa and Brazil (Camargo et al 2015). The grapes of ‘Sauvignon Blanc’ are known to produce white wines with noticeable acidity. The region of Jundiai in the State of São Paulo, Brazil, is the country’s biggest grower of fresh table grapes (Hernandes et al 2010), but local grape producers have gained interest in producing wines. Grapevine cultivars (V. vinifera) generally demand high-tech care when compared to American grapevines (Vitis labrusca L.) and hybrids (V. vinifera × V. labrusca), as they are more susceptible to fungal infections; they need intensive care. Adjustment of agricultural management practices is needed to optimize and identify different training systems, as well as the use of rootstocks to enhance production and, to improve the quality traits of the grapes (Dias et al 2017; Vršič et al 2015)

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