Salinity effects on vines and wines
Date
2003
Authors
Walker, Rob R.
Blackmore, Deidre H.
Clingeleffer, Peter R.
Godden, P.
Francis, L.
Valente, Peter
Robinson, E.
Editors
Advisors
Journal Title
Journal ISSN
Volume Title
Type:
Journal article
Citation
Bulletin de l'O.I.V., 2003; 76(865-866):200-227
Statement of Responsibility
R. R. Walker, D. H. Blackmore, P. R. Clingeleffer, P. Godden, L. Francis, P. Valente and E. Robinson
Conference Name
Abstract
The electrical conductivity of irrigation water used for grape production in Australia is generally in the range of 0.2-3.5 dS/m, with most under 0.6 dS/m.
Trials in the Sunraysia region have shown that moderate to high salinities
(1.75-3.5 dS/m) over four seasons reduced yield of own-rooted grapevines
(cv. Sultana) whereas vines grafted to salt tolerant rootstocks e.g. Ramsey
experienced no yield reduction. Rootstocks such as Ramsey, 1103 Paulsen,
140 Ruggeri and 101-14 resulted in lower concentrations of chloride (Cl –) in
Shiraz grape juice relative to own-rooted vines but some rootstocks e.g.
K51-40, resulted in high grape juice and wine Cl– and sodium (Na+) concentrations
when irrigated with water having a salinity of 2.1 dS/m. There is
evidence that the Cl– exclusion ability of Ramsey and 1103 Paulsen decreases
over several seasons of irrigation with 2.1 dS/m, whereas that of Ruggeri 140
is maintained. Comparison of Shiraz wine from vines on K51-40 rootstock,
showing salt damage (“leaf burn”), with wine from vines on Ruggeri 140 rootstock
with no visible “leaf burn”, showed no difference in wine colour density,
total phenolics, total and ionised anthocyanins. Sensory assessments revealed
statistically significant and substantial differences among the wines made
from six rootstocks in “salty” ratings which correlates (r > 0.94) with the Na+,
Cl– and potassium (K+) concentrations of the wines. The study shows that
wines with unusually high ion concentrations can result from vineyard factors
as distinct from winemaking practices, and highlights the negative
impacts of high ion concentrations on wine quality.
School/Discipline
School of Chemistry and Physics
Dissertation Note
Provenance
Description
Article also published in French