Open AccessGrapevine fruiting cuttings: validation of an experimental system to study grapevine physiology. I. Main vegetative characteristics
Author(s) -
Nathalie Ollat,
Laurence Gény,
J.P. Soyer
Publication year - 1998
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.1998.32.1.1061
Subject(s) - veraison , vineyard , cutting , horticulture , nutrient , vegetative reproduction , ripening , polyamine , biology , botany , ecology , genetics
A method for producing fruiting cuttings of grapevine cv. Cabernet Sauvignon is described. The main developmental features of these cuttings are presented. The clusters reach maturity after 5 months and the period of cluster development is not shortened. Before flowering, a careful control of stem and leaf growth improves the partitioning of stored carbon towards the roots and the cluster. Vegetative growth occurs mainly between fruit set and veraison. During ripening, the leaf to fruit ratio is between 20 and 30 cm 2 of leaf area per gram of fruit. In the cuttings as well as in grapevines from the vineyard, free polyamine content in the leafblade does not change during development. Conjugate polyamine content does not evolve in the same way. It peaks at veraison for vineyard leaves but decreases continuously for cuttings. A proper nutrient solution provides a minerai composition in accordance with viticultural requirements. The cuttings also behave like vineyard plants in response to different levels of potassium in the nutrient solution.