Abstract
In the near future, stomatal behaviour will be crucial to counteract conditions arising from climate change. Grapevine varieties are classified as either isohydric or anisohydric, depending on the sensitivity of stomata to water deficit and on their water potential homeostasis. However, the great variability observed in different studies indicates that a continuum exists in the range of stomatal sensitivity to water stress. Thus, more knowledge about the hydric behaviour and the gas exchange of isohydric and anisohydric grapevine varieties under different water conditions could lead to the development of irrigation strategies oriented at improving water-use efficiency, yield and berry composition. In this study, research was conducted in order to characterise the stomatal regulation of four different Vitis vinifera L. varieties, namely Pinot noir, Sauvignon blanc, Chardonnay and Merlot, according to soil water status. Measurements of leaf gas exchange, together with measurements of stem water potential (s) and leaf water potential (l), were taken during two seasons. Under conditions of water stress, Chardonnay and Merlot reached a minimum s of -1.67 and -1.68 MPa respectively, and higher levels of water-use efficiency (A N/ g s ), of 62.3 and 69.7 mol CO 2/ mol H 2 O respectively. In Sauvignon blanc and Pinot noir, the minimum s was -1.26 and -1.40 MPa respectively, with lower levels of A N/ g s (53.1 and 50.5 mol CO 2/ mol H 2 O, respectively). Under conditions of water stress (l < -0.9 MPa and s < -0.6 MPa), all varieties had a significantly increased A N/ g s 1 , despite a significant reduction in gas exchange. Therefore, the hydric behaviour and gas exchange observed in this study suggest that Chardonnay and Merlot could be characterised as anisohydric varieties, as they present less sensitive stomatal control, while Pinot noir can be classified as a near-anisohydric variety and Sauvignon blanc as an isohydric variety. New investigations should consider other characteristics of the varieties to classify them better.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 14
Claim · model-written summary
Chardonnay reached minimum stem water potential of -1.67 MPa under stress.
- Taxon
- Vitis vinifera L.
Vitis viniferat0 - Material
- Chardonnaye0
- Treatment
- water stresse0
- Outcome
- minimum se0
- Value
- -1.67e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under conditions of water stress, Chardonnay and Merlot reached a minimum s of -1.67 and -1.68 MPa respectively”
t0“Vitis vinifera L.”
Claim · model-written summary
Merlot reached minimum stem water potential of -1.68 MPa under stress.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Merlote0
- Treatment
- water stresse0
- Outcome
- minimum se0
- Value
- -1.68 MPae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under conditions of water stress, Chardonnay and Merlot reached a minimum s of -1.67 and -1.68 MPa respectively”
t0“Vitis vinifera L.”
Claim · model-written summary
Chardonnay had higher water-use efficiency of 62.3 mol CO 2/ mol H 2 O.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Chardonnaye1
- Outcome
- water-use efficiencye0
- Direction
- highere0
- Value
- 62.3e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher levels of water-use efficiency (A N/ g s ), of 62.3 and 69.7 mol CO 2/ mol H 2 O respectively.”
t0“Vitis vinifera L.”
e1“Pinot noir, Sauvignon blanc, Chardonnay and Merlot”
Claim · model-written summary
Merlot had higher water-use efficiency of 69.7 mol CO 2/ mol H 2 O.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Merlote1
- Outcome
- water-use efficiencye0
- Direction
- highere0
- Value
- 69.7 mol CO 2/ mol H 2 Oe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher levels of water-use efficiency (A N/ g s ), of 62.3 and 69.7 mol CO 2/ mol H 2 O respectively.”
t0“Vitis vinifera L.”
e1“Pinot noir, Sauvignon blanc, Chardonnay and Merlot”
Claim · model-written summary
Sauvignon blanc had minimum stem water potential of -1.26 MPa.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Sauvignon blance0
- Outcome
- minimum se0
- Value
- -1.26e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In Sauvignon blanc and Pinot noir, the minimum s was -1.26 and -1.40 MPa respectively”
t0“Vitis vinifera L.”
Claim · model-written summary
Pinot noir had minimum stem water potential of -1.40 MPa.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Pinot noire0
- Outcome
- minimum se0
- Value
- -1.40 MPae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In Sauvignon blanc and Pinot noir, the minimum s was -1.26 and -1.40 MPa respectively”
t0“Vitis vinifera L.”
Claim · model-written summary
Sauvignon blanc had lower water-use efficiency of 53.1 mol CO 2/ mol H 2 O.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Sauvignon blance1
- Outcome
- A N/ g se0
- Direction
- lowere0
- Value
- 53.1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with lower levels of A N/ g s (53.1 and 50.5 mol CO 2/ mol H 2 O, respectively).”
t0“Vitis vinifera L.”
e1“Pinot noir, Sauvignon blanc, Chardonnay and Merlot”
Claim · model-written summary
Pinot noir had lower water-use efficiency of 50.5 mol CO 2/ mol H 2 O.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Pinot noire1
- Outcome
- A N/ g se0
- Direction
- lowere0
- Value
- 50.5 mol CO 2/ mol H 2 Oe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with lower levels of A N/ g s (53.1 and 50.5 mol CO 2/ mol H 2 O, respectively).”
t0“Vitis vinifera L.”
e1“Pinot noir, Sauvignon blanc, Chardonnay and Merlot”
Claim · model-written summary
All varieties significantly increased water-use efficiency under water stress.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Treatment
- water stresse0
- Outcome
- A N/ g s 1e0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under conditions of water stress (l < -0.9 MPa and s < -0.6 MPa), all varieties had a significantly increased A N/ g s 1 , despite a significant reduction in gas exchange.”
t0“Vitis vinifera L.”
Claim · model-written summary
Gas exchange fell significantly under water stress in all varieties.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Treatment
- water stresse0
- Outcome
- gas exchangee0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under conditions of water stress (l < -0.9 MPa and s < -0.6 MPa), all varieties had a significantly increased A N/ g s 1 , despite a significant reduction in gas exchange.”
t0“Vitis vinifera L.”
Claim · model-written summary
Chardonnay was characterized as anisohydric.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Chardonnaye0
- Outcome
- anisohydric varietiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chardonnay and Merlot could be characterised as anisohydric varieties, as they present less sensitive stomatal control”
t0“Vitis vinifera L.”
Claim · model-written summary
Merlot was characterized as anisohydric.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Merlote0
- Outcome
- anisohydric varietiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chardonnay and Merlot could be characterised as anisohydric varieties, as they present less sensitive stomatal control”
t0“Vitis vinifera L.”
Claim · model-written summary
Pinot noir was characterized as near-anisohydric.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Pinot noire0
- Outcome
- near-anisohydric varietye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pinot noir can be classified as a near-anisohydric variety”
t0“Vitis vinifera L.”
Claim · model-written summary
Sauvignon blanc was characterized as isohydric.
- Taxon
- Vitis vinifera L.Vitis viniferat0
- Material
- Sauvignon blance0
- Outcome
- isohydric varietye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sauvignon blanc as an isohydric variety”
t0“Vitis vinifera L.”
The same questions in other papers
drought · physiology: gas exchange · Vitis vinifera (wine grape)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- positive
- negative
- negative
2 papers more in this group
See all 6 papers →drought · physiology: photosynthesis · Vitis vinifera (wine grape)Positive and negative results
6 in the opposite direction
- negative
- negative
- no effect
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.