Pruning Quality Effects on Desiccation Cone Installation and Wood Necrotization in Three Grapevine Cultivars in France
Emilie Bruez,
Céline Cholet,
Massimo Giudici,
Marco Simonit,
Tommasso Martignon,
Mathilde Boisseau,
Sandrine Weingartner,
Xavier Poitou,
Patrice Rey,
Laurence Geny-Denis
Affiliations
Emilie Bruez
Université Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ISVV, 33140 Villenave d’Ornon, France
Céline Cholet
Université Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ISVV, 33140 Villenave d’Ornon, France
Massimo Giudici
SIMONIT&SIRCH, Master Vine Pruners, 1 Rue Porte des Benauges, 33410 Cadillac, France
Marco Simonit
SIMONIT&SIRCH, Master Vine Pruners, 1 Rue Porte des Benauges, 33410 Cadillac, France
Tommasso Martignon
SIMONIT&SIRCH, Master Vine Pruners, 1 Rue Porte des Benauges, 33410 Cadillac, France
Mathilde Boisseau
HENNESSY, Rue de la Richonne, 16101 Cognac, France
Sandrine Weingartner
HENNESSY, Rue de la Richonne, 16101 Cognac, France
Xavier Poitou
HENNESSY, Rue de la Richonne, 16101 Cognac, France
Patrice Rey
Université de Pau et des Pays de l’Adour, E2S UPPA, CNRS, Institut des Sciences Analytiques et de Physicochimie Pour l‘Environnement et les Matériaux, UMR 5254, IBEAS Avenue de l’Université, 64013 Pau, France
Laurence Geny-Denis
Université Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ISVV, 33140 Villenave d’Ornon, France
Pruning experimental studies have been performed in different vineyards, in France, USA and Australia. This article investigates and models the effects of pruning quality on the installation of desiccation cones and wood necrotization. Two different modalities of pruning, short and high pruning, were performed at the same period each year on three cultivars in Bordeaux (Cabernet Sauvignon and Sauvignon Blanc) and Charente (Ugni Blanc) wine regions. In the short typ of pruning, the diaphragm was damaged but, in the high one, a 2–3 cm woody length was left immediately above the diaphragm. None of the three cultivars showed any correlation between necrosis length and spur diameter (R2 60%) than either Cabernet Sauvignon (31–41%) or Sauvignon Blanc (25–55%). Desiccation cone necrotization rates also varied with the vintage, particularly for Ugni Blanc. 4 or 8 months after pruning, the newly-installed desiccation cones could then be analysed. High pruning stopped the desiccation cones at the diaphragm, which ensured that the sap flow path remained unaffected.
