Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Research Article

Defining Phosphorus Requirements for Pinot noir Grapevines

R. Paul Schreiner, James Osborne
Am J Enol Vitic. October 2018 69: 351-359; published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.18016
R. Paul Schreiner
1USDA-ARS-Horticultural Crops Research Unit, 3420 NW Orchard Avenue, Corvallis, OR 97330
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: Paul.Schreiner@ars.usda.gov
James Osborne
2Department of Food Science, 100 Wiegand Hall, Oregon State University, Corvallis, OR
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Figures & Data
  • Supplemental
  • Info & Metrics
  • PDF
Loading

Abstract

A study to examine the phosphorus (P) requirements of Pinot noir was carried out using a microplot vineyard with carefully controlled P inputs. Pinot noir grafted onto 101-14 rootstock was exposed to four levels of P supply delivered via fertigation beginning in their fourth growing season. Vine nutrient status, productivity, and must chemistry were studied over four years (2012 to 2015), and fermentation dynamics were evaluated over three years (2012 to 2014). P supply primarily influenced vine productivity by reducing leaf area at veraison and by reducing yield, which occurred after three years in vines that received no P fertilizer. Flowering and fruit set were not altered by low P status. P supply had the most significant impact on must P levels, where the two lowest P supply treatments had reduced must P within the first year that P was altered. However, must P concentrations as low as 32 mg P/L did not affect the time needed for yeast to complete alcoholic fermentation. These findings suggest that limiting P reduces Pinot noir canopy size and yield before it alters flowering parameters or reduces must P concentrations sufficiently to alter fermentation. A P concentration of 1.0 g P/kg dry weight (DW) in leaf blades at veraison is proposed as the critical level below which growth and yield of Pinot noir are reduced when vines are cropped at levels typical for premium wine production in the region. Growers should closely monitor vine P status when leaf blade P at veraison approaches 1.2 g P/kg DW in western Oregon Pinot noir vineyards to account for sampling and laboratory error.

  • growth
  • leaf area
  • leaf phosphorus
  • must phosphorus
  • Vitis vinifera
  • yield
  • Received January 2018.
  • Revision received April 2018.
  • Accepted May 2018.
  • ©2018 by the American Society for Enology and Viticulture
View Full Text

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 69 Issue 4

Issue Cover
  • Table of Contents
  • Table of Contents (PDF)
  • About the Cover
  • Index by author
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Defining Phosphorus Requirements for Pinot noir Grapevines
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Defining Phosphorus Requirements for Pinot noir Grapevines
R. Paul Schreiner, James Osborne
Am J Enol Vitic.  October 2018  69: 351-359;  published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.18016

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Defining Phosphorus Requirements for Pinot noir Grapevines
R. Paul Schreiner, James Osborne
Am J Enol Vitic.  October 2018  69: 351-359;  published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.18016
del.icio.us logo Digg logo Reddit logo Twitter logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
    • Abstract
    • Materials and Methods
    • Results
    • Discussion
    • Conclusions
    • Acknowledgments
    • Footnotes
    • Literature Cited
  • Figures & Data
  • Supplemental
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Vine Age Affects Vine Performance, Grape and Wine Chemical and Sensory Composition of cv. Zinfandel from California
  • Influence of Vibration on Volatile Compounds, Color, SO2 and CO2 of Riesling Sparkling Wine and White Wine
  • Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions
Show more Research Article

Similar Articles

Advertisement

Temecula Wines Wonderful Nurseries J. Lohr Silverado Nuveen Natural Capital

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2022 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire