Abstract
Rootstocks are often determined to be salt tolerant based on their capability to reduce uptake of Na and Cl ions. Effects of three irrigation salinity levels (electrical conductivity of 1.2, 2.7 and 4.2 dS/m) were evaluated on Cabernet Sauvignon grapes grafted on Ruggeri, Paulsen, 216/3 and 101/14. Growth parameters were affected by salinity level but not by the rootstock while yield was affected by neither variable. Ruggeri and 216/3 best limited uptake and accumulation of Na and Cl in scion petioles, in wood and in must. Rootstocks differentially excluded Na and Cl from the vines, with 216/3 most successfully excluding Na and Ruggeri best excluding Cl. Sodium accumulated more in woody tissue than did Cl. Mortality rates as high as 17.5% were found for poor salt excluding rootstocks irrigated with the highest salinity water. The apparent breakdown of tolerance mechanisms, leading to salt damage and vine mortality, may be due to Na reaching critical levels in woody tissues. The ability to exclude Na and Cl from shoots and fruit was found to a) increase wine quality by reducing ion salt levels in must and wine and b) reduce mortality rates that occur consequential to long-term exposure to salt.
- ©2014 by the American Society for Enology and Viticulture
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