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    Future CO2, warming and water deficit impact white and red Tempranillo grapevine: Photosynthetic acclimation to elevated CO2 and biomass allocation
    (Wiley, 2021) Kizildeniz, Tefide; Pascual, Inmaculada; Irigoyen, Juan Jose; Morales, Fermin
    Due to the CO2 greenhouse effect, elevated atmospheric concentration leads to higher temperatures, accompanied by episodes of less water availability in semiarid and arid areas or drought periods. Studies investigating these three factors (CO2, temperature and water availability) simultaneously in grapevine are scarce. The present work aims to analyze the combined effects of high CO2 (700 ppm), high temperature (ambient +4 degrees C) and drought on the photosynthetic activity, biomass allocation, leaf non-structural carbon composition, and carbon/nitrogen (C/N) ratio in grapevine. Two grapevine cultivars, red berry Tempranillo and white berry Tempranillo, were used, the latter being a natural, spontaneous mutant of the red cultivar. The experiment was performed on fruit-bearing cuttings during a 3-month period, from June (fruit set) to August (maturity). The plants were grown in research-oriented facilities, temperature-gradient greenhouses, where temperature, CO2, and water supply can be modified in a combined way. Drought had the strongest effect on biomass accumulation compared to the other environmental variables, and root biomass allocation was increased under water deficit. CO2 and temperature effects were smaller and depended on cultivar, and on interactions with the other factors. Acclimation effects were observed on both cultivars as photosynthetic rates under high atmospheric CO2 were reduced by long-term exposition to elevated CO2. Exposure to such high CO2 resulted in increased starch concentration and reduced C/N ratio in leaves. A correlation between the intensity of the reduction in photosynthetic rates and the accumulation of starch in the leaves was found after prolonged exposure to elevated CO2.
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    Is Tempranillo Blanco Grapevine Different from Tempranillo Tinto Only in the Color of the Grapes? An Updated Review
    (Mdpi, 2022) Kizildeniz, Tefide; Pascual, Inmaculada; Hilbert, Ghislaine; Jose Irigoyen, Juan; Morales, Fermin
    Tempranillo Blanco is a somatic variant of Tempranillo Tinto that appeared as a natural, spontaneous mutation in 1988 in a single shoot of a single plant in an old vineyard. It was vegetatively propagated, and currently wines from Tempranillo Blanco are commercially available. The mutation that originated Tempranillo Blanco comprised single-nucleotide variations, chromosomal deletions, and reorganizations, losing hundreds of genes and putatively affecting the functioning and regulation of many others. The most evident, visual change in Tempranillo Blanco is the anthocyanin lost, producing this grapevine variety bunches of colorless grapes. This review aims to summarize from the available literature differences found between Tempranillo Blanco and Tinto in addition to the color of the grapes, in a climate change context and using fruit-bearing cuttings grown in temperature-gradient greenhouses as research-oriented greenhouses. The differences found include changes in growth, water use, bunch mass, grape quality (both technological and phenolic maturity), and some aspects of their photosynthetic response when grown in an atmosphere of elevated CO2 concentration and temperature, and low water availability. Under field conditions, Tempranillo Blanco yields less than Tempranillo Tinto, the lower weight of their bunches being related to a lower pollen viability and berry and seed setting.