Grapevine Potassium Nutrition and Fruit Quality in the Context of Climate Change
2020
Villette, Jérémy | Cuellar, Teresa | Verdeil, Jean-Luc | Delrot, Serge | Gaillard, Isabelle | Biochimie et Physiologie Moléculaire des Plantes (BPMP) ; Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | Institut des Sciences de la Vigne et du Vin [Villenave d'Ornon] (ISVV) ; Université de Bordeaux (UB) | Agropolis fondation 1504-005 | Institut National Recherche Agronomique | ANR-14-CE20-0002,SweetKaliGrape,Vers une amélioration de la qualité du raisin et du vin par le contrôle de l'accumulation du potassium et du sucre(2014)
International audience
Show more [+] Less [-]English. Potassium (K(+)) nutrition is of relevant interest for winegrowers because it influences grapevine growth, berry composition, as well as must and wine quality. Indeed, wine quality strongly depends on berry composition at harvest. However, K(+) content of grape berries increased steadily over the last decades, in part due to climate change. Currently, the properties and qualities of many fruits are also impacted by environment. In grapevine, this disturbs berry properties resulting in unbalanced wines with poor organoleptic quality and low acidity. This requires a better understanding of the molecular basis of K(+) accumulation and its control along grape berry development. This mini-review summarizes our current knowledge on K(+) nutrition in relation with fruit quality in the context of a changing environment.
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