Effect of various potassium‐calcium ratios on cation nutrition of grape grown hydroponically

The effect of potassium (K)‐calcium (Ca) ratios on the cation nutrition of Vitis vinifera L. cv. Négrette was investigated on grafted vines grown hydroponically to gain a deeper insight into the origin of the lack of acidity of some wines. Four nutrient solutions were investigated for long duration experiments: a balanced K‐Ca nutrient solution (K=3.9 meq L‐1 ; Ca=4.8 meq L‐1) used as a reference, a low K (K=0.3 meq L‐1; Ca=8.4 meq L‐1) and a high K (K=7.1 meq L‐1; Ca=1.6 meq L‐1) nutrient solutions. Besides, the reference nutrient solution was enriched with Ca (K=3.9 meq L‐1; Ca=13.8 meq L‐1) so as to simulate the possible effects of liming. The experiments showed that, in spite of low K requirements, the high K storage capacity of cultivar Négrette might account for the low acidity of the wines. However, a strong Ca‐K antagonism was characterized: the Ca enrichment of the reference nutrient solution resulted in a 30% decrease in the K concentration of leaf blades and petioles. Liming can thus limit K uptake by the plant and contribute to increased acidity of the wines issued from cultivars grown in acid soils.