Effect of seaweed extract application on wine grape yield in Australia

• Published in: Journal of applied phycology Vol. 33; no. 3; pp. 1883 - 1891
• Main Authors: Arioli, Tony, Mattner, Scott W., Hepworth, Graham, McClintock, David, McClinock, Rachael
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.06.2021; Springer Nature B.V
• Subjects: Algae; algology; Ascophyllum nodosum; Australia; Biomedical and Life Sciences; Biostimulants; Climate; Climatic conditions; Cultivars; data analysis; Durvillaea; Ecology; Field tests; Freshwater & Marine Ecology; Fruits; Grapes; Life Sciences; macroalgae; plant extracts; Plant Physiology; Plant Sciences; Seaweeds; Soil; Soil treatment; Soils; statistical models; Viticulture; Vitis vinifera; Wine; wine grapes; Wines; Australia; Productivity; Biostimulant; Stress tolerance; Economic sustainability
• ISSN: 0921-8971; 1573-5176
• DOI: 10.1007/s10811-021-02423-1

Seaweed extracts are agricultural biostimulants that have been shown to increase the productivity of many crops. The aim of this study was to determine the effect of a seaweed extract from the brown algae Durvillaea potatorum and Ascophyllum nodosum as a soil treatment on the yield of wine grapes grown in Australian production and climate conditions. This study used a series of seven field experiments (2012–2017), across five locations, in three Australian states and four cultivars, and analysed data using a linear mixed model approach. The analysis revealed that recurring soil applications of the seaweed extract significantly increased wine grape yield by an average of 14.7% across multiple growing years that experienced climate extremes. Partial budget analysis showed that the use of the seaweed extract increased profits depending on the grape cultivar. This study is the most extensive investigation of its type in Australian viticulture to understand the effect of a soil-applied seaweed extract on wine grape production.