Iron Vineyard Fertilization: Iron chlorosis. Symptoms, damage and control.

Properties and effects of Iron on vine plants:

Iron deficiency or deficiency in the vineyard:

Symptoms of deficiency begin in the youngest leaves with chlorosis of the leaf blade, the nerves remaining green, marginal and internervial necrosis, desiccation, bunch shifting, wilting and, in the most serious cases, death of the plant.

Iron chlorosis has specific causes or is enhanced by specific factors or conditions such as:

– Ponding , even if it is transitory of the ground.

– Excessive Nitrogen contributions.

– Excessive contributions of Phosphorus.

– High soil compaction .

– Low content of soil organic matter .

– pH greater than 6-7.

– Insufficient translocation of nutrients and processed, caused by various pathologies or physiopathies, therefore, chlorotic yellowing is present in the symptoms of many pathologies.

– Excessive increases in productions.

The effects of iron chlorosis are as follows:

– Lower content of soluble solids in the must.

– Increases in the acidity of the must.

– Aromatic decompensations in grapes, must and wines.

– Flower runs .

– Drying of the raquis of the bunches and reduction or loss of the productions.

– Inadequate and incomplete ripening of the grape.

– Reduction of the size of the berries.

– Reductions in production.

Fertilization of the iron vineyard: Excess in the vine:

There are no known symptoms for excess of this element.

An excess of limestone in the soil causes an insolubilization of iron, blocking it and triggering chlorosis, as migration to the leaves is limited.

Recommendations to avoid iron chlorosis in the vineyard:

Fertilization of the iron vineyard: Iron chlorosis is previously corrected by using resistant patterns , or in the case of vine already implanted with applications in pruning cuts, in leaves or iron sulfate soil.

Iron chelates work very well, since most of the time it is not a problem of deficiency but of blockage in the soil and these chelates favor unblocking and assimilation by the plant.

With important contributions of organic matter , the effects of iron chlorosis are usually mitigated.