California grape growers in coastal areas can use less water during times of drought and cut irrigation levels without affecting crop yields or quality, according to a new study out of the University of California, Davis. Researchers focused on crop evapotranspiration, which was the amount of water lost to the atmosphere from the vineyard system based on canopy size. The weekly tests used irrigation to replace 25%, 50% and 100% of what had been lost by the crop to evapotranspiration. And they found that vineyards can use 50% of the irrigation water normally used by grape crops without compromising flavor, color and sugar content.
How much irrigation water is the most beneficial in maintaining the grape’s flavor profile and yield according to the research?