Terroir 2004 banner
IVES 9 IVES Conference Series 9 Methodology to assess vine cultivation suitability using climatic ranges for key physiological processes: results for three South African regions

Methodology to assess vine cultivation suitability using climatic ranges for key physiological processes: results for three South African regions

Abstract

Le climat a de fortes implications sur le bon fonctionnement physiologique de la vigne et a besoin d’être quantifié afin de déterminer l’aptitude des régions à la culture de la vigne. Une méthode, qui pourrait éventuellement servir à prévoir l’aptitude des régions à la culture de la vigne, est proposée. Les seuils climatiques (température, vitesse du vent et humidité relative) pour les processus physiologiques (aussi bien photosynthèse des feuilles qu’accumulation des sucres et potassium et formation d’acide organique et respiration) ont été étudiés dans trois régions viticoles d’Afrique du Sud (Stellenbosch, Roberston et Upington) pendant les périodes de pré-et post-véraison. Sont considérés à la fois les seuils climatiques optimum et extrêmes. Une variation importante dans le nombre d’heures disponibles pour le fonctionnement physiologique optimal (selon les paramètres étudiés) apparait entre les régions. En considérant tous les facteurs, la région de Stellenbosch semblerait être la plus appropiée aux besoins physiologiques étudiés pour la culture de la vigne.

Climate has serious implications on proper physiological functioning of grapevines and needs to be quantified in order to determine the vine cultivation suitability of grape growing regions. Methodology is proposed that may eventually be used to predict the suitability of regions/terroirs for grapevine cultivation. Climatic ranges of temperature, wind speed and relative humidity for key physiological processes (photosynthesis of the leaves as well as sugar and potassium accumulation, organic acid formation and respiration, and colour and flavour development in the grapes) were studied in three wine producing regions of South Africa (Stellenbosch, Robertson and Upington) during the pre- and post-véraison growth periods. Both optimum and extreme climatic ranges were considered. Marked variation in the number of hours available for optimal physiological functioning (according to the parameters studied) occurred between the regions. All factors considered, the Stellenbosch region would seem to be best suited to the studied physiological requirements for grapevine cultivation.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

J.J. Hunter (1) and V. Bonnardot (2)

1) Infruitec/Nietvoorbij-Institute for Fruit, Vine and Wine of the Agricultural Research Council (ARC) Private Bag X5026, 7599 Stellenbosch, South Africa
2) ARC-Institute for Soil, Climate and Water (ISCW), Private Bag X5026, 7599 Stellenbosch, South Africa

Contact the author

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Phenolic extraction during fermentation as affected by ripeness level of Syrah/R99 grapes

L’extraction phénolique au cours de la fermentation à partir de vendanges de différents degrees de maturité du cépage Syrah/R99 a été etudiée. Cette travail fait parti d’un projet focalisé sur la qualité du raisin et des vins obtenus au cours du millésime 2002. Les vignes sont situées à Stellenbosch (Afrique du Sud) sur un sol Glenrose

Read More

Integrated multiblock data analysis for improved understanding of grape maturity and vineyard site contributions to wine composition and sensory domains

Much research has sought to define the complex contribution of terroir (varieties x site x cultural practices) on wine composition. This investigation applied recent advances in chemometrics to determine relative contributions of vine growth, berry maturity and site mesoclimate to wine composition and sensory profiles of Shiraz and Cabernet Sauvignon for two vintages.

Read More

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

Unveiling the bioactive potential of aglianco grape pomace: oleanolic acid as a promising natural product

The winemaking industry generates a substantial amount of byproducts, including grape pomace, which is often discarded as waste. However, this seemingly useless material holds a wealth of bioactive compounds with potential health benefits. Recognizing the value of circular economy principles, this study delves into the comprehensive chemical analysis of aglianco grape pomace, aiming to transform this byproduct into a valuable resource.

Read More