Terroir 1996 banner
IVES 9 IVES Conference Series 9 Hierarchy of the role of climate, soil and cultivar in terroir effect can largely be explained by vine water status

Hierarchy of the role of climate, soil and cultivar in terroir effect can largely be explained by vine water status

Abstract

Le terroir peut être défini comme un écosystème dans lequel la vigne interagit avec le climat et le sol et dont la résultante est le vin. Dans ce travail, les trois principaux composants de l’effet terroir, à savoir le climat, le sol et le cépage ont été étudié simultanément. Le développement de la vigne et la constitution du raisin de Vitis vinifera L. cv Merlot, Cabernet franc et Cabernet-Sauvignon ont été comparés sur trois parcelles non irriguées, comportant respectivement un sol graveleux (G), un sol à sous-sol très argileux (C) et un sol sableux à nappe d’eau à portée des racines (S). L’effet du climat a été étudié à partir des variations climatiques annuelles (effet millésime) sur la période 1996-2003. Les effets du climat, du sol et du cépage ont été hautement significatif sur la plupart des variables mesurées. Sur une majorité de variables, l’effet du climat a été plus important que l’effet du sol et du cépage. La plupart des variables sont corrélées à l’intensité du déficit hydrique, qui a été évalué par la mesure du potentiel foliaire de base et par la mesure de la discrimination isotopique du carbone 13 sur les sucres du moût (δ13C). L’effet du climat et du sol semblent agir principalement par leur incidence sur le régime hydrique de la vigne.

Terroir can be defined as an interactive ecosystem, in a given place, including climate, soil and the vine. The three main components of terroir effect, soil, climate and cultivar, have been studied simultaneously. Vine development and berry composition of non-irrigated Vitis vinifera L. cv Merlot, Cabernet franc and Cabernet-Sauvignon were compared on a gravely soil (G), a soil with a heavy clay sub soil (C) and a sandy soil with a water table within the reach of the roots (S). The influence of climate was assessed with year-to-year climatic variations (vintage effect) over the period 1996 to 2003. Effects of climate, soil and cultivar on vine behaviour and berry ripening were highly significant. On most variables, the impact of climate was greater than the effect of soil and cultivar. Most variables were correlated with the intensity of vine water stress, which was assessed by measurements of pre-dawn leaf water potential and carbon isotope discrimination measured on grape sugar (δ13C). It is likely that the effect of climate and soil on fruit quality is mediated through their influence on vine water status.

Download the PDF

DOI:

Publication date: January 13, 2022

Issue: Terroir 2004

Type: Article

Authors

C. van Leeuwen (1), P. Friant (1), M.-E. Jaeck (1) S. Kuhn (1) and O. Lavialle

(1) ENITA de Bordeaux, 1, Crs du G n ral de Gaulle, BP 201, 33175 Gradignan-cedex, France

Contact the author

Keywords

terroir, soil, climate, cultivar, vine, Vitis vinifera, Merlot, Cabernet franc, Cabernet-Sauvignon, water deficit, leaf water potential

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Is complex nutrition more advantageous than mineral nitrogen for the fermentative capacities of S. cerevisiae?

During alcoholic fermentation, nitrogen is an essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (yan) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species which may lead to economic losses. However, correcting this nitrogen deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More

Prediction of aromatic attributes of red wines from its colour properties 

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Read More

A comparative analysis of regions worldwide with Pinot noir

This study examines the growing season climates of selected wine regions worldwide that have significant areas under Pinot noir.

Read More

Development of a LC-FTMS method to quantify natural sweeteners in red wines

The quality of a wine is largely related to the balance between its sourness, bitterness and sweetness. Recently, molecules coming from grapes have been showed to notably contribute to sweet taste of dry wines. To study the viticultural and oenological parameters likely to affect their concentration, their quantification appears of high interest and subsequently requires powerful analytical techniques. Therefore, a new method using liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) was developed and validated to quantify epi-DPA-3′-O-β-glucopyranoside acid (epi-DPA-G) and astilbin, sweet molecules identified in wine. Three gradients were tested on five different C18 columns (Hypersil Gold, HSS T3, BEH, Syncronis and Kinetex).

Read More