Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Climate component of terroir (Terroir 2006) 9 Climatic zoning and viticulture in Galicia (North West Spain)

Climatic zoning and viticulture in Galicia (North West Spain)

Abstract

Galicia is situated in the NW of the Iberian Peninsula, just north of Portugal and so sharing a mild, maritime climate, certain vine species and a number of long-standing viticultural traditions. In Galicia about 18,000 has are dedicated to wine growing, of which roughly half (46%) correspond to the 6 DOs in the area. The Galician climate is marked by its great diversity that can be explained by the prevailing maritime and continental winds over this part of the world and also due to its topography where a series of N to S mountainous chains check rain-bearing fronts from the Atlantic. This factor gives rise to the appearance of rain shadows particularly suitable for vine growing. A database was established with standardised 1971-2000 climatic data from 53 selected stations. Fourteen parameters and climatic indices commonly used in viticulture zoning studies were calculated. An analysis of principal components identified the main factors related to climatic variability as well as the climatic indices and parameters with major discriminating scores. These indices included those selected by the Geoviticulture Multicriteria Climatic Classification System (GMCCS). Results show that 13 out of the 36 worldwide viticulture climates specified by the GMCCS appear in Galicia confirming the diversity of viticultural climates present in the region. These results also demonstrate the efficacy of the GCCM system for the differentiation of climatic types on a regional level reinforcing the system’s versatility.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

José QUEIJEIRO, Daniel BLANCO and Cristalina ÁLVAREZ

Plant Biology and Soil Science Department, Vigo University, Spain.
Facultade de Ciencias de Ourense, As Lagoas s/n. 32004 Ourense, España

Contact the author

Keywords

mesoclimate, vine, Galicia, zonification

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Impact of grape ripening and post-harvest withering on must composition and fermentation kinetics

Postharvest dehydration is a widely employed technique in winemaking to enhance sugar concentration and secondary metabolites from grapes. Different grape varieties exhibit varying responses in terms of dehydration rate and the resulting chemical composition.

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Climate, grapes, and wine: structure and suitability in a variable and changing climate

Climate is a pervasive factor in the success of all agricultural systems, influencing whether a crop is suitable to a given region, largely controlling crop production and quality

Market analysis of Chilean Pinot noir, Carménère, and Cabernet-Sauvignon wines: A comparative study of chemical parameters across low, medium, and high price segments

Wine quality is a complex concept determined by multiple factors, including vineyard management, winemaking operations, and the sensory perception of key attributes.

Exploring the use of high-power ultrasound in white and rosé winemaking

Since the approval in 2019 of the use of high-power ultrasound (US) in winemaking to support extractive processes from grape to must, the study of this technology in red winemaking has increased significantly, with laboratory and semi-industrial scale studies.