Terroir 1996 banner
IVES 9 IVES Conference Series 9 A viticultural perspective of Meso-scale atmospheric modelling in the Stellenbosch wine growing area, South Africa

A viticultural perspective of Meso-scale atmospheric modelling in the Stellenbosch wine growing area, South Africa


La brise de mer et les facteurs climatiques qu’elle entraîne (accélération de la vitesse du vent au cours de l’après midi, augmentation de l’humidité et baisse de la temperature) sont d’un intérêt particulier pour la viticulture. La configuration climatique de la région, comprenant l’effect de la brise de mer, en parallèle avec des donnés pédologiques, viticoles et oenologiques sont étudiés afin de determiner les implications sur la croissance et le fonctionnement de la vigne et potentiellement sur la composition du raisin et le caractère du vin et de bien comprendre les interactions terroir/vigne/vin.
Le modèle atmosphérique RAMS (Regional Atmospheric Modelling System) a été utilisé afin d’étudier le degré de pénétration de la brise de mer et les caractéristiques climatiques (température, humidité relative et vent) qui en résultent, en parallèle avec des données en surface enregistrées par des stations agroclimatiques situées dans le vignoble. Des parcelles expérimentales de Sauvignon blanc situées dans les vignes commerciales sont associées à chaque station météorologique automatique. Les mesures viticoles et oenologiques de ces parcelles sont utilisées comme base pour étudier l’impact de la pénétration de la brise de mer et du topoclimat, en conjonction avec d’autres composantes du terroir, sur la viticulture de la région d’étude. Les résultats des analyses statistiques soulignent l’importance du climat, particulièrement les caractéristiques liées à la brise de mer.

The sea breeze and induced climatic patterns (increase in wind velocity in. the afternoon with a concomitant increase in relative humidity and reduction in temperature) are of particular interest for viticulture. The climatic patterns of the area, including the sea breeze effect, along with soil, viticultural and oenological data were studied in order determine the implications for vine growth and functioning, and, potentially, berry composition and wine character and to fully understand the terroir/vine/wine interactions.
The Regional Atmospheric Modelling System (RAMS) was used to study the degree of penetration by the sea breeze and the resulting climatic characteristics (temperature, relative humidity and wind) along with surface data recorded at agroclimatic stations situated in the vineyards. Associated with the automatic weather stations are experimental plots of Sauvignon blanc within commercial vineyards. The measured viticultural and oenological attributes of these plots were used as a basis to assess the impact of the sea breeze penetration and topoclimate, in conjunction with other terroir components, on viticulture in the study area. Results of statistical analyses emphasized the importance of the climate, especially sea breeze related characteristics.


Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article


V.A. CAREY (1) and V.M.F. BONNARDOT (2)

(1) ARC Infruitec-Nietvoorbij, (Present address: Department of Viticulture and Oenology, Stellenbosch University, Private Bag Xl, 7602 Matieland, South Africa)
(2) ARC Institute for Soil, Climate and Water, Private Bag X5026, 7599 Stellenbosch, South Africa


Modélisation Atmosphérique, brise de mer, humidité relative, température, Sauvignon blanc
Atmospheric Modelling, sea breeze, relative humidity, temperature, Sauvignon blanc


IVES Conference Series | Terroir 2002


Related articles…

Dimethyl sulfide: a compound of interest from grape to wine glass

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing1. Several chemical reactions, occurring in atmosphere protected from oxygen, are favourable to the formation and preservation of sulphur compounds such as dimethyl sulfide (DMS). DMS accumulate in wines thanks to hydrolysis of its precursors (DMSp) mainly constituted by S-


Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Which potential for Near Infrared Spectroscopy to characterize rootstock effects on grapevines?

Developing rootstocks adapted to environmental constraints constitutes a key lever for grapevine adaptation to climate change. In this context, Near Infrared Spectroscopy (NIRS) could be used as a high-throughput phenotyping technique to simplify the study of rootstocks in grafted situations. This study is an exploratory analysis to evaluate the potential of NIRS acquired on grafted tissues to reveal rootstock effects as well as the plasticity of combinations of scion/rootstock to better characterize these interactions.
Through the study of 25 combinations (5 scions times 5 rootstocks) in a dedicated experimental vineyard, we showed that NIRS obtained from grafted tissues capture rootstock and scion/rootstock interaction signals, up to 20% of the total variance at specific wavelengths.

La viticoltura veneta in un contesto di città e industria diffusa: per una lettura integrale del paesaggio della collina pedemontana veronese orientale

l Veneto, come è noto, rappresenta una delle estensioni di superfici a vigneto più importanti in Italia e nell’Europa stessa. Il paesaggio viticolo fino ad oggi è stato ampiamente letto nelle sue componenti

Possible Reduction Method Of Volatile Acid Content And Polyphenols Of Tokaj Aszú Wines With The Aid Of Citosan Bactericid Wine-Treatments

The historical Tokaj region in northeast Hungary is a UNESCO World Heritage region since 2002 owning 5.500 ha vineyards. Produced from „noble rot” grapes, Tokaji Aszú is known as one of the oldest botrytized wines all over the world. Special microclimatic conditions (due to Bodrog and Tisza rivers, Indian summer), soil circumstances (clay, loess on volcanic bedrock) and grape-varieties (Furmint, Hárslevelű) of Tokaj-region offer favourable parameters to the formation of noble rot caused by Botrytis cinerea. The special metabolic activity of Botrytis results in noble rot grapes called “aszú” berries. The grapes undergo complex chemical modifications as the joint result of the enzymatic activity of Botrytis and the physical process of concentration.