Terroir 1996 banner
IVES 9 IVES Conference Series 9 Viticultural zoning using spatial analysis: characterizing terroirs over the Southern part of the Côtes-du-Rhône appellation (France)

Viticultural zoning using spatial analysis: characterizing terroirs over the Southern part of the Côtes-du-Rhône appellation (France)

Abstract

Les approches du terroir en tant qu’entité géographique (zonages) connaissent un développement accru récent en lien avec l’essor des SIG. Les méthodes, les objectifs et les critères utilisés varient considérablement selon les études. La délimitation de l’unité de terroir dite «fonctionnelle» se distingue de celles issues de diverses méthodes de cartographie informatisée, parmi lesquelles la méthode dite de «zonage des terroirs par l’analyse spatiale» objet de cette communication. Fondé sur l’analyse géomorphologique et pédologique du milieu physique en unités de pédopaysage, puis sur des regroupements de ces unités à l’aide de classifications statistiques, le zonage des terroirs par l’analyse spatiale repose sur l’interprétation de données de terrain et de photographies aériennes, ainsi que sur des traitements numériques d’images satellitales. Il a été mis en œuvre pour le vignoble AOC des Côtes-du-Rhône méridionales, couvrant 210 800 ha de territoires communaux, dont 60 000 plantés en vigne. Au moins 60 % des unités de terroir disposant de données de maturité 1982-1998 du Grenache et de la Syrah sont respectivement validées au moyen de l’analyse fréquentielle de ces données.

Spatial approaches on terroir as a geographical entity (“zoning”) are being developed, together with the steady rising of GIS data handling. Studies greatly differ in methods, objectives and the selected criteria. The delineation of so-called “functional” units has to be distinguished from varied digital mapping methods, such as the so-called “zoning of terroirs based on spatial analysis”, which is presented in this paper. Relying on the soil and landform analysis of the geographic space into soil-landscape units, which are clustered using statistical classifications, such zoning uses ground observations, aerial photograph examination, and also digital processing of satellite images. It was carried out in the Southern Côtes-du-Rhône Appelation vineyard, over 210 800 hectares, 60 000 of which planted with vines. At least 60 % of those of the modelled terroir units having harvest data are validated as for their viticultural response, across successive harvests of Grenache or Shiraz grapes in quality-clusters over the 1982-1998 vintages.

Download the PDF

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

E.VAUDOUR (1), M.C. GIRARD (1), F. FABRE (2)

(1) Institut National Agronomique Paris-Grignon (INA-PG) -UFR AGER/DMOS -Centre de Grignon BP01 78850 Thiverval-Grignon-France
(2) Syndicat des Vignerons des Côtes-du-Rhône-Maison des Vins -6, rue des Trois Faucons -84000 Avignon -France

Contact the author

Keywords

zonage viticole, terroir, analyse spatiale géomorpho-pédologique
viticultural zoning, terroir, soil and landform spatial analysis

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Read More

High pressure homogenization of wine lees. A tool to streamline the management of wine ageing

Aging on lees (AOL) has been used for wine aging for a long time, thanks to its ability to modify wine composition, improving sensory characteristics and stability. However, the prolonged contact with fermentation lees may increase the risk of developing sensory defects, due to the growth of unwanted microorganisms. Furthermore, AOL requires a large amount of work to manage bâtonnage and for topping up the barrels, significantly increasing production costs.

Read More

Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

Read More

Hierarchy of the interactions between physical and biological parameters intervening in the Pyrenean Gascon foothill vineyard

Un travail sur les A.O.C. du piémont pyrénéen occidental permet de construire une hiérarchie de paramètres climatiques, géo-pédologiques, morphologiques, de saisir leurs niveaux d’interaction et d’élaborer une méthodologie pour proposer un zonage

Read More

Can wine competition awarded points be correlated with wine chromatic and aromatic composition?

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are complexity, balance, color and intensity. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste. Phenolic compounds are the main responsible for wine color, being anthocyanin and tannins the most determinant compounds in red wines. In addition to color, wine aroma is another important attribute linked with quality and consumer preferences.

Read More