Terroir 1996 banner
IVES 9 IVES Conference Series 9 Use of the stics crop model as a tool to inform vineyard zonages

Use of the stics crop model as a tool to inform vineyard zonages

Abstract

[English version below]

STICS est un modèle de culture développé à l’INRA (France) depuis 1996. Il simule les bilans de carbone, d’eau et d’azote dans le système culture-sol, piloté par des données climatiques journaliéres. Il calcule à la fois des variables agricoles (rendement en quantité et qualité) et environnementales (pertes en eau et en azote). Une des originalités de STICS est son adaptabilité à de nombreuses cultures (herbacées, ligneuses, annuelles, pérennes) rendue possible par le choix de paramètres génériques et d’options de formalismes. Le travail présenté traite, dans un premier temps, des spécificités de STICS pour la vigne en terme de bilan trophique, de fonctionnement énergétique et hydrique et d’estimation des teneurs en sucre en en eau du raisin. Nous montrons ensuite diverses sorties du modèle qui permettent de caractériser des terroirs du vignoble des Côtes du Rhône.

STICS is a crop model developed at INRA (France) since 1996. It simulates the carbon, water and nitrogen balances of the crop-soil system driven by daily climatic data. It calculates both agricultural variables (yield in terms of quantity and quality) and environmental variables (water and nitrogen losses). One of the key elements of STICS is its adaptability to various crops (herbaceous, ligneous, annuals, perennials) made possible by the choice of generic parameters and options for both crop physiology and crop techniques. The present work deals first with the particularity of STICS to simulate vineyard in terms of trophic balance, energetic and water functioning and assessment of sugar and water contents of grape. Second it shows the various outputs which can be calculated by the model in order to characterize typical Côtes du Rhône zones.

Download the PDF

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

N. BRISSON (1); J.P. GAUDILLERE (2); J.P. RAMEL (3); E. VAUDOUR (4)

(1) INRA Centre d’Avignon, Site d’Agroparc, domaine St Paul, 84914 Avignon
(2) INRA Centre de Bordeaux, 71, avenue Edouard Bourleaux, 33883 Villenave d’Ornon
(3) CIRAME Hameau de Serres, 84 200 Carpentras
(4) INA-PG Centre de Grignon 78850 ThivervaI Grignon

Keywords

modèle de culture, vigne, rendement, teneur en sucre, précocité, vigueur
crop model, vine, yield, sugar content, earliness, vigour

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Essential oil vapor triggers resistance pathways in Vitis vinifera and blocks plasmopora viticola infection

The amount of synthetic pesticides applied in viticulture is relatively high compared to other agricultural crops, due to the high sensitivity of grapevine to diseases such as downy mildew (Plasmopora viticola). Alternatives to reduce fungicides are utterly needed to promote a sustainable vineyard-ecosystems and meet consumer acceptance. Essential oils (EOs) are amongst the most promising natural plant protection agents and have shown their antifungal properties previously. However, the efficiency of EOs depends highly on timing and application technique.
Read More

Yeasts protein extracts: new low impact tool for wine protein stability

Yeast protein extracts (ypes) have flocculating properties, allowing clarification of musts and wines. They are already authorized by oiv for fining purposes with a maximum dosage limit of 60 g/hl for red wines, and 30 g/hl for musts, white and rosè wines. The extraction of ypes from the cytoplasm of yeasts (saccharomyces spp) cells is defined by the resolution oiv oeno 452-2012, that indicate also some specification of the final product.

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

Using nanopore skim-sequencing to characterise regional epigenetic variability in New Zealand Sauvignon Blanc

Recent advancements in genomic sequencing technologies have enabled more detailed and direct studies of DNA methylation, which can help characterise epigenetic variations in plants. The Grapevine Improvement team at the Bragato Research Institute is studying the use of Oxford Nanopore sequencing to identify epigenetic changes associated with environmental differences among clonally-propagated grapevines.

This study involved sequencing DNA from the same Sauvignon Blanc clone, sourced from diverse New Zealand viticultural regions, using the PromethION platform.

Read More

Utilization of remote sensing technology to detect riesling vineyard variability

ineyard blocks can vary spatially with respect to several viticulturally significant qualities such as soil variables, vine vigor, vine physiology

Read More