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…

Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

Biomass accumulation in yeast has been studied in this work in terms of their role in fermentation processes. So, biotin is involved in many reactions and nitrogen metabolism disorders
Read More

Quantification of Eugenol in various matrixes from hybrids vines. Case study of Armagnac white spirits production

Nowadays, winemaking is dealing with great challenges, notably climate change, disease resistance and low pesticide inputs, desire for more sustainable agricultural productions and permanent changing of consumer preference.

Read More

Carbon footprint as a function of inter-annual climate variability in Uruguayan viticulture production systems

Climate change, driven by greenhouse gas (GHG) emissions, is one of humanity’s most significant environmental challenges.

Read More

Analytical characterization of Oloroso Sherry in Sherry Cask seasoning and its influence in the ageing of brandy de jerez

Oloroso Sherry is a typical fortified wine from Jerez de la Frontera (south of Spain). It is one of the most used in the seasoning of oak barrels, called Sherry Cask, destined in this area for ageing brandies or condiments as wine vinegars. Brandy de Jerez is an European Geographical Indication for grape-derived spirits. Its special organoleptic characteristics are due to its traditional dynamic ageing in Sherry Casks. American oak is the most common wood employed in Jerez area, where Brandy de Jerez is exclusively manufactured. During ageing period of Sherry and brandies, the wood is not only a container, it is involved in several physicochemical process with the Sherry or the distillate. Oak wood is the responsible of the presence of many compounds in the products, affecting their aroma and chemical composition and having a high influence in their final quality. Moreover, the seasoned wood with Sherry wine could transfer the compounds from wine into the brandy, improving its aroma and flavor.

Read More

Can yeast cells sense other yeasts beyond competition interactions?

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species.

Read More