Terroir 1996 banner
IVES 9 IVES Conference Series 9 Spatial characterisation of terrain units in the Bottelaryberg-Simonsberg-Helderberg wine growing area (South Africa)

Spatial characterisation of terrain units in the Bottelaryberg-Simonsberg-Helderberg wine growing area (South Africa)

Abstract

The first South African wine was made by Jan van Riebeeck on the second of February 1659. His initial determination to produce wine at the Cape refreshment station was continued by other governors resulting in improvement and expansion of the embryo industry. As the colony opened up and new areas were discovered, so the wine industry developed to its present extent of over 100 000 ha (SAWIS, 1999). The initial expansion was based on ease of access and mainly focussed on fertile valleys, with rivers to provide irrigation in the more arid regions. Yield was often the overriding factor considered. However, when over-production became a problem in the early twentieth century, the focus was moved to quality. This eventually resulted in the introduction of the Wine of Origin legislation in 1973. South Africa is, therefore, a relatively young wine-producing country and has little tradition or experimental data to support delimitation of areas of origin. Such areas are demarcated on application by the producers. Natural factors, such as landscape, soil and macroclimatic patterns are used to determine boundaries, after which these demarcated areas are allowed to develop to express their specific wine style and character instead of proving their originality beforehand (Saayman, 1998). The identification and spatial characterisation of terrain units will act, therefore, as a scientific basis for the delimitation of areas for the production of characteristic wines of high quality. It will also provide an important basis for future development and management decisions and enable South Africa to remain competitive in an ever-expanding international wine market.

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article

Authors

Victoria. Carey (1), V.B.F. Bonnardot (2)

(1) ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
(2) ARC Institute for Soil Climate and Water, Private Bag X5026, 7599 Stellenbosch, Republic of South Africa

Tags

IVES Conference Series | Terroir 2000

Citation

Related articles…

Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.

AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.

How to resolve the lack acidity in wines by better understanding of the adequation of grape varietal-terroir: Negrette grape in the terroir of Côtes du Frontonnais

Le manque d’acidité des vins est un sujet préoccupant dans de nombreux vignobles car l’acidité est un facteur déterminant de la qualité des vins, en liaison avec la nutrition minérale de la vigne.

Double success of combining technical management with low pesticide inputs in the vineyard to obtain PDO wines in France

Viticulture is a major contributor to the antagonism of positive reputation and negative environmental impacts of agriculture. Vine contributes to structure landscape in the world, resulting, for example, in the delimitation of protected designations of origin (PDO). PDO vine is currently subject to the double challenge of sustainability and climate change adaptation. As vine is very sensitive to diseases and pests, vine requires a high use of pesticides to achieve its quality and yield goals. This high need for pesticides is the most important negative impact of environmental components.

Protection of grapevines from red blotch by understanding mechanistic basis of its infection

Currently, grapevine is host to a large number of pathogenic agents, including 65 viruses, five viroids and eight phytoplasmas. Needless to say, these pathogens, especially viruses responsible for several ‘infectious degeneration’ or ‘decline’ cause great distress to wine makers and grape growers, let alone the large economic losses incurred by the wine industry. A recent addition to this wide repertoire of grapevine viruses is a new viral disease known as Red Blotch in viticulture parlance. Its causal organism, Grapevine red blotch associated virus (GRBaV), discovered in 2008 is a newly identified virus of grapevines and a putative member of a new genus within the family Geminiviridae.

Understanding graft union formation by using metabolomic and transcriptomic approaches during the first days after grafting in grapevine

Since the arrival of Phyloxera (Daktulosphaira vitifolia) in Europe at the end of the 19th century, grafting has become essential to cultivate Vitis vinifera. Today, grafting provides not only resistance to this aphid, but it used to adapt the cultivars according to the type of soil, environment, or grape production requirements by using a panel of rootstocks. As part of vineyard decline, it is often mentioned the importance of producing quality grafted grapevine to improve vineyard longevity, but, to our knowledge, no study has been able to demonstrate that grafting has a role in this context. However, some scion/rootstock combinations are considered as incompatible due to poor graft union formation and subsequently high plant mortality soon after grafting. In a context of climate change where the creation of new cultivars and rootstocks is at the centre of research, the ability of new cultivars to be grafted is therefore essential. The early identification of graft incompatibility could allow the selection of non-viable plants before planting and would have a beneficial impact on research and development in the nursery sector. For this reason, our studies have focused on the identification of metabolic and transcriptomic markers of poor grafting success during the first days/week after grafting; we have identified some correlations between some specialized metabolites, especially stilbenes, and grafting success, as well as an accumulation of some amino acids in the incompatible combination. The study of the metabolome and the transcriptome allowed us to understand and characterise the processes involved during graft union formation.