Terroir 1996 banner
IVES 9 IVES Conference Series 9 Tools for assessing vine nitrogen status; role of nitrogen uptake in the “terroir” effect

Tools for assessing vine nitrogen status; role of nitrogen uptake in the “terroir” effect


Among the numerous nutrients vines extract from the soil, nitrogen is the one that interferes most with vine vigor, yield, berry constitution and wine quality. Many studies relate on the influence of various levels of nitrogen fertilization on vine growth, yield and berry constitution (KLIEWER, 1971; BELL et al., 1979; DELAS et al., 1991; SPAYD et al., 1993; SPAYD et al., 1994). Other papers deal with the depressive effect of cover crop on vine nitrogen supply, which can partly explain the quality-improving effect of this technique (SOYER et al., 1996).
Vine nitrogen uptake is likely to vary to a considerable extend with soil parameters, even when no nitrogen fertilization or cover crop occurs. Figuring among those parameters are: soil organic matter content, C/N ratio of soil organic matter and soil organic matter turnover. The latter depends mainly on soil temperature, soil aeration, soil pH and soil moisture content. Despite considerable empirical evidence, almost no literature is available on vine nitrogen status as a function of soil characteristics and the impact of this status on vine development, berry constitution and wine quality. This might be explained by the lack of accuracy of currently available indicators of vine nitrogen status, such as petiole or leaf blade nitrogen content, or their lack of accessibility, as is true for cane arginine content. In this paper we discuss the use of several forms of nitrogen in grape juice (must) as indicators of vine nitrogen status. The accuracy of these indicators provides the means to differentiate nitrogen offer by the soil in “terroir” studies and assess its impact on berry quality potential.


Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article


Cornelis VAN LEEUWEN (1, 2), Philippe FRIANT (1), Enzo RONCO (3), Cyril JOURDAN (2), Jean-Pierre SOYER (4), Christian MOLOT (4) and Xavier CHONE (2)

(1) ENITA de Bordeaux, 1 Crs du Général de Gaulle, F 33175 Gradignan Cedex
(2) Faculté d’OEnologie, 351 Cours de la Libération, F 33405 Talence Cedex
(3) Faculta’ di Farmacia, Universita’ degli studi di Torino, Italia
(4) INRA Agronomie, Domaine de la Grande Ferrade, F 33140 Villenave d’Ornon

Contact the author


Terroir 2000


Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d