Terroir 1996 banner
IVES 9 IVES Conference Series 9 Effects of water and nitrogen uptake, and soil temperature, on vine development, berry ripening and wine quality of Cabernet-Sauvignon, Cabernet franc and Merlot (Saint-Emilion, 1997)

Effects of water and nitrogen uptake, and soil temperature, on vine development, berry ripening and wine quality of Cabernet-Sauvignon, Cabernet franc and Merlot (Saint-Emilion, 1997)

Abstract

Wine quality depends largely on berry ripening conditions in relation to soil and climat. The influence of the soil has been studied in Bordeaux since the early Seventies (SEGUIN, 1970; DUTEAU et al., 1981; VAN LEEUWEN, 1991; VAN LEEUWEN et SEGUIN, 1994) and, more recently, in the Val de Loire (MORLAT, 1989), the Alsace (LEBON, 1993) and the Costières de Nîmes regions (MARTIN, 1995). Its influence is complexe, because both physical (soil temperature, water uptake) and chemical (nitrogen uptake) soil parameters interfere on vine development and berry ripening.
Vine development, berry ripening and wine quality were studied in Saint-Emilion (Bordeaux area, France), in 1997, in relation to three different soil types:
– G: Gravelly soil
– S: Sandy soil, with a water table in reach of the roots
– C: Heavy clay soil
Three cultivars were compared, Vitis vinifera Cabernet-Sauvignon, Cabernet franc and Merlot. Water uptake, nitrogen uptake and soil temperature were measured to explain the different vine expressions on the nine plots (3 soils x 3 cultivars).

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

CORNELIS VAN LEEUWEN

ENITA de Bordeaux/ Faculté d’Œnologie de Bordeaux
1, Cours du Général de Gaulle 33175, Gradignan

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Caractérisation du terroir en Espagne : méthodologie de l’évaluation et de la validation

In recent years, there has been a growing interest in characterizing the ecological environment of vineyard production, and the growing need to delimit and characterize with precision the different homogeneous viticultural units. This has allowed the development of new studies which have as their objective the Vineyard Zoning. The delimitation and characterization of wine-growing areas poses specific problems in Spain, not only linked to the specific characteristics of the territory, but also to the size, distribution and index of viticultural occupation in the designations of origin.

Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.

Three new Apulian seedless varieties available for the table grape supply chain

The table grape industry in Europe is undergoing significant changes. For instance, in Italy, the national register of vine varieties was established in 1969, and since then, many varieties of table grapes have been registered. In the first thirty years, from 1969 to 1999, 62 seeded and 24 seedless varieties were registered. In the subsequent period, from 2000 to the present day, 23 seeded varieties and 99 seedless varieties were registered.

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Impact of monopolar and bipolar pulsed electric fields on the quality of Tinta Roriz wines

Pulsed electric fields (pef) technology holds significant promise for the agrifood industry, considering the capacity of inducing cell electroporation, due to the disruption of cellular membranes. Pef-induced permeabilization is dependent of the chosen treatment protocol (i.e. Pulse shape, electrical field strength, specific energy) and of the matrix’s characteristics (i.e. Cell radii and size, ph, electrical conductivity).