Terroir 1996 banner
IVES 9 IVES Conference Series 9 Elaboration des cartes conseils pour une gestion du terroir à l’échelle parcellaire: utilisation d’algorithmes bases sur des paramètres physiques du milieu naturel

Elaboration des cartes conseils pour une gestion du terroir à l’échelle parcellaire: utilisation d’algorithmes bases sur des paramètres physiques du milieu naturel

Abstract

The “Anjou Terroirs” programme aims at bringing the necessary scientific basis for a ratio­nal and reasoned exploitation of the technical itinerary of the terroir. The scale study is 1/12500. For the mapping, many parameters, such as the granulometry or the depth of soil are observed to each point of caracterisation. However, the composition and the quality of grapes do not depend directly on these parameters, but is influenced by variables such as water supply or vine precocity. These variables cannot be easily mapped, but can be esti­mated by algorithms based on expertise. The precision and the content of the cartographie study allow to quantify these main variables wich influence the vine behavior. It is therefore possible to build advisory maps that can be used by the vine growers at the scale of the par­cellary. As an example, a map on rootstock adaptation to the terroir has been published. Thanks to the knowledge obtained through a network of experimental plots, five fundamen­tal factors seems determinant to us, to choose a rootstock in Anjou condition: water sup­ply, natural drainage, iron chlorosis power of soil, vigour potential and precocity potential conferred by the terroir.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

P. GUILBAULT, R. MORLAT, D. RIOUX

INRA-URVV 42, rue Georges Morel BP57, 49071 BEAUCOUZE Cedex – France

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Assessing bunch architecture for grapevine yield forecasting by image analysis

It is fundamental for wineries to know the potential yield of their vineyards as soon as possible for future planning of winery logistics. As such, non-invasive image-based methods are being investigated for early yield prediction. Many of these techniques have limitations that make it difficult to implement for practical use commercially. The aim of this study was to assess whether yield can be estimated using images taken in-field with a smartphone at different phenological stages. The accuracy of the method for predicting bunch weight at different phenological stages was assessed for seven different varieties.

Technological possibilities of grape marc cell walls as wine fining agent. Effect on wine phenolic composition

Fining is a technique that is used to remove unwanted wine components that affect clarification, astringency, color, bitterness, and aroma. Fining involves the addition of adsorptive or reactive material in order to reduce or eliminate the presence of certain less desirable wine components and to ensure that a wine remains in a particular stable state for a given period of time Recently concerns have been raised about the addition of animal proteins, such as gelatin, to wine due to the disease known as bovine spongiform encephalopathy (Mad Cow disease). Although the origin of gelatins has been moved to porcine, winemakers are asking for substitute products with properties and application protocols similar to the traditional animal-derived ones, making the use of plant-derived proteins in fining a practically viable possibility. As a consequence, various fining agents derived from plants have been proposed, including proteins from cereals, legumes, and potato.

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Influence of must fining on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics of different white grape musts

AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.

Carry over effect of shoot trimming and deficit irrigation on fruit yield and berry total soluble solids

The increase in air temperature that is occurring in many important wine-growing areas around the world is resulting in the decoupling between the phenolic and the technological maturity of grapevine berries. This new ripening pattern leads to the production of light-bodied high alcoholic wines, but this is in countertendency with the increasing consumers’ demand for wines with low-to-mid alcohol concentrations. The oenological techniques proposed to reduce wine alcohol content are often very expensive and lead to detrimental effects on wine quality. Many viticultural practices have been proposed to slow down sugar accumulation the berry. One possible strategy that was previously found to be suitable for Aglianico grapevine is post-veraison shoot trimming. The aim of this work was to assess the carry over effects on the following year of shoot trimming and vine water status on yield and total soluble solids because the expected reduction in vine fertility could lead to a reduction in the effectiveness of shoot trimming.