terclim by ICS banner
IVES 9 IVES Conference Series 9 Mesoclimate impact on Tannat in the Atlantic terroir of Uruguay

Mesoclimate impact on Tannat in the Atlantic terroir of Uruguay

Abstract

The study of climate is relevant as an element conditioning the typicity of a product, its quality and sustainability over the years. The grapevine development and growth and the final grape and wine composition are closely related to temperature, while climate components vary at mesoscale according to topography and/or proximity to large bodies of water. The objective of this work is to assess the mesoclimate of the Atlantic region of Uruguay and to determine the effect of topography and the ocean on temperature and consequently on Tannat grapevine behavior. For this purpose, an automatic weather station and a network of 19 temperature sensors were installed in 2018 in plots of a commercial vineyard in contrasting topographic situations. Nine sensors correspond to Tannat plots. Based on the climatic data for 2018-19 and 2019-20 growing seasons, bioindicators for grapevine were calculated and relationships between site topography and plant response were analyzed. Temporal climate variability between the two growing seasons is explained by rainfall and spatial variability was associated with plots’ topography. Altitude was the main feature that statistically differentiated the plots’ temperature. The effect was observed on thermal amplitude, Cool Night Index, number of days above 30 °C and maximum summer temperature. During the summer of the warmest growing season (2019-20), at 14:00 LH the average thermal difference was -1.7 °C in favor of higher altitude (140 masl) compared to lower altitude (70 masl). The main factor conditioning this result was the ocean proximity and exposure to sea breeze air circulation. Plots in higher elevations favored grapes with higher malic acid content, while lower elevations showed berries with higher amounts of secondary metabolites. This study provides knowledge about Tannat behavior under ocean condition and in a complex region which could be of value to adapt sustainable viticulture techniques.

Download the PDF

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Ramiro Tachini1, Milka Ferrer1, Valérie Bonnardot2, Martin Fanzone3 and Mercedes Fourment1

1Facultad de Agronomía, Universidad de la República Oriental del Uruguay. Montevideo, Uruguay
2University Rennes 2, LETG-UMR 6554 CNRS, Rennes, France
3Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), Mendoza, Argentina

Contact the author

Keywords

mesoclimate, South America, Oceanic wine region, Tannat, grape composition

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Effect of irrigation and soil type on root growth and distribution of Vitis vinifera L. cv. Nero d’Avola grown in Sicily

L’essai a été effectué dans un vignoble du cépage Nero d’Avola greffé sur 1103 Paulsen dans un terroir de la D.O.C Alcamo en Sicile. Le système de conduite des vignes était à espalier, la taille à cordon coursonné et l’irrigation à goutte a goutte. On a été confrontés trois types de traitements: A) vignes non irriguées; B) vignes irriguées quand le

Read More

Novel table grape varieties as “ready-to-eat” products

Consumers are increasingly requesting ready-to-eat products, which are time-saving and convenient. Offering ready-to-eat fruits and vegetables represents a quick and easy way for any consumer to add healthy products to their diet. In this study, we evaluated the aptitude of several table grape varieties to be included in the processing and packaging lines of ready-to-eat products. The following work was based on the characterization of genetic materials and varietal innovation.

Read More

Produce wines with no quantifiable phytosanitary residues – Impact of washing grapes?

Consumer expectations are increasingly shifting towards “residue-free wines.” However, from an analytical standpoint, “zero” does not exist. Laboratories often use the quantification limits of analysis methods to signify ‘zero.’ Improved techniques now allow for the quantification of levels that were previously undetectable. This is why we prefer to use the term “unquantifiable residue” rather than “absence of residues.”

Read More

Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time.

Read More

Facteurs physiques et biologiques affectant la production viticole et vinicole de la région avec dénomination d’origine “Condado de Huelva” (SW d’Espagne)

Les facteurs physiques et biologiques du milieu naturel affectant la production viticole de la R.D.O. “Condado de Huelva” et quelques relations les concernant sont étudiés dans les systèmes de la production vinicole ; le bon fonctionnement du Vignoble ayant besoin par ailleurs, du concours d’autres facteurs (Reynier, 1989 ; Paneque et al., 1996, a,b).

Read More