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.

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…

Terpenoid profiles and biosynthetic gene expression pattern in Asti DOCG white muscat grapes at ripening as affected by different canopy management protocols

Aim: The main goal of this study was to find an efficient canopy management to limit the high temperature-related aroma losses of White Muscat grapes, and consequently to preserve the quality standards of Asti DOCG wines.

Delineation significance in viticultural zoning: examples in the Southern Côtes-du-Rhône

In order for a spatialized gestion of wine-producing areas, delineation of viticultural zones is needed. Viticultural zoning according to qualitative expression of varieties is a great concern

Impact of SO2 addition before alcoholic fermentation on the oxidative stability of Chardonnay white wines

Sulfites (SO2) addition during winemaking is a widespread practice worldwide. This addition is realized at different steps of the winemaking due to the antimicrobial and antioxidant capacity of SO2. In a context of understanding white wines oxidative stability, knowledge about the impact of SO2 on the wine molecular diversity, especially compounds involved in the antioxidant capacity of wine, appears to be very important. In recent years, some studies have shown that SO2 can react with a large number of wine compounds resulting in the formation of numerous adducts. The diversity of compounds involved is important including in particular pyruvic acid, 2-keto-glutaric acid, glyceraldehyde, sugar, phenolics compounds but also amino acids or peptides. Moreover Roullier-Gall et al. have shown using FT-ICR-MS analysis that the molecular composition of wines remains impacted by addition of SO2 to the must (0, 4 and 8 g/hL SO2), several years after winemaking. Indeed, wines made from protected must (8g/hL SO2) contain a larger diversity of CHOS and CHONS compounds than wines made from unprotected must (0 g/hL SO2). The study of the impact of glutathione addition on the sensory oxidative stability has further shown that CHOS and CHONS compounds (amino acids, aromatic compounds and peptides) are markers of the antioxidant metabolome of white wines. This suggests that CHOS and CHONS compounds arise from SO2 adducts formation but also from a protecting effect of SO2 on the antioxidant metabolome of white wines.

Effect of rising atmospheric CO2 levels on grapevine yield and composition by the middle of the 21st century: what can we learn from the VineyardFACE?

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.