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


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.


Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article


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


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


IVES Conference Series | Terclim 2022


Related articles…

Applications of Infrared Spectroscopy from laboratory to industry

The grape and wine industries have long sought rapid, reliable and cost-effective methods to screen and monitor all the stages of the winemaking process, which include grape ripening in the vineyard, harvest and grape reception at the weighbridge, the fermentation stage and the bottling of the final product.

Influence of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni in wines

Over the last years, the potential use of non-Saccharomyces yeasts to modulate the production of target metabolites of oenological interest has been well recognized. Among non-Saccharomyces yeasts, Starmerella bacillaris (synonym Candida zemplinina) is considered one of the most promising species to satisfy modern market and consumers preferences due to its peculiar characteristic (enhance glycerol and total acidity contents and reduce ethanol production). Mixed fermentations using Starm. bacillaris and Saccharomyces cerevisiae starter cultures represent a way to modulate metabolites of enological interest, taking advantage of the phenotypic specificities of the former and the ability of the latter to complete the alcoholic fermentation. However, the consumption of nutrients by these species and their produced metabolites may inhibit or stimulate the growth (and malolactic activity) of lactic acid bacteria (LAB).

Response of grapevine cv. “Tinta Roriz” (vitis vinifera L.) to moderate irrigation in the Douro region, Portugal

The behaviour of cv. “Tinta Roriz” (Vitis vinifera L.), was studied when moderate drip irrigation was applied from veraison to harvest. Field studies were conducted during three growing seasons


Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Lipids at the crossroads of protection: lipid signalling in grapevine defence mechanisms

Understanding grapevine molecular processes and the underlying defence responses is vital for developing sustainable disease control strategies. Lipid signalling pathways, involving the synthesis and degradation of lipid molecules, have emerged as a key regulator in plant defence against pathogens. This study aims to elucidate the role of fatty acids and lipid signalling in grapevine’s defence response to P. viticola infection. The expression of lipid metabolism-related as well as lipid signalling genes was analysed, by qPCR, in three grapevine genotypes: Chardonnay (susceptible), Regent (tolerant) with Rpv3-1 resistance loci, and Sauvignac (resistant) harbouring a pyramid of Rpv12 and Rpv3-1 resistance loci.