terclim by ICS banner
IVES 9 IVES Conference Series 9 Phenological characterization of a wide range of Vitis Vinifera varieties

Phenological characterization of a wide range of Vitis Vinifera varieties

Abstract

In order to study the impact of climate change on Bordeaux grape varieties and to assess the adaptation capacities of candidates to the grape varieties of this wine region to the new climatic conditions, an experimental block design composed of 52 grape varieties was set up in 2009 at the INRAE Bordeaux Aquitaine center. Among the many parameters studied, the three main phenological stages of the vine (budburst, flowering and veraison) have been closely monitored since 2012. Observations for each year, stage and variety were carried out on four independent replicates. Precocity indices have been calculated from the data obtained over the 2012-2021 period (Barbeau et al. 1998). This work allowed to group the phenological behaviour of the grapevine varieties, not only based on the timing of the subsequent developmental stages, but also on the overall precocity of the cycle and the total length of the cycle between budburst and veraison. Results regarding the variability observed among the different grape varieties for these phenological stages are presented as heat maps.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Poster

Authors

Agnès Destrac Irvine, Karel Mercken, Diego Vergara, Mark Gowdy, Nathalie Ollat and Cornelis Van Leeuwen

EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, Villenave d’Ornon, France 

Contact the author

Keywords

phenology, classification, climate change, precocity indices

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Obtaining new varieties derived from Monastrell for the preparation of low alcoholic wines

The main challenge faced by viticulture is to improve the quality of the wines, adapting them to the new consumer demands that demand wines with lower alcohol content and greater freshness. In the last 30 years, a clear modification has been observed in the composition of the grape due to climate change

Vine performance benchmarking of indigenous Cypriot grape varieties Xynisteri and Maratheftiko

Aim: The aims of this study were to (1) formulate a baseline understanding of the performance of the indigenous Cypriot white grape Xynisteri and the red grape Maratheftiko (Vitis vinifera L.), and (2) compare these varieties to Shiraz and Sauvignon blanc grown in a Cypriot vineyard.

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

NAVIC–20 years of a lean management model for wine business R&D

Considering That Innovation Supports A Company’s Competitive Advantage And Drive Higher Profits (Dogru A. & Peyrette J., 2022), A Key Challenge Of Wine Companies Is Getting Practitioners To Understand That Innovation-Related Wine Research Increases The Likelihood Of Competitive Advantage, Bringing Financial Success. A Continued And Enhanced Investment In Research Is, Thus, A Prerequisite For Commercial Success In Today’s Globalized And Competitive Wine Industry (Høj P., Pretorius I.S., & Day R., 2003).

Les activités peroxidasiques du raisin de quelques cépages de Roumanie

Les enzymes d’oxydation (polyphénoloxydase, peroxydase) des raisins sont d’origine génétique dépendantes des facteurs climatiques et agrotechniques (Sapis et al, 1983). Dans le processus technologique de l’obtention du moût de raisins, ces enzymes catalysent l’oxydation de certains composés phénoliques naturellement présents dans le raisin, produisant ainsi des modifications indésirables de la couleur et de l’arôme du vin.