terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2023 9 Meso-scale geostatistical analysis: a method for improving experimental design

Meso-scale geostatistical analysis: a method for improving experimental design


Context and purpose of the study – The growing region of Barolo DOCG certified wines is topographically complex. The region is famous for this complexity and for the associated terroir driven Nebbiolo grapes and wines derived distinctly from this varietal. Although it is recognized that the Barolo area is unusual topographically and it is assumed that this unusual topography lends to the inherit terroir, the specifics of this relationship are less well defined.
Evaluating regional terroir with macro-scale climatic behavioural assumptions may lead to incorrect evaluations of climate behaviour at the meso-scale. Utilizing open-source weather station data and incorporating geostatistical processes to do analysis of the meso-scale climate relationship with local topography can help to more clearly understand behaviour in a meso-scale setting and also aid in honing experimental design targeted at better understanding of variation in berry traits.

Material and methods – Climate related indices (monthly average minimum and maximum temperatures, Huglin Index and diurnal range) were calculated using data from 45 open-source weather stations within a 40 km radius of the center of the Barolo DOCG growing region. Topographical traits (Elevation, Aspect, Slope, Latitude) for the same region were extracted from a digital elevation model with a 10 m resolution. Linear regression models were developed between the dependent variables (climate indices) and the independent variables (topographical traits) Unexpected relationships between elevation and climate were observed from this statistical.
With this finding, field research for the following year was designed with elevation incorporated as an independent variable to attempt to determine the impact on berry developmental characteristics as well as differences in anthocyanins and flavonols based on elevation. Three vineyard sites were identified that had different elevations (approximately 230, 360 and 410 m).

Results – Linear regression analysis showed negative relationships between maximum monthly temperature and elevation as well as between the Huglin Index and elevation. No relationship was established between elevation and minimum monthly temperature (generally considered to be the night temperature) in all growing season months (April to October). Due to the lack of a relationship between minimum temperature and elevation, it was found that diurnal range (DR) in the greater 40 km2 region has a negative relationship with elevation. It was further noted that within the immediate Barolo region, 7 weather stations suggested a parabolic relationship between maximum temperature, diurnal range and elevation.
This result was confirmed at the field scale where the highest vineyard was found to have a higher night temperature and lower day temperature thus resulting in a smaller diurnal range than the other two vineyards.
Preliminary berry characteristic results suggest a significant difference between vineyards that can atleast partly be associated with elevation.


Publication date: July 3, 2023

Issue: GiESCO 2023

Type: Poster


Alena WILSON1, Vittorino NOVELLO1, Alessandra FERRANDINO1, Stefania SAVOI1, Silvia GUIDONI1

1Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, Italy

Contact the author*


Nebbiolo, terroir zoning, diurnal range, elevation


GiESCO | GIESCO 2023 | IVES Conference Series


Related articles…

Impact of some agronomic practices on grape skins anthocyanin content

Wine colour is the first quality characteristic to be assessed, especially regarding red wines. Anthocyanins are very well known to be the main responsible compounds for red wine colour. Red cultivars can synthesize and accumulate anthocyanins in berry skin to express their colour. However, anthocyanin accumulation is often influenced by a series of factors, such as genetic regulation, phytohormones, environmental conditions and viticultural management.

Characterization of Glycosidically Bound Aroma Compounds of País cv. grapes of different Chilean zones

Úbeda-Aguilera, C., a Callejón, R. M., b Peña-Neira, A c. a Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Chile b Área de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Sevilla. C/ P. García González nº 2, E- 41012. Sevilla. Spain c Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile País grape has been estimated to arrive to Chile almost 500 years ago, being the first strain grown in this country. Traditionally, this grape has been used to mix with other varieties, to produce poor quality wines, but today is beginning to be used in the production of high quality wines. However, very little is known about the chemical characteristics of this variety.

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.

New molecular evidence of wine yeast-bacteria interaction unraveled by untargeted metabolomic profiling

Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can consistently stimulate (MLF+ phenotype) or inhibit (MLF- phenotype) malolactic bacteria and the MLF process as a function of numerous winemaking practices, but the molecular evidence behind still remains a mystery. In this study, such evidence was elucidated by the direct comparison of extracellular metabolic profiles of MLF+ and MLF- yeast phenotypes. Untargeted metabolomics combining ultrahigh-resolution FT-ICR-MS analysis, powerful machine learning methods and a comprehensive wine metabolite database, discovered around 800 putative biomarkers and 2500 unknown masses involved in phenotypic distinction.