GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 An intra-block study of bunch zone air temperature and its impact on berry and wine attributes

An intra-block study of bunch zone air temperature and its impact on berry and wine attributes

Abstract

Context and purpose of the study – Temperature is a key environmental factor affecting grape primary and secondary metabolites. Even if several mesoscale studies have already been conducted on temperature especially within a Protected Designation of Origin area, few data are available at an intra-block scale. The present study aimed at i) assessing the variability in bunch zone air temperature within a single vineyard block and the temporal stability of temperature spatial patterns, ii) understanding temperature drivers and iii) identifying the impact of temperature on grape berry attributes.

Material and methods – The experiment was carried out on a 0.51 ha Guyot trained Syrah vineyard from the South West of France. Loggers displayed in solar radiation shields were positioned at 19 points in the vineyard to monitor air temperature within the bunch zone every ten minutes between veraison and harvest. At each logger, a sampling area of 21.5 m2 was delimited to collect data on topography, soil stoniness, vine behavior and fruit characteristics at harvest. Rotundone, a sesquiterpene responsible for the black pepper typicality of Syrah wine which is known to be affected by berry temperature, was also determined in wine prepared by microvinification techniques (1-L Erlenmeyer). Data were spatialized using GIS tools and used to calculate several climatic indexes over the measuring period. Dh25, Dh30 and Dh35, the percentage of degree hours above 25°C, 30°C and 35°C respectively were also determined. The whole data set was treated through principal component analysis (PCA).

Results – Average temperature varied across points from 20.93°C to 21.62°C. The amplitude of variation was greater for cool night index and maximum air temperature which fluctuated from 12.49°C to 13.92°C and from 30.36°C to 33.28°C respectively. A relative stability in temperature spatial patterns was observed on the block over the maturation period. Surprisingly, the warmest area in the morning in the center of the block turned out to be the coolest part of the block during the afternoon and the night. Maximal air temperature and cool night index were best explained respectively by stem water potentials and the distance to the southern end of the vineyard which was characterized by a slightly higher elevation and a greater stoniness. Surprisingly rotundone was poorly correlated to Dh25 while Dh25 spatial pattern tends to visually overlay the anthocyanins map. Our results indicate that bunch zone air temperature can differ largely within a single vineyard block and suggest that variations in this environmental factor can affect berry and wine volatile compositions.

Download the PDF

DOI:

Publication date: March 11, 2024

Issue: GiESCO 2019

Type: Poster

Authors

Olivier GEFFROY1,2*, Fanny PREZMAN2, Thierry DUFOURCQ3, Jean-Philippe DENUX1,4, Harold CLENET1,4

1 Université de Toulouse, INP-École d’Ingénieurs de Purpan, 75 voie du TOEC, 31 076 Toulouse Cedex 3, France
2 IFV Sud-Ouest, V’innopôle, Brames Aigues, 81 310 Lisle Sur Tarn, France
3 IFV Sud-Ouest, Domaine de Mons, 32 100 Caussens, France
4 UMR 1201 DYNAFOR, INRA / Toulouse INP, 24 chemin de Borderouge 31326 Castanet Tolosan Cedex, France

Contact the author

Keywords

temperature, intra-block, spatial pattern, temporal stability, fruit attributes

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Assessing macro-elements contents in vine leaves and grape berries of Vitis vinifera using near-infrared spectroscopy coupled with chemometrics

The cultivated vine (Vitis vinifera) is the main species cultivated in the world to make wine. In 2017, the world wine market represents 29 billion euros in exports, and France contributes 8.2 billion (28%) to this trade, making it a traditional market of strategic importance. Viticulture is therefore a key sector of the French agricultural economy. It is in this context that the nutritional diagnosis of the vine is of real strategic interest to winegrowers. Indeed, the fertilization of the vine is a tool for the winegrower that allows him to influence and regulate the quality of the wine.

Read More

EFFECT OF MANNOPROTEIN-RICH EXTRACTS FROM WINE LEES ON PHENOLICCOMPOSITION AND COLOUR OF RED WINE

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

Read More

Relationship between chemical parameters of tannins and in-mouth attributes of grape phenolic fractions

Establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Tempranillo Tinto and Garnacha Tinta grapes were harvested from distinct blocks in different dates; each sample collection date was separated by one week. Grapes were destemmed and macerated in 15% of ethanol for one week. The polyphenolic fraction (PF) of samples was submitted to solid phase extraction on C18 cartridges and recovered with ethanol. PFs were reconstituted in wine model and their taste and mouthfeel properties were characterised by rate-K-attributes methodology. In parallel, concentration (TC) and activity (TAc) of tannins as well as the concentration of tannins linked to anthocyanins (T-A) were determined using HPLC-UV–VIS.

Read More

Evaluation of Polarized Projective Mapping as a possible tool for attributing South African Chenin blanc dry wine styles

Multiple Factor Analysis (MFA) According to the Chenin blanc Association of South Africa, there are three recognized dry wine styles, Fresh and Fruity (FF), Rich and Ripe Unwooded (RRU), and Rich and Ripe Wooded (RRW), classically attributed with the help of sensory evaluation. One of the “rapid methods” has drawn our attention for the purpose of simplifying and making style attribution for large sample sets, evaluated during different sessions, more robust. Polarized Projective Mapping (PPM) is a hybrid of Projective Mapping (PM) and Polarised Sensory Positioning (PSP). It is a reference-based method in which poles
(references) are used for the evaluation of similarities and dissimilarities between samples.

Read More

Immunotestπ: a new test for the determination of proteic stability in white and rosé wines

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.

Read More