GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Effect of climate and soil on phenology and ripening of Vitis vinifera cv Touriga acional in the Dão region

Effect of climate and soil on phenology and ripening of Vitis vinifera cv Touriga acional in the Dão region

Abstract

Context and purpose of the study – “Terroir” has been acknowledged as an important factor in wine quality and style. It can be defined as an interaction between climate, soil, vine (cultivar, rootstock) and human factors such as viticultural and enological techniques. Soil and climate are the two components of the “Terroir” with an important role on the vine development and berries ripening. The present study is focused on the effects of the weather conditions and the soil characteristics on the phenological and berries ripening dynamics of the “Touriga Nacional” in Dão region.

Material and methods – This assay was carried out during 2017 and 2018 in four commercial vineyards at different places at Dão Region, centre of Portugal, with red grapevine variety Touriga Nacional. For each field were defined 3 plots were defined, and the observations were carried out in 10 plants per plot. Meteorological data was recorded at automatic stations localized next each vineyard. For the soil characterization, soil samples were taken in three layers until the 200 cm depths. Between budburst and veraison, the phenological stages were monitored using the E-L modify scale. During the ripening period, weekly, samples with 200 berries per plot were taken, determined their weights and juice volumes, and analysed their sugar contents, total acidity and pH. The anthocyanins accumulation was indirectly monitored, using the fluorescence optical sensor Multiplex, on six clusters per plot.

Results – The results showed similar characteristics of soils at the different vineyard, but different weather condition between places and years. The lag of the chronological evolution of the phenology and ripening between places and years was mainly due to the different thermal conditions of each place in each year.

Download the PDF

DOI:

Publication date: September 8, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Pedro RODRIGUES1,2,3, Vanda PEDROSO4, Alexandre PINA1, Gonçalo LOURENÇO1, António CAMPOS1, Sérgio SANTOS1, Tiago SANTOS1, Sílvia LOPES 1, João GOUVEIA1, Carla HENRIQUES1,2, Ana MATOS1,2, Cristina AMARO DA COSTA1,2, Fernando GONÇALVES1,2,3

1 Instituto Politécnico de Viseu, Campus Politécnico, Viseu, Portugal
2 Centro de Estudos em Educação, Tecnologia e Saúde, Instituto Politécnico de Viseu, Viseu, Portugal
3 CERNAS, Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Instituto Politécnico de Viseu, Campus Politécnico, Viseu, Portugal
4 Centro Estudos Vitivinícola do Dão. Direção Regional de Agricultura e Pescas do Centro, Nelas, Portugal

Contact the author

Keywords

soil, climate, phenology, ripening, Touriga Nacional

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Kinetic investigations of the sulfite addition on flavanols

Sulfonated monomeric and dimeric flavan-3-ols are recently discovered in wine and proved to have great importance in understanding wine chemistry and quality [1, 2].
Read More

USE OF 13C CP/MAS NMR AND EPR SPECTROSCOPIC TECHNIQUES TO CHARACTERIZE MACROMOLECULAR CHANGES IN OAK WOOD(QUERCUS PETRAEA) DURING TOASTING

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

LC-HRMS data analysis of natural polymer homologue series Application on wine neutral oligosaccharides

Although oligosaccharides have much impact both on health (prevention of diabetes, cardiovascular disease), and on the perception of wine (sweetness, astringency, acidity or bitterness), information on their composition in wine is still limited.

Read More