terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Evaluation of terroir suitability for vine cultivation in new areas using geographic multi-criteria decision support

Evaluation of terroir suitability for vine cultivation in new areas using geographic multi-criteria decision support

Abstract

Based on historical vine cultivation, the recent development of wine production in Drama wine region (Greece) has led to vine cultivation expansion of white and red varieties. The current cultivation of 500 ha of vineyards is expected to increase in the coming years. Natural terroir units (NTU) have been designed recently to support the production of high quality wines in the region [1]. The aim of this work is to evaluate the relevancy of the proposed NTUs regarding their suitability to produce wines of specific sensorial identity, and to provide guidelines for correct site selection for the expanding wine industry of the region. The FAO Framework for Land Suitability Analysis was adapted to cover the main categories of input data: soil, climate, topography and other environmental properties [2]. The weights of each input data category have been developed with Analytical Hierarchical Process (AHP) based on interviews with the viticulturalists of the main wine producers. The geographic analysis was performed using the Agricultural Land Use Evaluation System (ALUES), which is based on the open-source statistical software R. The results reveal that the majority of the agricultural area is marginally to adequately suitable for the main white vine varieties currently cultivated, namely cv. Sauvignon blanc, with the exception of the cooler areas. On the contrary, red varieties (notably cv Cabernet Sauvignon) were  found to be more suitable to occupy the central part of the wine producing area. Nevertheless, it is possible to allocate white varieties to a wider range of sites with the adaptation of viticultural management.

Acknowledgements: The work presented is co‐financed by the ERDF and Greek national funds.

References:

1)  Karapetsas, N. et al, (2023). Delineating Natural Terroir Units in Wine Regions Using Geoinformatics. Agriculture, 13, 629, DOI:10.3390/agriculture13030629

2)  Bilas, G. et al., (2022). Land Suitability Analysis as a Tool for Evaluating Soil-Improving Cropping Systems. Land, 11, 2200, DOI:10.3390/land11122200

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Thomas Alexandridis1*, Nikolaos Karapetsas1, George Bilas1, Sefafeim Theocharis2, Stefanos Koundouras2

1 Laboratory of Remote Sensing, Spectroscopy and Geographical Information Systems, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
2 Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124, Greece

Contact the author*

Keywords

DSS, land suitability analysis, geographic information systems

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

Read More

Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More

Metabolomic profiling of botrytized grape berries: unravelling the dynamic chemical transformations during noble rot

Botrytis cinerea, a fungal pathogen commonly known as grey mold, which under specific climatic conditions can develop into a desirable form known as noble rot. In this process the fungus penetrates the grape skin, allowing water evaporation and concentration of sugars and flavors, while profoundly affects the metabolite composition of grapes, leading to the production of unique and desirable compounds in the resulting wines. The result is a unique and complex wine with a luscious sweetness, heightened aromatics, and a distinct character.

Read More