terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Abstract

Context and purpose of study – Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

 

Materials and methods – Three commercial vineyards per variety across Creation Wines (CN), Bosman Adama (BA), Paul Cluver Family Wines (PC) and Paul Wallace Wines (PW) were selected during the 2021/2022 growing season. Daily minimum and maximum temperatures were recorded (micro-climate) and berry reproductive parameters from Eichorn-Lorenz (E-L) stages 32 to 38 were monitored. Additionally anthocyanin content, colour density and total phenolic index were determined for Pinot Noir vineyards. Yield was determined at harvest and pruning weights were taken during the vine’s winter dormancy. Data was analysed using One-way ANOVA at a confidence level of 95%.

 

Results – Accumulated GDD was between 1188 and 1229°C days in Chardonnay vineyards and between 1220 and 1242°C days in Pinot Noir vineyards. Significant differences in berry reproductive parameters were observed between vineyards throughout the season for both varieties. For Bosman Adama, Chardonnay and Pinot Noir vineyards consistently produced the largest berries until harvest. Sugar concentrations ranged from 20 to 23 °Brix at harvest for all the vineyards and varieties. The ratio of yield to pruning weight varied from 3.2 to 5.0 which could be ascribed to the site, climate, and canopy management. These results suggest that Elgin and Walker Bay terroirs are suitable for the growth of Chardonnay and Pinot Noir.

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Emile MAJEWSKI1*, Erna BLANCQUAERT1, Zhanwu DAI2,3, Sam CRAUWELS4,5

1South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
2Beijing Key Laboratory of Grape Science and Enology, CAS Key Laboratory of Plant Resources, Institute of Botany, The Chinese Academy of Sciences, Beijing 100093, China
3University of the Chinese Academy of Sciences, Beijing 100049, China
4Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M2 S), KU Leuven, B-3001 Leuven, Belgium
5Leuven Plant Institute (LPI), KU Leuven, B-3001 Leuven, Belgium

Contact the author*

Keywords

Terroir, Vitis vinifera L., climate, South Africa, cool climate

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Read More

Irrigation frequency in four grapevine red varieties in Spain. Effect on must volatile composition

The irrigation water management in the vineyard is a crucial aspect to obtain sustainable quality production over time. Previous studies have set the water requirements to be applied in the vineyard at 30 % of the reference evapotranspiration (ET0), although there are no studies that settle the effects of the frequency of irrigation application on red varieties in Spain. The present study contemplates the application of deficit irrigation (30 % ET0) applying a weekly dose in a single irrigation (T07) or in two irrigation events (T03) per week. The study has been carried out in 2021-2022 with four red varieties in different Spanish wine regions: Garnacha Tinta (Badajoz), Tempranillo (Valladolid), Syrah (Albacete) and Mencía (Lugo). The effects of irrigation frequency on must volatile composition have been evaluated through GC-MS.

Read More

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More

Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments.

Read More

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More