Terroir 2016 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2016 9 Climates of Wine Regions Worldwide 9 A fine-scale approach to map bioclimatic indices using and comparing dynamical and geostatistical methods

A fine-scale approach to map bioclimatic indices using and comparing dynamical and geostatistical methods

Abstract

Climate, especially temperature, plays a major role in grapevine development. Several bioclimaticindices have been created to relate temperature to grapevine phenology (e.g. Winkler Index, Huglin Index, Grapevine Flowering Véraison model [GFV]). However, temperature variability can be significant at vineyard scale, so knowledge of the various climatic mechanisms leading to this variability is essential in order to improve local management of vineyards in response to climate change. Indeed, current climate change models are not accurate enough to take into account temperature variability at the vineyard scale (Dunn et al., 2015).

This study therefore proposes a method for compare regional modelling and fine-scale observations to map temperatures and bioclimatic indices at fine spatial resolution for some recent growing seasons. This study focuses on two vineyard areas, the Saint-Emilion and Pomerol region in France and the Marlborough vineyard region in New Zealand. A regression model using temperature from networks of measurements has been created in order to map temperature and bioclimatic indices at vineyard scale (100 metres for Marlborough and 25 metres for Saint-Emilion and Pomerol). To complement the field measurements, the advanced physics-based three-dimensional numerical weather model Weather Research and Forecasting – WRF (http://wrf-model.org/index.php) has been used, providing hourly meteorological parameters over a complete growing season for each site at 1, 3 and 9 and 27 kilometre resolution. The output of the WRF model provides temperature, wind speed and direction, pressure, and solar radiation data at these different resolutions.

The application of different scales of modelling allows improvement in understanding the climate component of the specific terroirs of the study areas.

Download the PDF

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Renan Le Roux (1), Marwan Katurji (2), PeymanZawar-Reza (2), Laure de Rességuier (3), Andrew Sturman (2), Cornelis van Leeuwen (3), Amber Parker (4), Mike Trought (5) and Hervé Quénol (1)

(1) LETG-COSTEL, UMR 6554 CNRS, Université de Rennes 2, Place du Recteur Henri Le Moal, Rennes, France
(2) Centre for Atmospheric Research, University of Canterbury, Christchurch, New Zealand
(3) EGFV, Bordeaux Sciences Agro, INRA, Univ. Bordeaux, ISVV, F-33140 Villenave d’Ornon,France
(4) Lincoln University, P O Box 85084, Lincoln, Christchurch, New Zealand
(5) New Zealand Institute for Plant and Food Research Ltd, Blenheim, Marlborough, New Zealand

Contact the author

Keywords

Climate, phenology, grapevine, bioclimatic indices, modelling

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More

High pressure homogenization of wine lees. A tool to streamline the management of wine ageing

Aging on lees (AOL) has been used for wine aging for a long time, thanks to its ability to modify wine composition, improving sensory characteristics and stability. However, the prolonged contact with fermentation lees may increase the risk of developing sensory defects, due to the growth of unwanted microorganisms. Furthermore, AOL requires a large amount of work to manage bâtonnage and for topping up the barrels, significantly increasing production costs.

Read More

The use of elicitors in the vineyard to mitigate the effects of climate change on wine quality

The wine sector is being directly affected by climate change. Temperatures above 30ºC can cause a lag between the ripening of the berry pulp (a rapid increase in sugar content) and the skin

Read More

Evolution of the appellation of origin concept in the vineyards of Australia

Australia is the seventh largest producer of wine and crushed 1.42 million tonnes of wine grapes in the 2001 vintage.

Read More

Wine without added SO2: Oxygen impact and color evolution during red wine aging

SO2 play a major role in wine stability and evolution during its aging and storage. Winemaking without SO2 is a big challenge for the winemakers since the lack of SO2 affects directly the wine chemical evolution such as the aromas compounds as well as the phenolic compounds. During the red wine aging, phenolic compounds such as anthocyanin, responsible of the red wine colour, and tannins, responsible of the mouthfeel organoleptic properties of wine, evolved quickly from the winemaking process to aging [1]. A lot of new interaction and molecules occurred lead by oxygen[2] thus the lack of SO2 will induce wine properties changes. Nowadays, the phenolic composition of the wine without added SO2 have not been clearly reported.

Read More