terclim by ICS banner
IVES 9 IVES Conference Series 9 Soil Temperature and Climate Change: Implications for Mediterranean Vineyards 

Soil Temperature and Climate Change: Implications for Mediterranean Vineyards 

Abstract

More frequent and extreme temperatures and droughts pose challenges to the wine sector in Mediterranean Europe. Soil is crucial to sustain the equilibrium of ecosystems, economic growth and people’s prosperity worldwide. In viticulture, soils are a major component of the terroir and do influence vine’s growth, yield and berry composition. Soil temperature (ST) affects soil´s physical, chemical and biological processes and also crop growth. The impact of ST becomes even stronger when dealing with row crops such as grapevine, when considering the increased exposition to radiation. However, the impact of ST on crop performance remains poorly described, especially for extreme climatic conditions. A better understanding of the role of ST in vineyards can help to better manage and predict the performance of vines, plant-soil relations and soil microbiome under extreme climate scenarios. In addition, climatic and thermal data (of plants, soil) can be integrated into Decision Support Systems (DSS) to support vineyard management. Improved soil characterization, improved practices of soil management and imaging (e.g. thermography) can be combined to support management. Strategies to mitigate the impacts of climate change, optimize ST variation and vine thermal microclimate (leaf and berry) are proposed and discussed, with emphasis on Mediterranean systems.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Joaquim Miguel Costa 1,2*, Ricardo Egipto3, Paulo Marques4, Francisca C. Aguiar2,5, Amaia Nogales1, Manuel Madeira 5

1 Linking Landscape, Environment, Agriculture and Food, LEAF Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
2 Laboratório Associado TERRA, Instituto Superior de Agronomia, Lisboa, Portugal
3 INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação de Dois Portos, Dois Portos, Portugal
4 Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
5 CEF, Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal

Contact the author*

Keywords

row-crops, soil and canopy management, thermal sensing, water, sustainability

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Optimized grape seed protein extraction for wine fining

The extraction of proteins from grape seeds represents a promising strategy to revalorize wine industry by-products. As a natural endogenous fining agent, grape seed protein (GSE) offers an effective solution for wine clarification [1] without requiring label declaration.

Read More

Hyperspectral imaging and cnn for on‐the‐go, non‐destructive assessment of grape composition in the vineyard

Knowledge of the spatial‐temporal variation of the grape composition within a vineyard may assist decision making regarding sampling

Read More

Enological evaluation of the attitude of the grapevine fumin to give varietal wines

Initiatives have been ongoing in recent years to safeguard biodiversity in the oenological sector via a process of enhancement of ancient varieties, under a pressure of a market strongly oriented towards production deriving from native vines of specific geographical zones. In that sense, Aosta Valley
(Italy) has raised the need to preserve and characterize its minority vine varieties which have the potentiality to give varietal wines. Fumin represents the 7% of the production of the region with 16 hectares of vineyards and 753 hectolitres of derived wine. Due to its large phenolic potential, strong astringency and deep colour, it has long been, and is still today, assembled or blended with other varieties as occurs, for example, for the Torrette.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More

Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.

Read More