Terroir 2016 banner
IVES 9 IVES Conference Series 9 The pedoclimatic conditions impact the yeast assimilable nitrogen concentration in the grapevine must and the valorisation of foliarnitrogen fertilisation

The pedoclimatic conditions impact the yeast assimilable nitrogen concentration in the grapevine must and the valorisation of foliarnitrogen fertilisation

Abstract

Aims: Agroscope investigated the efficiency of nitrogen fertilisation via foliar urea application at veraison with the aim of raising the yeast assimilable nitrogen (YAN) concentration in the musts. The observations were conducted over three vintages on two grapevine cultivars in several pedoclimatic conditions of the Leman wine region, Switzerland. Knowing that the YAN in the must plays a key role in wine quality, the aim of this study was finding the main parameters affecting the final YAN level in order to better control them.

Methods and results: Five plots of Doral (white grape, Chasselas x Chardonnay) and five plots of Gamaret (red grape, Gamay x Reichensteiner) were chosen over 80 km of vineyards. Pedologic profiles were realised. Vegetal materials, date of plantation and cultivation practices were kept constant for comparison purposes. Each plot was divided in two treatments of 60 vines each: a control treatment and a nitrogen fertilized treatment (20 kg N/ha as foliar urea applied at veraison). Phenological development, nitrogen status and grape maturation of vines were monitored. 50 kg of grapes from each treatment were harvested and then vinified separately using a standard protocol. YAN levels in musts were significantly enhanced by foliar-nitrogen fertilisation, but strong vintage, site and cultivar effects were pointed out: average YAN gain over 3 years was 69 ± 32 mg N/L in Doral must and 52 ± 27 mg N/L in Gamaret must. Some sites consistently presented higher gains (e.g. Doral at Villeneuve, +106 mg N/L). The bigger water holding capacity and the deeper effective root zone seemed to mainly enhance vine nitrogen status. No correlation could be established between initial leaf N content and the variation of YAN gain. YAN in must was the parameter that best explained the positive variations in wine sensory characteristics and, in the case of Doral only, was highly correlated to the overall appreciation of the wines (R2 = 0.70).

Significance and impact of the study: This work confirms that YAN level in must, in relation to climate and soil characteristics, contributes to the terroir effect on the wine quality. YAN concentration is clearly influenced by pedoclimatic conditions and cultivar. The impact of foliar-N supply is not always sufficient for a significant improvement of wine overall appreciation particularly for the cv. Gamaret. This observations may assist the development of sustainable practices to increase the YAN concentration in musts.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Thibaut VERDENAL (1), Vivian ZUFFEREY (1), Stéphane BURGOS (2), Johannes RÖSTI (1), Fabrice LORENZINI (3), Agnès DIENES-NAGY (3), Jorge SPANGENBERG (4), Katia GINDRO (1), Jean-Laurent SPRING (1) and Olivier VIRET (1)

(1) Institute for Plant Production Sciences, Agroscope, 1009 Pully, Switzerland
(2) Changins, 1260 Nyon, Switzerland
(3) Institute for Food Sciences, Agroscope, 1260 Nyon, Switzerland
(4) Institute of Earth Surface Dynamics, University of Lausanne, Switzerland

Contact the author

Keywords

terroir, yeast assimilable nitrogen YAN, leaf urea fertilisation, wine quality, terroir

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

The role of phytoplasma effector interaction with phosphoglucomutase in the pathogenicity of ‘Candidatus Phytoplasma solani’ in grapevine 

Bois noir is the most widespread phytoplasma grapevine disease in Europe. It is associated with ‘Candidatus Phytoplasma solani’. In symptomatic grapevines cv. ‘Zweigelt’ infected with ‘Ca. P. solani’ compared with uninfected grapevines, metabolic pathways associated with phosphorylated sugar production were induced both at the transcriptional level and at the level of activity of the corresponding enzymes (Dermastia et al., 2021, Int. J. Mol. Sci. 22: 3531). In particular, the expression of gene coding for phosphoglucoisomerase was upregulated, resulting in increased phosphoglucoisomerase enzyme activity.

Successful training on responsible wine consumption in Germany

Considering that „prevention requires information”, in 2007, the european education program wine in moderation (wim) started. The common message of responsible and only moderate wine consumption is implemented in each participating country, adapted to national circumstances. In germany, besides recruiting new wim members from the wine sector, the deutsche weinakademie focusses also on information and education of future wine makers and cellar men in professional schools. The seminars cover basic information about the existing legal framework (youth protecting law, drink driving laws, etc.), the self regulation code of conduct for commercial communications (advertising) of alcoholic beverages as well as the health effects of alcoholic beverages, and of wine in particular.

The wine country, between landscape and promoting tool. The example of Chinon and Saint-Nicolas-de-Bourgueil vineyards (France)

When talking about wine, terroirs are never too far. The National Institute of Apellation d’Origine (INAO) defines it as a system inside of which interact a group of human factors, an agricultural production and a physical environment.

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Climate and the evolving mix of grape varieties in Australia’s wine regions

The purpose of this study is to examine the changing mix of winegrape varieties in Australia so as to address the question: In the light of key climate indicators and predictions of further climate change, how appropriate are the grape varieties currently planted in Australia’s wine regions? To achieve this, regions are classified into zones according to each region’s climate variables, particularly average growing season temperature (GST), leaving aside within-region variations in climates. Five different climatic classifications are reported. Using projections of GSTs for the mid- and late 21st century, the extent to which each region is projected to move from its current zone classification to a warmer one is reported. Also shown is the changing proportion of each of 21 key varieties grown in a GST zone considered to be optimal for premium winegrape production. Together these indicators strengthen earlier suggestions that the mix of varieties may be currently less than ideal in many Australian wine regions, and would become even less so in coming decades if that mix was not altered in the anticipation of climate change. That is, grape varieties in many (especially the warmest) regions will have to keep changing, or wineries will have to seek fruit from higher latitudes or elevations if they wish to retain their current mix of varieties and wine styles.