Terroir 2016 banner
IVES 9 IVES Conference Series 9 Effects of environmental factors and vineyard pratices on wine flora dynamics

Effects of environmental factors and vineyard pratices on wine flora dynamics

Abstract

The intensification of t vineyard practices led to an impoverishment of the biological diversity. In vineyard management, the reflection to reduce pesticides uses concerns mainly the soil management of the vineyard, and often focuses on flora management in the inter-row. The goal of the present study is to gain more knowledge on the dynamic of vineyard flora, including relationships with environmental factors and soil practices. Assessment of floristic diversity was carried out for 5 fields of the research program PEPSVI in Alsace (France) on an area of 500 m ² within each of the fields. Soil management was either integrated or organic. Within each field, species richness was determined for the row (UR), the grassed inter-row (GIR), and the tilled inter-row (TIR) three times during each vine-growing season in 2014 and 2015. ANOVA tests were performed on data.

First we observed an average of 54 different species in the fields per year and that there are no significant differences between the different soil managements. The highest value belongs to organic soil management. The average species richness in organic fields is the highest in GIR (respectively 21 and 22 species in 2014 and 2015) and in UR (respectively 19 and 18 species in 2014 and 2015) and there is no significant difference between GIR and UR and between 2014 and 2015. The flora developed more considerably in the GIR (22 species) than UR (19 species) and less in TIR (16 species).

The results of the study showed also that superficial tillage i.e. scraping or harrowing, helps flora emergence and increases species richness (21 species in average against 14 in average for the other soil managements). The environment has also to be taken into account. Surrounding vegetation of the field influences significantly the species richness, (30 more species in the year for the most favorable environment). Next steps of the study will be the analysis of distribution of flora families and Raunkiær’s life.

Download the PDF

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Chantal RABOLIN (1), Christophe SCHNEIDER (1), Christian BOCKSTALLER (1), Marie THIOLLET-SCHOLTUS (2)

(1) INRA- Université de Lorraine – UMR-LAE-1132 68000 Colmar France
(2) INRA – SAD – UR-0055-ASTER, 68000 Colmar France

Contact the author

Keywords

practices, landscape, environmental sustainability, botany, biodiversity

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Study and valorization of vineyards “terroirs” in the Val de Loire

Face à la concurrence mondiale, il est indispensable de s’orienter vers des vins de qualité, marqués par une typicité et une authenticité inimitables. Le terroir représente, pour une région donnée, un patrimoine unique et non reproductible, qui peut être valorisé à travers l’origine et les caractéristiques sensorielles du vin.

Read More

Composition and molar mass distribution of different must and wine colloids

A major problem for winemakers is the formation of proteinaceous haze after bottling. Although the exact mechanisms remain unclear, this haze is formed by unfolding and agglomeration of grape proteins, being additionally influenced by numerous further factors.

Read More

Caractérisation et valorisation des terroirs de l’appellation d’origine contrôlée Puisseguin-Saint-Emilion

Le terroir viticole, qui est la base de la délimitation des aires d’Appellation d’Origine Contrôlée, est une notion complexe dans laquelle sont en interaction la vigne, les facteurs naturels tels que le sol, le climat, ainsi que le facteur humain à travers les pratiques des viticulteurs. Le terroir conditionne la composition des raisins et ainsi la qualité et la typicité des vins qui en sont issus.

Read More

Sensory and physicochemical impact of proanthocyanidic tannins on red wine fruity aroma

AIM: Previous research on the fruity character of red wines highlighted the role of esters [1]. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect [2][3]. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.

Read More

Generation of functional chitosan derivatives to better understanding the antiseptic effect on Brettanomyces bruxellensis in wine

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce volatil phenols and is responsible of organoleptic deviations compromising quality and typicality of red wines [1]. Despite the fact that fungal chitosan is highly renewable, no toxic and non-allergenic, its use remains marginal because this treatment is relatively recent (compare to sulphites treatment) and information are contradictory between different studies described in literature. For all these reasons,

Read More