Terroir 2016 banner
IVES 9 IVES Conference Series 9 Understanding and managing wine production from different terroirs

Understanding and managing wine production from different terroirs

Abstract

A « terroir » is a cultivated ecosystem in which the vine interacts with the soil and the climate. Main climatic parameters include temperature, rainfall and reference evapotranspiration. Vine phenology and grape ripening is mainly driven by air temperature, but also by soil temperature. Soil provides water and minerals to the vine, in particular nitrogen. Over the past decades, tools have been developed to quantify terroir parameters. Small scale weather stations can yield temperature data at high resolution which can be used to provide refined maps of temperature summations. Models have been developed to predict phenology in relation to temperature. Vine water status can be assessed with a pressure chamber, or by means of carbon isotope discrimination measured on grape sugar (so-called δ13C). Vine nitrogen status can be assessed with the measurement of yeast available nitrogen (YAN). In this way, terroir parameters can not only be measured but also mapped. This approach allows precise vineyard management to optimize terroir expression, through plot selection, the choice of appropriate plant material in relation to soil and climate, vineyard floor management, fertilization and training system.

Download the PDF

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Cornelis VAN LEEUWEN, Jean-Philippe ROBY and Laure de RESSEGUIER

Bordeaux Sciences Agro, ISVV, UMR EGFV, 33882 Villenave d’Ornon, France

Contact the author

Keywords

terroir, climate, soil, temperature, water status, nitrogen status, phenology, modeling, vineyard management, plant material

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Impacts of climate change on wine producer countries located north of the wine belt

Climate change poses significant challenges to the global wine sector, with cool-climate countries particularly vulnerable to its effects. The research employs a panel data analysis to investigate the impact of climate change on the wine industry in 66 countries, focusing on 11 cool-climate countries located north of the wine belt in the northern hemisphere. Utilizing data from OIV, FAO and climatic statistics from the climate change knowledge portal of the world bank spanning from 1961 to 2020, the research examines the relationship between temperature, precipitation, and wine production.

Read More

Better understanding on the fungal chitosan and derivatives 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).

Read More

Measuring elemental sulfur in grape juice in relation to varietal thiol formation in Sauvignon blanc wines.

Aim: Sauvignon blanc displays a range of styles that can include prominent tropical and passionfruit aromas. Both sensory evaluation and chemical analysis have confirmed the above-average presence of ‘varietal thiols’ in the Sauvignon blanc wines from Marlborough, New Zealand.

Read More

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).

Read More

Vineyard’s ozone application to induce secondary metabolites accumulation in grapes and wine

In viticulture sector to find new tools for pest management has become an urgent necessity. Hence, grapevines cultivation has high production rate demand and to meet the intensive market request, a massive use of pesticides is often required. In addition to the environmental problems associated with large use of chemicals, there is an increasing number of consumers which are asking for

Read More