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.

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…

Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine composition

Around the world, the alcohol content of wine has been steadily increasing; partly as a consequence of climate change, but also due to improvements in viticultural management practices and winemaking techniques [1,2]. Concurrently, market demand for wines with lower alcohol levels has increased as consumers seek to reduce alcohol intake for social and/or health reasons [3]. As such, there is increasing demand for both innovative methods that allow winemakers to produce ‘reduced alcohol wines’ (RAW) and a better understanding of the impact of such methods on the composition of RAW. This study therefore aimed to investigate compositional changes in two red wines resulting from partial alcohol removal following treatment by one such method, involving a combination of reverse osmosis and evaporative perstraction (RO-EP).

Wine lees: characterization and valorization by kombucha fermentation

Winemaking generates various types of residues (vine shoots, stalks, pomace, wine lees and filtration cakes) which can have a notable environmental and economic impact. Wine by-products are rich in bioactive compounds and therefore their valorization can be beneficial on different levels.

Pedological factor influence on the viticultural zoning of the Aljarafe Alto (Seville, Spain)

Aljarafe Alto est une petite zone naturelle dans le département de Séville (Espagne), où le cépage autochtone cultivé est le Palomino Garrido Fino.

On the relationship between climate and “terroir” at different spatial scales: the input of new methodological tools

Un grand nombre de travaux ont été consacrés à la mise en éyidence et à la quantification de l’effet du climat sur la qualité de la production viticole. IIs ont permis de caractériser les grands types de production à une large échelle géographique, et d’en évaluer les variations interannuelles au niveau des millésimes.

Are all red wines equals regarding their vulnerability to Brettanomyces bruxellensis ?

Odours deemed harmful by the consumer and described as “stable”, “horse sweat” or “burnt plastic” can be found in wines. The responsible molecules are volatile phenols, produced by a spoilage yeast: brettanomyces bruxellensis. This species is particularly well adapted to the wine environment and can resists many stresses such as a high alcohol level, a low ph or high levels of SO2, more or less efficiently depending on the strain considered.