Terroir 2014 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2014 9 Grape growing climates, climate variability 9 Thermal risk assessment for viticulture using monthly temperature data

Thermal risk assessment for viticulture using monthly temperature data

Abstract

Temperature extremes affect grapevine physiology, as well as grape quality and production. In most grape growing regions, frost or heat wave events are rare and as such conducting a risk analysis using robust statistics makes the use of long term daily data necessary. However, daily climate data suffers many constraints such as typically having a short-term history, with uneven spatial coverage worldwide, and their homogenization to account for changes in climate sensors or changes in site location are challenging. In contrast, monthly data sets offer a much more robust spatiotemporal coverage. Furthermore, data at monthly time steps is relevant for climate projection analyses over the 21st century.

Therefore, the current study evaluates the relevance of estimating thermal risks for viticulture using monthly data. Daily minimum (Tmin) and maximum (Tmax) temperature data were collected from 369 weather stations in Europe (European Climate Assessment & Dataset) and 1218 weather stations in the USA (United States Historical Climatology Network) for the period from 1972 to 2008. For the whole period and for each station, the average yearly number of winter freeze days (Tmin < -17°C), spring frost days (Tmin < -1°C), and heat stress days (Tmax > 35°C) were calculated. In addition, frequencies of years with at least one spring frost event, the date of the last spring frost event at 90% probability (i.e. the quantile 0.9) and frequencies of years with at least one winter freeze event were calculated.

These thermal risk indicators, analyzed on a daily time step, exhibited strong relationships with maximum and minimum monthly average temperatures during the 1972-2008 period. Winter freeze risk is strongly linked to January average monthly minimum temperature, while spring frost risk is related to April minimum monthly temperature. The average number of heat stress days is strongly correlated to July maximum temperature. Using WorldClim 5 arc-minute resolution climate grids, a winter frost risk map for the 1950-2000 period is proposed. The results suggest that grape growing region limits are strongly restrained by winter freeze risk hazards.

DOI:

Publication date: August 10, 2020

Issue: Terroir 2014

Type: Article

Authors

Benjamin BOIS (1), Marco MORIONDO (2) and Gregory V JONES (3)

(1) Centre de Recherches de Climatologie, UMR 6282 Biogéosciences CNRS Université de Bourgogne, 6 boulevard Gabriel, 21000 DIJON, France 
(2) CNR-IBIMET, via G. Caproni 8, 50145, Florence, Italy 
(3) Department of Environmental Studies, Southern Oregon University, 97520,101A Taylor Hall, Ashland, OR, U.S.A.

Keywords

Thermal risks, climate, viticulture, WFR, SFR, HST

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Evaluation of grape and wine quality according to harvest date, in a tropical region in Northeast Brazil

The Northeast region of Brazil is characterized by a semi-arid climate, has produced tropical wines since twenty years ago. The region is located at 09º 09’ South, 40º 22’ West, 365.5 m

Partial rootzone drying (PRD): strategic irrigation management as viticultural tool affecting plant physiology and berry quality

Partial rootzone drying (PRD) is an irrigation management technique designed to reduce water use in grapevines without a decline in yield, thereby increasing water use efficiency (WUE). The principle of PRD is to keep part of the root system at a constant drying rate to produce soil derived signals to above-ground plant organs to induce a

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

Drought tolerance of varieties in semi-arid areas: can the behavior of Tempranillo be improved by varieties of its own lineage?

Tempranillo is the most widely grown red grapevine variety in Spain, currently representing 42% of the total number of red varieties and 21% of the total vineyard area. Due to the economic importance that this variety represents in Spanish viticulture, in some areas where it is traditionally grown, there is a special concern about the viability of the future growing of this variety is being compromised by the climate change effects.

Formation And Evolution Of Minty Terpenoids During Model Ageing Of Cabernet Franc And Merlot Wines

In recent years, a pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in long aged red Bordeaux wines (Lisanti et al., 2021, Picard et al., 2016; Picard et al., 2017). These compounds were found to play a key role in the so-called “ageing bouquet”, that can be defined as “the homogeneous, harmonious flavour resulting from the complex transformation process in wine during bottle storage” (Picard et al., 2015). Moreover the minty-fresh sensory dimension in fine aged red wines plays an important role in typicity judgement by wine professionals (Picard et al., 2015).