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…

Fine-scale projections of future climate in the vineyards of southern Uruguay

In viticulture, climate change significantly impacts the plant’s development and the quality and characteristics of wines. These variations are often observed over short distances in a wine-growing region and are linked to local features (slope, soil, seasonal climate, etc.). The high spatial variability of climate caused by local factors is often of the same order or even higher than the temperature increase simulated by the different IPCC scenarios.

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.

Topographic modeling with GIS at Serra Gaúcha, Brazil: elements to study viticultural terroir

Brazil is historically known at the international wine market as an importer, eventhough in the last decades there was an increase in quantity and quality of the internal production. Nowadays, about 40% of fine wines comsuption of the country are national ones. The main production region is called Serra Gaúcha, where the natural conditions are heterogeneous and viticulture is develloped in small properties, mainly done by the owners family.

Wine metabolomics and sensory profile in relation to terroir: A case study focusing on different wine-growing areas of Piacenza Province (Italy)

Aim: In this work, we have optimized a robust methodology for investigating possible correlations between the phytochemical profile of wine and the terroir (including the climate), considering the specific wine-growing area. In particular, the untargeted metabolomic and sensorial profiles of Gutturnio DOC commercial wines (both still and “frizzante” types) from different production areas in the Piacenza province were determined. The geographical areas taken into consideration for this study consisted in Val Tidone, Val Nure and Val d’Arda.

Impact of aging on dimethyl sulfide (DMS) in Corvina and Corvinone wines

Dimethyl sulfide (DMS) is a low molecular weight sulfur compound produced in wine during aging by the chemical degradation of S-Methyl-L-methionine (SMM). Investigating the aromatic profile of Amarone commercial wines from different wineries, it was found that DMS presented a high variation in concentration across wine samples ranging from 2.88 to 64.34 μg/L, which potentially can