Terroir 2014 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2014 9 Grape growing climates, climate variability 9 Impacts of environmental variability and viticultural practices on grapevine behaviour at terroir scales

Impacts of environmental variability and viticultural practices on grapevine behaviour at terroir scales

Abstract

Climate change poses several challenges for the wine-industry in the 21st century. Adaptation of viticultural and winemaking practices are therefore essential to preserve wine quality and typicity. Given the complex interactions between physical, biological and human factors at terroir scales, studies conducted at these fine scales allow to better define the local environment and its influences on grapevine growth and berry ripening. Accordingly, they lead to a greater understanding of the potential future impacts of climate change and adaptation strategies necessary at different spatial and temporal scales. Within the context of climate change, this paper presents the impacts of the local environment and viticultural practices on grapevine behaviour in the mid-Loire Valley winegrowing region, France, namely in the AOP Coteaux du Layon (variety: Chenin) and the AOP Saumur Champigny (variety: Cabernet franc). Both areas were equipped with climatic instruments (weather stations, temperature sensors and rain gauges) and during the growing season, phenological observations and berry composition analyses were effectuated. A strong spatial variability in temperatures and bioclimatic indices was observed within the vineyards. This variability, related to altitude, aspect and nearness to river, was even more evident during extreme events, such as risk of spring frost. Overall, the local climate variability in relation with soil characteristics, notably water holding capacity, was related to grapevine growth and berry composition. Vineyard plots with greater heat accumulation had earlier phenological stages and higher maturity indices. These results illustrate that adaptation solutions to climate change do exist at local scales, in terms of spatial temperature variability, soil properties and viticultural practices, particularly those related to soil management strategies. As adaptation to climate change is essential, these results show that it is necessary to conduct studies at fine terroir scales in order to better understand the spatial variability of local climate and its influences on grapevine behaviour. 

DOI:

Publication date: August 11, 2020

Issue: Terroir 2014

Type: Article

Authors

Etienne NEETHLING (1,2), Théo PETITJEAN (1), Gérard BARBEAU (1), Hervé QUÉNOL (2)

(1) INRA UE 1117, Vigne et Vin, UMT Vinitera², 42, rue Georges Morel, Beaucouzé, France 
(2) LETG-COSTEL, UMR 6554 CNRS, Université de Rennes 2, Place du Recteur Henri Le Moal, Rennes, France 

Contact the author

Keywords

Spatial variability, climate, soil, viticulture, terroir, local scales, adaptation, climate change

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Cytochrome P450 CYP71BE5 from grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound, (-)-rotundone

(-)-Rotundone, an oxygenated sesquiterpene, is a potent odorant molecule with a characteristic spicy aroma existing in various plants including grapes1. It is considered as a significant compound notably in wines and grapes because of its low sensory threshold (16 ng L-1 in red wine, 8 ng L-1 in water) and aroma properties. (-)-Rotundone was first identified in red wine made from the grape cultivar Syrah (regionally called Shiraz) in Australia1, and then it was found in several grape varieties such as Duras, Grüner Veltliner, Schioppettino and Vespolina from Europe2, 3. Several environmental factors affecting the accumulation of (-)-Rotundone during the grape maturation, were reported such as ambient temperature4, soil properties and topography5, soil moisture from irrigation and light exposure in the bunch zone by leaf removal2.

The fundamental role of pH in the anthocyanins chemical behavior and in their extractability during winemaking

The chemical behavior of anthocyanins is considerably affected even by slight pH variations with impor-tant implications for the winemaking as well as for the wine conservation

Neural networks and ft-ir spectroscopy for the discrimination of single varietal and blended wines. A preliminary study.

Blending wines from different grape varieties is often used in order to increase wine complexity and balance. Due to their popularity, several types of blends such as the Bordeaux blend, are protected by PDO legislation.

Changes in grape-associated microbiome as a consequence of post-harvest withering

AIM: Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms (non-controlled environment) or, more and more often, in a warehouse under controlled conditions of airflow and relative humidity (controlled environment)[1].