Terroir 2014 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2014 9 Grape growing climates, climate variability 9 The terroir of winter hardiness: a three year investigation of spatial variation in winter hardiness, water status, yield, and berry composition of riesling in the niagara region using geomatic technologies

The terroir of winter hardiness: a three year investigation of spatial variation in winter hardiness, water status, yield, and berry composition of riesling in the niagara region using geomatic technologies

Abstract

Grapevine winter hardiness is a key factor in vineyard success in many cool climate wine regions. Winter hardiness may be governed by several factors in addition to extreme weather conditions – e.g. soil factors (texture, chemical composition, moisture, drainage), vine water status, and yield– that are unique to each site. It was hypothesized that winter hardiness would be influenced by specific terroir factors of a vineyard, and that vines with low water status [based on leaf water potential (leaf ψ)] would be more winter hardy than vines with high water status (less negative leaf ψ). Six different Riesling vineyard blocks throughout the Niagara Region in Ontario, Canada were chosen. Data were collected every six weeks, at fruit set, lag phase, and veraison (soil moisture, leaf ψ), at harvest (yield components, berry composition), and three times during the winter (LT50; the temperature at which 50 % of the buds die; bud death) in the 2010-12 seasons. Interpolation and mapping of the variables was completed using the kriging interpolation method (ArcGIS 10.1) and statistical analyses (linear correlation, k-means clustering, principal components analysis, multilinear regression) were performed using XLSTAT. Clear spatial trends were observed in each vineyard for soil moisture, leaf ψ, yield components, berry composition, and LT50. GIS and statistical analysis revealed that both leaf ψ and berry weight could predict the LT50 value, with particularly strong positive correlations observed between LT50 and leaf ψ values in most of the vineyard blocks in 2010-11 (4/6 and 5/6, respectively). In the extremely dry 2012 season, leaf ψ (range across sites at veraison 0.9 to 1.4 MPa) was positively correlated to LT50, yield, titratable acidity, pH, and Brix and negatively to soil moisture and monoterpene concentration in Riesling. Overall, vineyards in different appellations showed many similarities (Niagara Lakeshore, Lincoln Lakeshore, Four Mile Creek, Beamsville Bench). These results suggest that there is a spatial component to winter injury, as with other aspects of terroir. Furthermore, this study allows for means by which to compare winter hardiness to other critical variables in order to better understand the terroir of the Niagara region. 

DOI:

Publication date: August 11, 2020

Issue: Terroir 2014

Type: Article

Authors

Andrew REYNOLDS, Mary JASINSKI, Fred DIPROFIO, Audrey PASQUIER, MAXIME TOUFFET, and Rea FELLMAN

Contact the author

Keywords

Soil moisture, leaf water potential, LT50, monoterpenes, GPS, GIS 

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

USE OF 13C CP/MAS NMR AND EPR SPECTROSCOPIC TECHNIQUES TO CHARACTERIZE MACROMOLECULAR CHANGES IN OAK WOOD(QUERCUS PETRAEA) DURING TOASTING

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.

The soil biodiversity as a support to environmental sustainability in vineyard

The environmental biodiversity is important to guarantee essential services to the living communities, its richness is a symptom of a minor disturbance and improves he environment biological quality.

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Les outils pour favoriser le renouvellement des générations en viticulture

French lawmakers have chosen the family-type winegrowing business as the benchmark for drafting the legal framework for winegrowing businesses and winegrowers. In france (source: msa), in 2022, there were 1,444 new winegrowers, an increase of 3% compared with 2021, representing 10% of new farm managers. The retention rate for winegrowers is 75% (up 13% on 2021), compared with 77% for all agricultural sectors (stable).