Terroir 2012 banner
IVES 9 IVES Conference Series 9 Climatic groups in Ibero-America viticulture compared to worldwide wine producer regions

Climatic groups in Ibero-America viticulture compared to worldwide wine producer regions

Abstract

The wine production is an important activity in many Ibero-American countries. The wine producer regions of these countries configure a large use of different climate types and viticultural climates. In a vitivinicultural zoning project of CYTED (Ibero-American Program for Science, Technology and Development), a viticultural climatic characterization was done in this macro viticultural region. The project have assembled a climatic database that characterizes the viticultural regions, including relevant variables for viticulture: air temperature (mean, maximum, and minimum), precipitation, relative humidity, solar radiation, number of sunshine hours, wind speed, and evapotranspiration. Using indices of the Geoviticulture MCC System (HI, CI and DI), more than 70 viticultural regions in different countries (Argentina, Bolivia, Brazil, Chile, Cuba, Spain, Mexico, Peru, Portugal and Uruguay) were characterized according to its viticultural climatic. The results, which will be integrated to the worldwide database of the MCC System, showed that the Ibero-American viticulture is placed in a wide range of climatic groups of the wine producing regions around the world. This article presents the climatic groups found in Ibero-America, identifying also some new climatic groups not yet found in other regions of the world. This work also identifies some climatic groups not found in Ibero-America viticulture. The research has also highlighted viticultural areas characterized by climates with “intra-annual climatic variability”, with the potential to produce more than one growing cycle per year. The results allow to conclude that the wide variability and climatic diversity present in Ibero-America may be one of the reasons to explain the diversity in terms of wine types, sensorial characteristics, typicity and uniqueness of wines produced on this macro-region.

Download the PDF

DOI:

Publication date: August 26, 2020

Issue: Terroir 2012

Type: Article

Authors

Jorge TONIETTO (1), Vicente SOTÉS RUIZ (2), Carlo MONTES (3), Ernesto MARTÍN ULIARTE (4), Luis ANTELO BRUNO (5), Pedro CLÍMACO (6), Yenia PÉREZ ACEVEDO (7), César VALENZUELA-SOLANO (8), Beatriz HATTA SAKODA (9), Alain CARBONNEAU (10)

(1) EMBRAPA Uva e Vinho, Rua Livramento, 515 – 95700-000 – Bento Gonçalves, Brazil
(2) UPM – Universidad Politécnica de Madrid, Spain
(3) CEAZA – Centro de Estudios Avanzados en Zonas Áridas, Chile
(4) INTA – EEA Mendoza, Argentina
(5) PFCUVS-FAUTAPO, Desarrollo de Mercados, Bolivia
(6) Instituto Nacional de Recursos Biológicos, I.P., INIA – Dois Portos, Portugal
(7) Instituto de Investigaciones en Fruticultura Tropical, Cuba
(8) Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias – INIFAP, México
(9) Universidad Nacional Agraria La Molina, Peru
(10) AGRO Montpellier, France

Contact the author

Keywords

viticultural climate, MCC System, Ibero-American countries, climatic groups

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Vegetative propagation during domestication – rooting ability of wild grapevines

The origins of plant propagation trace back to the moment of early humans’ transition from a nomadic existence to settled agricultural societies, cultivating their food.

Read More

Flor yeast diversity and dynamics in biologically aged wines

Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from “Vin jaune” from two different cellars. We show for the first time that these velums possess various aspects in term of color and surface aspects. Surprisingly, the heterogeneous velums are mostly composed of one species, S. cerevisiae. Scanning electron microscope observations of these velums revealed unprecedented biofilm structures and various yeast morphologies formed by the sole S. cerevisiae species.

Read More

Prevention of quercetin precipitation in red wines: a promising enzymatic solution

In this video recording of the IVES science meeting 2023, Simone Vincenzi (Department of agronomy, food, natural resources, animals and environment (DAFNAE), University of Padova, Italy) speaks about the prevention of quercetin precipitation in red wines with a promising enzymatic solution. This presentation is based on an original article accessible for free on OENO One.

Read More

Targeted UHPLC-QqQ-MS/MS metabolomics for phenol identification in grapevine and wine: study of a Tempranillo clone with a dark-blue berry colour

Grapevine vegetative multiplication allows the accumulation of spontaneous mutations and increase intra-cultivar genetic diversity that can be exploited to maintain grape wine quality

Read More

Use of pectinolytic yeast in wine fermentations

The use of pectinolytic enzymes in winemaking is state of the art. These enzymes catalyse the degradation of pectic substances through depolymerization (hydrolases and lyases) and de-esterification. As a result, it supports the extraction of juice and facilitates filtration. It has also been shown in winemaking that the presence of pectinolytic enzymes improves the stability, taste, texture, colour and aroma of products. With regard to enzymes currently applied in winemaking, enzymes derived from filamentous fungi dominate the enzyme industry. Fungal-based pectinolytic enzymes specifically require purification from the culture medium to eliminate unwanted side reactions, which is poorly sustainable. Some non-traditional yeast strains have been reported to exhibit pectinolytic activities. Therefore, the direct use of pectinolytic yeast during wine fermentation process can be an attractive and alternative source for the use of enzymes as input.

Read More