Terroir 2012 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2012 9 Grapegrowing climates 9 Spatial Analysis of Climate in Winegrape Growing Regions in Portugal

Spatial Analysis of Climate in Winegrape Growing Regions in Portugal

Abstract

Spatial climate data at a 1 km resolution has allowed for a comprehensive mapping and assessment of viticulture DOs regions in Portugal. Overall the 50 regions and sub-regions in Portugal range from just over 1200 GDD in the Vinho Verde to just over 2300 GDD in Alentejo with 34% of the wine producing areas falling in a Region II, 28% a Region III and 30% a Region IV on the Winkler classification system. On the Huglin Index the sub-regions range from just over 1600 to nearly 2700, representing HI climate types from Very Cool to Very Warm. For the GST index the sub-regions have a range from 15.7ºC to 20.7ºC, representing Cool, Intermediate and Hot climate maturity suitability on the GST. However, the results show that the spatial variability of climate within the regions, can be significant, with some regions representing as many as five climate classes suitable for viticulture. The results show how important it is to develop within region assessments of climate suitability for viticulture. Finally the diversity of climate types suitable for viticulture found in the Portuguese Wine Regions shows the broad range of wine styles that can be produced in the country.

Download the PDF

DOI:

Publication date: August 27, 2020

Issue: Terroir 2012

Type: Article

Authors

Gregory V. JONES (1), Fernando ALVES (2)

(1) Department of Environmental Studies, Southern Oregon University, 1250 Siskiyou Boulevard, Ashland, Oregon 97520, USA
(2) ADVID, Associação para o Desenvolvimento da Viticultura Duriense, Qta. St. Maria, APT 137, 5050-106 Godim, Portugal

Contact the author

Keywords

viticulture, wine, climate, Portugal

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Optimizing the use of bentonite for better control of haze formation In white and rosé wines

In winemaking, the appearance of turbidity in white and wine is a serious visual defect, which lowers significantly its commercial value. A major cause of the formation of turbidity in wine is attributed to the presence of temperature-sensitive proteins.

Read More

Influence of different environments on grape phenolic and aromatic composition of threeclone of ‘nebbiolo’ (Vitis Vinifera L.)

The interaction between cultivar and growing environment is the base of wine quality and typicality. In recent time the behaviour of different clones within the same cultivar became another fundamental factor influencing the enological result. In order to clarify cultivar/clone/environment relations, a trial was carried out in 2008 studying the performances of three clones of ‘Nebbiolo’, grown in different environments: south-east Piedmont (hilly and characterized by a loamy and alkaline soil) and north-east Piedmont (a plain area characterized by a sandy and acidic soil).

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

Productivity, quality, and thermal needs of the Piedirosso vine: four years of observations

The effects of temperature on cv Piedirosso, indigenous of the Campania region (South of Italy), were tested in order to study its possible influence on grapevine and to discover how to optimize the qualitative expression

Read More

Multi-mineral wine profiling and Artificial Intelligence: Implementing the signatures of each wine to train algorithms to meet the new challenges facing the wine industry

Multi-mineral wine profiling and artificial intelligence: implementing the signatures of each wine to train algorithms to meet the new challenges facing the wine industry. Although their quantity is minimal, minerals are essential elements in the composition of every wine. Their presence is the result of complex interactions between factors such as soil, vines, climate, topography, and viticultural practices, all influenced by the terroir. Each stage of the winemaking process also contributes to shaping the unique mineral and taste profile of each wine, giving each cuvée its distinctive characteristics.

Read More