Terroir 2012 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2012 9 Grapevines and Terroirs 9 Effects of rootstock and environment on the behaviour of autochthone grapevine varieties in the Douro region

Effects of rootstock and environment on the behaviour of autochthone grapevine varieties in the Douro region

Abstract

In an experiment located at Quinta da Cavadinha, Sabrosa, Douro Region the behaviour of the varieties Touriga Nacional (TN), Tinta Barroca (TB), Touriga Franca (TF) and Tinta Roriz (TR), grafted onto the rootstocks Rupestris du Lot, R110, R99, 1103P and 196-17, was accessed over 11 years between 2001 and 2011. The main results point to a significant influence of the environmental conditions in different years, especially those providing reduced water availability and greater heat stress: 2004, 2005, and 2009. Crop yields followed the sequence TR, TF, TB>TN, with highest oenological aptitude for TN and climate adaptive capacity to the TF. In terms of the rootstocks we confirm the lower production induced by R. Lot compared with R99, whilst 196-17 offered a good compromise between yield and quality for a great amplitude of climate conditions.

Download the PDF

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Fernando ALVES (1), Miles EDELMAN (2), Jorge COSTA (1), Paulo COSTA (1), Pedro Leal da COSTA (2), Charles SYMINGTON (2)

(1) ADVID, Associação para o Desenvolvimento da Viticultura Duriense, Qta St. Maria, APT 137, 5050-106 Godim, Portugal
(2) Symington Family Estates, Quinta do Bomfim, Portugal

Contact the author

Keywords

grapevines, rootstocks, yield, quality, Douro Region

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Effect of irrigation and soil type on root growth and distribution of Vitis vinifera L. cv. Nero d’Avola grown in Sicily

L’essai a été effectué dans un vignoble du cépage Nero d’Avola greffé sur 1103 Paulsen dans un terroir de la D.O.C Alcamo en Sicile. Le système de conduite des vignes était à espalier, la taille à cordon coursonné et l’irrigation à goutte a goutte. On a été confrontés trois types de traitements: A) vignes non irriguées; B) vignes irriguées quand le

Read More

SO2 consumption in white wine oxidation: approaches to low input vinifications based on rapid electrochemical analyses and predictive enology

Oxidative stability is a critical factor in maintaining wine quality during its shelf-life. SO₂ is commonly added to wine due to its strong antioxidant activity, although there is a general push to reduce SO₂ use in vinification.

Read More

Soil electrical resistivity, a new and revealing technique for precision viticulture

High resolution spatial information of soil electrical resistivity (ER) was gathered to assess the spatial variability patterns of vegetative growth of two commercial vineyards (Vitis vinifera L. cv.

Read More

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Read More

Big data analysis of pesticides from the vine to the winery

Of biocontrol products and resistant grape varieties, synthetic pesticides are still widely used to control fungal diseases and protect vines from potential damage caused by pests. The use of pesticides is strictly regulated, and their use can sometimes lead to transfer from the grapes to the must and then into the wine. The study of pesticide residues in grapes and wines is commonly carried out by wine producers in order, among other things, to optimize treatment routes, check that products comply with regulations, and ultimately guarantee the food safety of the wine.

Read More