Terroir 2012 banner
IVES 9 IVES Conference Series 9 Influence of pedoclimatic factors during berry ripening in Burgundy

Influence of pedoclimatic factors during berry ripening in Burgundy

Abstract

Berry composition at ripeness can be explained by many factors. This study was carried out from 2004 through 2011 in a 60 block network in the Yonne region, Burgundy. The impact of the main components of terroir – vintage, soil, exposition, topography, varietal, rootstock, age, density and vine management- were studied simultaneously, during berry ripening. Berry composition during ripening was assessed each week by the sampling of 400 berries and the following analyses of grape-juice were carried out : sugar, total acidity, malic acid, tartaric acid, pH, and potassium. The variables total acidity, malic acid and tartaric acid were anti-correlated to sugar content. The potassium variable explained an important part of the grape composition variability in the network. Statistical analysis allowed ranking of the terroir factors in order of importance during ripening. The vintage, highly significant, was the major factor, followed by factors cultivar, exposition and soil, who all had statistically significant influence. Pinot noir reaches maturity earlier than Chardonnay. Blocks with a North exposition present a delay in maturation, especially on steep slopes. Grapes reach maturity earlier on South exposed slopes, although this does not lead to higher sugar accumulations. The shallow limestone soils on hard bead-rock, limit potassium accumulation, probably because of limited water supply. Among the colluvium soils, variability may be explained by the importance of soil depth. The wine-growers factor had also a great influence in this study.

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Amélie BERTHAUT (1), Guillaume MORVAN (2)

(1) Concoeur, 21700 Nuits-Saint-Georges, Bordeaux Science Agro, 1cours du général de Gaulle, 33170 Gradignan
(2) Chambre d’agriculture de l’Yonne, 14 bis rue Guynemer, BP 50289, 89005 Auxerre cedex

Contact the author

Keywords

Ripening, variability, vintage effect, soil effect, exposition effect, typology

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Macromolecular characterization of disease resistant red wine varieties (PIWI)

Pilzwiderstandsfähige (PIWI) are disease resistant Vitis vinifera interspecific hybrid varieties that are receiving increasing attention for ability to ripen in cool climates and their resistance to grapevine fungal diseases. Wines produced from these varieties have not been characterized, especially regarding their macromolecular composition. This study characterised and quantified colloid-forming molecules (proteins, polysaccharides and phenolics) of red PIWI wines produced in the UK. METHODS: In 2019 6 wines were made from the PIWI varieties Rondo, Cabernet Jura, Cabernet Cortis, Cabernet Noir, Regent and Cabertin grown at the Plumpton Rock Lodge Vineyard in Sussex (UK) and harvested at similar level of maturity (TSS, pH and TA). All juice was chaptalized to the same potential alcohol of 12%. Small scale winemaking (1L) was performed in quadruplicate using Bodum® coffee plungers to manage maceration [1]. Residual sugar content, pH, and titratable acidity were monitored during fermentation. For finished wines, the protein and polysaccharide content was measured by HPLC-SEC [2], while the total phenolic content was assessed using the Folin-Ciocalteau method [3]. The protein profile of the wines was further investigated by SDS-PAGE [4]. RESULTS: Fermentations (n=24) were all carried out to completion within 8 days.

Juice carbon isotope discrimination is related to vine growth and fruit quality of Barossa Shiraz

Aim: Interactions between soil, climate and management that modulate vine growth, yield and grape composition are strongly defined by vine water availability and nutrient uptake during the season. Carbon isotope discrimination (δ13C) has been used as an integrative measurement of vine water availability during the season, with the potential to identify spatial variations of terroir in

Generation of functional chitosan derivatives to better understanding the antiseptic effect on Brettanomyces bruxellensis in wine

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce volatil phenols and is responsible of organoleptic deviations compromising quality and typicality of red wines [1]. Despite the fact that fungal chitosan is highly renewable, no toxic and non-allergenic, its use remains marginal because this treatment is relatively recent (compare to sulphites treatment) and information are contradictory between different studies described in literature. For all these reasons,

EXPLORING THE INFLUENCE OF S. CEREVISIAE MANNOPROTEINS ON WINE ASTRINGENCY AND THE IMPACT OF THEIR POLYSACCHARIDE STRUCTURE

Mannoproteins (MPs) are proteoglycans from the outmost layer of yeast cell walls released into wine during alcoholic fermentation and ageing on lees processes. The use of commercial preparations of mannoproteins as additives to improve wine stability with regards to the crystallization of tartaric salts and to prevent protein haze in the case of white and rosé wines is authorized by the OIV.
Regarding red wines and polyphenols, mannoproteins are described as able to improve their colloidal stability and modulate the astringent effect of condensed tannins. The latter interact with salivary proteins forming insoluble aggregates that cause a loss of lubrication in the mouth and promote a drying and puckering sensation. However, neither the interaction mechanisms involved in mannoproteins capacity to impact astringency nor the structure-function relationships related to this property are fully understood.

Diffuse light due to wildfire smoke enhances gas exchange of shaded leaves

The risk of wildfires is increasing as the frequency and severity of drought and heat waves continue to rise. Wildfires are associated with the combustion of plant materials and emit smoke. In the atmosphere, smoke may spread readily across large areas. Smoke is composed of solid and liquid phase particulates and gases and has been identified as a causal agent of “smoke taint” in wine. On a smoky day, the intensity of direct light decreases because these particulates scatter sunlight. Even though this effect is frequently assumed to decrease plant photosynthesis, this assumption ignores the potential changes in diffuse light and may be based on scant evidence.