Terroir 2012 banner
IVES 9 IVES Conference Series 9 Vine nitrogen status and the terroir effect: a study on cv. Doral in the Vaud vineyard (Switzerland)

Vine nitrogen status and the terroir effect: a study on cv. Doral in the Vaud vineyard (Switzerland)

Abstract

A 3-year study was conducted in the Vaud vineyard (Switzerland) to evaluate the effects of « terroir » on the ecophysiology and fruit compostion of Vitis vinifera L. cv. Doral and the characteristics of the wine made therefrom. The impact of soil on the vine-fruit-wine continuum was evaluated at 13 locations in the Vaud during the 2007-2009 seasons. Except for soil, the vineyards presented almost identical climatic characteristics and used similar cultivation techniques. The aim of this chapter was to assess whether soil might be a major environmental factor explaining the terroir effect through its effect on vine nitrogen status. We monitored the nitrogen status of the vines by measuring yeast assimilable nitrogen (YAN) in the must. The soil modulated vine nitrogen status by its fertility and rooting depth. Low vine nitrogen status induced a highly-soluble solids content, low malic acid content and high pH in fruits, resulting in small berries and low vine vigour. Wines were produced in a standardised manner from each location; then, they were subjected to sensory and chemical evaluation. YAN in musts was the parameter that best explained the variation in sensory characteristics of the wine made from grapes from the different locations. Wines made from grapes with low YAN values had negative sensory characteristics such as astringency and low aroma complexity scores. Therefore, vine nitrogen status was a key parameter contributing to the terroir effect. Furthermore, this work provides evidence of how geopedology can influence vine nitrogen status, fruit composition and sensory attributes of wines.

Download the PDF

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Vivian ZUFFEREY, Jean-Sébastien REYNARD, Geneviève Clara NICOL, François MURISIER

Station de recherche Agroscope Changins-Wädenswil ACW, CH-1260 Nyon, Switzerland

Contact the author

Keywords

soil categories, rooting depth, leaf and must nitrogen status, wine characteristics

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Unraveling the role of grape cell wall in shaping the fermentation rate, the polyphenolic profile and quality of red wines from disease-resistant and drought-tolerant grapes in Occitanie varietal selection

Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.

Read More

Monitoring gas-phase CO2 in the headspace of champagne glasses through diode laser spectrometry

During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses [1], thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO2 in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception [2]. Monitoring as accurately as possible the level of gas-phase CO2 above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO2 and a collection of various tasting parameters.

Read More

Integration of the AOC and terroir concepts by future professionals of the international wine sector

A survey has been conducted on 32 students and 25 former students of 28 nationalities of an international master course training executives of the international Wine sector.

Read More

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.

Read More

Global geo changes, including climate: viticulture result on new viticulture-viticolture in a territory both further north of the region and at high altitude

Context and purpose of the study. In relation to global geo changes, including climatic ones, the following research has been conducted: 1. In Europe’s highest vineyard (1395 m.a.s.l.) (Cargnello, 2014÷2021; Cargnello & Col. 2019÷2021)

Read More