Terroir 2012 banner
IVES 9 IVES Conference Series 9 Relationships between berry quality and climatic variability in grapevine cultivars from Piedmont

Relationships between berry quality and climatic variability in grapevine cultivars from Piedmont

Abstract

A major topic in viticultural research is the analysis of the relationships between climate on one side, and grape and wine quality on the other. It is well known that climatic conditions have a high impact on growth and development of grapevine and consequently on yield and quality. In particular, wine quality is correlated with bioclimatic indexes, which are based on air temperature and cumulated rainfall during the growing season.

This study was aimed at creating and analyzing a dataset containing berry quality data collected on 13 grapevine cultivars of Piedmont, and climatic and geomorphological data of the vineyards where berry samples were taken. Berry quality and meteorological data were collected from 1999 to 2010 and bioclimatic indexes were calculated over the vegetative growing period.

In a preliminary analysis, for each cultivar an ANOVA was performed, and significant differences among years as concerns total soluble solids (TSS), titratable acidity and pH were detected.

Pearson’s correlation analysis was applied separately for each cultivar, in order to perform a first evaluation of the relationships between climatic, geomorphological and berry quality data. As expected, significant relationships between berry quality and climatic data were detected. Such relationships changed from one cultivar to another. PCA was carried out to examine TSS distribution among the different areas, based on some climatic and geomorphological parameters. In particular, Huglin index, cumulated precipitation, number of thermal units, cumulated radiation, altitude, slope and aspect were chosen.

A multiple regression analysis was also performed and the regression coefficients were used to build synthesis maps, using digital layers for each cultivar, and applying basic GIS techniques.

Download the PDF

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Tiziana LA IACONA (1) , Simone FALZOI (2) , Andrea SCHUBERT (1), Federico SPANNA (2)

(1) Dipartimento Colture Arboree, University of Torino, via Leonardo da Vinci, 44. 10095 Grugliasco (TO). Italy
(2) Piedmont Region, Phytosanitary Service, Agrometeorology Sector. Via Livorno, 60. 10144, Torino. Italy

Contact the author

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Simgi® platform as a tool for the study of wine active compounds in the  gastrointestinal tract

Simgi® platform pursues the need for dynamic in vitro simulation of the human gastrointestinal tract optimized and adapted to food safety and health fields. The platform has confirmed the model’s suitability since its first’s studies with the consistency between the simulated colonic metabolism of wine polyphenols and the metabolic evolution observed with the intake of wine in human intervention studies [1]. 

Read More

Caracterización de las tierras de viña de Navarra

Este programa se enmarca dentro de las líneas de trabajo del Departamento de Agricultura, Ganadería y Alimentación del Gobiemo de Navarra y su objetivo general es conocer adecuadamente las

Read More

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More

Prevention of wine oxidation during barrel aging: an innovative method to measure antioxidant

Wine oxidation is a problem that affects the freshness, the aromatic profile, the colour and also the mouthfeel of the wine. It mainly concerns white wines. Oxygen interactions with wine compounds lead to the phenomena cited above that are responsible for the depreciation of these wines. Barrel aging is a crucial step in the wine process because it allows many modifications as wine enrichment, colour stabilization, clarification and also a slow oxygenation of the wine. Effects of the oak barrel have to be known to prevent oxidation of the wine. We have been interested in the main antioxidant compounds released by oak barrels to the wine and we have developed an innovative method to reach directly these antioxidant compounds at the oak stave surface.

Read More