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…

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More

Increasing the capacity of change and adaptation of agri-food chain: the Agri-food CHIP project

The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.

Read More

Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes

The work aims to characterise the colour features of the wines of two new resistant varieties breeeded at the Edmund Mach Foundation (Italy) and recently inscribed in the Italian National Registriy of Vine Varieties.

Read More

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More

Complementarity of measurements of electric resistivity of soils and ΔC13 of must in studies and valorization of wine terroirs

The correlations between vine water deficit cumulated over the ripening period of grapes, assessed by ΔC13 in must sugar, and the main analytic variables of grapes are significant. As a result ΔC13 is a useful tool in zoning homogeneous areas according to their technological qualities when harvesting.

Read More