Terroir 2012 banner
IVES 9 IVES Conference Series 9 A general phenological model for characterising grape vine flowering and véraison

A general phenological model for characterising grape vine flowering and véraison

Abstract

The timing of phenology is critical if grape quality potential is to be optimized. Phenological process based models are used to predict phenology. In this study, three different models were tested to predict flowering and veraison of grapevine (Vitis vinifera L.) using a new extensive phenological database. The Spring Warming model was found optimal in its trade-off between parsimony (number of parameters) and efficiency. The optimal parameter combination found for this model to calculate the degree-days was 0°C for the base temperature and the 60th day of the year for the starting day of accumulation (northern hemisphere). This model was validated at the varietal level, performed better than the classic Spring Warming model with Tb of 10 °C and t0 of 1st January (northern hemisphere) and remains easy to use.

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Audra K. PARKER (1,2,3,4), Inaki GARCIA DE CORTAZAR-ATAURI (5), Isabelle CHUINE (6), Rainer W. HOFMANN (2), Mike C.T. TROUGHT (1), Cornelis VAN LEEUWEN (3,4)

(1) The New Zealand Institute for Plant & Food Research Ltd. Marlborough Wine Research Centre, 85 Budge St, PO Box 845, Blenheim 7240, New Zealand.
(2) Lincoln University, P.O. Box 84, Lincoln 7647, New Zealand.
(3) Univ. Bordeaux, ISVV, Ecophysiology and functional genomics of grapevines, UMR 1287, F-33140 Villenave d’Ornon, France
(4) Bordeaux Sciences Agro, ISVV, Ecophysiology and functional genomics, UMR 1287, F-33140 Villenave d’Ornon, France
(5) INRA-Agroclim, Domaine St Paul – Site Agroparc, 84914 Avignon cedex 9, France.
(6) Centre d’Ecologie Fonctionnelle et Evolutive, Equipe Bioflux, CNRS, 1919 route de Mende, 34293 Montpellier Cedex 5, France.

Contact the author

Keywords

grapevine, modelling, phenology, veraison, flowering, temperature

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Impact of press fractioning on Pinot noir and Pinot meunier grape juice and wine compositions and colour

The separation of different grape juice press fractions is an important step in the production of sparkling base wines. A complete press cycle for this style of wine is a series of pressure increases (squeezes) resulting in variations in juice composition during the press cycle. After alcoholic fermentation, wines obtained from grape juices also exhibit strong differences for numerous characteristics. Nevertheless, there is no statistical study of the impact of the press cycle on grape juices and wine colour/composition. So, the aim of this study (vintage 2018) was to investigate the changes in composition and colour parameters of Pinot noir and Pinot meunier grapes juices, as well as their corresponding wines, during the pressing cycle.

Isohydric and anisohydric behavior of 18 wine grape varieties grown in an arid climate

The interest in understanding the water balance of terrestrial plants under drought has led to the creation of the isohydric/anisohydric terminology. The classification was related to an implication-driven framework, where isohydric plants maintain a constant and high leaf water potential through an early and intense closure of their stomata, hence risking carbon starvation. In contrast, anisohydric plants drop their leaf water potential to low values as soil drought is establishing due to insensitive stomata and thus risk mortality through hydraulic failure, albeit maximizing carbon intake. When applied to grapevines, this framework has been elusive, yielding discrepancies in the classification of different wine grape varieties around the world.

First company results and for the territory on the application of the “bio-Métaéthique 4.1c” in italy. Cultural, socio-economic, technical and productive aspects

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Effect of terroir on the quality evolution of Cabernet-Sauvignon in Penedès A.0.C.

Le Cabernet-Sauvignon est un cépage très répandu dans la région du Penedès (Espagne) où cette variété peut bien s’adapter et donne des produits de haute qualité.

Exploring the resistance of non-Saccharomyces wine yeasts to dehydration-rehydration processes

AIM: The use of non-Saccharomyces (NS) yeasts in multi-starter fermentations with S. cerevisiae is a trend in the wine industry, but the number of strains commercially available in a powder formulation, such as active dry yeasts (ADY), is still limited.