Terroir 2012 banner
IVES 9 IVES Conference Series 9 Geostatistical analysis of the vineyards in the canton of Geneva in relation to soil and climate

Geostatistical analysis of the vineyards in the canton of Geneva in relation to soil and climate

Abstract

Soil and climate maps at the 1:10000 scales exist for more than 12’000 ha of Swiss vineyards. The use of these maps as consulting tools for growers remains difficult due to the complexity of the relationship between terroir and the large number of grape varieties planted. The current distribution of varieties and rootstocks is the result of a long optimization process. This study aims at analyzing the relationships between grape varieties, soil characteristics and climatic conditions.
The study was performed on the 1365 ha of Geneva’s vineyards with 3885 digitalized parcels. The 19 grape varieties planted on at least 5 ha were matched with the soil and potential radiation maps. The surface of each variety-soil combination and the mean radiation were calculated for each parcel.

The analysis showed that grape varieties were primarily planted according to meso-climatic conditions. Late ripening varieties, like Syrah or Merlot, were always planted on parcels receiving higher amounts of radiation than those planted with Pinot noir or Gamaret. Minimum radiation was calculated for each variety. Traditional grape varieties (e.g. Gamay or Chasselas) were planted in all meso-climates, indicating that the warmest plots were not judged to be too warm for early varieties. Regarding soil characteristics, early varieties were more present on BRUNISOL, which mainly represented flatter areas of the vineyards (10 % mean slope) and late varieties on steeper areas (mainly CALCOSOL with 16 % mean slope).
The present study revealed actual practices and criterions used by growers to make planting decisions. It might indicate minimum climatic and soil requirements for a given variety in the canton of Geneva. Continued monitoring may show the adjustments made by the growers to correct unsuccessful planting decisions. The analysis of these adjustments provides useful information for vineyard consultants.

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Stéphane BURGOS, Elisabeth FORTIER

École d’Ingénieurs de Changins, rte de Duiller 50, 1260 Nyon

Contact the author

Keywords

grape varieties, soil, climate, terroir, SIG, geostatistic, Geneva

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

In this video recording of the IVES science meeting 2021, Alice Maria Correia Vilela (University of Trás-os-Montes and Alto Douro, Vila Real, Portugal) speaks about bio-modulating wine acidity: the role of non-Saccharomyces yeasts. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Crown procyanidin: a new procyanidin sub-family with unusual cyclic skeleton in wine

Condensed tannins (also called proanthocyanidins) are a widely distributed throughout in plants kingdom and are one of the most important classes of secondary metabolites, in addition, they are part of the human diet. In wine, they are extracted during the winemaking process from grape skins and seeds. These compounds play an important role in red wine organoleptic characteristics such as color, bitterness and astringency. Condensed tannins in red wine are oligomers and polymers of flavan-3-ols unit such as catechin, epicatechin, epigallocatechin and epicatechin-3-O-gallate. The monomeric units can be linked among them with direct interflavanoid linkage or mediated by aldehydes.

Methodology and zoning of A.O.C. natural soils. Example of “Pic Saint-Loup”

Les travaux menés, dans le cadre du programme départemental pour la connaissance et la valorisation des terroirs viticoles, sur l’aire A.O.C. Coteaux du Languedoc / Pic Saint-Loup ont permis d’appliquer à l’échelle d’une Appellation d’Origine Contrôlée (13 communes), une méthodologie d’étude axée sur les aspects sol/climat/topographie qui concourent à l’identification des terroirs naturels, facteurs de typicité des vins.

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.