Terroir 2010 banner
IVES 9 IVES Conference Series 9 Design of an indicator of vine vigor potential conferred by soil (vipos), using a fuzzy expert system

Design of an indicator of vine vigor potential conferred by soil (vipos), using a fuzzy expert system

Abstract

Winegrowers must adapt more and more their viticultural practices in order to evolve toward a sustainable viticulture, to be competitive and to improve both the production methods and the quality and typicalness of wines. In this context, ‘Terroir’ studies in Loire Valley vineyards have allowed to build decision aid maps that can be used directly by growers to adjust their practices. We focus here on the vigor potential conferred by soil (VIPOS) that especially allows adapting the choice of the rootstock. An algorithm had previously been proposed by Morlat (2001) to estimate VIPOS according to three main influencing variables: water holding capacity of the soil, gravel percentage on the soil profile and parent rock hardness. Nevertheless, the VIPOS estimation, based on this algorithm, had to be completed by expertise. The objective of the paper is to present a new method to estimate VIPOS using a fuzzy expert system that allows having an automatically continuous estimation.

Download the PDF

DOI:

Publication date: October 6, 2020

Issue: Terroir 2010

Type: Article

Authors

Coulon Cécile (1), Rioux Dominique (2), Guillaume Serge (3), Charnomordic Brigitte (4), Gérard Barbeau (1), Thiollet-Scholtus Marie(1)

(1) INRA UE1117, UMT Vinitera, 49071 Beaucouzé, France
(2) Cellule Terroirs Viticoles, UMT Vinitera, 49071 Beaucouzé, France
(3) Cemagref, UMR ITAP, 34196 Montpellier, France
(4) INRA Supagro, UMR MISTEA, 34060 Montpellier, France

Contact the author

Keywords

Vine vigor – Fuzzy expert system – Soil characteristics – Decision aid maps

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Seasonal dynamics of water and sugar compartmentalization in grape clusters under deficit irrigation

Water stress triggers functional compartmentalization in grapevines, influencing how resources are allocated to different plant organs.
Read More

The effects of antioxidants and gas sparging on New Zealand white wines

This study aims to investigate the effects of different conditions of grape processing or fermentation on the aroma profile of New Zealand white wines.

Read More

The pedoclimatic conditions impact the yeast assimilable nitrogen concentration in the grapevine must and the valorisation of foliarnitrogen fertilisation

Aims: Agroscope investigated the efficiency of nitrogen fertilisation via foliar urea application at veraison with the aim of raising the yeast assimilable nitrogen (YAN) concentration in the musts

Read More

Tropical fruit aroma in white wines: the role of fermentation esters and volatile thiols

Volatile thiols are impact aroma compounds, well-known in the literature for imparting tropical fruit aromas such as passion fruit, guava, grapefruit, and citrus in white wines [1]. More recent evidence suggests that tropical fruit aromas are also caused by other aroma compounds besides thiols, such as fermentation esters, or the interaction between these volatile families. Therefore, the objective of this study was to investigate the effects of combining esters and/or thiols to determine their impact on the fruitiness aroma perception of white wines. Pinot gris wine was produced at the OSU research winery and was dearomatized using Lichrolut® EN. Combinations of fermentation volatile compounds were added to the wine, forming the aroma base. Treatment wines were composed of additions of different concentrations and combinations of thiols and/or esters. Samples were subjected to sensory analysis where forty-six white wine consumers evaluated the orthonasal aroma of the wines and participated in Check-All-That-Apply (CATA).

Read More

Plant nitrogen assimilation and partitioning as a function of crop load

Aims: The optimization of nitrogen use efficiency (NUE, i.e. uptake, assimilation and partitioning) is a solution towards the sustainable production of premium wines, while reducing fertilization and environmental impact. The influence of crop load on the accumulation of N compounds in fruits is still poorly understood. The present study assesses the impacts of bunch thinning on NUE and the consequences on the free amino N (FAN) profile in fruits.

Read More