Terroir 2010 banner
IVES 9 IVES Conference Series 9 A multivariate clustering approach for a gis based territorial characterization of the montepulciano d’abruzzo DOCG “Colline Teramane”

A multivariate clustering approach for a gis based territorial characterization of the montepulciano d’abruzzo DOCG “Colline Teramane”

Abstract

The aim of the project was to characterize the Premium Denomination of Guaranteed Origin (DOCG) “Colline Teramane” wine-growing region and to delineate and define homogeneous zones (terroir units) within it, by applying a multivariate clustering approach combined with geomatics. The inventory, characterization and classification of the land resources included components of climate (temperature and rainfall from meteorological stations), landform (Digital Elevation Model) and lithology (geolithologic map). Managing of environmental variables was performed using a GIS. From the environmental variables, vine-related derived indices (bioclimatic: Huglin index, cool night index, Riberau-Gayon-Peynaud index; and morphologic: Aspect, Topographic Wetness Index, Curvature, Slope, Incoming Solar Radiation) were calculated, spatialized and implemented to the GIS. Then, normalized variable values for each raster cell were use in a PCA followed by a multivariate clustering algorithm (Isodata) to obtain a continuous morpho-climatic map, in which each cluster represented a unit or zone. Finally, the morpho-climatic map obtained was overlaid with the geolithologic map. The result shows different morpho-climatic conditions located over different lithotypes.

DOI:

Publication date: October 8, 2020

Issue: Terroir 2010

Type: Article

Authors

Jose Carlos Herrera Nuñez (1), Solange Ramazzotti (1), Michele Pisante (1)

(1) Agronomy and Crop Sciences Research and Education Center, Department of Food Science,
University of Teramo, via C. Lerici 1, 64023 Mosciano Sant’Angelo (TE), Italy

Contact the author

Keywords

Geomatics, GIS, Agro-ecological zoning, multivariate clustering, terroir unit

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Unveiling the Grapevine Red Blotch Virus (GRBV) host-pathogen arms-race via multi-omics for enhanced viral defense 

The Grapevine Red Blotch Virus (GRBV) poses a critical challenge to the wine sector, lacking a uniquely identified vector. Current control methods involve costly and labor-intensive vine removal, emphasizing the urgency for targeted alternatives. The limited understanding of intricate host-virus interactions underscores the need for foundational knowledge to develop innovative disease control strategies. These include efforts to boost the plant’s RNA interference (RNAi) response, including RNA-based topical applications.

Mechanisms responsible for different susceptibility of grapevine varieties to flavescence dorée

Flavescence dorée (FD) is the most serious grapevine yellows disease in Europe. It is caused by phytoplasmas which are transmitted from grapevine to grapevine by the leafhopper Scaphoideus titanus.

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Monitoring of ripening and yield of vineyards in Nemea region using UAV

Nemea region is the largest POD zone in Greece. Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated variety in Greece with significant wine potential.

Postharvest elicitors and metabolic changes in wine grape berries

Wine grape berries respond to postharvest treatments with specific gaseous elicitors in terms of metabolic changes and composition. Short-term (3 days) high (30 KPa) CO2 treatment affects phenol compound concentration in skins of ‘Trebbiano toscano’ berries.