Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 TerraClim, an online spatial decision support system for the wine industry

TerraClim, an online spatial decision support system for the wine industry

Abstract

Climate projections for the future suggest favourable conditions for some wine producing regions, but challenging conditions for others. For instance, temperature increases are likely to shift grapevine phenology, ripening and harvest dates, and potentially affect grape quality and yield. The commercial value of accurate and up-to-date climate emerged from feedback received in response to a series of demonstrations to the wine and fruit industries. TerraClim combines high resolution terrain data with weather station data (sourced from several data providers) to model climatic conditions within an orchard or vineyard. The TerraClim climate database allows for dynamic mapping, statistical interrogation, data mining, machine learning and climate change analyses over time and space. The TerraClim initiative has a strong research and development drive that involves continuously updating and extending the climate and terrain databases, automated data collection, interpolation protocol development, as well as the extension of existing logger and weather station networks. The developed technology is novel and scalable to other regions. As proof of concept, the TerraClim webapp (www.terraclim.co.za) presents high temporal and spatial resolution maps of climatic and geographic datasets as a series of dynamic near-real time map layers. The webapp includes an interactive vineyard profiling tool, query functionality and crop/cultivar suitability analysis. TerraClim allows users to obtain pertinent information about climate, terrain and soils to aid long- and short-term agricultural decision-making.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Tara Southey*, Adriaan Van Niekerk

Department of Geography & Environmental Studies, University of Stellenbosch, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

The future of DMS precursors during alcoholic fermentation: impact of yeast assimilable nitrogen levels on the contents of DMSp in young wines

Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters1. The presence of dimethylsulfide (DMS) in those wines is implicated
Read More

Optimised extraction and preliminary characterisation of mannoproteins from non-Saccharomyces wine yeasts

The use of non-Saccharomyces yeast species for the improvement of wine technological and oenological properties is a topic that has gained much interest in recent years [1]. Their application as co-starter cultures sequential to the inoculation of Saccharomyces cerevisiae and in aging on the lees has been shown to improve aspects such as protein stability and mouthfeel [2].

Read More

Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Nitrogen (N) uptake by grapevine roots in forms like nitrate, ammonium, urea, or amino acids influences vegetative and generative growth, impacting grape quality and wine sensory profile. The study examined nitrogen’s influence on phenolic compounds in leaves, berries, and wine across different scales — hydroponics, soil culture, and vineyard trials. Nitrogen forms altered metabolite patterns in leaves and wine significantly, affecting aroma and flavor. Key nitrogen assimilation enzymes (NR, NiR, GS) in grapevine rootstocks responded to nitrogen forms and timing. Hydroponically grown rootstocks fertilized with various forms showed differences in enzyme expression and activity, suggesting rootstocks can assimilate amino acid glutamine (Gln).

Read More

Paysages viticoles et terroir dans l’OAC Ribeira Sacra (Galice, NO de l’Espagne)

The concept of Appellation d’Origine Contrôlée (AOC) is based on the existence of a link between the characteristics of the terroir and the quality and typicality of the production (DELAS, 2000). If for a long time, this link only appeared as the fruit of empiricism, the research undertaken recently has made it possible to scientifically establish the complex relationships between the functioning of natural environments and the ability to produce quality.

Read More

Viticultural characterisation of soils from triassic period at Beaumes-de-Venise (Côtes du Rhône, France)

Wineries of Beaumes-de-Venise area make their best red wines with grapes from the “Triassic terroir”. This « terroir » is characterized by soils from the Triassic period. These specific soils are complex and quite heterogeneous. They originate from an eventful geological history to keep in mind to understand soils geographical distribution.

Read More