Terroir 2010 banner

Climate effect on ripening process in Vitis vinifera, L. cv. Cencibel

Abstract

A seven years survey (2003 to 2009) has been carried out over old traditional vineyards cv. Cencibel in La Mancha region (Spain). Seven plots with more than 35 years old were sampled from veraison to harvest, measuring soluble solids (ºBaumé) and acid concentration (g/l in tartaric acid). The ripening process was different each year depending on season climate character (vintage). The monthly mean temperatures (April to September) and the rainfalls accumulated (April to September) have been studied and these factors have been related with the date of vintage and the colour intensity (very important parameter for wine quality). The growing-degree day (GDD) for the variety Cencibel (1551,1ºC) has been calculated.
The temperature of May is critical for the development of photosynthetic apparatus of the vineyard and thus, conditions all the ripening process. It has been found two different models of vintage: mild-fresh year (2004, 2007 and 2008) and warm year (2003, 2005, 2006 and 2009). In the warm conditions of La Mancha it is very desirable a delay in the ripening process. As the later will be the process, the cooler will be the nights at the end of ripening. This will improve the quality of the vintage, as it happened in the fresh years.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

J.A. Amorós Ortiz-Villajos (1), F. Muñoz de Cuerva (2), C. Pérez de los Reyes (1), F.J. García Navarro (1) and J.A. Campos Gallego (1)

(1) Esc. Univ. Ing. Tecn. Agrícola, UCLM. Ronda de Calatrava, 7. 13071 Ciudad Real, Spain
(2) Bodegas Naranjo, S.L.,C/ Felipe II, Carrión de Calatrava, Spain.

Contact the author

Keywords

Vintage, ripeness, growing degree day, harvest

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Climat et sol: critères d’évaluation et effets sur le comportement de la vigne

Le zonage viticole aborde en premier lieu la caractérisation des macroclimats aux échelles des grandes régions, pays, continents ou monde (géoviticulture).
Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

Impact of high temperatures on phenolic profile of Babić grapes

Babić is a Croatian native grapevine variety grown in the Coastal region, mainly in the Šibenik and Primošten areas, famous for high quality red wines. The region is known for its warm Mediterranean climate and karst relief. Vineyards are found on the hillsides of varying slopes and exposition usually giving low yields of exceptional quality.

Read More

Fining-Derived Allergens in Wine: from Detection to Quantification

Since 2012, EU Commission approved compulsory labeling of wines treated with allergenic additives or processing aids “if their presence can be detected in the final product” (EU Commission Implementing Regulation No. 579/2012 of 29 June 2012). The list of potential allergens to be indicated on wine labels comprises sulphur dioxide and milk- and egg- derived fining agents, including hen egg lysozyme, which is usually added in wines as preservative. In some non-EU countries, the list includes gluten, tree nuts and fish gelatins. With the exception of lysozyme, all these fining proteins were long thought to be totally removed by subsequent winemaking processings (e.g. bentonite addition).

Read More

Productivity, quality, and thermal needs of the Piedirosso vine: four years of observations

The effects of temperature on cv Piedirosso, indigenous of the Campania region (South of Italy), were tested in order to study its possible influence on grapevine and to discover how to optimize the qualitative expression

Read More