Analysis of the daily minimum temperatures variability in the Casablanca Valley, Chile

Abstract

The Casablanca Valley (CV) has a complex topography and is located near the Pacific Ocean. These factors generate important climatic differences in relation to other wine producing zones of Central Chile. The air temperature is one of the most important atmospheric variables in viticulture by its influence on the vine development and the quality of the grapes and wines. In this work, the minimum temperature has been studied using a set of meteorological stations to make a comparative climatology between the CV and surrounding viticultural zones, and also with data from an agrometeorological network inside the CV, to make a local comparison applying the Principal Component Analysis. The synoptic configurations were analyzed for the higher and lower minimum temperatures. The comparison with the surrounding zones shows that the CV has differences in the annual cycle of the minimum temperatures (amplitude and extremes values). Its minimum temperature anomalies are less correlated with the more continental stations, and the differences are statistically more marked and are increasing with growing season. The analysis inside de CV shows low differences, with a 93% of the variance explained by the first principal component, but some oceanic influence exists. The analysis shows that the valley has a well differentiated regime of minimum temperatures compared with other wine-producing zones, noticeable in the warm period. Inside the CV there is a low spatial variability, with an important synoptic control, and it is possible to describe some gradient along the ocean proximity.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Carlo Montes

Centro de Estudios Avanzados en Zonas Áridas (CEAZA)

Raúl Bitrán S/N, La Serena, Chile

Contact the author

Keywords

Minimum temperature, temperature variability, terroir, viticultural zoning

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Role of PH and its management during vinification on the extraction during maceration and on the evolution during ageing of the phenolic compounda of red wine

Climatic changes cause significant variations in the composition of grapes. for red grapes, a mismatch between phenolic and technological ripening is often observed. There is also often a marked increase in pH and a reduction in fixed acids, which affect the stability and evolution of the wine during ageing. These experiments will provide more information on the role of pH during the winemaking of red wines on the extraction and evolution of phenolic compounds.

Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking

AIM: Biosurfactants can be used as emulsifier agents to improve the taste, flavour, and quality of food-products with minimal health hazards [1]. They are surface-active compounds with antioxidant and solubilizing properties [2].

An efficient protocol for long-term maintenance of embryogenic calluses of Vitis vinifera

New breeding techniques (NBTS) could play a significant role in the genetic improvement of grapevine by producing new grape varieties with improved quantitative and qualitative characteristics. However, the application of these new techniques faces some technical challenges. One of the challenges is the generation of embryogenic calluses, which are not only difficult to obtain but it is also difficult to maintain their competence during in vitro cultivation, and thus regenerate plants without defects.

Effect of row direction in the upper part of the hillside vineyard of Somló, Hungary

Hillside vineyards have a great potential to produce world class wines. The unique microclimate lead to the production of rich, flavory wines.

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.