Analysis of climate spatio-temporal variability in the Conegliano-Valdobbiadene DOCG wine district

Abstract

Local climate characterization is fundamental in terroir description, yet global change perspectives raise questions about its feasibility, since temporal stability cannot be no more assumed for the forthcoming years.
The objective of this work was to gain a better understanding of the climatic spatio-temporal variability of a grapevine growing area, and how this has changed during recent times.
Using as a case-study the Conegliano-Valdobbiadene DOCG wine district in North-Eastern Italy, we developed a methodology to downscale daily mean air temperature from the European Climate Assessment gridded dataset (E-OBS), to derive daily temperature surfaces at 500m spatial resolution. This allowed to analyse how the spatio-temporal variability affected grapevine phenology in the last 60 years.
The main results showed that, respect to the 1950-1979 period, the average Winkler index between 1980 and 2008 showed a +184 °C increase, with little spatial variation, as well as for the estimated dates for the main phenological events, which showed a generalized anticipation of about 2 to 5 days. More pronounced changes were observed on the interannual variability, which showed increases in both the average values and pattern of distribution.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

G. Fila, F. Meggio, L.M. Veilleux, A. Pitacco

University of Padova, Department of Environmental Agronomy and Crop Science I-35020 Legnaro (PD), Italy

Contact the author

Keywords

Grapevine, Climate Change, Temperature, Phenology, Downscaling, Spatial Interpolation

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Developing and assessing different cordon establishment techniques for long-term vineyard management

Aim: The aim of this research is to quantify the impacts of different cordon establishment techniques on vine health and longevity. It is hypothesised that wrapping developing cordon arms tightly around the cordon wire will cause a constriction of the vascular system, becoming worse over time and disrupting the flow of water and nutrients.

Optimization Of Glutathione Extraction From White Wine Lees By Doelhert Matrix

Glutathione (L-g-glutamyl-L-cysteinyl-glycine) is a tripeptide which contains three constitutive amino acids: glutamate, cysteine and glycine. It is present in plants and foods, and fruits like grapes.

Anthocyanins Chemistry During Red Wine Ageing

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH

Outline for the définition of “Terroirs Viticoles application to the area of El AIjarafe (Seville, Spain)

The grapes producing and wine making regions are différent in their use of agricultural, industrial or agroindustrial means. These means are quite often very original and/or specialised; and lately are also quite competitive. Such means are being defined with increased accuracy in the delimitation and definition of its characteristics (Paneque et al., 1996 a). Human action together with other Elements and Agents involved in the vine growing production (Reyner, 1989) over these means lead to agronomic systems with important characteristics. Finally, the transformation of the vine growing production, through different technologies (Fleet, 1992), results in the creation of products with a different acceptance and economical value in the market.

Influence of polysaccharide extracts from wine by-products on the volatile composition of sparkling white wines

In the production of sparkling wines, during the second fermentation, mannoproteins are released by yeast autolysis, which affect the quality of the wines. The effect of mannoproteins has been extensively studied, and may affect aroma and foam quality. However, there are no studies on the effect of other polysaccharides such as those from grapes. Considering the large production of waste from the wine industry, it was proposed to obtain polysaccharide-rich extracts from some of these by-products[1].