Terroir 2010 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2010 9 Historic and future climate variability and climate change: effects on vocation, stress and new vine areas (T2010) 9 Climatic influences on Mencía grapevine phenology and grape composition for Amandi (Ribeira Sacra, Spain)

Climatic influences on Mencía grapevine phenology and grape composition for Amandi (Ribeira Sacra, Spain)

Abstract

During the year 2009 we have studied the phenology and grape composition of Mencía cultivar in seven different situations (orientation and altitude) for Amandi subzone (D.O. Ribeira Sacra, Spain). The results showed the influence of terroir on the Mencía growth stages (budburst, floraison, veraison, and harvest). All phenological data indicate that there is a delay in budburst for V-2 of 15 days respect to V-5 and V-6. A delay for floraison also was found for V-2 and V-3 (8 days respect to the others vineyards). In the veraison the delay was for V-1 and V-2 (3 days) respect to other vineyards studied. Significant differences were found in grape composition: total acidity, pH, malic acid, color intensity and anthocyanins. The volatiles also were influenced by the terroir, showed higher concentration of free compounds for V-2 (416 and SW) than the others vineyards and the total bound composition shower the highest values for V-4.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

I. Rodríguez (1), J. Queijeiro (1), A. Masa (2), and M. Vilanova (2)

(1) Sciences Faculty of Ourense, Edificio Politécnico, As Lagos s/n 32004, Ourense (Spain)
(2) Misión Biológica de Galicia-CSIC. PO BOX 28, Pontevedra (Spain)

Contact the author

Keywords

Mencía, Phenology, Amandi, Spain

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Méthodologie pour application et valorisation des études de terroir dans les caves cooperatives des Côtes du Rhône (France)

L’appellation d’origine contrôlée “Côtes du Rhône” se caractérise par une très forte implantation du mouvement coopératif. Afin de mieux exploiter le potentiel qualitatif de leurs terroirs, plusieurs coopératives élaborent des “cuvées terroir”, résultat des sélections de vendanges provenant de différents secteurs.

Read More

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d

Read More

Influence of different strains of lab on quality of catarratto wine produced in sicily

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].

Read More

IMPACT ON CHITOSAN APPLICATION OF DIFFERENT MICROORGANISMS HAVING OENOLOGICAL INTEREST

Chitosan is an effective antimicrobial agent available in the wine industry, because it ensures the control of a of spoilage microorganisms, such as Brettanomyces of lactic acid bacteria.

Read More

Architecture, microclimate, vine regulation, grape berry and wine quality: how to choose the training system according to the wine type ?

This synthetic presentation deals with :
• A description of the variability and the main models of grapevine canopy architecture in the world.
• A precision on the model « potential exposed leaf area SFEp », which estimates the potential of net carbon balance of the plant, and shows a regulating effect of high SFEp levels on production decrease.

Read More