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…

Making sense of a sense of place: precision viticulture approaches to the analysis of terroir at different scales

Agriculture, natural resource management and the production and sale of products such as wine are increasingly data-driven activities. Thus, the use of remote and proximal crop and soil sensors to aid management decisions is becoming commonplace and ‘Agtech’ is proliferating commercially; mapping, underpinned by geographical information systems and complex methods of spatial analysis, is widely used…

Read More

Further insight on the use of yeast derivative products as alcoholic fermentation enhancers

Issues that can arise during the alcoholic fermentation are frequently attributed to imbalances or deficiencies in the nutrient composition of the fermentation medium.

Read More

Water and physiological response to early leaf removal of cv. Verdejo in rainfed conditions, at different times of the day, in the D.O. Rueda (Spain)

Aim: Early leaf removal, generally applied before flowering, is mostly conceived as a technique to control grape yield and improve the health of grapes and focused on the final objective of increasing wine quality.

Read More

Reaction Mechanisms of Copper and Iron with Hydrogen Sulfide and Thiols in Model Wine

Fermentation derived sulfidic off-odors due to hydrogen sulfide (H2S) and low molecular weight thiols are commonly encountered in wine production and removed by Cu(II) fining. However, the mechanism underlying Cu(II) fining remains poorly understood, and generally results in increased Cu concentration that lead to deleterious reactions in finished wine. The present study describes a mechanistic investigation of the iron and copper mediated reaction of H2S, cysteine, 3-sulfanylhexan-1-ol, and 6-sulfanylhexan-1-ol with oxygen. The concentrations of H2S, thiols, oxygen, and acetaldehyde were monitored over time. It was found that Cu(II) was rapidly reduced by both H2S and thiols to Cu(I).

Read More

Cabernet-Sauvignon ripening in Chile: follow-up study from 2012 to 2018

Temperature is a relevant parameter during vineyard development, affecting vine phenology and grape maturity. Moreover, the climate of the different Chilean valleys influences the varieties cultivated, the ripening period and the final quality of the wines. The use of growing degree days (GDD) is known worldwide for the study of climate in viticulture regions. However, little is known about the evolution of maturity and the sugar loading stop, based on this parameter.

Read More