Terroir 2010 banner
IVES 9 IVES Conference Series 9 Long-term vineyard sustainability index

Long-term vineyard sustainability index

Abstract

The impact of viticulture on soil can be determined by comparing the biophysical properties that represent soil health at a particular site and depth with those same properties in soil considered to represent the ‘pre-vineyard’ state (the headland). Information gathered by this method shows the changes in soil properties following the change to viticulture depend on individual vineyard management and environment. Relative changes can be used for comparisons within regions. Our research took place over three years on soils of vineyards of different ages and under different management, in both the Awatere and the Wairau Valleys in Marlborough, New Zealand. Soil properties investigated were: pH (optimal value 5.5-7.0); organic carbon (OC, 3-5%); carbon/nitrogen ratio (C/N,10-20); bulk density (BD, 0.9-1.3 t/m3); macro-porosity (MP, 8-30%); microbial biomass (MB-C, g C/m2 in 15 cm of soil); basal respiration (BR-C, 1.5-4.5 g CO2-C/m2/day), respiration quotient (qCO2, 0.5-1.5 mg CO2-C/g MB-C) and kg carbon/m2 for 15 cm of soil (4.5-9.0 kg-C). Objective descriptions of vineyard soil quality would assist growers to apply and monitor sustainable vineyard management practices. This data set indicates changes in sustainability that can be expected after a change of land-use to grape growing.
Under average vineyard management, soil carbon declined rapidly during the first few years but reached a plateau after two or more years. Soil depth was shown to be influential, with soils below 15 cm much less affected by land use changes, but scoring lower for all soil carbon parameters (except for qCO2). Soils at this depth also scored lower for soil physical properties; they generally had a very high BD, low MP and low pH. These trends for the 15-30 cm layer are typical soil properties – they don’t imply that soil depth is a factor in sustainability indices per se.
The high variability and generally reduced levels of under-vine soil carbon compared with headland soil carbon, suggest the need to increase vineyard soil carbon content and thereby potentially sequestrate carbon.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Marc Greven (1), Victoria Raw (1), Colin Gray (2), Markus Deurer (3), Bruce West (1), Claire Grose (1)

(1) The New Zealand Institute for Plant & Food Research Limited, Marlborough, PO Box 845, Blenheim 7240,
New Zealand
(2) Marlborough District Council, 15 Seymour Street, Blenheim 7201, New Zealand
(3) The New Zealand Institute for Plant & Food Research Limited, Private Bag 11600, Palmerston North 4442,
New Zealand

Contact the author

Keywords

vineyard, grape, soil biophysical properties, organic carbon, microbial biomass, basal respiration, macro-porosity

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Sensory characterisation and consumer perspectives of Australian Cabernet Sauvignon wine typicity

Aim: To identify the sensory attributes responsible for the typicity of Cabernet Sauvignon wines from three Australian Geographical Indications (GIs) and to explore consumer purchase behaviour and preference with regard to regional wines.

Présentation d’une méthodologie de caractérisation des terroirs et valorisation par l’étude de l’effet terroir sur la typicité et l’originalité du produit vin dans la région des Côtes du Rhône

In the global economic context, an Appellation d’Origine Contrôlée must now more than ever control the typicity and originality of the wines it produces. It is in this spirit that the Côtes du Rhône have decided to acquire the means necessary for this control.

Relationships between the Fregoni bioclimatic index (IF) and wine quality

The Fregoni bioclimatic index (IF) considers the daily temperature range during the ripening month and the number of days with temperature below 10°C.

Evaluation of Furmint clones in the Tokaj Wine Region

The ’Furmint’ is the most important grape variety in the Tokaj Wine Region, constituting around 65% of its vineyard area. Before the phylloxera disease many types were grown, but as selection started in the 20th century, its diversity dramatically narrowed. As a result, the cultivation of Furmint was based mainly on two heavy-cropping clones, T.85 and T.92 at the end of the ’80s. Aims of present clone research take into account that after solely quantity as target, quality emerged in the 1990’s and most recently, typicity appeared as more private estates began their own selection program.

Metabolomics of grape polyphenols as a consequence of post-harvest drying: on-plant dehydration vs warehouse withering

A method of suspect screening analysis to study grape metabolomics, was developed [1]. By performing ultra-high performance liquid chromatography (UHPLC) – high-resolution mass spectrometry (HRMS) analysis of the grape extract, averaging 320-450 putative grape compounds are identified which include mainly polyphenols. Identification of metabolites is performed by a new HRMS-database of putative grape and wine compounds expressly constructed (GrapeMetabolomics) which currently includes around 1,100 entries.