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IVES 9 IVES Conference Series 9 Study of grape physiology and wine quality (cv. Merlot) in different identified terroirs of the canton Ticino (Switzerland)

Study of grape physiology and wine quality (cv. Merlot) in different identified terroirs of the canton Ticino (Switzerland)

Abstract

[English version below]

Une étude de la physiologie de la vigne (cv. Merlot) et de la qualité des vins a été réalisée au Tessin de 2006 à 2008. La méthodologie utilisée pour cette étude intégrait tous les paramètres qui définissent les terroirs: facteurs naturels (géologie, pédologie et climat), facteurs physiologiques de la vigne et qualité des vins qui sont les révélateurs de la valeur d’un terroir. Pour analyser les principaux facteurs explicatifs de la qualité des terroirs, deux réseaux d’observation ont été mis en place (un réseau élargi et un réseau restreint) Pendant trois saisons, les données suivantes ont été enregistrées et analysées sur le réseau élargie (41 parcelles): vigueur de la plante (surfaces foliaires, arrêt de croissance, poids des sarments), analyses foliaires, index chlorophyllien, composantes du rendement et qualité des raisins. Sur le réseau restreint (25 parcelles), ces données ont été complétées par des mesures de l’état hydrique de la plante (potentiel de base, δC13). Les raisins des 25 parcelles du réseau restreint ont été vinifiés séparément et les vins ont été caractérisés par analyse chimique et sensorielle. La vigueur de la vigne est un facteur clé de la qualité d’un terroir. Elle est directement liée au type de sol et à son réservoir hydrique. L’alimentation hydrique de la vigne est étroitement liée au réservoir hydrique des sols. Malgré le fait qu’aucun stress hydrique n’ait été enregistré durant les trois années d’étude, les réserves hydriques des sols ont influencé le poids des baies et leur teneur en sucre. L’analyse chimique des vins n’a pas pu démontrer des différences significatives liées aux types de sols ou aux réserves hydriques. Des différences significatives ont par contre été observées au niveau de l’analyse sensorielle.

A study of grape physiology on cv. Merlot and wine quality was realised in Ticino from 2006 to 2008. The methodology used during our study integrated the entire parameters which define the terroir: natural factors (geology, pedology and climate), grape physiology and wine quality that are the main revealers of the value of a given terroir. In order to understand the main factors explaining the terroir, two observation networks were set up (a large network and a narrow network). During three growing seasons the following data were recorded on the large network: vine vigour (leaf area, pruning weight, time of growth cessation), leaf mineral content, chlorophyll index, yield components and berry composition. On the narrow network, the precedent observations were complemented by data from the vine water status (pre-dawn leaf water potential and carbone isotope composition). The grapes from 25 locations of the narrow network were vinified independently. Wines were characterized then by chemical and sensory analyses. The vine vigour was a key factor influencing the quality of a given terroir. Even if we didn’t observe any water stress during the three seasons of the study, soil water holding capacity affected berry weight and sugar concentration. The chemical analysis didn’t show any significant difference among wines according to soil types and SWHC. Significant differences between wines were observed with the sensory analysis.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Cristina Monico (1,2), F. Murisier (2) , V. Zufferey (2)

(1) FEDERVITI
Via Gorelle, S. Antonino, Svizzera
(2) Station de recherche Agroscope Changins-Wädenswil ACW
CP 102, Nyon, Suisse

Contact the author

Keywords

Terroirs, sols, climat, écophysiologie, qualité des raisins, qualité des vins
Terroirs, soils, climate, ecophysiology, grape quality, wine quality

Tags

IVES Conference Series | Terroir 2010

Citation

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