Terroir 2008 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2008 9 Climate component of terroir 9 A comparative analysis of regions worldwide with Pinot noir

A comparative analysis of regions worldwide with Pinot noir

Abstract

This study examines the growing season climates of selected wine regions worldwide that have significant areas under Pinot noir. It uses the normalized climatic data for the 1971-2000 period to analyze those climatic factors that are influential on the production of quality wines in cool climate regions and provides a comparison with those of Burgundy. The results show that the regions fall into broad groups based on various combinations of climatic criteria, but principally those that pertain to the daytime maximum temperature, precipitation totals, the diurnal temperature range and the mean temperature during the ripening period.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Tony. B. SHAW

Department of Geography & Cool Climate Oenology and Viticulture InstituteBrock University, St. Catharines, Ontario L2S 3A1 Canada

Contact the author

Keywords

Pinot noir, climates, regions

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More

Characterization and application of silicon carbide (SiC) membranes to oenology

After fermentations, the crude wine is a turbid medium not accepted by the consumer therefore, it needs to be filtered

Read More

Evaluating the suitability of hyper- and multispectral imaging to detect endogenic diseases in grapevine

Endogenic diseases often arise from pathogens that exist within the plant tissue, including fungi, bacteria, and viruses, which can remain latent and then emerge under stress conditions or favorable environmental conditions, causing symptoms that weaken vines or can lead to plant death.

Read More

Transition metals and light-dependent reactions: application of a response surface methodology approach

Light-induced reactions can be responsible for detrimental changes of white and rosé wines. This is associated to the photo-degradation of riboflavin (RF) and of methionine (Met) causing the appearance of light-struck taste (LST).

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More