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.

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…

Extraction of pathogenesis-related proteins and phenolics in Sauvignon Blanc as affected by different

The composition of wine is largely determined by the composition of pre-fermentation juice, which is influenced by extraction of grape components. Different grape harvesting and processing conditions could affect the extraction of grape components into juice. Among these grape components, pathogenesis-related (PR) proteins are of great concern for white wine maker as they are the main cause of haze formation in finished white wine. If not removed before bottling, these PR proteins may progress into haze through the formation of complex with phenolics under certain conditions. Thaumatin-like proteins (TLPs) and chitinases are the main constituents of PR proteins found in protein haze.

Nucleophilic fraction to estimate the antioxidant activity of inactivated yeast derivates

Oxidation in wine is mostly related to the Michael addition of nucleophiles on two quinones formed from the oxidation of ortho-diphenols. In wine this mechanism is responsible for the increase of the yellow hue and aroma loss. Glutathione exerts its antioxidant activity throughout its competitive addition onto quinones, but many other compounds can have the same behavior: sulfanyl
compounds, amino acids, etc. Addition of yeast derivates during the winemaking process can increase the level of those nucleophilic compounds and then confer to the wine a higher resistance

Denial of the wine-growing landscape

The aim of this presentation is to analysis the impact of the viticultural landscape in communication on labels of wine produced in heroic viticulture areas. To verify whether the ”viticultural landscape

Bioprospecting of native Metschnikowia pulcherrima strains for biocontrol and aroma enhancement in the wine production chain

Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).

Ripening characterization and modelling of Listan negro grape in Spain using a regression analysis

The professional winegrower usually selects the harvest date considering several elements, such as the vine stem and berry colour, the flavour, appearance and grain elasticity. Nowadays these elements have turned old fashioned.