Swiss terroirs studies

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Accurate yield estimation is crucial for optimizing vineyard management and logistical organization. Traditional methods relying on manual and destructive flower or berry counts are labor-intensive and unsuitable for large-scale applications.

Currently, to consistently ensure the maintenance of a wine-style while benefiting from the utmost rigor made possible by the winemaking process, the composition of the wine blend is made using sensory control. This is performed after the wine is made with no real possibility of deterministic intervention.

The need to classify the vineyards of an area according to the quality of its wines is not recent, but it is only in the last ten years that studies on the suitability of different areas for the cultivation of vineyard take on an integrated and interdisciplinary character (Boselli, 1991). The definition of the suitability of the environment is thus obtained by making the climatic, pedological, topographical and cultural information interact with the vegetative, productive and qualitative expression of the grape varieties.

The color of a red wine is one of the most important parameters of its quality, giving much information on its status, such as the grape variety used or the winemaking style. As the result of a complex equilibrium between different forms of anthocyanins and polymerization reactions which occur over the course of time, color can also serve as an indication of a wines’ age. For this purpose the “chemical age” i and ii indexes have been introduced by Somers in 1977. The chemical age index i measures the color absorbance after the addition of acetaldehyde while chemical index ii provides an indication of how much of the total red pigments are resistant to SO2 bleaching.