Terroir 2008 banner
IVES 9 IVES Conference Series 9 Narrow terraces and alternative training systems for steep sloop viticulture – Douro region

Narrow terraces and alternative training systems for steep sloop viticulture – Douro region

Abstract

In Douro Region, vineyards are usually planted on hillsides with steep sloops. The models currently used for planting those vineyards are, depending on the initial slope of the hillside, vertical planting or terraces. Vertical planting is well adapted when the slope of the hillside is lower than 35-40% and terraces, supported by earthen embankment and one or two rows of vines are the solution for slopes higher than 35 – 40%. Terraces with two planting rows, 3.6 to 4.0m-wide were planted during the 1980s in more than 2500 ha. This solution proved to have disadvantages as to compel the maintenance of the embankment with chemicals for weeds control, high embankment height and consequent problems of instability and erosion.
Due to that in this work it is presented one correct way of constructing narrow terraces 2.5 m wide, using laser systems, and alternatives in control of weeds both in platform and in slope. Because narrow terraces have the disadvantage of a low planting density and yield potential, an experiment was performed with the variety “Touriga Franca”, representative of about 20% of vines in the region, grafted in 110R, two training systems and two planting row distances.
The results of the trial, performed in 2006 and 2007, showed that yield in the double cordon system (LYS 2/3) was respectively 62% and 52% higher than in the traditional vertical shoot positioning (VSP) without negative quality effect on quality of the grapes. Concerning planting row distance, 0.80m achieved a higher yield and better quality than planting at 1.20m.
Narrow terraces, constructed with rigor, proved to be an excellent alternative in planting hillside vineyards, 0.80m a better planting distance than 1.20m, both in terms of yield and on quality and double cordon LYS 2/3 a system suitable to improve yield, without quality detriment, as verified in these two years trials.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Jorge QUEIROZ (1); Mário CUNHA (1); António MAGALHÃES (2); David GUIMARAENS (2); Mário SOUSA (3) and Rogério CASTRO (4)

(1) Faculdade de Ciências, Universidade do Porto – Secção Autónoma de Engenharia das Ciências Agrárias, Rua Padre Armando Quintas, 4485-661 Vairão
(2) The Fladgate Partnership Vinhos, S. A., R. Barão de Forrester, 404, 4400 V.N. Gaia
(3) Direcção Regional de Agricultura Trás-os-Montes e Alto Douro, Centro de Estudos Vitivinícolas do Douro – Quinta do Paço, 5050-071 Peso da Régua
(4) Instituto Superior de Agronomia – Universidade Técnica de Lisboa -Tapada da Ajuda, 1399 Lisboa Codex

Contact the author

Keywords

Douro, narrow terraces, training system, steep slope viticulture (SSV)

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Key learnings about the chemical bases of wine uniqueness and quality, essential companions for future developments

This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.

Copper, iron and zinc in surface layer of Primošten vineyard soils

Long-term use of copper fungicides causes increased accumulation of total copper in the surface layer of vineyard soils. Many of authors has researched the anthropogenic influx of copper in such soils, which can result in environmental risks.

Impact of aging on dimethyl sulfide (DMS) in Corvina and Corvinone wines

Dimethyl sulfide (DMS) is a low molecular weight sulfur compound produced in wine during aging by the chemical degradation of S-Methyl-L-methionine (SMM). Investigating the aromatic profile of Amarone commercial wines from different wineries, it was found that DMS presented a high variation in concentration across wine samples ranging from 2.88 to 64.34 μg/L, which potentially can

Effect of the presence of anthocyanins on the interaction between wine phenolic compounds and high molecular weight salivary proteins

As a result of climate change consequences, there is a gap between the times at which the grapes reach the phenolic and the technology maturities.

IMPACT OF ABIOTIC AND BIOTIC FACTORS ON BIOADHESION PROPERTIES OF BRETTANOMYCES BRUXELLENSIS

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.