Terroir 2008 banner
IVES 9 IVES Conference Series 9 Ripening potential of Touriga Nacional variety with different canopy management techniques and in different regions (Dão, Bairrada and Vinhos Verdes)

Ripening potential of Touriga Nacional variety with different canopy management techniques and in different regions (Dão, Bairrada and Vinhos Verdes)

Abstract

Foreseeing climatic changes, the abnormally hot and dry year of 2005 can be revealer of some varieties behavior in different climatic conditions. In three experiments, done in private companies, (Dão Sul, Caves Messias and Quinta de Lourosa), the behavior of ‘Touriga Nacional’ vine variety, with different technological itineraries, was studied.
In Dão, it was evaluated the influence of shoot density (23, 17 and 11 for linear meter of canopy) and qualitative cluster thinning at veraison. In Bairrada, the traditional vine trellising has been compared with the Lys system. In both conduction systems has been evaluated the influence of qualitative cluster thinning at veraison. In Vinhos Verdes, in the system LYS 2/3, has been studied the effect of shoot density (29 and 20 for linear meter of canopy) and leaf removal associated to qualitative cluster thinning at veraison.
In these three regions, two of them that are not traditional places for this variety, the ‘Touriga Nacional’ reached high levels of yield and quality, in adjusted technological itineraries. Cluster thinning reduced yield in all cases, as it was expectable, with gains of PAC only in Bairrada. In a general way, different levels of canopy management (leaf removal and shoot suppression) didn’t play an important role. In Dão, the greatest shoot density originated a higher yield, without quality decrease.
In these three regions, two of which not traditional of this chaste one, the Touriga Nacional disclosed high levels of
In a global way, the ‘Touriga Nacional’ vine variety demonstrated high potentials of yield and maturation, in all regions. But in situations of high hydric stress, as verified in Bairrada, the reduction of production lead to significant improvements of quality.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type: Article

Authors

Rogério de CASTRO, Manuel BOTELHO, Amândio CRUZ

Instituto Superior de Agronomia – Viticultura

Contact the author

Keywords

Vinhos Verdes, Dão, Bairrada, Touriga Nacional, LYS

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Impact of electrolyzed water applied as an alternative treatment in vineyard on grape and wine quality

The main issues in viticulture are to highly decrease the use of phytochemicals. Electrolyzed water (EW) is one of the possible alternative when illness pressure is not too high

Read More

Flavor Enhancement Of Neutral White Wines By Mango Peel Products

Varietal flavor is commonly known as the aromatic character of a wine in which the aroma of a particular grape variety predominates. However, not all varieties present particularly pronounced aromas. Therefore, different methods are constantly sought to enhance the aroma of wines with neutral aromatic characteristics, such as the use of glycosidases (1), certain yeast strains (2) or maceration with different agricultural products. In this work, aiming to improve the sensory profile together with the diversification of this product, white wines, derived from a neutral grape variety, were elaborated with the addition of mango peel by-products.

Read More

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More

Flavonol and anthocyanin potential of Spanish minority grapes and its relationship with wine colour

Global climate change is currently affecting vine phenology and causing a decoupling between technological and phenolic maturity of the grapes [1]. Wine industry has to face the challenge of making quality wines from grapes with an unbalanced phenolic composition.

Read More

Reconfiguring wine prescription : from traditional critics to digital social networks

The integration of digital social networks (DSN) has profoundly transformed communication practices within the wine industry, reorganizing the dynamics of prescription and marketing.

Read More