Terroir 2008 banner

A GIS Analysis of New Zealand Terroir

Abstract

This paper summarises a national survey of the geological setting of vineyards in New Zealand. We also provide an overview of climate, slope, aspect and varietals planted in New Zealand vineyards as a whole and for some individual regions.
New Zealand produces premium quality wines and its wine industry is growing rapidly. Growing degree days in the winegrowing regions range from 900 in cool Central Otago and Canterbury to over 1600 in the warmest region in the country, Auckland. Average growing season temperatures for the same regions range from approximately 14.3°C to 17.6°C. New Zealand vineyards are planted mainly on flat alluvial and glacial gravels with slopes of less than 3°. Rapid growth is pushing new plantings onto adjacent hillsides that are underlained by greywacke, schist and less commonly limestone. The expansion of the industry onto these different substrates will affect grape and wine characteristics; this provides significant opportunities to develop new styles of New Zealand ultra-premium wines

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Stephen P. IMRE and Jeffrey L. MAUK

School of Geography, Geology and Environmental Science, University of Auckland, Private Bag, 92019 Auckland, New Zealand

Contact the author

Keywords

GIS, terroir, New Zealand, geology, soil, climate

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Identification of key-odorants in Sauternes Wines

The aim of the present work was to investigate Sauternes wines aromas. The flavor profiles of two wines (vintages 2002 and 2003) were investigated. Key-odorants have been determined by AEDA applied to Amberlite XAD-2 resin extracts. Various complementary techniques were used to identify the compounds (pHMB extraction, chemical synthesis of non-commercial standards, co-injections on two capillary columns, odor description at the sniffing port, GC-MS and GC-PFPD).

Read More

Phytosterols and ergosterol role during wine alcoholic fermentation for 27 Saccharomyces cerevisiae strains

Sterols are a class of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality (Daum et al., 1998).

Read More

Monitoring of ripening and yield of vineyards in Nemea region using UAV

Nemea region is the largest POD zone in Greece. Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated variety in Greece with significant wine potential.

Read More

New molecular evidence of wine yeast-bacteria interaction unraveled by untargeted metabolomic profiling

Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can consistently stimulate (MLF+ phenotype) or inhibit (MLF- phenotype) malolactic bacteria and the MLF process as a function of numerous winemaking practices, but the molecular evidence behind still remains a mystery. In this study, such evidence was elucidated by the direct comparison of extracellular metabolic profiles of MLF+ and MLF- yeast phenotypes. Untargeted metabolomics combining ultrahigh-resolution FT-ICR-MS analysis, powerful machine learning methods and a comprehensive wine metabolite database, discovered around 800 putative biomarkers and 2500 unknown masses involved in phenotypic distinction.

Read More

Bilan hydrique: une méthode proposée pour l’évaluation des réserves hydriques dans le zonage viticole

Dans le zonage viticole mis en place dans la province de Taranto, on a introduit la méthode du bilan hydrique pour évaluer les réserves hydriques dans les 8 zones déterminées

Read More