Terroir 2008 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2008 9 Global approach and application of terroir studies: product typicity and valorisation 9 Mesoclimate and Topography influence on grape composition and yield in the AOC Priorat

Mesoclimate and Topography influence on grape composition and yield in the AOC Priorat

Abstract

The Priorat AOC, which is situated behind the coastal mountain range of Tarragona, is characterised by a Mediterranean climate that tends towards continentality and has very little precipitation during the vegetation cycle. The soil is poor quality, dry and pebbly, and made up of schist. To measure how topographie and mesoclimate affects the qualitative potential of Grenache in the Priorat, we evaluated the changes on grape composition during ripening and at harvest. The study was carried out during the 2002 (temperate) and 2003 (warm) vintages and the trial was performed in 8 plots: two villages in two different mesoclimates were selected, early and late ripening and, two different terraces in each village, topographically located up and down of the slope. Alcohol degree, acidity, pH, skin anthocyanins, the anthocyanin content in the berry and the berry weight were sampled and analyzed during maturity. Yield was determined at harvest. Sugar content increased in early regions and cooler vintage, however, in late regions, the noticeable increase happened in the warmer vintage. Extractable anthocyanins in berries increased during ripening in early region and cooler vintage, nevertheless, the accumulation stopped o decrease a week before harvest in the warmest regions. The plot located in high altitude (late region) didn’t attaint the complete maturity as such showed the low anthocyanin concentration. Topography effects revealed higher concentration of anthocyanins, low yield and low berry weight associated to the terraces located in the up side of the hill in temperate vintage. The warm vintage affects grape composition decreasing anthocyanins and yields. No effect was found comparing early and late regions for both, yield and vintage.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Nadal MONTSE, Mateos SUMPTA, Miriam LAMPREAVE

Dept de Bioquímica i Biotecnologia. Facultat d’Enologia de Tarragona. Universitat Rovira i Virgili. Campus Sescelades, Marcel·lí Domingo, s/n, 43007 Tarragona

Contact the author

Keywords

Terroir, topographie, mesoclimate, grape composition, yield, Priorat

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Agri-photovoltaics: first experience above Riesling vines

Agri-photovoltaics (apv) describes the dual use of an agricultural area for food production and solar power generation. There are already a number of systems in operation around the world with various crops and under a wide range of different set-ups. In large parts, they still allow mechanical cultivation and other positive side effects of an APV system were observed in addition to the increase in utilization in the form of electricity and food: effects on the water balance and passive protection against extreme weather events.

Read More

Grape and wine quality of terraced local variety Pinela (Vitis vinifera L.) under different water management

Climate change is driving global temperatures up together with a reduction of rainfall, posing a risk to grape yields, wine quality, and threatening the historical viticulture areas of Europe.

Read More

Convergence and divergence in chemical and sensory profiles of disease-resistant and Vitis vinifera white wines from South Tyrol: addressing strategies for market adoption

This study investigates the chemical and sensory profiles of white wines produced from disease-resistant hybrid grape cultivars (DRHGCs) compared to traditional Vitis vinifera L. cultivars in South Tyrol, Italy.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

Comparison of fortified, sfursat and passito winemaking techniques for the enhancement of the oenological potential of the black grape cultivar Moscato nero d’Acqui (Vitis vinifera L.)

One of the key factors of the economical development of viticulture and wine industry in specific limited areas is the exploitation of ancient, local grape varieties. Therefore, in recent years the growing interest to rediscover minor varieties, previously cultivated, has promoted many studies. With this regard, the focus of this study was the Vitis vinifera L. cultivar Moscato nero d’Acqui, nowadays found only in old vineyards in the Acqui zone (North-West Italy). In particular, the aims of this work were: i) to investigate secondary metabolites profile of the grapes, and ii) to evaluate the attitude to the production of special wines.

Read More