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 Relationship between terroir and vegetative potential, productivity, yield and must composition of Vitis Vinífera L. Cvs. Cabernet Sauvignon under warm climate conditions

Relationship between terroir and vegetative potential, productivity, yield and must composition of Vitis Vinífera L. Cvs. Cabernet Sauvignon under warm climate conditions

Abstract

One cultivar could produce distinct wines with typical properties and qualities different depending on its cultivated and its mesoclimatic conditions.
This work has been developed in several zones of Cádiz town: Arcos de la Frontera, Jerez de la Frontera (Gibalbín), Jerez de la Frontera (Macharnudo), Jerez de la Frontera (Torrecera) and Sanlúcar de Barrameda. It was selected parcels with Cabernet Sauvignon cultivars and with similar growing characteristics. It was studied mesoclimatic factors, physiological and agronomic behaviour of the plant and grape, must properties of 2006 and 2007 harvest over all the zones.
Our mesoclimatic factors results show difference amount zones studied, these are strongly influenced mainly by the proximity or distance to the cost. This effect modified physiological characteristic of the plant and grape, must and wine properties, and its obtained significant differences over the several zones studied. Besides, it’s observed differences amount wines related to zones characteristic.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type: Article

Authors

SERRANO M.J., PUERTAS B., CANTOS E., GARCIA DE LUJAN A.

IFAPA Centro Rancho de la Merced Ctra. Trebujena, Km 3.2, 11471, Jerez de la Frontera, España. Consejería de Innovación, Ciencia y Empresa. Junta de Andalucía

Contact the author

Keywords

terroir, Cabernet Sauvignon, vegetative potencial, must

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Determination of aromatic characteristics from Syrah and Tempranillo tropical wines elaborated in Northeast Brazil

Dans la region Nord-Est du Brésil, située à la Vallée du São Francisco, localiséee entre les paralleles 8-9º HS, la production de vins tropicaux a commencé il y a une vigntaine d’années. Dans cette région, il est possible d’avoir au minimum deux récoltes par an, car la moyenne de température est de 26 ºC, avec une pluviosité moyenne de 550 mm entre les mois de janvier-avril.

Know thy enemy: oxygen or storage temperature?

It is well known that high oxygen levels and high ageing temperatures are detrimental to white wine’s composition and ageing capacity. However, these results, though valuable

Where the sky is no limit — The transformation of wine marketing through text-to-video generation AI model

The introduction of ai-driven tools in digital content creation represents a significant shift in the landscape of marketing, particularly for industries reliant on rich visual storytelling such as the wine sector. The development of ai models like openai’s sora, runway’s gen-2 or google’s lumiere, which can generate realistic video content from textual descriptions, offers promising new avenues for enhancing brand narrative and consumer engagement. This research explores the potential of text-to-video (t2v) ai models to revolutionize wine marketing by creating dynamic, engaging content that captures the essence of vineyards and their products without the need for traditional video production processes.

Exploiting the diversity in spent yeast for its valorisation towards producing yeast-derived processing aids

In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.

Enhancing table grape production: addressing challenges and opportunities for sustainability and quality improvement

Table grapes, being consumed as fresh, raisins, and transformed products are among the most appreciated fruits worldwide. Its popularity is increasing also due to its organoleptic and nutritional qualities that meet the consumers’ interest in healthier foods. Recent data from International Organization of Vine and Wine (OIV) revealed that table grape production has doubled in the last twenty years, and varietal availability has increased thanks to the several breeding programs.
To maintain the socio-economic impact of this sector, new challenges need to be addressed.