Terroir 2008 banner

Temperature variations in the Walla Walla valley American Viticultural Area

Abstract

Variations in average growing season and ripening season temperatures within the Walla Walla Valley American Viticultural Area are related to elevation and regional and local topography. Downstream narrowing of the Walla Walla Valley creates a nocturnal cold air pool that is more pronounced during the August to October ripening season. Average growing season temperatures are generally higher and growing degree-days greater at lower elevations. Average temperatures increase with elevation to 450 m during the ripening season as temperature inversions become more pronounced and persistent. Cool air descending from the Blue Mountains lowers average growing and ripening season temperatures at sites near major streams. Adiabatic warming of down-sloping prevailing winds increases average growing season and ripening season temperatures near the base of Vansycle Ridge. Grapevines planted below 300 m have a much greater risk of damage from frosts and freezes. Variations in vineyard ground surface materials have no apparent effect on ambient air temperatures as measured by radiation shielded data loggers at a height of 1.5 m

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Kevin R. POGUE and Gregory M. DERING

Department of Geology, Whitman College, Walla Walla, WA 99362 USA

Contact the author

Keywords

Walla Walla Valley, temperature, elevation, topography, growing degree-day

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

On sample preparation methods for fermentative beverage VOCs profiling by GCxGC-TOFMS

Study the influence of sample preparation methods on the volatile organic compounds (VOCs) profiling for fermentative beverages by GCxGC-TOFMS analysis. METHODS: Five common sample preparation methods were tested on pooled red wine, white wine, cider, and beer. Studied methods were DHS, Liquid-liquid extraction, mSBSE, SPE and SPME. VOCs were analyzed by GCxGC-TOFMS followed by data analysis with ChromaTOF. RESULTS: The volatile organic compounds (VOCs) profiling results were very dependent on the sample preparation methods.

Read More

Improvement of the red wine AOC Grignolino d’Asti typicality using some technological innovations

L’AOC Grignolino d’Asti (20000 hl environ de production) est un vin de la province de Asti, produit avec le raisin rouge du cépage de même nom originaire du Piémont (Nord-Ouest d’Italie).

Read More

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

Read More

Novel contribution to the study of mouth-feel properties in wines

In general, there is a well-established lexicon related to wine aroma and taste properties; however mouth-feel-related vocabulary usually includes heterogeneous, multimodal and personalized terms. Gawel et al.
(2000) published a wheel related to mouthfeel properties of red wine. However, its use in scientific publications has been limited. The authors accepted that the approach had certain limitations as it included redundant and terms with hedonic tone and some others were absent. It is of high interest to generate a mouth-feel lexicon and finding the chemical compound or group of compounds responsible for such properties in red wine. In the present work a chemical fractionation method has been developed.

Read More

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Read More