Terroir and climate: the role of homoclime matching

Abstract

Climate is an important component or determinant of terroir, especially at the regional level. One can define three levels of terroir. These are the macro– or regional scale, which applies over tens of kilometres of the landscape. The second level is the meso- scale, which applies over kilometres or hundreds of meters, at the individual vineyard scale. The third level of terroir is at the micro- level, and it applies to individual vines, or parts of them. This is measured over a scale of meters to centimetres. Over two thousand years of experience of observing terroir, and more recently by scientific studies, man has shown that the principal determinant of terroir at the regional scale is that of climate. At the meso-scale, the principal determinants of terroir are topographical features such as slope or aspect. At the micro level, where differences may be seen from vine to vine, the influences are primarily those of the soil. One can therefore identify appropriate methods of study for terroir at these three levels. For the macro scale terroir the appropriate analysis is that of climate, in particular temperature and rainfall, and typically using long term average data. For the second two levels of terroir, that being meso- and micro-, modern research approaches use GIS (Geographic Information Systems). The use of GIS typically involves imagery showing soil or vine attributes.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Richard E. SMART and John GWALTER

Smart Viticulture, PO Box 350 Newstead, Tasmania 7250 Australia

Contact the author

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Determinazione della frazione aromatica dei vini, quale strumento per-la valorizzazione del territorio viticolo

La caratterizzazione della frazione volatile aromatica dei vini attraverso l’analisi quali­quantitativa dei diversi composti, ha portato corne primo risultato la netta differenziazione delle annate in prova.

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Effect of malolactic fermentation in barrels or stainless steel tanks on wine composition. Influence of the barrel toasting

Ellagitannin, anthocyanin and woody volatile composition of Cabernet Sauvignon wines aged in oak barrels for 12 months was evaluated. Depending on the container where malolactic fermentation (MLF) was carried out, two wine modalities were investigated: wines with MLF carried out in stainless steel tanks and barrel-fermented wines. Three toasting methods (medium toast, MT; medium toast with watering, MTAA; noisette) were considered for ageing of each wine modality. Sensory analyses (triangle and rating tests) were also performed. Two-way ANOVA of the raw experimental data revealed that the toasting method and the container where MLF took place, as well as the interaction between both factors, have a significant influence (p < 0.05) on ellagitannin, anthocyanin and woody volatile profiles of Cabernet Sauvignon wines.

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Cabernet-Sauvignon ripening in Chile: follow-up study from 2012 to 2018

Temperature is a relevant parameter during vineyard development, affecting vine phenology and grape maturity. Moreover, the climate of the different Chilean valleys influences the varieties cultivated, the ripening period and the final quality of the wines. The use of growing degree days (GDD) is known worldwide for the study of climate in viticulture regions. However, little is known about the evolution of maturity and the sugar loading stop, based on this parameter.