Grapevine sensitivity to fungal diseases: use of a combination of terroir cartography and parcel survey

‘Timorasso’ is an autochthonous white grape variety from southern Piedmont (Italy) used for producing wines in the Colli Tortonesi product designation of origin (PDO). Over the last decade, there has been a notable rise in its production, due to the increased interest of wine enthusiasts who prized its wine distinctive ageing notes [1].

As Vitis vinifera varieties are susceptible to fungal diseases, numerous chemical treatments are generally required to ensure the quantity and quality of the harvest. However, in the context of sustainable viticulture, there are increasing societal request, political incitation, and winegrowers’ awareness to reduce the use of pesticides.

The climatic component is one of the elements of the zoning of viticultural potential, alongside the geological and pedological components (Morlat, 1989; Lebon et al , 1993). Many climatic indices have thus been defined to estimate the potential for wine production at the scale of a region or a country (Carbonneau et al ., 1992). The main climatic variables used are temperature and radiation. We note in particular the indices of Branas, Huglin and Ribereau-Gayon (Huglin, 1986). However, few studies have been undertaken on the spatial variability of microclimatic conditions at the scale of a vineyard, a valley, or even a municipality.

Berry shriveling (BS) in vineyards are caused by numerous factors such as sunburn, dehydration, stem necrosis. Climate change results in an increase in day and night temperatures, rainfall throughout the year, changes in the timing and quantities, long dry summers and a combination of climatic variability such as floods, droughts and heatwaves). Grape development and its composition at harvest is influenced by the latter as grape metabolites are sensitive to the environmental conditions. The grape berry experiences water loss and an increase in flavour development as a result of the BS. An increased sugar content in grapes will result in higher alcohol wines and concentration of grape aromas which may be detrimental to the final wine quality.

La D.O. Montilla-Moriles, situada en el sur de la provincia de Córdoba, corresponde a una de las zonas de mayor interés dentro de la vitivinicultura andaluza. Las formaciones de suelos