Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Influence of vine water status (Terroir 2006) 9 Grapevine sensitivity to fungal diseases: use of a combination of terroir cartography and parcel survey

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

Abstract

In front of the economic interest and seeking to respect their environment, the wine growers move gradually towards a policy of reasoning their plant health protection. This is why, starting from epidemiologic studies on grapevine pathogens, forecasting models of the risks are developed by research and experimentation bodies. These models propose only a general diagnosis at the scale of the « small area » based primarily on the climatic variables related to the climate of the vintage. In the event of important risks, the professionals are sensitized and can protect their whole vineyard. However, secondary factors are also known to intervene on the sensitivity of the vine. Those are related to the soil, the surrounding landscape or the planting material and are characteristic of a reduced area of land. The present study seeks to (1) evaluate the effect of the secondary factors on the sensitivity of the vine and (2) to create some sensitivity maps in order to better forecast the mildew and powdery risks at the plot level. The used method is based on the combination of terroir cartography, parcel survey and expertise. The influence of cartographic variables on parasitic development has been tested by using statistical methods. The results indicate that, in the Loire Valley, soil is the main influential secondary factor that affects the plot sensitivity to mildew. In this respect, the weathering model « Roche-Altération-Altérite », developed by the Grapevine and Wine Research Unit of INRA (Angers 49, France) constitutes a pertinent index. For powdery mildew, the surrounding landscape has a marked effect on the plot sensitivity.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Étienne GOULET (1), Eléonore CADY (1,2,3), Philippe CHRÉTIEN (2) and Dominique RIOUX (1)

(1) Cellule « Terroirs Viticoles », Confédération des Vignerons du Val de Loire
42 rue Georges Morel, 49071 Beaucouzé cedex
(2) Station régionale Val de Loire- ITV France, 42 rue Georges Morel, 49071 Beaucouzé cedex, France
(3) École Supérieure d’Agriculture d’Angers, 55 rue Rabelais, 49007 Angers cedex 01, France

Contact the author

Keywords

Terroir, grapevine, fungal diseases, cartography, survey

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Potential use of the yeast Starmerella bacillaris as a sustainable biocontrol agent against gray mold disease in viticulture

Pest biocontrol strategies are gaining attention as eco-friendly alternatives to the use of synthetic pesticides, including in viticulture.
Read More

Study of wine-growing land (“terroir”) characteristics in the canton of Vaud (Switzerland): ecophysiological behaviour of the vine (cv. Chasselas)

A study of the physiological and agronomical behaviour of the vine (cv. Chasselas) was conducted between 2001 and 2003 by the Swiss Federal Research Station for Plant Production at Changins (Agroscope RAC Changins) on various wine-growing farms (terroirs) in the Canton of Vaud (Switzerland), as part of a study project on Vaudois

Read More

Prevention of wine oxidation during barrel aging: an innovative method to measure antioxidant

Wine oxidation is a problem that affects the freshness, the aromatic profile, the colour and also the mouthfeel of the wine. It mainly concerns white wines. Oxygen interactions with wine compounds lead to the phenomena cited above that are responsible for the depreciation of these wines. Barrel aging is a crucial step in the wine process because it allows many modifications as wine enrichment, colour stabilization, clarification and also a slow oxygenation of the wine. Effects of the oak barrel have to be known to prevent oxidation of the wine. We have been interested in the main antioxidant compounds released by oak barrels to the wine and we have developed an innovative method to reach directly these antioxidant compounds at the oak stave surface.

Read More

Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma

For the first time, it was established that the timing of inoculation with LAB could significantly impact the concentration of many secondary metabolites leading to significant aromatic changes. From studied compounds, the most influenced were esters and diacetyl.

Read More

Does the location of wine cellars have significant impact on the evolution of madeira wine polyphenols?

Unlike table wines, Madeira Wine (MW,17-22% ABV) benefits from a long aging period under thermo-oxidative aging conditions, during which it gains its unique and complex flavour. A broad study is ongoing and aims to assess if the differences in the storage conditions impact significantly the evolution of MWs during canteiro aging. Considering that polyphenols have a significant role in the wine aging, we intended to appraise if there are significant differences in the evolution trends of polyphenols of MWs aging in different cellars under canteiro. Different MWs were aged into brand-new oak casks in two different wine cellars, one in Funchal (B) and other in Caniçal (Z). Temperature and humidity data were sensor recorded. RP-HPLC-DAD was used to perform the identification and quantification of polyphenols [1]. CIELab parameters were also assessed, using an UV-Vis spectrophotometer.

Read More