Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Influence of vine water status (Terroir 2006) 9 The use of viticultural and oenological performance of grapevines to identify terroirs: the example of Sauvignon blanc in Stellenbosch

The use of viticultural and oenological performance of grapevines to identify terroirs: the example of Sauvignon blanc in Stellenbosch

Abstract

Identification and characterisation of terroirs depends on knowledge of environmental parameters, functioning of the grapevine and characteristics of the final product. A network of plots of Sauvignon blanc was delimited in commercial vineyards in proximity to weather stations at 20 localities and their viticultural and oenological response was monitored for a period of seven years. These experimental plots were further characterised with respect to climate, soil and topography. In order for this information to be of use within terroir zoning studies it had to be placed in a spatial context. This was achieved with the use of regression tree methodology, which determined the relative importance of the environmental and management related variables and regression trees for each dependent variable. A knowledge-driven model used the rules generated in the regression tree analyses to directly classify natural terroir units with respect to expected response of Sauvignon blanc in the Stellenbosch Wine of Origin District. The expected response of these terroir units was compared to data obtained from a separate network of Sauvignon blanc plots monitored during the 2005 harvest season.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Victoria A. CAREY (1), Eben ARCHER (1), Gérard BARBEAU (3) and Dawid SAAYMAN (3)

(1) Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7602 Matieland, South Africa
(2) Unité Vigne et Vin, Centre INRA d’Angers, 42 rue G. Morel, BP 57, 49071 Beaucouzé, France
(3) Distell, P.O. Box 184, 7599 Stellenbosch

Contact the author

Keywords

Sauvignon blanc, terroir, climate, soil, GIS

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Alcohol preference and health behaviors in patients with cardiometabolic diseases: insights from the multi-center iact cross-sectional study

Recognizing the influence of alcohol preference on health behaviors is essential for developing tailored interventions that effectively promote healthier lifestyles and optimize disease management strategies in the vulnerable population of patients with cardiometabolic diseases (CMD). The present study aims to provide valuable insights into how alcohol preference relates to dietary habits and medication adherence among patients with CMD diseases.
Read More

Oenological tannins to prevent Botrytis cinerea damage: reduction of laccase activity

Oenological tannins are classified as hydrolysable and condensed tannins. Their use in winemaking is only authorized, to facilitate wine fining. Nevertheless, tannins could also be used to prevent laccase effects.

Read More

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.

Read More

Blend wines made of Syrah, Marselan and Tannat, had better color and more phenolic diversity than varietal wines

Background: Elaborating red-wines from grape cultivars with different polyphenolic profiles could improve wine color and its phenolic-dependent characteristics

Read More

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

Read More