Terroir 2006 banner
IVES 9 IVES Conference Series 9 Modeling viticultural landscapes: a GIS analysis of the viticultural potential in the Rogue Valley of Oregon

Modeling viticultural landscapes: a GIS analysis of the viticultural potential in the Rogue Valley of Oregon

Abstract

Terroir is a holistic concept that relates to both environmental and cultural factors that together influence the grape growing to wine production continuum. The physical factors that influence the process include matching a given grape variety to its ideal climate along with optimum site characteristics of elevation, slope, aspect, and soil. While some regions have had 100s and even 1000s of years to define, develop, and understand their best terroir, newer regions typically face a trial and error stage of finding the best variety and terroir match. This research facilitates the process by modeling the climate and landscape in a relatively young grape growing region in Oregon, the Rogue Valley. The result is an inventory of land suitability that provides both existing and new growers greater insight into the best terroirs of the region.

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

Gregory V. JONES, Andrew A. DUFF and Joey W. MYERS

Department of Geography, Southern Oregon University, 1250 Siskiyou Blvd, Ashland, Oregon 97520, U.S.A.

Contact the author

Keywords

grapes, wine, viticulture, terroir, Oregon

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Impact of grape maturity on esters content and sensory characters in wines fermented with yeast strains of different genetic backgrounds

Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.

Developing and assessing different cordon establishment techniques for long-term vineyard management

Aim: The aim of this research is to quantify the impacts of different cordon establishment techniques on vine health and longevity. It is hypothesised that wrapping developing cordon arms tightly around the cordon wire will cause a constriction of the vascular system, becoming worse over time and disrupting the flow of water and nutrients.

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Following its approval in 2013 by Agroscope, Divico became the first interspecific grape variety in Switzerland with high resistance to downy mildew (Plasmopara viticola) and grey rot (Botrytis cinerea), and medium resistance to powdery mildew (Uncinula nectator). Extremely riche in color, Divico grapes showed great enological potential to different styles of wine. Quickly, many wine growers were interested in planting this promising variety. Many of its potential are to be explored in the coming years.

First results obtained with a terrain model to characterize the viticultural «terroirs» in Anjou (France)

En Anjou, une méthode de caractérisation des terroirs viticoles a été développée. Elle utilise un modèle de terrain basé sur la profondeur de sol et son degré d’argilisation.