Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Integrated approach in terroir studies (Terroir 2006) 9 Topographic modeling with GIS at Serra Gaúcha, Brazil: elements to study viticultural terroir

Topographic modeling with GIS at Serra Gaúcha, Brazil: elements to study viticultural terroir

Abstract

Brazil is historically known at the international wine market as an importer, eventhough in the last decades there was an increase in quantity and quality of the internal production. Nowadays, about 40% of fine wines comsuption of the country are national ones. The main production region is called Serra Gaúcha, where the natural conditions are heterogeneous and viticulture is develloped in small properties, mainly done by the owners family. With the strong competition in internal and external market, there is a need to search distinct products in characteristic and typicality. In this context, the concept of terroir is important to drive an to match the grape variety and the cultural practices to the natural potential of each place. This work aim s to study the topographical components of the terroir at Serra Gaúcha using GIS. The study was based on a digital terrain model derived from 20 topographical map sheets in scale 1:50,000. The topographical variables analized were elevation, slope and aspect. Each variable was scores according to its suitability and integrated later on to generate topographical suitability map. The results show that 66% of the area has medium and 9% has high topographical suitability for grapes growth.

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

Eliana Casco SARMENTO (1), Eliseu WEBER (1), Heinrich HASENACK (1), Jorge TONIETTO (2) and Francisco MANDELLI (2)

(1) Universidade Federal do Rio Grande do Sul, Centro de Ecologia, av. Bento Gonçalves, 9.500, CEP 91501-970, Porto Alegre – RS, Brésil
(2) Embrapa, Centro Nacional de Pesquisa de Uva e Vinho. Rua Livramento, 515, 95700-000 Bento Gonçalves -RS, Brésil

Contact the author

Keywords

terroir, topography, GIS

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Sensory profiles and European Consumer Preference related to Aroma and Phenolic Composition of Wines made from Fungus Resistant Grape Varieties

New grape varieties with several resistance loci towards powdery and downy mildew allows to significantly reduce the use of fungicides

Influence du terroir et de la conduite du verger sur la composition des pommes à cidre

L’économie cidricole française est concentrée dans les régions du grand Ouest avec environ 40% de la production nationale de pommes à cidre pour la seule région Bas-Normande où le Pays d’Auge occupe

Methodology to assess vine cultivation suitability using climatic ranges for key physiological processes: results for three South African regions

Le climat a de fortes implications sur le bon fonctionnement physiologique de la vigne et a besoin d’être quantifié afin de déterminer l’aptitude des régions à la culture de la vigne. Une méthode, qui pourrait éventuellement servir à prévoir l’aptitude des régions à la culture de la vigne, est proposée.

Inert gases persistence in wine storage tank blanketing

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).