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Viticulture ~ by A GE VITICUlTURE ~ by A. J. Winkler J. A. Cook W. M. Kliewer L. A. Lider UNIVERSITY OF CALIFORNIA PRESS Berkeley • Los Angeles • London University of California Press Berkeley and Los Angeles, California University af California Press, Ltd. London, England Revised and enlarged edition, copyright© 1962, 1974 by The Regents of the University of California (Originally published 1962) ISBN: o-52o-o2591-1 Library of Congress Catalog Card Number: 73-87507 Printed in the United States of America 34567890 6o Clirrutte and Soils of five miles surrounding the city pf Lodi, California. Similarly, the table­ grape variety Emperor is restricted to a hot, dry district in eastern Fresno, Tulare, and Kern counties. Comparable examples for given varieties, though seldom so restricted, are to be found in most countries that produce table grapes. The centuries of experience and research of European growers and enola­ gists have definitely established the effect of climate on wine grapes. Climate influences the rates of change in the constituents of the fruit dur­ ing development and the composition at maturity. Moderately cool weather, under which ripening proceeds slowly, is favorable for the pro­ duction of dry table wines of quality. Cool weather fosters a high degree of acidity, a low pH, and a good color, and in most table wine varieties it brings to the mature fruit optimum development of the aroma and flavor­ ing constituents and the precursors of the bouquet and flavoring sub­ stances of the wines. The combination of specific environmental condi­ tions with the qualities of a given variety has made possible the Rieslings of Germany, the Clarets and Burgundies of France, the Chiantis of Italy, the Constantias of South Africa, and other renowned wines. If, however, varieties lack special character, even the most favorable climate will not endow the resulting wines with good quality. Table wines from such varieties will be improved-because of a better balance of the sugar, acid, tannin, and flavor of the grapes at maturity-but they will still lack such special qualities as the bouquet and freshness that are characteristic of premium-quality wines. In warm climates the aromatic qualities of the grapes lose delicacy and richness, and the other constituents of the fruit are less well balanced; hence the resulting table wines, even from the best grape varieties, cannot compare with the best wines of cooler regions. In very hot regions, where growth and ripening changes proceed with great rapidity, the taste of most dry wines is harsh and coarse, and the other components are so poorly balanced that usually only common dry table wines can be made. The abundance of heat in some regions, which makes them poorly suited for dry wines, makes them ideal for such dessert wines as port, muscatel, and sherry. With abundant heat the varieties<especially suited to the pro­ duction of such wines attain their most nearly perfect development. Large summations of heat, especially just before and during ripening, favor a high ratio of sugar to acid in the fruit, and the ill effect of the heat on aroma and flavor is less than in the case of table wines. CLIMATIC REGIONS In the investigations of factors affecting wine quality, begun in 1935, it was found that the geographic regions of California (chap. 3) that had l 61 Climate and Soils served well for locating table and raisin grapes did not delineate the effects of climate sharply enough to serve similarly for wine grapes (Amerine and Winkler, 1944). In some instances the geographic regions showed widely varying climatic factors, especially in heat summation, and in other in­ stances there were no differences, in certain factors, between one region and another. For example, the range of heat summation in the Sacramento Valley is almost identical with that in the San Joaquin Valley, whereas there is a wide diversity of heat summations within the North Coast region. Therefore, available climatological data of United States Weather Bureau stations and the stations of the Department of Viticulture and Enology, University of California, were summarized for the areas where grapes are produced successfully for wine making. Then the principal cli­ matic factors of the areas were correlated with the analytical data and quality scores of the matured wines of the areas. The only factor of cliniate that proved to be of predominant importance was temperature. Other factors, such as rainfall, fog, humidity, and duration of sunshine, I may have effects, but these are much more limited than the effect of heat ! i summation. Amount and time of rainfull definitely restrict the production of natural raisins to certain areas. Rainfall, fog, and humidity also influ­ I ence the development of organisms that may have a marked effect on ; production costs and, as in the case of Botrytis cineria (noble rot), may, in certain varieties, be beneficial. Further, these factors of climate influence temperature, but no data show that they have a direct effect on the bal­ ance of the composition of the fruit at maturity, except when the noble rot intervenes. This finding, together with the very marked effect of tem­ perature when expressed as heat summation above 50° F. from April through October, led Professors Amerine and Winkler ( 1944) to use heat summation as a basis for segregating the grape-producing areas of the state into five climatic regions. Heat summation, as used here, means the sum of the mean monthly temperature above 50° F. for the period concerned. The base line is set at 50° F., because there is almost no shoot growth below this temperature. The summation is expressed as degree-days. For example, if the mean for a day is 70° F., the summation is 20 degree-days, and, if the mean for June is 65° F., the summation is 450 degree-days ( 15 degrees times 30 days). The iniportance of heat summation above 50° F. ( 10° C.) as a factor in grape quality has also been indicated by Koblet and Zwicky ( 1965). They found that degree Brix was more closely correlated with heat summation above 50° F. than with total heat summation or hours of sunshine, under the cool condition of Wadenswil. The heat summations for the climatic regions are: I, less than 2,500 degree-days; II, 2,501 to 3,000 degree-days; III, 3,001 to 3,500 degree-days; l OS : : : : a:CD ~ ~ mmm · •• V"?'.;. V'T'I ..l',1a;-~ f!-~-~o-t..r. · . ' 1{ '\ ..... I 1 ~-~~.,. /,' 1111 ·• ) " ) ·~·s~~~tmNI~ .._ .ht.r·-·..,.~ •,. 1'- ., "'' • •'+j' \ ' llomllb t, lfl!ilr '· · \ ' "~'· ) . .. ,.,,\,\,\...·,~~ ~ '·· . ....... / l, ~CI.AR~ .... \ - ) ·. _.. _·-·-·-r-·-· ............. -.~·-1-·-·..r·-~---·- .. - '\. SAil !.IllS GO- .....1111111 . .SAlUEftHAROIIIO ~ i.,, I' ·.,"'\ ~ .../. t, - '• ~A "\ • ~./'·-.."' 1 J l.lllh IARIAAA ff!t.Lr. .... ,'t.. J ~ }~·~_\.... --.~· 11\t= .J' : - _ ,...... - • clflllll'\.. ~.. ~ I/.~~ • •.__.,._,.,---·-·-·-•-•,_,_._..,_ -- - "'\ ;;.::::::..• •,f OtYlftiiVI , , OftAMGi''\,++-1- -= tw-t-...... ~ -""""·-·-·-·-·-·-·-·--·-·-J•N~II~ti I !IMrtRIAI. •• ·=-rn ' ·-·====::.; ~' -·- ...J__.. ...... ~··· ' MEXICO FrcuaE u: 'The climatic regions of California, based on heat summation above ;o~F. --···· ...... --------·---. ----··- .... ~-A ---...'.) )·­ -~ IV. 3·)Cl to 4000 degree-days; and V, 4.001 or more degree-days. Some characteristics of the climatic regions in California and their adaptation to important wine-producing localities follow. For further information on the location of the different climatic regions in California see figure 12. Typical and potential wine producing locations and their heat snmmation as degree-days for California along with a few well-known foreign areas are shown in table 3· r--- 6s I Climate and Soils I TABLE 3 (Continued) I I Station and Heat Station and Heat -I county or country summation county or country summation ! Yakima, Washington z6oo Santa Barbara, Santa San Luis Obispo, San Barbara 2820 Luis Obispo z6zo Los Gatos, Santa Clara z88o I Gilroy, Santa Clara 2630 San Mateo, San Mateo :z88o I Sebastapol, Sonoma 2630 Hollister, San Benito 2890 ! Grants Pass, Oregon :z68o Monte Rosso V d., Sonoma 2C)OO .I Covelo, Mendocino Asti, Italy i 2710 2930 t ! Santiago, Chile 2710N Kelseyville, Lake 2930 Hulville, Sonoma 2720 Santa Rosa, Sonoma 2950 l Petaluma, Sonoma 2740 Sonoma, Sonoma 2950 Dyerville, Humboldt 2750 Bucharest, Romania 296oN Melbourne, Australia 27)0N Placerville, El Dorado 2980 I San Jose, Santa Clara 2760 Novorossisk, Russia 2990* Climatic Region III locations Oakville, Napa poo+ Milan, Italy 3310N Ukiah, Mendocino 3100 Pinnacles, San Benito 333° Upper Lake, Lake 3100 Cuyama, Santa Barbara 334° Paso Robles, San Luis Santa Ana, Orange 3360 Obispo 3100 Tibilis, Russia 337° * Calistoga, Napa 31)0 Jamestown, Tuolumne 3400 King City, Monterey 31)0 Camino, E1 Dorado 3400 Hopland, Mendocino 3150 + Queretaro, Mexico 3400 ++ Astrakhan, Russia v6o * Mokelumne Hill, St. Helena, Napa 3170 Calaveras 3400 Santa Margarita, Livermore, Alameda 3400 San Luis Obispo 3180 Potter Valley, Mendocino 3420 Healdsburg, Sonot;na 3190 Cloverdale, Sonoma 343° Poway, San Diego 3220 Ramona, San Diego 347° Clear Lake Park, Lake p6o Mandeville Island, North Fork, Madera 3260 San Joaquin 3480 Hamadan, Iran p8oD Climatic Region N locations Martinez, Contra Costa 3500 Gallo V d., Merced 374° Escondido, San Diego 3)10 Nacimento, Upland, San Bernardino 3)20 San Luis Obispo 374° Suisun, Solano 353° Davis, Yolo 3780 Florence, Italy 353°N Vacaville, Solano 3780 7 66 Climate and Soils TABLE 3 (Continued) Station and Heat Station and Heat county or country summation · county or country summation Colfax, Placer 353° Sidney, Australia 378oN Venice, Italy 353° Sacramento, Sacramento 3830 Sao Paulo, Brazil 3540N Delta, Shasta 3850 Turlock, Stanislaus 3000 Clarksburg, Yolo 386o Linden, San Joaquin 3620 Sonora, Tuolumne 388o Mendosa, Argentina 3640 ** San Miguel, Vista, San Diego 3600 San Luis Obispo 3890 Beck, Stanislaus 3676G Aguascalentas, Mexico 39oo++ Pomona, Los Angeles 368o Fontana, San Bernardino 3900 Lodi, San Joaquin 3720 Auburn, Placer 399° Capetown, South Africa 3720N .
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