03032nam a2200421 a 450000100080000000500110000800800410001910000170006024501590007726001440023630000090038052017610038965300190215065300150216965300130218465300250219765300090222270000160223170000170224770000160226470000190228070000200229970000160231970000130233570000180234870000190236670000200238570000190240570000280242470000190245270000190247170000170249070000180250770000210252570000240254670000210257070000190259121571852023-10-10       2012    bl uuuu     u00u1 u    #d1 aTONIETTO, J.  aL'effet du climat viticole sur Ia typicité des vins blancsbcaractérisation au niveau des régions viticoles ibéro-américaines.h[electronic resource]  aCONGRES DES TERROIRS VITIVINICOLES. 9., 2012, Bourgogne, France. Actes... Bourgogne, Dijon; Champgne, Reims, CIVC, 25 a 29 Juin 2012.c2012  a2-37  aThere are many studies in the world that characterize the effect of the climate on grape composition and wine characteristics and typicity conceming different viticultural regions. However, the same is not true conceming studies in a worldwide scale to characterize this effect considering different climate types. This study is part of a CYTED (Ibero- American Program for Science, Technology and Development) project in vitivinicultural zoning. The objective was to characterize the effect of the viticultural climate on white wine typicity on the macro Ibero-American viticultural region. The methodology used 46 grape-growing regions in 6 Ibero-American countries: Argentina, Bolivia, Brazil, Chile, Portugal and Spain. The viticultural climate of each region was characterized by the 3 viticultural c1imate index of the Geoviticulture MCC System (I): HI (Heliothermal index), CI (Cool night index) and DI (Dryness index). The main sensory characteristics observed frequently in representative white wines produced with grapes of each of these 46 grape-growing regions were described by enologists in the respective countries, using the methodology of Zanus & Tonietto (2). The sensory description concemed the intensity of perception of Color (Cou), Aroma - Intensity (Ar), Aroma - Ripe Fruit (Ar-Fm), Body - Palate Concentration (Con), Alcohol (AI) and Acidity (Ac). The Persistence in Mouth (Per) was also evaluated. The data were submitted to a correlation analysis of the variables and to a Principal Component Analysis (PCA). The results showed that the typicity of the white wines was correlated with the viticultural climate indexes HI, CI and DI from MCC System. The main wine sensory variables affected by viticultural climate are identified.  aClimatic index  aMCC System  aTypicity  aViticultural climate  aWine1 aRUIZ, V. S.1 aZANUS, M. C.1 aMONTESL, C.1 aULLARTE, E. M.1 aBRUNO, L. A. T.1 aCLLMAC0, P.1 aPENA, A.1 aGUERRA, C. C.1 aCATANIA, C. D.1 aKOHLBERG, E. J.1 aPEREIRA, G. E.1 aRICARDO-DA-SILVA, J. M.1 aRAGOUTI, J. V.1 aNAVARRO, L. V.1 aLAUREAN0, O.1 aCASTR0, R. de1 aDEL MONTE, R. F.1 aDEL MONTE, S. A. de1 aGOMEZ-MIGUEL, V.1 aCARBONNEAU, A.