Coastal freshening prevents fjord bottom water renewal in Northeast Greenland - a mooring study from 2003-2015

The freshwater content of the Arctic Ocean and its bordering seas has recently increased. Observing freshening events is an important step toward identifying the drivers and understanding the effects of freshening on ocean circulation and marine ecosystems. Here we present a 13 year (2003–2015) reco...

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Bibliographic Details
Published in:Geophysical Research Letters
Main Authors: Boone, Wieter, Rysgaard, Søren, Carlson, Daniel Frazier, Meire, Lorenz, Kirillov, Sergei, Mortensen, John, Dmitrenko, Igor A., Vergeynst, Leendert, Sejr, Mikael Kristian
Format: Article in Journal/Newspaper
Language:English
Published: 2018
Subjects:
Online Access:https://pure.au.dk/portal/en/publications/05dab1c6-476d-45fa-8551-4de241f6f2d8
https://doi.org/10.1002/2017GL076591
https://pure.au.dk/ws/files/178484862/Coastal_freshening_prevents_fjord_bottom_water_renewal_in_Northeast_Greenland.pdf
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Summary:The freshwater content of the Arctic Ocean and its bordering seas has recently increased. Observing freshening events is an important step toward identifying the drivers and understanding the effects of freshening on ocean circulation and marine ecosystems. Here we present a 13 year (2003–2015) record of temperature and salinity in Young Sound-Tyrolerfjord (74°N) in Northeast Greenland. Our observations show that strong freshening occurred from August 2005 to August 2007 (−0.92 psu or −0.46 psu yr −1 ) and from August 2009 to August 2013 (−0.66 psu or −0.17 psu yr −1 ). Furthermore, temperature-salinity analysis from 2004 to 2014 shows that freshening of the coastal water (~range at sill depth: 33.3 psu in 2005 to 31.4 psu in 2007) prevented renewal of the fjord's bottom water. These data provide critical observations of interannual freshening rates in a remote fjord in Greenland and in the adjacent coastal waters and show that coastal freshening impacts the fjord hydrography, which may impact the ecosystem dynamics in the long term.