Terroir 1996 banner
IVES 9 IVES Conference Series 9 Evaluation of viticultural suitability of Arezzo Province (Tuscany)

Evaluation of viticultural suitability of Arezzo Province (Tuscany)

Abstract

Dans une région comme la Toscane, zone dans laquelle sont produits certains des meilleurs vins italiens et du monde, la province d’Arezzo a actuellement une importance relativement marginale. Il a été entrepris une étude de zonage viticole pour caractériser les productions et pour comprendre le potentiel du territoire.
Grâce à une étude pédologique il a été possible de caractériser le territoire en «unités» de paysage dans lesquelles il a été choisi une parcelle témoin. Le cépage utilisé majoritairement pour l’étude est l’autochtone Sangiovese; auquel il a été aussi ajouté quelques vignes de Merlot et Cabernet-Sauvignon pour étudier leur adaptabilité au territoire de la province.
L’étude du climat a été effectuée en utilisant les données des dix dernières années de différentes localités de la province. Les données récoltées ont été analysées avec les indices climatiques les plus communs pmr caractériser les différents milieu en relation avec la viticulture.
Pour chacune des 40 parcelles, il a été réalisé des courbes de maturation et pour la vendange il a été récolté des données sur la croissance, la production et la qualité; de plus sur un échantillon de raisin il a été effectué des microvinifications. Les vins obtenus ont été analysés chimiquement et sensoriellement pour estimer l’influence de l’environnement sur les caractéristiques du raisin et du vin.
Grâce à l’élaboration des données, il a été mis en évidence des différences sur les courbes de maturation, sur les données productives et qualitatives et sur l’analyse chimique et sensorielle des vins par microvinification.
Ainsi il a été possible de subdiviser dans une première phase le territoire provincial en quatre macrozone ayant des caractéristiques propres: Casentino, Val d’Ambra, Val di Chiana et Valdamo.

In a region like Tuscany, place in which some of the best Italian and world-wide red wines are produced, the Province of Arezzo has at the present a relatively marginal importance. A study for a viticultural zoning has been decided in order to characterise the productions and to know the capacity of the territory.
By a pedological survey it was possible to characterise the territory in Landscape Units in which the choice of the vineyards were made. The variety mainly used for the study was the autochthonous Sangiovese; beyond to this variety some vineyards of Merlot and Cabernet-Sauvignon have been characterised in order to estimate their suitability to the territory of the province.
The study of the climate has been realised using the data of the last ten years in different sites of the province. The collected data have been processed by the main climatic indices to characterise the different environment in relation to viticulture.
For everyone of the 40 vineyards maturation curves were executed and, at harvest, data of growth, yield and quality were surveyed; moreover on a sample of grape were made microvinificazions. The obtained wines chemically and sensorially analysed to estimate the environment influence on the characteristics of grape and wine.
Thanks to the data processing differences were evidenced in maturation curves, in productive and qualitative data and in sensorial and chemical analysis of wines obtained by microvinificazions. So it has been possible to subdivide, in a first stage, the provincial territory in four macrozones having peculiar characteristic: Casentino, Val d’Ambra, Val di Chiana and Valdarno.

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

TONINATO L., BRANCADORO L., PRIMA VERA F. and SCIENZA A.

*Università di Milano – Dipartimento di Produzione Vegetale, Via Celoria 2, 20133 Milano, Italy
** Ager Scri – Via Druso 10, 20133 Milano

Contact the author

Keywords

analyse sensorielle, courbes de maturation, indices climatiques, microvinification, Sangiovese
climatic indices, maturation curves, microvinifications, Sangiovese, sensorial analysis

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Impact of harvest date on the terroir expression and the aroma profile of Touraine Sauvignon wines

L’objectif d’une étude sur trois années vise, pour des terroirs différents et connus pour le profil des vins qui en sont issus, à exploiter au mieux le potentiel des raisins en optimisant la date de récolte ; pour chacun des trois terroirs, les minivinifications sont réalisées à partir de trois dates de récolte . Il s’avère, grâce à un suivi analytique important (sol, précurseurs et arômes) et une caractérisation organoleptique bien encadrée (analyse sensorielle pertinente et objective), que le choix de la date de récolte, en fonction du terroir, a une incidence sur le profil du vin et devient un outil pour l’élaborateur.

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

The evaluation of tannin activity in south african red wines

Astringency is an important red wine quality attribute, which can be measured both chemically and sensorially. The use of tannin activity shows potential as a valuable chemical measurement in understanding red wine mouthfeel properties such as astringency and bitterness, which is also affected by tannin structural factors, in addition to matrix effects. Tannin activity is defined as the enthalpy of interaction between tannins and a hydrophobic surface. Studies involving tannin activity have been performed since the early 2010’s, but chemosensory studies used to evaluate how structure-activity relationships change across multiple, consecutive vintages are limited. The aim of this study is to investigate how tannin activity may be linked to red wine mouthfeel, and how all these variables may change according to wine age.

Gas chromatography-olfactometry characterization of corvina and corvinone young and aged wines

AIM AND METHODS: Corvina and Corvinone are the two main grape varieties used in the production of Valpolicella, Recioto and Amarone, top-quality red wines in north-eastern Italy. This work aimed at determining the aroma composition of Corvina and Corvinone experimental wines and identify the main aroma compounds contributing to the aroma characteristics of Corvina and Corvinone monovarietal wines. Five Corvina and five Corvinone wines were studied, the grapes coming from five different vineyards in Valpolicella. Volatile compounds were extracted by SPE and identified and quantified by gas chromatography-mass spectrometry (GC-MS), whereas their aroma impact was determined by gas chromatography- olfactometry (GC-O).RESULTS: Based on the GC-MS-O analysis, 95 odor zones were detected, from which 68 compounds were successfully identified. Using the criterion of a value higher than 30% in modified frequency (MF %), 51 compounds were selected and grouped according to odor similarity. Compounds with values below 30% were discarded.

Current climate change in the Oplenac wine-growing district (Serbia)

Serbian autochthonous vine varieties Smederevka (for white wines) and Prokupac (for rosé and red wines) are the primary representatives of typical characteristics of wines and terroir of numerous wine-growing areas in Serbia. In the past, these varieties were the leading vine varieties, however, as the result of globalization of winemaking and the trend of consumption of wines from widely prevalent vine varieties, they were replaced by introduced international varieties. Smederevka and Prokupac vine varieties are characterized by later time of grape ripening, and relative sensitivity to low temperatures. Climate conditions can be a restrictive factor for production of high-quality grapes and wine and for the spatial spreading of these varieties in hilly continental wine-growing areas.
This paper focuses on the spatial analysis of changes of main climate parameters, in particular, analysis of viticultural bioclimatic indices that were determined for the purposes of viticulture zoning of wine-growing areas in the period 1961-2010, and those same parameters determined for the current, that is, referential climate period (1988-2017). Results of the research, that is, analysis of climate changes indicate that the majority of examined climate parameters in the Oplenac wine-growing district improved from the perspective of Smederevka and Prokupac vine varieties. These studies of climate conditions indicate that changes of analyzed climate parameters, that is, bioclimatic indices will be favorable for cultivation of varieties with later grape ripening times and those more sensitive to low temperatures, such as the autochthonous vine varieties Smederevka and Prokupac, therefore, it is recommended to producers to more actively plant vineyards with these varieties in the territory of the Oplenac wine-growing district.