Terroir 1996 banner
IVES 9 IVES Conference Series 9 Traçability of main mineral elements on the chain “soil-leaf-must-wine” in relation to “terroir” and vintage in Loire Valley(France)

Traçability of main mineral elements on the chain “soil-leaf-must-wine” in relation to “terroir” and vintage in Loire Valley(France)

Abstract

[English version below]

Dans le cadre de recherches sur la mise en évidence et le déterminisme d’un «effet terroir »un réseau de parcelles du cépage Cabernet Franc greffé sur S04, a été suivi de 1979 à 1990 en Val de Loire (A.O.C. Saumur-Champigny, Chinon et Bourgueil). Des analyses chimiques (N,P, K, Ca, Mg, Fe, Mn, Zn) ont été réalisées sur le sol, les feuilles au stade véraison, les moûts en cours de maturation et à la vendange et enfin sur le vin, pour 18 sites (répartis dans 12unités terroirs de base) et 7 millésimes différents. Dans les conditions de cet essai, le comportement des feuilles à la véraison est relativement indépendant du millésime pour N, P,K et Ca mais fortement influencé par celui-ci pour Mg, Fe, Mn et Zn. Seul le phosphore présente une très bonne traçabilité des feuilles au vin sans relation nette avec les teneurs en phosphore assimilable du sol. Les teneurs en calcium échangeable et le pH du sol, liés à la nature (calcaire ou non) de la roche, ou bien aux apports d’amendements, expliquent la richesse relative en calcium des feuilles mais la traçabilité de cet élément ne se retrouve pas systématiquement dans les moûts et les vins. Les recherches conduites sur ce réseau ont montré que les facteurs chimiques du sol ne semblent pas jouer un rôle déterminant dans « l’effet terroir ».

To study the “terroir” effect, a network of experimental plots with Cabernet franc grafted onto S04 was followed between 1979 and 1990 in Loire Valley (A.O.C.: Saumur-Champigny,Chinon and Bourgueil), in France. Chemical analysis concerning N, P, K, Ca, Mg, Fe, Mn,and Zn elements were made on soils, leafs at véraison, musts over the ripening period and at the grape harvest, and on the wine, in 18 plots (corresponding to 12 Basic Terroir Units), on seven vintages. In our experiment conditions, the behavior of leafs at véraison was relatively independent to vintage for N, P, K and Ca but greatly influenced by it for Mg, Fe, Mn and Zn. Only phosphorus had shown a very good traçability from leaf to wine, without relation with assimilable phosphorus in soil. pH and Ca exchangeable contents in soil, due to rock natureand soil amendments, explain Ca contents in leaf but the traçability of this element did not continue up to must and wine. Results obtained with this trial showed that soil chemical factors seemed to not be predominant in the “terroir effect”.

Download the PDF

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

Lydie HUCHE-THELIER* and R. MORLAT**

* UMR A_ 462 SAGAH (INRNINH/Univ. Angers), BP 57 – F 49071 Beaucouzé cedex
** UVV : Unité Vigne et Vin, INRA, BP 57- F 49071 Beaucouzé cedex

Keywords

vigne, N, P, K,Ca, Mg, traçabilité

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Soil humidity and early leaf water potential affected by water recharge before budbreak in cv. Tempranillo deficitary irrigated during the summer in the D. O. Ribera del Duero

The availability of water for irrigation is usually greater at the beginning of spring than in the following months, until the end of summer, in most regions of Spain.
Read More

Differentiation and characterization of Spanish fortified wines with protected designation of origin based on volatiles using multivariate approaches

Spain is one of the main producers of high-quality fortified wines. Particularly some of them elaborated in Andalusia have acquired a great prestige for being unique due to their production in a specific geographical area with traditional methods, the grape variety used, the climate and the soil. Such is their distinguishing feature achieved that they have been protected by the European Union with the indication “Protected Designation of Origin” (PDO). Thus, there are four PDO of fortified wines in Andalucía (‘Condado de Huelva’, ‘Jerez Xérès Sherry’, ‘Manzanilla Sanlúcar de Barrameda’, and ‘Montilla-Moriles’). Furthermore, within each PDO,there are different categories according to their particular characteristics and winemaking conditions such as the aging process.

Read More

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.

Read More

New acylated flavonols identified in the grape skin of Vitis vinifera cv. Tannat and their wines

Flavonols are a class of flavonoid compounds derived from plant secondary metabolism. There they play different roles like antioxidants, internal regulators and UV screenings. In red wines, flavonols have increasingly received consideration by part of scientific and winemakers according their properties began to arise known. Among these stand out wine colour stabilization and their value as bioactive compounds. In this work the complete series of the acetylated and p-coumaroylated derivatives of the 3-O-glycosides of methoxylated flavonols, namely isorhamnetin, laricitrin and syringetin, have been identified in grapes and their respective wines from Vitis vinifera cv. Tannat.

Read More

Vegetative propagation during domestication – rooting ability of wild grapevines

The origins of plant propagation trace back to the moment of early humans’ transition from a nomadic existence to settled agricultural societies, cultivating their food.

Read More