Terroir 1996 banner
IVES 9 IVES Conference Series 9 Revisión de estudios sobre suelos vitícolas de las tierras del Jerez

Revisión de estudios sobre suelos vitícolas de las tierras del Jerez

Abstract

Dada la importancia de los suelos y de los substratos geológicos en la zonificación vitivinícola, los autores realizan una revisión de estudios sobre las formaciones más importantes en la D.O. Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda.
En el concepto de Pago vitícola (PEMARTÍN, 1965; Paneque et al., 1996 a, b, c; González GordOn, 1990; García de LujÁn, 1997) se destaca la singularidad del tipo o clase de suelo, subsuelo y substrato geológico que, conjuntamente con otras circunstancias ambientales, participan e intervienen en su delimitación (Suter y Palacios, 1857), caracterización y funcionamiento (Carbonel y BRAVO, 1820; EchegarAy, 1852; BARBADILLO, 1996).
El marco o región del Jerez y de la Manzanilla representa una de las regiones vitinícolas más antiguas de la Península Ibérica (Sáez fernández, 1995; Hidalgo, 1999). Los suelos citados por Columela como más importantes para el cultivo de la vid (cretosi, sabulosi y palustres) tienen distinta importancia en la calidad del viñedo y del vino, como se manifiesta por algunos autores citados, y especialmente por Boutelou (1807), Fernández Bobadilla (1949), García del Barrio (1972, 1979, 1988) y García de LujÁn (1997). Suelos calizos, silíceos y otros se citan en el Estudio Agrobiológico de la Provincia de Cádiz (CEBAC, 1963) y en el Mapa del INIA (1971), con la descripción morfológica de sus horizontes, la situación en el terreno y la caracterización analítica de los mismos, etc. Sin duda alguna, distintos Calcisols (CL), Cambisols (CB), Vertisols (VR), Leptosols (LP) y otros Grupos de suelos (ISRIC, ISSS, FAO, 1998); y lustrillos, polvillejos y barros rojos sobre albarizas (García del Barrio, 1979) y otros tipos de rocas (GAVALA laborde, 1959; IGME, 1977, 1988), muestran la diversidad de formaciones edafogeológicas en el viñedo del Jerez.

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article

Authors

PANEQUE, G. (1), ROCA, M. (2), PANEQUE, P. (1), PARDO, C. (2), ALDECOA, J. (2)

(1) Departamento de Cristalografía, Mineralogía y Química Agrícola. Facultad de Química. Universidad de Sevilla
(2) Laboratorio de Edafología y Climatología. Escuela Universitaria de Ingeniería Técnica Agrícola. Cortijo de Cuarto. Diputación de Sevilla

Tags

IVES Conference Series | Terroir 2000

Citation

Related articles…

Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine

The wine industry is currently shifting toward more sustainable production systems. There are many reasons for this as the interest of people over climate change and, consequently the wine consumer’s choice toward organic and biodynamic, reduced carbon-footprint, vegan and other environmentally friendly wines. While the viticultural effects of biodynamic and organic practices on wine grapes have been investigated, there is a lack in literature on the general effect on the final quality of wine

Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine

Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration.

Collective management for landscape and biodiversity conservation in viticulture: The Life + BioDiVine project

Environmental awareness is globally rising among scientific community, politicians and general public. Biodiversity conservation is becoming a concern for farmers

Decoupling the effects of water and heat stress on Sauvignon blanc berries

Climate changes have important consequences in viticulture, heat waves accompanied by periods of drought are encountered more and more frequently. This study aims to evaluate the single and combined effect of water deficit and high temperatures on the thiol precursors biosynthesis in Sauvignon blanc grapes. For this purpose, a protocol has been developed for the cultivation of berries on a solid substrate. The berries, collected at three different times starting from veraison and grown in vitro, were subjected to 4 different treatments: control (C), water stress (WS), heat stress (HS), combined water and heat stress (WSHS). Water stress was simulated by adding abscisic acid to the culture medium, while different temperatures, respectively 25°C and 35°C, were managed with two illuminated climatic chambers.

Influence of two yeast strains and different nitrogen nutrition on the aromatic compounds in Lugana wine

Lugana Protected Designation of Origin (PDO) wines are made from Turbiana grapes. The aroma of Lugana wines results from the combined contribution of esters, terpenes, norisprenoids, sulfur compounds and the benzenoid methyl salicylate. This study aims to investigate how volatile aroma compounds are affected by different nitrogen supplies and yeast strains. Wines were produced with a standard protocol with 2021 Turbiana grapes with two different yeasts Zymaflore Delta e Zymaflore X5 (Laffort, France).During the alcoholic fermentation of the must, when H2S appeared, additions of various nitrogen supply were made: inorganic nitrogen, organic nitrogen, a mix of inorganic and organic nitrogen and organic nitrogen with an addition of pure methionine. During wine fermentation, a daily measurement of hydrogen sulfide was carried out.