Terroir 1996 banner
IVES 9 IVES Conference Series 9 La zonazione della valle d’Illasi (Verona)

La zonazione della valle d’Illasi (Verona)

Abstract

In the bottom of Val d’Illasi (Verona province), one of the major valleys which passes through the Lessini mountains, viticulture is widely extended. In the territory belonging to Illasi and Tregnago villages, which includes ca. 1100 ha of vineyards, devoted to produce Soave and Valpolicella DOC wines, an experimental survey was conducted on a network of twenty five reference vineyards. The area was characterized for soils, climate, viticulture and enological properties. The pedagogical survey carried out in the vineyards allowed to produce a soil map on a scale of 1:20.000 composed by 18 soil map units. In all the reference vineyards for three years (’93- ’95) grapevine phenology, yield, and vegetative growth were detected; during ripening maturation curves were monitored by juice composition. At vintage a sample of grape adequate for microvinification was collected. Wines were evaluated by sensorial analysis. The statistical data processing allowed to define 6 Land Suitability Units (2 for Soave and 4 for Valpolicella DOC), where vineyards resulted different in the vegetative and productive behavior, in the maturation patterns and in sensory properties of the wines. A satisfactory correlation among soil type x altitude interaction on phenology, vine potential yield and vegetative growth, grape and wine quality was able to explain the results, which were summarized in a Land Suitability map. Moreover, land characteristics and evaluation allowed to produce some Land Viticultural maps.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

FAILLA O. (1), SCIENZA A. (1), FIORINI P . (2), MINELLI R. (3)

(1) lstituto di Coltivazioni Arboree – Università degli Studi – Milano via Celoria
(2) Cantina Sociale – lllasi (Vr)
(3) Pedologo Rovato (Bs)

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

Read More

Microbial metagenomics of vineyard soils and wine terroir

Aims: The aims of this study were to (i) characterize bacterial and fungal communities in selected Australian vineyard soils and (ii) determine if the soil microbiome composition and diversity varied between different zones within a vineyard. 

Read More

Phenolic composition profile of cv. Tempranillo wines obtained from severe shoot pruning vines under semiarid conditions

One of the limitations of vineyards in warm areas is the loss of wine quality due to higher temperatures during the grape ripening period. In order to adapt the vineyards to these new climatic conditions, a possible solution is to delay the ripening process of the grapes towards periods with milder temperatures, by means of management practices and thus improve the quality of the fruit and the wine produced. The technique of severe shoot pruning (SSP) has proven useful in achieving this objective.

Read More

Consumer perception of wine bottle weight and its impact on sustainability

In the context of sustainability, this study evaluated consumer perception regarding the impact of glass bottle weight on wine valuation.

Read More

Impact of some agronomic practices on grape skins anthocyanin content

Wine colour is the first quality characteristic to be assessed, especially regarding red wines. Anthocyanins are very well known to be the main responsible compounds for red wine colour. Red cultivars can synthesize and accumulate anthocyanins in berry skin to express their colour. However, anthocyanin accumulation is often influenced by a series of factors, such as genetic regulation, phytohormones, environmental conditions and viticultural management.

Read More