Terroir 1996 banner
IVES 9 IVES Conference Series 9 Soil survey and chemical parameters evaluation in viticultural zoning

Soil survey and chemical parameters evaluation in viticultural zoning

Abstract

The most recent methodological developments in soil survey and land evaluation, that can be taken as reference in the viticultural field, go over usage of the GIS and database. These informatic tools, which begin to be widely utilised, consent to realise evaluations at different geographic scale and with different data quality and quantity in entrance.
Realising a territorial study with zoning purposes however, it is always necessary to respect the coherence between aims of work, scale of considered processes, intensity of survey and evaluation model utilised. Thus, the less detailed the scale of investigation, the lower the degree of purity and confidence of geographical information, and the more generic the evaluations.
On the other hand, the way of dealing with the typological information should be different. If the soil survey model individualises soil typologies corresponding to soil series, il is possible to find the soil characters that can be functional for viticultural and oenological results, and the geographic levels at which they can be pointed out.
ln the present work, an example is brought of the possible treatment of information at different geographic generalisation levels, utilising data of some chemical analysis and a soil survey realised in Trentino (northern Italy).

Download the PDF

DOI:

Publication date: March 7, 2022

Issue: Terroir 1998

Type: Article

Authors

EDOARDO A.C. COSTANTINI

lstituto Sperimentale per lo Studio e la Difesa del Suolo
Piazza M. D’Azeglio 30, 50121 Firenze, ltalia

Contact the author

Keywords

soil survey, data interpretation, viticultural zoning, Trentino, Italy

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Comparison of the effects of hormone- and natural-based elicitors on key metabolic pathways in cv. Tempranillo

One of the most important effects of climate change in wine-growing areas is the advance of phenological stages, especially concerning early berry ripening. In the hottest seasons, this results in a lack of synchrony between sugar and phenolic ripeness. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through different strategies. One of the proposed approaches is the application of elicitors. This study aims to assess the effect at the transcriptomic level of application of three elicitors (Vitalfit, Fruitel, and Protone) in Tempranillo.

Read More

Remote sensing and ground techniques, applied to the characterization of a new viticultural region at Pinto Bandeira, Brazil

The region of viticultural production near Pinto Bandeira, Brazil, is being studied to define typical characteristics of wines locally produced.

Read More

Sélection génétique des variétés originelles d’Arménie, berceau de la viticulture mondiale

Armenia, a small country in the South of the Caucasus, has been rediscovering its wine-growing past since the discovery in 2007 of archaeological wine-growing remains dating back around 8,000 years. They are among the oldest in the world. Despite a great diversity of grape varieties, Armenian winegrowers did not have sufficiently organized genetic collections to produce plants and satisfy the growing demand for planting.

Read More

Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced.

Read More

Effect of different plant fibers on the elimination of undesirable compounds in red wine 

The presence of undesirable compounds in wines, such as ota, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. Additionally, an excess of tannins can produce an undesirable increase in the astringency and bitterness of the wine, so tannins are also a target for reduction. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity.

Read More