Terroir 2016 banner
IVES 9 IVES Conference Series 9 The soil biodiversity as a support to environmental sustainability in vineyard

The soil biodiversity as a support to environmental sustainability in vineyard

Abstract

The environmental biodiversity is important to guarantee essential services to the living communities, its richness is a symptom of a minor disturbance and improves he environment biological quality. The edaphic communities, in particular, ensure plant development in natural habitats and cultivated land although the human intervention may disturbs their stability and equilibrium. The assessment of soil biodiversity, quite complex for the huge number of edaphic species and the limited availability of simple and inexpensive methods, is useful for estimating soil biological quality and the impact of the human activity. The QBS-ar method assess biodiversity and biological quality of the soil evaluating the microarthropods’ level of adaptation to the soil life. By applying this method, a study was carried out to assess soil biodiversity in vineyards, observe the variability between plots and estimate the influence of soil physical and chemical characteristics on edaphic community.

The study started in 2015 in the Barolo winegrowing area (north-west Italy). The area is characterized by soil homogeneity but wide geospatial heterogeneity, which is why the commercial vineyards under observation were also characterized by this point of view. For each vineyard pedological survey were executed analysing the soil profile, the chemical and physical composition, the soil hydrological constants and the microarthopods community.

In Barolo area, the abundance of individuals and the QBS-ar index showed diversity among the vineyards but were not affected by the weather variability or geospatial variability. It emerged a possible correlation with the physical characteristics of the soil, such as density and porosity; these properties are dependent on the soil texture but they also vary depending on the management practices. The index reveals a good potential for rapid assessment of elements linked to environmental quality although many aspects still remain to be defined including, for example, the relationships with crop management.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Elena MANIA (1), Mauro PIAZZI (2), Luca GANGEMI (1), Andrea Edmondo ROSSI (2), Fabrizio CASSI (2), Silvia GUIDONI (1)

(1) Departement of Agriculture, Forestry and Food Science, University of Turin, (I) – Lgo Braccini 2, 10095 Grugliasco
(2) Timesis srl (I), Via Niccolini 7, San Giuliano Terme

Contact the author

Keywords

soil quality, soil hydrology, micro-arthropods, QBS-ar, Barolo

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Prise en compte et mutations de l’acidité volatile au XXe siècle : les évolutions règlementaires, scientifiques et qualitatives d’un composé du vin au regard de l’histoire

Les composés actifs du vin ont, jusqu’ici, peu fait l’objet d’études sur le temps long. Le développement de l’œnologie, de l’analyse des vins et, de manière concomitante, l’essor des règlementations vinicoles au XXe siècle révèlent pourtant au grand jour le poids de ces composés et leurs évolutions. Dans cette communication, nous souhaitons montrer comment l’acidité volatile des vins,

Release and perception of γ-nonalactone and massoia lactone in the red wine matrix: impact of ethanol and acidity

Climate change (CC) is altering grape/wine composition, challenging wine sensory quality. Rising temperatures increase grape sugar levels, with higher wine ethanol (EtOH) contents, reduce total acidity (TA) converging with increased pH and lead to the accumulation of CC odorous markers such as γ-nonalactone (γ-C9) and massoia lactone (ML).

Relationship between chemical parameters of tannins and in-mouth attributes of grape phenolic fractions

Establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Tempranillo Tinto and Garnacha Tinta grapes were harvested from distinct blocks in different dates; each sample collection date was separated by one week. Grapes were destemmed and macerated in 15% of ethanol for one week. The polyphenolic fraction (PF) of samples was submitted to solid phase extraction on C18 cartridges and recovered with ethanol. PFs were reconstituted in wine model and their taste and mouthfeel properties were characterised by rate-K-attributes methodology. In parallel, concentration (TC) and activity (TAc) of tannins as well as the concentration of tannins linked to anthocyanins (T-A) were determined using HPLC-UV–VIS.

Precision viticulture: using on-board sensors to map vine variability and characterize vine trajectories

Precision viticulture consists in using ICT (Information and Communication Technology) to implement more specific and better targeted technical vine practices. With proxy-detection

Influence of nitrogen source on expression of genes involved in aroma production in Saccharomyces uvarum

Saccharomyces uvarum has interesting properties that can be exploited for the production of fermented beverages. Particularly, the cryotolerance and capacity to produce high amounts of volatile compounds offers new opportunities for the wine industry.