Terroir 2016 banner
IVES 9 IVES Conference Series 9 Introducing heterogeneity measurements in terroir studies. Application in the região demarcada do douro (n portugal)

Introducing heterogeneity measurements in terroir studies. Application in the região demarcada do douro (n portugal)

Abstract

Terroir zoning studies have to manage the heterogeneity and complexity of the landscape properties and processes. The varying geology is one of the main landscape properties conditioning the spatial variability of terroirs. An entropy-based index used to characterize the heterogeneity of soil particle size distribution has been recently recognized to be controlled by the lithological properties at landscape scale. This index, known as the Balanced Entropy Index (BEI), which has been identified as a very good predictor of soil water content, is a promising tool in geosciences because it provides a continuous parameterization of soil texture that enables establishing quantitative relationships between soil texture and all the hydropedological attributes related to it.

In this study, carried out in the Portuguese winegrowing region called Região Demarcada do Douro (RD Douro), we explored the BEI in the lithostratigraphic units, and its potential relationship with the vineyard distribution and characteristics at plot scale. The data set for this work was the soil map of RD Douro scale 1/25 000, the vineyard distribution, and the information of the soil map database, which includes analytical and morphological data of 1 217 soil profiles.

Results evidenced that, in areas with similar lithological properties, vineyard plant density is linearly related with the soil texture heterogeneity, being this relationship stronger in metamorphic lithologies than in granitic lithologies. In light of this and other remarkable results we concluded that the BEI is a useful new tool that might have multiple applications in terroir studies.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Joaquín CÁMARA, Alberto LÁZARO, Vicente GÓMEZ-MIGUEL

Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Avda. Puerta de Hierro, 2, Spain

Contact the author

Keywords

soil texture heterogeneity, Balanced Entropy Index, plant density, fractals, RD Douro

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

The role of protein-phenolic interactions in the formation of red wine colloidal particles

Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood.

Vitis v. corvina grapes composition and wine sensory profile as affected by different post harvest withering conditions

Context and purpose of the study – In Valpolicella area (Verona – Italy) Vitis vinifera cv. Corvina is the main wine variety to obtain, after grape withering, Amarone wine: this study was carried out in order to compare two different grape dehydration conditions with the aim of verifying the final composition of Corvina dried grapes and the organoleptic profile of corresponding Amarone wine.

Application of cyclic voltammetry to the classification of enological tannins in relationship to oxygen consumption rate and botanical origin 

Enological tannins are a diversified group of winemaking products that vary in several aspects such as chemical composition, botanical origin, and production method. In consideration of their richness in phenolic compounds, one of their main application in vinification is related to their antioxidant capacity, in particular their ability to consume oxygen during red wine maturation.

Bioprospecting of native Metschnikowia pulcherrima strains for biocontrol and aroma enhancement in the wine production chain

Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).

Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

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. 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. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.