Terroir 2010 banner
IVES 9 IVES Conference Series 9 Isotope composition of wine as indicator of terroir spatial variability

Isotope composition of wine as indicator of terroir spatial variability

Abstract

The goal of this work was to determine the spatial variability of terroir using the isotope composition of wine. Carbon (δ13C) and oxygen (δ18O) stable isotope composition was measured in wines from Tempranillo (Vitis vinifera L.) vineyard, located in Rioja Appellation (Spain). Stable isotope composition, leaf area, vigour, yield components, grape and wine composition were determined in a grid of 85 geo-referenced points, that was drawn across the 5 ha vineyard area. Spatial variability of δ13C and δ18O of wine was studied and the vineyard area was divided into six sub-areas for each isotope. Spatial variability of wine isotope composition could be explained by variation in soil properties of the vineyard. Isotope composition of wine was related to vegetative growth and yield components. The wine water δ18O was significantly correlated to lateral leaf area, total leaf area and vigour at harvest. Carbon isotope (δ13C) was an excellent indicator of yield per vine, cluster weight and berry weight. A significant correlation between δ13C and total leaf area/yield ratio was also observed. Significant correlation was also observed between wine water δ18O and the content of malic and tartaric acids in both grape and wine. Moreover, wine δ13C and δ18O were significantly correlated with the anthocyanins and total phenols content in grape. Colour density of wine was significantly related to wine water δ18O. Our results suggest that carbon (δ13C) and oxygen (δ18O) records in wines are useful tools to study spatial variability of terroir in viticulture.

DOI:

Publication date: October 6, 2020

Issue: Terroir 2010

Type: Article

Authors

Tardaguila J (1), Diago MP (1), Baluja J (1), Larcher R (2), Simoni M (2), Camin F (2)

(1) ICVV (Universidad de La Rioja, CSIC, Gobierno de La Rioja). 26006 Logroño. Spain.
(2) IASMA – Fondazione E. Mach, 38010 San Michele all’Adige. Trento. Italy.
Abstract

Contact the author

Keywords

δ13C, δ18O, GIS, Tempranillo, grapevine, Vitis vinifera

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Exploring the effect of oxygen exposure during malolactic fermentation on red wine color

this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes

Red wine oxidation study by accelerating ageing tests and electrochemical method

Red wines can undergo many undesirable changes during the winemaking process and storage, particularly oxidative degradation due to numerous atmospheric oxygen intakes. This spoilage can impact organoleptic properties and color stabilization but this impact depends on the wine composition. Phenolic compounds constitute primary targets to oxidation reactions

Oxygen transfer through cork stoppers

During wine conservation in a bottle, the control of oxygen transfer from the outside environment to the wine inside the bottle is a key parameter that determines the wine quality. Many other factors can also influence the evolution of wine during postbottling aging,

The use of viticultural and oenological performance of grapevines to identify terroirs: the example of Sauvignon blanc in Stellenbosch

Identification and characterisation of terroirs depends on knowledge of environmental parameters, functioning of the grapevine and characteristics of the final product. A network of plots of Sauvignon blanc was delimited in commercial vineyards in proximity to weather stations at 20 localities and their viticultural and oenological response was monitored for a period of seven years. These experimental plots were further characterised with respect to climate, soil and topography.

The sensory features of the landscapes

When someone watches a hilly landscape, the image beauty creates emotions and frames of mind not easily forgettable, but sometimes man’s intervention by means of soil movement and reduction of the natural biodiversity can significantly modify the landscape and consequently the above-mentioned emotions. One speculates if sensory appreciation of a wine may be strongly affected by psychological factor: landscape beauty.