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.

Download the PDF

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…

Key odorants responsible for the sensory spaces defining the different aroma potentials of Grenache and Tempranillo grapes

There are yet many gaps in our knowledge about the aroma potential of winemaking grapes and its measurement. Trying to bring some light into this question, a new general strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes has been developed
Read More

Swiss terroirs studies

A multidisciplinary approach aiming at studying the grape-growing areas also referred as “Terroir” was initiated a few years ago in Switzerland.

Read More

How the physical components of the terroir can differently intervene in French wines DPO definitions.Example of Côte de Nuits in Burgundy

European regulations describe what elements must be given in the specifications of DPO determination ; mainly production conditions, links between quality and products characteristics and the physical traits of the production area. These elements are given in the “link to terroir” paragraph relating natural and human factors, detailed product characteristics linked to the geographical area and at last interactions between product originality and the geographical area.

Read More

Influence of protein stabilization with aspergillopepsin I on wine aroma composition

The protein haze formation in white and rosé wines during storage, shipping and commercialization has always been an important issue for winemakers. Among the various solutions industrially proposed, the use of bentonite is certainly the most widespread. However, the harmful effects of this treatment are known either in terms of wine volume loss and wine flavour and aroma.

Read More

Strategies for sample preparation and data handling in GC-MS wine applications

It is often said that wine is a complex matrix and the chemical analysis of wine with the thousands of compounds detected and often measured is proof. New technologies can assist not only in separating and identifying wine compounds, but also in providing information about the sample as a whole. Information-rich techniques can offer a fingerprint of a sample (untargeted analysis), a comprehensive view of its chemical composition. Applying statistical analysis directly to the raw data can significantly reduce the number of compounds to be identified to the ones relevant to a particular scientific question. More data can equal more information, but also more noise for the subsequent statistical handling.

Read More