Terroir 2020 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2020 9 History and innovation of terroir 9 Gamma-ray spectrometry In Burgundy vineyard for high resolution soil mapping

Gamma-ray spectrometry In Burgundy vineyard for high resolution soil mapping

Abstract

Aim: A soil mapping methodology based on gamma-ray spectrometry and soil sampling has been applied for the first time in Burgundy. The purpose of this innovative high-resolution mapping is to delimit soil areas, to define elementary units of soil for terroir characterization and vineyard management. The added value of this integrated approach is a continuous geophysical mapping of the soil with an investigation depth of 60cm.

Methods and Results: The principle of the gamma-ray spectrometry is a record, by a crystal of Cesium Iodide, of the natural radiation produced in soils (U, K, Th, Cs). The interpretation required the calibration of the natural gamma ray using soil samples description and analysis. The agricultural practices feedback of the winegrower is also fundamental for the interpretation.

Our soil mapping approach depends on the surface of the study area. For a parcel, the sensor is carried on a man’s back. For an entire vineyard, the sensor is fixed on a drone. This low elevation does not impact significantly on the intensity of the signal.

Conclusions:

We have investigated 18 parcels of the Domaine de la Tour Bajole (Saint Maurice-les-Couches), Domaine de la Chapelle (Pouilly-Fuissé), Domaine du Mas des Tines and Sources d’Agapé (Saint-Amour). These parcels are representative of the soil diversity of this region: soils issues from granites, granitic arena, Triassic clays and sandstones, Jurassic marls and limestones and deep argillaceous soils. The gamma-ray signal analysis allowed to discriminate and map these seven soil types, as well as colluvium and anthropic features.

Significance Impact of the Study: The application of gamma-ray spectrometry for vineyard soil characterization has been initiated in South Africa by Mlwilo (2010) (sensor fixed on an all-terrain vehicle, to investigate soils issued from shale, granitic arena and metamorphic rocks). Our study is the first use of gamma-ray spectrometry for vineyard mapping in France. It confirms the relevance of this integrated method for improving the resolution of soil mapping. The resolution is metric, and this tool separates elementary soil units at the scale of the sub-parcel (“sub-climat”). Today, the miniaturization of sensors and the carrying capacity of drones allows quick gamma-ray spectrometry to capture new high-resolution soil heterogeneity mapping on large areas.

DOI:

Publication date: March 23, 2021

Issue: Terroir 2020

Type: Video

Authors

Christophe Rigollet1*, Jean-François Buoncristiani3, Emmanuel Chevigny2, Julien Herrero4, Philippe Kundrat5, Emmanuel Pizzo4, Eric Portier1, Françoise Vannier2

1CVA, 105 Avenue Doumer, 92500 Rueil Malmaison, France
2ADAMA, 1 chemin de la Rente Neuve, 21160 FLAVIGNEROT, France
3Université de Bourgogne, 6 Boulevard Gabriel, 21000 Dijon, France
4INFOGEO, 46 avenue des frères lumière 78190 Trappes, France
5Kundrat & Fils, 392 Ancienne route de Bouze, 21200 Beaune, France

Contact the author

Keywords

Vineyard soil characterization, gamma-ray spectrometry, high-resolution sol mapping

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Geochemistry of Vrbničko Polje (Croatia) winegrowing site

A multi-element pedo-geochemical survey was carried out in Vrbničko polje vineyards on the Krk Island, Croatia. This Mediterranean winegrowing site is famous by Žlahtina wine production.

Ugni blanc berry and wine composition impacted by thirteen rootstocks

The Cognac region is expanding, driven by the success of its renowned brandy and the demand for high grape yields to ensure a steady supply of base wine for distillation. Ugni blanc, the most widely planted grape variety, relies on rootstocks for soil and climate adaptation, providing essential nutrient supplies to the scion. Understanding the impact of rootstocks on key berry components, such as sugars and nitrogen compounds, is crucial. These compounds serve as primary precursors for the production of fermentative aroma metabolites, which, in turn, act as quality indicators for eau-de-vie.

Origin of unpleasant smelling sulphur compounds during wine fermentation

The wine sector is undergoing considerable transformation, particularly as a result of climate change and increasing consumer expectations for quality products, in a globalised and increasingly competitive market.

IBMP-Polypenol interactions: Impact on volatility and sensory perception in model wine solution

3-Isobutyl-2-methoxypyrazine (IBMP) is one of the key molecules in wine aroma with a bell pepper aroma and a very low threshold in wine, 1-6 ng/L for white wine and 10-16 ng/L in red wine1. The differences in these thresholds are likely due to IBMP-non volatile matrix interactions. It has indeed been shown that polyphenols may influence the volatility of flavor compounds2. In the present study, we focus on IBMP-polyphenols interactions in relation to volatility and sensory perception in model wine solution. Methods: 1. GC-MS Static Headspace Analysis: Samples were analyzed by Static headspace analysis with an Agilent 7890A gas chromatograph coupled to HP 5975C mass spectrometry detector (Agilent Technologies, Santa Clara, CA, USA).

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.