Terroir 2010 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2010 9 Geology and Soil: effects on wine quality (T2010) 9 Influence of soil type on juice quality in a vineyard from DO Ca Rioja

Influence of soil type on juice quality in a vineyard from DO Ca Rioja

Abstract

Soil plays an important role in wine quality, especially its water holding capacity because it affects the balance between vigour and grape yield. The aim of this work was to study the influence of different soil types on the must quality in a vineyard at DO Ca Rioja. The study was carried out during 2006 and 2007 in a vineyard of eight hectares, located in Oyón in Northern Spain. Four soil types were established according to topography and parent material: deposition (deeper than 110 cm and irregular distribution of organic matter in depth), calcareous red argillite (depth of 85-100 cm, with a heavy clay layer with reddish colour at 85-100 cm), calcareous lutite (depth of 50-100 cm) and finally sandstone (depth of 25-80 cm, and high sand content in depth). Grape samples were collected at 190 grapevines distributed through the whole vineyard for analysing , potential alcohol, total tartaric acid, pH, and K, and anthocyanins concentrations and polyphenols and colour indexes. The influence of soil type on juice quality varied according to the year. In 2006, in the soils with the lower water content (Sandstones) the potential alcohol was the highest (12.92 º), while in 2007, the Red argillite soil (greater water availability) got the greatest potential alcohol (13.72º). The highest acidity was obtained in Depression soil (5.51 g L-1) and was higher in 2007 (5.48 g L-1) than in 2006 (5.07 g L-1). Potassium juice concentration (3068 mg L-1) was higher in the Red argillite soil type due to its higher soil K content, and this caused also the higher pH (3.48) shown in this soil. The anthocyanins content, and polyphenols and colour indexes reached higher values in the Sandstone soil (803 mg L-1, 64 and 24 respectively).

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Unamunzaga, O. (1), Castellón, A. (1), G. Besga (1), Gallejones, P. (2), Usón, A. (3), Aizpurua, A. (1)

(1) Neiker-Tecnalia. Basque Institute for Agrarian Research and Development; 48.160 Derio, Spain
(2) BC3 Basque Research Centre for the Climate Change. C/ GranVía, Bilbao, Spain
(3) Agricultural and Chemical Engineering School; University of Zaragoza, Huesca, Spain

Contact the author

Keywords

Terroir, Potential alcohol, poliphenols, colour index, anthocyanins, acidity

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation

Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported
Read More

Recent observations in wine oxidation

The chemistry of wine oxidation is captured in the reactions between the oxidation products, mostly reactive electrophiles, with other wine constituents. An understanding of both components and their reactions can lead to ideas and techniques to control and mitigate or enhance these reactions to allow for the desired development of the wine. Current investigations are yielding much useful information about oxidation reactions in wine.

Read More

Influence Of Phytosterols And Ergosterol On Wine Alcoholic Fermentation For Saccharomyces Cerevisiae Strains

Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality. During alcoholic fermentation, they ensure yeast growth, metabolism and viability, as well as resistance to osmotic stress and ethanol inhibition. Two sterol sources can support yeasts to adapt to fermentation stress conditions: ergosterol, produced by yeast in aerobic conditions, and phytosterols, plant sterols found in grape musts imported by yeasts in anaerobiosis. Little is known about the physiological impact of the assimilation of phytosterols in comparison to ergosterol and the influence of sterol type on fermentation kinetics parameters.

Read More

Can soil water content be used as a predictor of predawn leaf water potential for deficit irrigation scheduling? A case study at Alentejo wine region

Water and heat stress impose new challenges to irrigation management in the Mediterranean areas. This reality has a major impact on the vineyard ecosystem, particularly on the scarce water resources of the Alentejo region (South Portugal). To mitigate this problem, irrigation management should focus on optimizing yield and fruit quality per volume of water applied. This work aims to discuss the use of predawn leaf water potential and soil water status relationships as a decision tool for irrigation management taking as basis data from a field trial where two deficit irrigation strategies were compared.

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More