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 Vulnerability of vineyard soils to compaction: the case study of DOC Piave (Veneto region, Italy)

Vulnerability of vineyard soils to compaction: the case study of DOC Piave (Veneto region, Italy)

Abstract

The objective of this work is to study the vulnerability of vineyard soil to compaction.
The process of soil compaction represents one of the eight threats to soil identified by European Commission.
It is important to know which soil is susceptible to compaction in order to be able to apply proper soil use and cultivation and to prevent real compaction. From this point of view, the evaluation of soil susceptibility to compaction on European level was done.
The DOC Piave area has been chosen for this study because it is one the most important of the north Italy and involves a great variety of soils.
The model used considers as significant factors drainage, surface organic carbon content and texture. It results that soils with low organic carbon content, medium fine or fine and moderately well drained to very poorly drained have high vulnerability to compaction.
A large part of the vineyard soil of the DOC Piave area has at least moderate vulnerability to compaction.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

S. Piccolo (1), M. Bertaggia (1), G. Concheri (1), I. Vinci (2)

(1) Padua University, Department of Agricultural Biotechnology, Viale dell’Università 16, 35020 Legnaro (PD), Italy
(2) ARPAV, Regional Agency for Environmental Prevention and Protection, Regional Soil Observatory Via S. Barbara 5/A, 31100 Treviso, Italy

Contact the author

Keywords

vulnerability, compaction, vineyard, organic carbon, texture, drainage

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More

Influence of the malolactic fermentation on wine metabolomics or drastic metabolomics changes due to malolactic fermentation

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).

Read More

Wine chemical markers assess nitrogen levels in original grape juice

Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.

Read More

Microbiome, disease-resistant varieties, and wine quality

The development of interspecific hybrid varieties (ihvs) resistant to diseases such as powdery mildew and downy mildew allows for a decrease in the use of inputs in vineyards. In this pers-pective, ihvs represent a response to societal demand for reducing environmental impact and are increasingly used in viticulture. At the same time, wines resulting from so-called sponta-neous fermentations, based on indigenous flora, have recently gained popularity.

Read More