Terroir 2010 banner
IVES 9 IVES Conference Series 9 Ripening of Mencía grape cultivar in different edaphoclimatic situations (D.O. Ribeira Sacra, Spain)

Ripening of Mencía grape cultivar in different edaphoclimatic situations (D.O. Ribeira Sacra, Spain)

Abstract

Ribeira Sacra is a Spanish Denominación de Origen (D.O.) for wines, located in Galicia, NW Spain. The vineyards are planted on the valleys of the rivers Miño and Sil. The area is divided into five sub-zones with different edaphoclimatic characteristics: Chantada, Amandi Ribeiras do Miño, Ribeiras do Sil-Ourense and Quiroga-Bibei.
The wines from D.O. Ribeira Sacra are typically young red wines produced with Mencía grape variety. During eight years (2002-2009) we have analyzed the chemical parameters that determine the quality of the grape during the ripening process of Mencía grape in the different subzones. The results showed the influence of terroir on the Mencía grapes composition.

 

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

I. Rodríguez (1), J. Queijeiro (1), Soto B. (2), A. Masa (3), M. Vilanova (3)

(1) Sciences Department, Vigo University, As Lagos s/n 32004, Ourense (Spain)
(2) Denomination of Origin Ribeira Sacra, Monforte de Lemos, Ourense (Spain)
(3) Misión Biológica de Galicia-CSIC, PO BOX 28, Pontevedra (Spain)

Contact the author

Keywords

ripening, mencía, Ribeira Sacra, Spain

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

All acids are equal, but some acids are more equal than others: (bio)acidification of wines

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. One alternative approach involves bio-acidification with certain strains of Lachancea thermotolerans (LT) via lactic acid production during fermentation.

Evaluating the effectiveness of alginic acid, sodium carboxymethylcellulose, and potassium polyaspartate in preventing calcium tartrate instability in wines

Calcium-induced instabilities present a major challenge in bottled wines, with calcium tartrate (CaT) precipitation becoming increasingly common due to rising calcium levels in grape must, largely driven by climate change. Although CaT is an insoluble salt, its instability— although less frequent than potassium hydrogen tartrate (KHT) precipitation—is more difficult to predict and control, as it develops gradually over time.

Frost variability in the Champagne vineyard: probability calendar

Dans le vignoble champenois, le risque thermique associé au gel des bourgeons au printemps et en hiver est très mal connu et ne peut être envisagé qu’à l’échelle locale, en raison d’une variabilité spatiale forte. L’objectif de l’étude est d’appréhender ce risque de façon fiable et pluri locale en utilisant le réseau de stations météos récemment implanté.

Baccus: from framework to web platform for self-assessment of wine sustainability

Sustainability is becoming an increasingly present challenge, whether due to an increase in the level of perception and demand from consumers and stakeholders or the rise of events linked to climate change, which directly impacts agricultural-based sectors such as the vine and wine industry.

Utility of leaf removal timing and irrigation amounts on grape berry flavonoids under climate change

Context and purpose of the study – The dormant and growing season temperatures in California USA have been increasing with more clear sky days. A consequence increasing temperatures and clear sky days is water deficit conditions. Viticulturists must determine appropriate balances of canopy management and irrigation budgeting to produce suitable yields without compromising berry chemistry. In response, a study designed to test the interactive effects of leaf removal timing and applied water amounts on Cabernet Sauvignon/110R in Napa Valley, CA.