Terroir 2008 banner
IVES 9 IVES Conference Series 9 Characterization of the Origin Denomination “Ribeira Sacra”

Characterization of the Origin Denomination “Ribeira Sacra”

Abstract

“Ribeira Sacra” is an origin denomination located between the provinces of Lugo and Ourense, in Galicia (northwest of Spain). With a surface of 1.250 Ha, the Ribeira Sacra is divided into 5 different subzones where the main culture variety is the Mencía cultivar. The evaluation of the ground fertility index and its repercussion in the wine quality of the 5 subzones was determined in 2003. The ground analyses indicated that all the parcels are sandy textured with high C/N ratio. Most of the samples showed an average value of acidity, with unbalance in the phosphorus and potassium content. Important differences were detected in the alcoholic levels, total acidity and pH of wines. The malic acid content varied according to the location. Important differences in the anthocyanin concentration and the total polyphenol index were found.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

ORRIOLS I., VÁZQUEZ I., SOTO E., REGO X., REGO F., LOSADA A.

Estación de Viticultura e Enología de Galicia. Consellería de Medio Rural
32427 Ponte San Clodio. Leiro (Ourense)

Contact the author

Keywords

Ribeira Sacra, zone, acidity, alcoholic degree, phenolic compounds

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More

Mapping terroirs at the reconnaissance level, by matching soil, geology, morphology, land cover and climate databases with viticultural and oenological results from experimental vineyards

This work was aimed at setting up a methodology to define and map the «Unités Terroir de Reconnaissance» (UTR), combining environmental information stored in a Soil Information System with experimental data coming from benchmark vineyards of Sangiovese vine.

Read More

Application to grapevine leaves of different doses of urea at two phenology stage: effect on the aromatic composition of red wine

This research aimed to study the effect and efficiency of foliar application of urea on the aromatic composition of red wines elaborated from Tempranillo grapes.

Read More

The evolution of wine tourism: trends, challenges and opportunities for the future

The wine tourism industry has experienced significant transformation over the past years, accelerated by the COVID-19 pandemic.

Read More

Recovery of olfactory capacity following a COVID-19 infection

In this video recording of the IVES science meeting 2021, Sophie Tempère (Institut des Sciences de la Vigne et du Vin – ISVV, Université de Bordeaux) speaks about the recovery of olfactory capacity following a COVID-19 infection. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Read More