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.

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…

Effect of ozone treatments in wine production on colour traits, volatile composition, and sensory characteristics of young and short-term aged white wines

The main aim of WiSSaTech project (PRIN P2022LXY3A),supported by the Italian Ministero dell’Università e della Ricerca and European Union-NextGenerationEU, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.

What is the fate of oxygen consumed by red wine? Main processes and reaction products

Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.

Effects of environmental factors and vineyard pratices on wine flora dynamics

he intensification of t vineyard practices led to an impoverishment of the biological diversity. In vineyard management, the reflection to reduce pesticides uses concerns mainly the soil management of the vineyard, and often focuses on flora management in the inter-row.

Monitoring of alcoholic fermentation: development of an applicable in-line system

Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.

Unexpected relationships between δ13C, water deficit, and wine grape performance

Water nutrition is crucial for wine grape performance. Thus soil investigation aims at characterizing spatial and temporal variability of available water. A possible strategy