Rare earth elements distribution in grape berries

Wine-grapes in the Willamette Valley, Oregon, are grown on three major soil parent materials: volcanic, marine sediments, and loess/volcanic.

Ecological resources represent vegetation factors, or even production factors, in quantitative expression. These, used by plants, transformed and organized according to their genetic program, become the material components of biomass. Subsequently, the ecological resources can be used as synthetic indicators of the ecological supply, necessary for the analysis of favorability for the understanding of ecosystems.

The markets for quality wine are becoming more competitive as newer producers emerge and traditional producers improve their quality. The concept of terroir is one way to differenzi­ate wines in a competitive market and to enhance producer income.

Tannin, anthocyanins and their reaction products play a major role in the quality of red wines. They contribute to their sensory characteristics, particularly colour and astringency. Grape tannins and anthocyanins are extracted during red wine fermentation. However, their concentration and composition change over time, due to their strong chemical reactivity1. It is also well known that yeasts influence the wine phenolic content, either through the release of metabolites involved in the formation of derived pigments1, or through polyphenol adsorption2,3.

In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine.