Terroir 2008 banner
IVES 9 IVES Conference Series 9 Relations between soil characteristics and must and wine composition in different terroirs of Emilia Romagna (Italy)

Relations between soil characteristics and must and wine composition in different terroirs of Emilia Romagna (Italy)

Abstract

The under-way zoning works of the Emilia viticulture have pointed out a huge variability of the features of the soils, which belong to this area. From the “Colli di Parma” to the “Colli d’Imola”, going along the hilly environment across the provinces of Parma, Reggio Emilia, Modena and Bologna, all over a vine area of 7.000 ha, you can find more than 30 soils, which have also been described. For a few of them, the most typical of each territory, that have the same topographic conditions as well as the same local climate and the same cultural practices, it has been possible to underline their influence on the vegetative and productive features of the local grapevine varieties, as well as on the quality of their wines. A positive and significant relation was established for the variety Sangiovese between the active limestone levels and the sensory characteristics of the wine.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

ZAMBONI M. (1), NIGRO G. (2), VESPIGNANI G. (2), SCOTTI C. (3), RAIMONDI S. (3), SIMONI M. (4), FREGONI M. (1)

(1) Università Cattolica S.C., Via Emilia Parmense, 84 – 29100 Piacenza
(2) C.R.P.V. Filiera Vitivinicola e Olivicola; Via Tebano, 54 – 48018 Faenza (RA)
(3) I.TER Soc. coop.; Via Brugnoli, 11 – 40122 Bologna
(4) ASTRA Innovazione e Sviluppo s.r.l. – 48018 Faenza (RA)

Contact the author

Keywords

milieu viticole, terroir, sol, qualité du mout, profil sensoriel du vin

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Methodology for soil study and zoning

La caractérisation des sols en vue d’une étude de terroirs viticoles peut être réalisée à différents niveaux de complexité, suivant le nombre de variables pris en compte et suivant le fait que celles-ci sont spatialisées ou non

Read More

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

Read More

Colloidal stabilization of young red wine by Acacia Senegal gum: the major implication of protein-rich arabinogalactan-proteins

Acacia senegal gum (Asen) is an edible dried gummy exudate [1] added in young red wines to ensure their colloidal stability, precluding the precipitation of the coloring matter. Asen macromolecules, belonging to the arabinogalactan-protein (AGP) family [2], are hyperbranched, charged and amphiphilic heteropolysaccharides composed especially of sugars (92-96 %) and a small fraction of proteins (1-3 %). Asen is defined as a continuum of macromolecules that could be separated into three fractions by hydrophobic interaction chromatography (HIC) [3-4]. HIC-F1 (85-94 % of Asen), HIC-F2 (6-18 % of Asen) and HIC-F3 (1-3 % of Asen) are named and classified in that order according to their protein content, and then a growing hydrophobicity. The efficiency of Asen towards the coloring matter instability is evaluated according to an “efficacy test” that consists to determine the Asen quantity required to prevent the flocculation by calcium of a colloidal iron hexacyanoferrate solution (International Oenological Codex).

Read More

Blend wines made of Syrah, Marselan and Tannat, had better color and more phenolic diversity than varietal wines

Background: Elaborating red-wines from grape cultivars with different polyphenolic profiles could improve wine color and its phenolic-dependent characteristics

Read More

The application of soil biological indicators to support soil conservation practices and landscape quality in viticulture

Le but de notre travail a été d’étudier l’influence de différents systèmes de la gestion du sol en viticulture sur des paramètres biologiques de sol comme indicateurs de la protection et de la qualité du sol. La conservation de sol est indispensable pour une viticulture durable et la protection du terroir. Nos résultats ont montré, que la matière

Read More