Vineyard soil mapping to optimise wine quality: from ‘terroir’ characterisation to vineyard management

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].

Global grape production amounts to approximately 70 million tons per year, with Europe contributing 61% of the world’s wine output, primarily from Italy, France, and Spain.

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

The importance of polyphenols, which are present in many vegetables and grapes too, is well-know and documented. Specific research works about the red grape

Dead or dying vines must be replaced regularly in order to ensure the sustainability of a vineyard. Successful plant replacement is crucial to maintain yield and quality by encouraging balanced root and leaf development in vines. However, young vines planted within an established vineyard encounter several problems, ranging from poor soil conditions to competition with older vines with well-established root systems.