Terroir 2008 banner
IVES 9 IVES Conference Series 9 Remote sensing and ground techniques, applied to the characterization of a new viticultural region at Pinto Bandeira, Brazil

Remote sensing and ground techniques, applied to the characterization of a new viticultural region at Pinto Bandeira, Brazil


The region of viticultural production near Pinto Bandeira, Brazil, is being studied to define typical characteristics of wines locally produced. Vineyards above altitudes of 500m qualify as “Mountain Wines”, a geographical denomination. Rocks, soils, and wines are analyzed. Several techniques are used: remote sensing, radiometry, and chemical analysis. Results indicate that elements (Fe, Cu, Mg, Al, and others) from rocks and soils are not detected in wines. However, minerals present in rocks and soils (montmorillonite, mordenite, illite) can be traced in wines, indicating a transmission of soils descriptors to wines. Geological maps of the region were generated from images of SPOT, Landsat and ASTER satellites.


Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article


André Luis Silva COUTINHO (1), Jorge Ricardo DUCATI (1), Rosemary HOFF (2,1)

(1) Pesquisas em Sensoriamento Remoto e Meteorologia
Universidade Federal do Rio Grande do Sul Av. Bento Gonçalves 9500 – CEP 91501-970
Porto Alegre, Brasil
(2) Centro Nacional de Pesquisas em Uva e Vinho
Empresa Brasileira de Pesquisa Agropecuária – EMBRAPA Bento Gonçalves, Brasil

Contact the author


geographical indication, remote sensing, radiometry, soils


IVES Conference Series | Terroir 2008


Related articles…

Accumulation of polyphenols in Barbera and Nebbiolo leaves during the vegetative season

Grapevine berries produce thousands of secondary metabolites of diverse chemical nature that have been largely detailed in the past due to their importance for defining wine quality. The wide Vitis vinifera diversity, resulting in thousands of different varieties well detailed in many studies regarding berries, is still not investigated in vegetative organs, leaves in particular. Deepening knowledge related to this aspect could be of great interest for many reasons (for example the possibility of using leaf extract for pharmaceutical, cosmetic and nutrition purposes) but, above all, for understanding the susceptibility of different grapevine varieties to pathogens.

First step in the preparation of a soil map of the Protected Designation of Origin Valdepeñas (Central, Spain)

This work is a first step to make a map of vineyard soils. The characterization of the soils of the Protected Designation of Origin (D.P.O.) Valdepeñas will allow to group the studied profiles according to their physico-chemical characteristics and the concentrations of most relevant chemical elements. 90 soil profiles were analysed throughout the territory and the soils were sampled and described according to FAO (2006) and classified according to and Soil Taxonomy (2014). All samples were air dried, sieved and some physico-chemical parameters were determined following standard protocols. Also, major and trace elements were analysed by X-ray fluorescence. The statistically study was made using the SPSS program. Trend maps were made using the ArcGIS program. The studied soils have the following average properties: pH, 8.3; electrical conductivity, 0,20 dS/m (low); clay, 18.8% (medium) and CaCO3, 17.1% (high). In the study for the major elements. The major elements of these soils are Si, followed by Ca and Al, with an average content of 203.7 g/kg, 105.5 g/kg and 74.0 g/kg respectively. On the other hand, 27 trace elements have been studied. Of all of them, it can be highlighted the average values of Ba (361.8 mg/kg), Sr (129.3 mg/kg), Rb (83.4 mg/kg), V (74.2 mg/kg) and Ce (70.6 mg/kg). Ba, V and Ce values are higher and the values of Sr and Rb are lower to those found in the literature. The discriminant analysis shows a percentage of grouping of 91%. The content of chemical elements together with the physico-chemical characteristics allows grouping the soils in 4 group according to their order in the classification to Soil Taxonomy; due to the importance of the Calcisols in Castilla-La Mancha, it has been decided to establish them as their own group even if they do not appear in Soil Taxonomy classification.

Study of wine-growing land (“terroir”) characteristics in the canton of Vaud (Switzerland): ecophysiological behaviour of the vine (cv. Chasselas)

A study of the physiological and agronomical behaviour of the vine (cv. Chasselas) was conducted between 2001 and 2003 by the Swiss Federal Research Station for Plant Production at Changins (Agroscope RAC Changins) on various wine-growing farms (terroirs) in the Canton of Vaud (Switzerland), as part of a study project on Vaudois

“Zonation”: interpretation and estimation of “Great zonation” (GZ) following the base methodology of “GRANDE FILIERA” (GF) (Great chain)

Dans des travaux précédents sur le zonage, on a traité de la « Grande Filière », du « terroir », du « territoire », de la «″Terra »″ (« Terre »”), des « Petits zonages ou sub-zonages », du « Grand Zonage », de la qualité (nous en avons classifié plus de quatre-vingt-dix), des « Grands Objectifs » (GO) de l’activité vitivinicole et des moyens utilisés pour les atteindre. Dans le « GRAND ZONAGE » (GZ) nous avons précisé que pour zoner, nous partons des aspects


Smoke impacts on wines are becoming a worldwide problem; the size and severity of wildfires increasing due to influences from changing climates.¹ For over a century, wines have been known to have a unique issue of absorbing chemical compounds derived from wildfire smoke wherein the flavor of the subsequent wine becomes ashy, rubbery, campfire-like, and smoky.² The economic impacts of a smoke-impacted wine can last for years depending on the grape varietal, costing Oregon and Washington states in the United States over a billion dollars from the 2020 wildfires, as an example.³ While years of research have indicated elevated concentrations of smoke-related compounds, such as guaiacol and syringol, in wines after smoke events, unfortunately, replicating the sensory experience using smoke-associated phenols has not had much success.⁴