Terroir 2008 banner

Composition of grape grown on different Homogenous Terroir Units (HTU)

Abstract

This paper was based on the soil maps units from Ribera de Duero viticulture and wine Denomination of Origin that defined different Homogeneous “Terroir” Units (HTU) with potentially diverse oenological qualities. The main aim of this study was the study of possible correlations between HTU categories and the development and quality of the wine grapes cultivated on specified HTUs. Five vineyards from three different optimum HTUs were selected for this study. Selection criteria were grape variety, clone, rootstocks, age, training systems and cultural practices, trying to select the most similar vineyards.
Samples of 25Kg were manually harvested, from each one of the 15 selected vineyards. The grapes were harvest at the degree of technological maturity as similar as it was possible. Technological maturity is correlated with adequate levels of sugar, acidity and phenolic content, so that good sanitary stages and even good levels of aroma precursor compounds. So, composition of grapes was evaluated considering all these parameters, however this paper showed only partial results, showing levels of sugar, acidity variables (pH, titrable or total acidity and content of malic acid), and phenolic compounds (several phenolic families were considered: total polyphenols, anthocyanins, catechin and flavanol levels). This work will be completed with future studies that will be carried out in future vintages.
Obtained data showed that, even having a large variance among vineyards of the studied Homogeneous Terroir Units, was possible to detect significant differences on the composition and oenological quality of the grapes of each UHT.

 

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

M.L. GONZALEZ-SANJOSE (1), M.D. RIVERO (1), M. BLEOJU (1) and V. GOMEZ-MIGUEL (2)

(1) Department of Biotechnology and Food Science. University of Burgos. 09001 Burgos, Spain
(2) Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Spain

Keywords

Terroir, zoning, grape quality, soil units

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Simulating single band multispectral imaging from hyperspectral imaging: A study into the application of single band visible to near-infrared multispectral imaging for determining table grape quality

To be accepted by the market and consumers table grapes need to meet certain requirements in terms of physical and chemical quality parameters.

Read More

Deciphering grapevine trunk early molecular responses to P. minimum and P. chlamydospora in the presence of a commercial biocontrol agent (Trichoderma atroviride, Vintec®)

Esca, one of the main grapevine trunk diseases, is a complex and poorly understood disease. Phaeoacremonium minimum and Phaeomoniella chlamydospora, two of the main pathogens associated to this disease, are thought to be responsible for the first trunk infections. Little is known concerning grapevine trunk defenses during pathogen infection.

Read More

Handbook of the charter of the universal holistic metaethics  sustainability 4.1c” for certification and warranty bio-métaétique 4.1c

Defined the new paradigm, the applied philosophy, the methodology, the algorithm of the “Charter for Universal Holistic MetaEthic Sustainability 4.1C17.18”, research has continued to define and write, an
handbook that should be:”Complete Universal Holistic MetaEthics 4.1C of descriptors” of the “Charter for Sustainability Universal Holistic MetaEthic 4.1C17.18” with basic and applicative indexing. In these activities and research we have involved over 3500 Italian and non-Italian people from the research world to simple but educated, enlightened and enlightening citizens and we have analyzed over 180000
entries concerning the descriptors above, which represent the basic “descriptors”.

Read More

Influence of grapes origin and yeast strain on aroma profile of corvina and corvinone dry passito wines

Valpolicella is a wine region characterized by a wide use of the technology of grape drying for the production of two red passito wines, recognized as PDOs, “Recioto della Valpolicella” and the most famous “Amarone della Valpolicella”. Geographical origin of the grapes can influence wine composition by grape chemical composition yeast behaviour during fermentation. This study investigates the impact of different commercial yeast strains on aroma profiles of wines produced with withered grapes of different origins. In addition, the influence of spontaneous fermentation is also considered. METHODS: Experimental red wines were produced with a standard winemaking protocol with withered Corvina and Corvinone grapes obtained from two different geographical areas within the Valpolicella region. Fermentations were carried out with four different commercial yeasts plus a spontaneous fermentation. Wines were analysed by means of SPE- and SPME-GC-MS techniques and sensory analysis (sorting task).

Read More

The impacts of simulated heatwaves on the induction and maintenance of bud cold tolerance in cultivated and wild-type Vitis species

Low temperatures are required for the acquisition and maintenance of bud cold tolerance, which are necessary for grapevines to survive freezing temperatures in winter.

Read More