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.

 

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…

Definition of functional indicators of the vine to characterize wine terroirs

La caractérisation des terroirs viticoles est traditionnellement basée sur des descripteurs de la géologie et de la pédologie des différents milieux rencontrés, couplées à des données climatiques

Understanding the expression of gene families involved in anthocyanin biosynthesis during berry ripening: Tannat as a case study

The quality of wine is assessed, among other things, by its color, which is mainly due to its anthocyanin content. These pigments are polyphenols that give red, purple and blue hues depending on the relative proportion of anthocyanins produced by the action of flavonoid 3’5′ hydroxylase (delphinidin-3-glucoside, petunidin-3-glucoside, malvidin-3-glucoside) or flavonoid 3′ hydroxylase (cyanidin-3-glucoside, peonidin-3-glucoside). To study the genes involved in this biosynthetic pathway, we focused on Vitis vinifera cv. Tannat, known for producing wines with higher anthocyanin content and darker purple color compared to most red grape varieties. In this work, we have performed RNA-Seq analysis of skins during berry development, taking green and red berries at 50% veraison as separate samples, as an experimental strategy to focus on the differential expression of genes of interest.

Biomarker-based phenotyping of grapevine (vitis spp.) resistance to plasmopara viticola reveals interactions between pyramided resistance loci

Grape downy mildew, caused by plasmopara viticola, is one of the main diseases affecting viticulture worldwide and its control usually relies on frequent sprays with agrochemicals. Grapevine varieties resistant to p. Viticola represent an effective solution to control downy mildew and reduce the environmental impact of viticulture. Loci of resistance to p. Viticola (Rpv) have been introgressed from wild vitis species and some of them, like Rpv1, Rpv3.1 and Rpv10, are currently the most utilized genetic resources in grape breeding.

Implications of grapevine row orientation in South Africa

Row orientation is a critical long-term viticulture practice, which may have a determining effect on grape and wine quality as well as cost efficiency on a specific terroir selected for cultivation.

Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial analysis

Specific inactivated yeast derivatives (SYDS) are obtained from s. cerevisiae yeasts by various processes (thermal, mechanical, and enzymatic) and have diverse oenological applications to improve wine quality. However, different impacts on wine sensory and aromas were reported, depending on syds types and fractions, wine matrices, and experimental settings. Few works have examined the impact of SYDS on aromas considering also those on wine macromolecules influencing organoleptic properties.