Terroir 2006 banner
IVES 9 IVES Conference Series 9 Discriminant value of soil properties for terroir zoning

Discriminant value of soil properties for terroir zoning

Abstract

Environmental analysis (climate, vegetation, geomorfoloy-lanscape, lithology and soil) and its integration in a quality index taking the Appellation of Origin as the sole universe are used as general methodology for terroir zoning in Spain (Sotés and Gómez-Miguel, 1986-2005). This methodology is also applied to specific aspects of different Spanish Appellations of Origin (size, distribution and landscape peculiarities and vine occupation index). In this work, the whole set of results of all Appellations of Origin is taken as the universe (2.323.094 ha of surface and 144.248 ha of vineyard) and the two higher taxonomic units (soil series), where more than 75 % of the vineyard is located, are taken as comparative elements. Unit characterization is made with ninety soil variables and a multicriterion method, which explains behavior differences in these variables and in the vineyard quality index, is used for comparison. This analysis shows how every compared unit has a more similar behaviour to different units of the same Appellation than to other units with the same soil taxonomy but from different Appellations, except for more closed Appellations with similar environmental characteristics. The value of soil variables as discriminant elements for terroir classification in zoning studies can, then, be known. In the studied cases of this work, the overall statistic behavior of the variables set is related to the wine production specific characteristics of every Appellation.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Vicente GÓMEZ-MIGUEL and Vicente SOTÉS

Universidad Politécncia de Madrid
Avda Complutense s/n. 28040 Madrid, España

Contact the author

;

Keywords

terroir, soil, zoning, geomorphology, Spain

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Use of new tools for red wine aging: active and passive microoxygenation with oak wood. Effect on volatile compounds and sensorial impact

The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies
Read More

Evaluation of shelf life of white wines in aluminium bottle: a modelling approach

Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1].

Read More

Relation entre les caractéristiques des fromages d’Appellation d’Origine Contrôlée et les facteurs de production du lait

Les fromages d’Appellation d’Origine Contrôlée (AOC) représentent un enjeu économique important pour la filière laitière (11 % des fromages produits en France sont des fromages d’AOC, et dans certaines régions de montagne, cette proportion dépasse 50 %). Les spécificités de ces fromages et leurs liaisons avec les caractéristiques du terroir constituent un système complexe où interagissent en particulier la technologie fromagère et les caractéristiques des laits (composition chimique en particulier). Ces dernières dépendent elles-mêmes des caractéristiques des animaux (origine génétique, facteurs physiologiques, état sanitaire) et de leur mode de conduite (alimentation, hygiène, traite…) (fig. 1). L’influence de ces facteurs de production (alimentation et type d’animal en particulier) sur les caractéristiques des fromages est fréquemment mise en avant par les fromagers, sur la base d’observations empiriques. Il existe cependant très peu de travaux expérimentaux sur le sujet, en raison, entre autres, de la difficulté de séparer correctement les effets propres de ces facteurs d’amont de ceux liés à la technologie fromagère.

Read More

Above and below–research challenges for the future of winegrape production

Grapevines interact with the climate (aboveground) and the soil (belowground), affecting the characteristics of winegrapes produced. These interactions are impacted by climate change, the erosion of biodiversity, and losses of soil organic matter (SOM).

Read More

Intelligent article to control the internal pressure in continue in bottles

An intelligent packaging might, among others, provide information and allow monitoring of the quality of the packed product or its surrounding environment. A recent project on micro-flow wine bottles closed with aluminium screw cap and tightness liner, highlighted the importance of monitoring the internal overpressure continuously, in real-time and at least for 72 hours, since the internal pressure on the tightness liner and the micro-flow are related. Real-time and continuous measurements are not the standard methods of measurement of the overpressure, yet. The most used equipment for the determination of the pressure in wine bottle is the aphrometer, a destructive device that supplies a single value of pressure.

Read More