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.

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…

Predictive Breeding: Impact of véraison (onset of ripening) on wine quality

Grapevine breeding focuses on high wine quality and climate-adapted grapevine varieties with fungal disease resistances to be cultivated in a pesticide-reduced and sustainable viticulture.

Non-invasive headspace sorptive extraction for monitoring volatile compounds production by saccharomyces and non-saccharomyces strains throughout alcoholic fermentation

Wine is a solution containing abundant volatile compounds which contribute to their aroma. Many of them are produced by yeast as metabolism by-products. Different yeast strains produce different volatile profiles. The possibility of studying the evolution of volatile compounds during fermentation, using sampling methods that not alter the volume of fermentation media, is of great interest. In spite of this, non-invasive methods to monitoring the evolution of volatile profile during fermentation have been seldom used. The goals of this work were to use by first time the headspace sorptive extraction (HSSE) as non-invasive method to monitor the evolution of volatile profiles throughout alcoholic fermentation and to study the changes on volatile profiles produced by Saccharomyces cerevisiae and Lachancea thermotolerans during fermentation of a must with high sugar content.

A fast and sensitive method for total tannin determination in wine based on the substoichiometric quenching of silicon-rhodamine conjugates

Tannins are chemically diverse polyphenols contributing to important sensory attributes of food and beverages. In wine, their structure and quantity depend on several factors, such as the grape variety, climate, soil, viticultural and enological practices and the wine-aging process.

Ripening of Mencía grape cultivar in different edaphoclimatic situations (D.O. Ribeira Sacra, Spain)

Ribeira Sacra is a Spanish Denominación de Origen (D.O.) for wines, located in Galicia, NW Spain.

Wines produces without SO2 addition: which impact on their colour? An approach at the global and pigments levels

Since the 18th century, sulfur dioxide (SO2) is used in winemaking. Added at different steps, its antimicrobial but also antioxidasic and antioxidant properties are very helpful for winemakers. Nevertheless sulfur dioxide has a real potential health impact, particularly for sensitive consumers often highlighted by hygienists. Nowadays, a serious trend for “natural” wines (i.e. produced without any additives), as described by their producers, could be observed on the French market what match with a proliferation of wines elaborated without any sulfite addition.