Terroir 2006 banner
IVES 9 IVES Conference Series 9 Soil or geology? And what’s the difference? Some observations from the New World

Soil or geology? And what’s the difference? Some observations from the New World

Abstract

Observational historical geology seeks to establish the evolutionary history of the surface of Earth. This approach is applicable not only to bedrock, but to the soft material that lies at the surface, the stuff called soil by most people. The geologic perspective provides a view of this material that is quite different from that of soil science, at least as practiced by many in America. Examples from the Walla Walla Valley of Washington and Oregon, and from the Napa Valley, illustrate the differences between these approaches. In Napa, correlation of grape character and viticultural realities with geologic observations suggests some underlying shared factor, perhaps drainage and water accessibility, but possibly influences of substrate temperature or microbiology. In addition, the geologic approach has proven useful in designing drainage and irrigation systems.

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

Jonathan SWINCHATT

EarthVision, Inc., 52 Cook Hill rd., Cheshire, CT. 06410, USA

Contact the author

Keywords

geology, soil, Napa, Walla Walla, terroir

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Exploring the influence of terroir on the sensorial and aroma profiles of wines – An application to red wines from AOC Corbières

The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas).

Impact of climate on berry weight dynamics of a wide range of Vitis vinifera cultivars 

In order to study the impact of climate change on Bordeaux grape varieties and to assess the behavior of candidate grape varieties potentially better adapted to the new climatic conditions, an experimental vineyard composed of 52 grape varieties was planted in 2009 at the INRAE Bordeaux Aquitaine center[1]. Among the many parameters studied since 2012, berry weight for each variety was measured weekly from mid-veraison to maturity, with four independent replicates. The kinetics obtained allowed to study berry growth, a key parameter in grape composition and yield.

Short-term relationships between climate and grapevine trunk diseases in southern French vineyards

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Wine without added SO2: Oxygen impact and color evolution during red wine aging

SO2 play a major role in wine stability and evolution during its aging and storage. Winemaking without SO2 is a big challenge for the winemakers since the lack of SO2 affects directly the wine chemical evolution such as the aromas compounds as well as the phenolic compounds. During the red wine aging, phenolic compounds such as anthocyanin, responsible of the red wine colour, and tannins, responsible of the mouthfeel organoleptic properties of wine, evolved quickly from the winemaking process to aging [1]. A lot of new interaction and molecules occurred lead by oxygen[2] thus the lack of SO2 will induce wine properties changes. Nowadays, the phenolic composition of the wine without added SO2 have not been clearly reported.

What is the fate of oxygen consumed by red wine? Main processes and reaction products

Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.