Terroir 2006 banner
IVES 9 IVES Conference Series 9 Complementarity of measurements of electric resistivity of soils and ΔC13 of must in studies and valorization of wine terroirs

Complementarity of measurements of electric resistivity of soils and ΔC13 of must in studies and valorization of wine terroirs

Abstract

The correlations between vine water deficit cumulated over the ripening period of grapes, assessed by ΔC13 in must sugar, and the main analytic variables of grapes are significant. As a result ΔC13 is a useful tool in zoning homogeneous areas according to their technological qualities when harvesting. There is no significant correlation between ΔC13 in must sugar and soil electric resistivity in the same zone. Thus it is impossible to combine a few measurements of ΔC13 and a zoning of electric resistivity to distinguish areas of which the aptitudes are different. In the event of little water deficit (ΔC13<-25,5‰), a pedological study based on zoning by means of electric resistivity is a complementary tool of zoning according to water uptake conditions, since harvest quality varies a lot with the texture of the sub-soil and its geophysic behaviour.

Download the PDF

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

Guillaume DESCHEPPER (1), Xavier CASSASSOLLES (2), Michel DABAS (2) and David PERNET(1)

(1) SOVIVINS, Centre Montesquieu, Allée Jean Rostand, 33650 Martillac, France
(2) GEOCARTA, 16 rue du Sentier, 75002 Paris, France

Contact the author

;

Keywords

geophysics, electric resistivity, ΔC13, water deficit, zoning, soil, terroir

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.
Read More

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

Read More

Identification of riboflavin low producer yeasts to prevent the light-struck taste in white wines

Wine quality maintenance during the storage is a fundamental aspect for both wine producers and consumers. Nowadays, great attention has been given to the light effect

Read More

The pyramidal organization of AOC in France: a process of identification and valorisation of terroirs

English version: Result of their history, some famous French wine countries such as Burgundy, Bordeaux or Alsace, have a hierarchical organization of their Appellations of Controlled Origin (AOC): AOC regional, communal, Premier Cru, Grand Cru.

Read More