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.

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…

REDWINE project: use of Chlorella vulgaris to prevent biotic and abiotic stress in Palmela’s region, Portugal, vineyards

The new EU Green Deal aims to achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral EU economy by 2050. REDWine concept will be realized through the establishment of an integrated Living Lab demonstrating the viability of the system at TRL 7. The Living Lab will be able to utilize 2 ton of fermentation off-gas/year (90% of total CO2 produced in the fermenter) and 80 m3 of liquid effluent (100% of the liquid effluent generated during fermenter washing) to produce 1 ton (dry weight) of Chlorella biomass/year. This biomass will be processed under a downstream extraction process to obtain added-value extracts and applied in food, cosmetic and agricultural end-products and to generate a new EcoWine. REDWine will focus on the recovery of off-gas from a 20.000L fermenter of red wine production existing in Adega Cooperativa de Palmela (ACP, located in Palmela, Portugal).

Water status, nitrogen status and leaf area/ crop ratio effect on aromatic potential of vitis viniferaberries : example of Sauvignon blanc

Les effets de l’état hydrique et de l’alimentation en azote sur le potentiel aromatique des raisins de Sauvignon blanc ont été mesurés sur des vignobles du Bordelais. Les déficits hydriques ont été caractérisés par le potentiel tige déterminé en milieu de journée ΨTmin)­. L’alimentation en azote a été étudiée à partir d’une zone carencée en azote. Une part de cette zone a été supplémentée avec de l’azote minéral.

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Ellagitannins and flavano-ellagitannins: concentration ranges in different areas and sensory evaluation

C-Glucosidic ellagitannins, which are the main polyphenolic compounds in oak heartwood, are extracted by wine during aging in oak barrels. Although such maturing of alcoholic beverages in oak barrels is a multi-centennial practice, very little is known on the impact of these ellagitannins on the organoleptic properties of red wine. The objectives of the present investigation were (i) to isolate oak ellagitannins and to hemisynthesize some made-in-wine flavano-ellagitannins, such as acutissimin A; (ii) to analyse their concentration ranges depending on the cultivar area and (iii) to evaluate their sensory impact on the basis of their human threshold concentrations and dose/response relationships in different types of solutions.

Valutazione dell’equilibrio vegeto-produttivo con metodiche di proximal sensing

Nel biennio 2008-2009, nell’ambito di un progetto multidisciplinare coordinato e finanziato dal Consorzio Tuscania, 4 vigneti in differenti zone della Toscana sono stati monitorati con strumenti di proximal sensing al fine di valutare la variabilità riscontrabile e ottenere delle indicazioni sulle risposte vegetative delle piante e quanti-qualitative delle produzioni.