Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Integrated approach in terroir studies (Terroir 2006) 9 Soils, climate, nutritive status and production of cv “Palomino fino” in the superior quality area of the Jerez-Xérès-Sherry zone

Soils, climate, nutritive status and production of cv “Palomino fino” in the superior quality area of the Jerez-Xérès-Sherry zone

Abstract

The Registered Appellation of Origin Mark (RAOM) « Jerez-Xérès-Sherry and Manzanilla Sanlucar de Barrameda » is one of the oldest and more important zone in wine history and production. «Albarizas» unit (white calcareous marls with sea-fossils) is the most representative geological material of the RAOM (75%) and even more in the central-NW area of the RAOM, known as «Jerez Superior» area (Superior Quality Sherry Area). « Albarizas » form undulated hillocks (3-10% slope) and hills (>10% slope), the litologic unit has E-W and S-W direction, and Regosols and Leptosols are the principal soils. Chemical and physical analytical data show the high aptitude for vine culture of these soils. The Superior Quality zone has mean minimum temperatures between 10.3 and 12.5 °C, mean maximum between 22 and 24 oC, and the annual rainfall ranged between 513 to 624 mm. Climatic indexes indicated very good conditions for vine cultivation and high quality wine production. «Palomino Fino» is the main vine cv. both in the RAOM and Superior Quality Sherry area. There were no big differences in the nutritional status of the plants from the plots compared but a decrease of N, P, K and increase of Ca and Mg levels occurred along the reproductive cycle in all parts and classes of leaves. This behaviour was accelerated by leaf age and plant production.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Cristina PARDO (1), Patricia PANEQUE (1), Celia ESPINO (1), Manuel CANTOS (2), Juana LIÑÁN (2) and Antonio TRONCOSO (2)

(1) Departamento de Cristalografía, Mineralogía y Química Agrícola, Universidad de Sevilla, c/ Profesor García González 1, 41012 Seville, Spain
(2) IRNAS-CSIC, P.O. Box 1052, 41080 Seville, Spain

Contact the author

Keywords

Sherry, zoning, « albarizas », soils, nutrition

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Modulating the phyllosphere microbiome in grapevine using plant biostimulants to enhance protection against biotic and abiotic stress

Context and purpose of the study. Climate change scenarios predict ever increasing frequency of drought events and coupled with disease outbreaks poses survival risks to perennial fruit crops such as grapevine.
Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

Biophysical and agronomical drivers of the distribution of Plasmopara viticola oospores in vineyard soils

Grapevine downy mildew (GDM), caused by the obligate biotroph oomycete Plasmopara viticola, is one of the most destructive diseases in viticulture.

Read More

Identification of novel aromatic precursors in winemaking grapes using an optimized fractionation and UHPLC-MS analysis

Winemaking grapes contain a diverse array of non-volatile precursors that become noticeable only after hydrolysis reactions or molecular rearrangements, during which aroma compounds are generated and released [1]. Among these, glycosidic precursors are the most abundant and play a key role in the development of wine aroma [2].

Read More

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Read More