Visualization of wine origin, quality level and terroir by the landscape

This work is a first step to make a map of vineyard soils. The characterization of the soils of the Protected Designation of Origin (D.P.O.) Valdepeñas will allow to group the studied profiles according to their physico-chemical characteristics and the concentrations of most relevant chemical elements. 90 soil profiles were analysed throughout the territory and the soils were sampled and described according to FAO (2006) and classified according to and Soil Taxonomy (2014). All samples were air dried, sieved and some physico-chemical parameters were determined following standard protocols. Also, major and trace elements were analysed by X-ray fluorescence. The statistically study was made using the SPSS program. Trend maps were made using the ArcGIS program. The studied soils have the following average properties: pH, 8.3; electrical conductivity, 0,20 dS/m (low); clay, 18.8% (medium) and CaCO3, 17.1% (high). In the study for the major elements. The major elements of these soils are Si, followed by Ca and Al, with an average content of 203.7 g/kg, 105.5 g/kg and 74.0 g/kg respectively. On the other hand, 27 trace elements have been studied. Of all of them, it can be highlighted the average values of Ba (361.8 mg/kg), Sr (129.3 mg/kg), Rb (83.4 mg/kg), V (74.2 mg/kg) and Ce (70.6 mg/kg). Ba, V and Ce values are higher and the values of Sr and Rb are lower to those found in the literature. The discriminant analysis shows a percentage of grouping of 91%. The content of chemical elements together with the physico-chemical characteristics allows grouping the soils in 4 group according to their order in the classification to Soil Taxonomy; due to the importance of the Calcisols in Castilla-La Mancha, it has been decided to establish them as their own group even if they do not appear in Soil Taxonomy classification.

Aim: Climate is arguably one of the most important factors determining the quality of wine from any given grapevine variety. High rainfall during spring can promote growth of the vines but increases the risk of fungal disease, while vineyard operations can be disrupted, as machinery may be prevented from getting in the vineyard owing to muddy soils.

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(-)-Rotundone, an oxygenated sesquiterpene, is a potent odorant molecule with a characteristic spicy aroma existing in various plants including grapes1. It is considered as a significant compound notably in wines and grapes because of its low sensory threshold (16 ng L-1 in red wine, 8 ng L-1 in water) and aroma properties. (-)-Rotundone was first identified in red wine made from the grape cultivar Syrah (regionally called Shiraz) in Australia1, and then it was found in several grape varieties such as Duras, Grüner Veltliner, Schioppettino and Vespolina from Europe2, 3. Several environmental factors affecting the accumulation of (-)-Rotundone during the grape maturation, were reported such as ambient temperature4, soil properties and topography5, soil moisture from irrigation and light exposure in the bunch zone by leaf removal2.

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.