Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Application of zoning to increase the value of terroirs (Terroir 2006) 9 Agronomical assessment of a vine « terroir » map: first results in the « AOC » Minervois region

Agronomical assessment of a vine « terroir » map: first results in the « AOC » Minervois region

Abstract

Minervois is a vine region where the first detailed soil map was begun 30 years ago. In 2003, a new map was drawn plotting the soil-landscape associations. This map distinguishes 8 large soil units based on geology. The widest (called « marnes ») is the most complex : it is made of 57 sub-units, which leads to a high variability of the vine behaviour on this unit. We proposed a way to simplify that very complex soil information in order to understand the relationship between vines characteristics and the map sub-units of soil. The 57 first sub-units were turned into 5 new ones. Water constraint and agronomical data were examined for 2 vine cultivars on 47 vine plots among the « marnes » unit and compared to 3 of our simplified sub-units (87% of the total area of the « marnes » unit). Shoot elongation and carbon discrimination were used for estimating water regime during summer. The soil-plant water regime is revealed to be the main factor classifying the 3 sub-units : we show good relationship between grapes and vines characteristics and the new sub-units.

Download the PDF

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

William TRAMBOUZE and Marie VIGNERON

(1) Chambre d’agriculture de l’Hérault, 15 rue Victor Hugo, 34120 Pézenas, France
(2) Syndicat du Cru Minervois

Contact the author

Keywords

vine terroir, soil unit, map, water regime

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

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

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

Application of remote sensing by unmanned aerial vehicles to map variability in Ontario Riesling and Cabernet Franc vineyards

The objective of this investigation was to verify usefulness of proximal sensing technology and unmanned aerial vehicles (UAVs) for mapping variables e.g., vine size (potential vigor), soil and vine water status, yield, fruit composition, and virus incidence in vineyards.

Read More

Contribution of phenolic compounds to the total antioxidant capacity of Pinotage wine

The South African wine industry is taking an interest in the enhancement of red wine total antioxidant capacity (TAC) with retention of sensory quality to satisfy the demands of increasingly discerning consumers. The focus is especially on the unique South African red wine cultivar, Pinotage.

Read More

Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

In this video recording of the IVES science meeting 2021, Alice Maria Correia Vilela (University of Trás-os-Montes and Alto Douro, Vila Real, Portugal) speaks about bio-modulating wine acidity: the role of non-Saccharomyces yeasts. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Read More