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 Vine-growing zoning of the municipal territories of Ronda and Arriate (Malaga, Spain), « Sierras de Málaga » registered appellation of origin mark

Vine-growing zoning of the municipal territories of Ronda and Arriate (Malaga, Spain), « Sierras de Málaga » registered appellation of origin mark

Abstract

The aim of this communication is the study of the Ronda and Arriate municipal territories environment in order to define and to establish the main physical factors in relation to vine-growing land use. The vine-growing zoning proposed is based on geopedological and climatic features. The methodology comprises the raster to vector convertion of the lythologic units of Ronda ad Arriate based on the Geology Maps from the IGME (1990), and the adaptation of the geomorphologic information of the Environment Council (Junta de Andalucía) and that from the elevation, orientation and slope maps of Ronda y Arriate. Diverse field surveys made it possible the lithologic, geomorphologic and pedological examination, and to cartography the different Units enclosed in the territory; as well as the sampling, the analysis and description of the characteristic environments and an attempt of the diverse environments cartographic delimitation with the aid of an intense satellite images photointerpretation. Climatic parameters and the most relevant bioclimatic indexes were determined by using dates from weather stations placed in the study area and nearby; these parameters and indexes were spatially distributed afterwards. The use of the ESRI program ArcView (GIS), version 3.2, made it possible the handling of the basic georeferenced cartography to superpose the different layers and the territory zoning according to the vine-growing land use in areas which were defined by the association of previously established values.

The zones A, B and C, with different ranges of altitude (<650 m over sea level, 650-850 m and > 850 m, respectively), comprise typical geomorphologic units, with characteristic soil Groups in different lithologic and climatic environments. The cartography elaborated (scale map 1:50000) made it possible to give very useful information to the different zones generated by the territory zoning; to study in depth the characteristic of the soil Groups which appear in different geomorphologic and climatic sectors on different lithologic materials; and to evaluate the existing vine-growing plots at present. Three ranks of soils are proposed, each one enclosing three main soil Groups, according to the vine-growing diminishing aptitude: SV1 (LV, CL and FL(B)); SV2 (RG, VR(C) and FL(A)) and SV3 (VR(B), VR(A) and LP). (A) indicates in < 650 m altitude zones; (B) in 650-850 m altitude zones and (C) in > 850 m altitude.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Guillermo PANEQUE (1), Patricia PANEQUE (1), Paloma OSTA (1), Cristina PARDO (1), Celia ESPINO (1) and Fernando PÉREZ-CAMACHO (2)

(1) Dpto de Cristalografía, Mineralogía y Química Agrícola, Universidad de Sevilla, c/ Profesor García González 1, 41012 Seville, Spain
(2) Dpto de Agronomía, E.T.S.I.A.M, Universidad de Cordoba, Avda Mendez Pidal s/n. Cordoba, Spain

Contact the author

Keywords

Ronda, Arriate, lithology, soils, zoning

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Genomic comparison on O. oeni: can l. hilgardii be a novel starter culture in malolactic fermentation?

Malolactic fermentation (MLF) the microbial bioconversion of L-malic acid into L-lactic acid, is a pivotal metabolic process that holds fundamental significance for the quality and organoleptic characteristics of some wines. Oenococcus oeni is considered to be the main player in this conversion, and it is globally used as a starter culture for mlf thanks to his capacity to tolerate the harsh wine environment.

The use of Hanseniaspora vineae on the production of base sparkling wine

Non-Saccharomyces yeasts have been associated, for many years, with challenging alcoholic fermentation processes. However, during the last decade the use of non-Saccharomyces yeasts in wine production has become increasingly widespread due to the advantages they can offer in mixed inoculations with Saccharomyces cerevisiae (Sc). In this respect, Hanseniaspora vineae (Hv), in synergy with Saccharomyces spp, represents an interesting opportunity to impart a positive contribution to the aroma complexity of wines. In fact, it is a well-known producer of pleasant esters, such as 2-phenylethyl acetate. This study compares the performances of Hv (strain Hv-205) in sequential inoculation modality to Sc in three Chardonnay musts for base sparkling wine production. No significant differences were observed in basic chemical parameters between wines except for titratable acidity, with a significantly decrease (up to 1.5 g/L) in Hv processes due to malic acid degradation. The analysis of the aroma compounds revealed remarkable differences in concentration of volatile metabolites, among others up to 37-fold increase of 2-phenylethyl acetate. In contrast, lower concentration of its alcohol were detected, suggesting higher acetylation activity by Hv.

Relationship between terroir and acidity for the red wine grape cultivar Malbec N or Cot N (Vitis vinifera L.) in AOC “Cahors” and “Côtes du Frontonnais “

L’étude préliminaire, réalisée sur les principaux cépages de la région Midi-Pyrénées, a montré que le Cot N possédait des teneurs en acide tartrique dans les moûts et les vins plus élevées que celles des cépages Négrette N, Tannat N, Duras N et Fer Servadou N.

Grapevine sensitivity to fungal diseases: use of a combination of terroir cartography and parcel survey

In front of the economic interest and seeking to respect their environment, the wine growers move gradually towards a policy of reasoning their plant health protection. This is why, starting from epidemiologic studies on grapevine pathogens, forecasting models of the risks are developed by research and experimentation bodies.

Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine.

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011).