Terroir 1996 banner
IVES 9 IVES Conference Series 9 Reconocimiento geoedafológico para la zonificación vitivinícola de la D.O. Montilla-Moriles

Reconocimiento geoedafológico para la zonificación vitivinícola de la D.O. Montilla-Moriles

Abstract

En la región vitivinícola con D.O. Montilla-Moriles (Córdoba) la variabilidad geologico-petrográfica de los terrenos es grande (ROLDÁN GARCÍA y DIVAR RODRÍGUEZ, 1988 a; roldán garcía et al., 1988 b; DIVAR RODRÍGUEZ et al. 1988; DÍAZ DE NEIRA et al., 1992). Por otro lado, distintos modelos fisiográficos —dependientes de procesos estructurales, erosivos y/o sedimentarios- (RUIZ LÓPEZ, 1988 a, b, c), contribuyen también en el desarrollo de diferentes Grupos de Suelos (Leptosols, Regosols, Cambisols, Luvisols, Vertisols) (Paneque et al., 1998; Paneque et al., 1999 a; Fernández Mancilla et al., 1999) con distintas aptitudes vitícolas (Paneque et al., 1999 b). La influencia antrópica, ejercida desde muy antiguo, ha modificado la cubierta de suelos haciéndola depender estrechamente del substrato geológico y de su disposición en el marco ambiental (PÉREZ CAMACHO et al., 1998). Por esta razón, los autores estudian las características de interés vitícola de los terrenos de la D.O. Montilla-Moriles ocupados por el viñedo en orden a la zonificación de la misma.

Download the PDF

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article

Authors

PANEQUE, G.; ESPINO, C.; PANEQUE, P., OSTA, P.

Departamento de Cristalografía, Mineralogía y Química Agrícola
Facultad de Química. Universidad de Sevilla
Campus de Reina Mercedes s/n. 41071 Sevilla

Tags

IVES Conference Series | Terroir 2000

Citation

Related articles…

Simplifying the measurement of different forms of cu in wines and strategies for efficient removal

Copper (Cu) is known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. Recent work has shown that Cu exists predominantly in a sulfide-bound form, which may act as a potential source of sulfidic off-odours in wine and hence contribute to reductive flavours

Read More

Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines

The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.

Read More

Evaluation of the sensory profile of doc douro red wines through sensory traditional single-point techniques and temporal dominance methods

No other agricultural product has a stronger relationship with the soil than wine. This study aimed to characterize the sensory profile of red wines from the Douro Demarcated Region (RDD) certified as DOC Douro, through the application of Quantitative Descriptive Analysis (QDA®) and Temporal Dominance of Sensations (TDS) sensory methods. QDA® provides a complete word description for all a product’s sensory properties. The TDS, which is relatively recent in the sensory field [1], allows to evaluation and description of the evolution of the dominant sensory perceptions during the tasting of a food product.Eighteen commercial wines from different producers were evaluated, six different samples representing each of the three sub-regions of the RDD.

Read More

Future scenarios for viticultural climatic zoning in Europe

Climate is one of the main conditioning factors of winemaking. In this context, bioclimatic indices are a useful zoning tool, allowing the description of the suitability of a particular region

Read More

A combination of biotechnology tools and coopers elements for an alternative the addition of SO2 at the end of the malolactic fermentation in red wines or at the “mutage” for the “liquoreux” wines

In red wines the post-MLF SO2 addition is an essential event. It is also the case for the “mutage” during the elaboration of the “liquoreux”. At these moments SO2 plays an antimicrobial action and an antioxidant effect. But at current pH of wines, ensuring a powerful molecular SO2 has become very difficult. Recent work on Brettanomyces strains have also shown that some strains are resistant up to 1.2 mg / L of molecular SO2. It’s also the case of the some Saccharomuces or Zygosaccharomyces strains suitable to re-ferment “liquoreux” wines after the “mutage”.

Read More