Terroir 1996 banner
IVES 9 IVES Conference Series 9 Caractérisation du terroir en Espagne : méthodologie de l’évaluation et de la validation

Caractérisation du terroir en Espagne : méthodologie de l’évaluation et de la validation

Abstract

In recent years, there has been a growing interest in characterizing the ecological environment of vineyard production, and the growing need to delimit and characterize with precision the different homogeneous viticultural units. This has allowed the development of new studies which have as their objective the Vineyard Zoning. The delimitation and characterization of wine-growing areas poses specific problems in Spain, not only linked to the specific characteristics of the territory, but also to the size, distribution and index of viticultural occupation in the designations of origin.

In this work we try to describe the methodology that has been applied to the Denomination of Origin Ribera del Duero (325,000 Ha and 12,000 Ha of vineyard) and to the Qualified DO Rioja (300,000 Ha and 50,000 Ha of vineyard) with the objective of systematically and analytically defining homogeneous units, in which the viticultural vocation can be expressed quantitatively with the resulting comparative discussions (Sotés and Gómez-Miguel, 1994, 1997).

Download the PDF

DOI:

Publication date: March 25, 2022

Type: Poster

Issue: Terroir 1996

Authors

V. SOTES, V. GOMEZ-MIGUEL, P. GOMEZ-SANCHEZ

Departments of Phytotechnics and Edaphology of the ETS of Agricultural Engineers. Polytechnic University of Madrid Avda. Complutense s/n. 28040-Madrid

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Studying the redox state of wines under oxidative processes with a multi-parametric analysis

The detection of reducing compounds such as phenolic acids, anthocyanins or tannins is of prime importance to decipher on the antioxidant and anti-aging properties of wines.

Read More

Contribution of soil and atmospheric conditions to leaf water potential in grapevines

Etant lié au sol et aux conditions atmosphériques, le statut hydrique influence la physiologie de la vigne d’une part, mais joue aussi un role important en ce qui concerne la qualité du raisin et donc du vin d’autre part. Nous avons mesuré, dans la région de Stellenbosch, le statut hydrique sur des pieds de Sauvignon Blanc non irrigués, implantés sur 2 terroirs différents, l’un froid, l’autre plus chaud.

Read More

Mouthfeel effects due to oligosaccharides within a wine matrix

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine.

Read More

The revision of the delimitation of the AOC “Champagne”

The Champagne vine-growing region has played a pioneering role in the delimitation of appellations of origin (AOC). The implementation of the Act of July, 22nd 1927 has led to drawing up lists of vine plots based on the criterion of vine cultivation antecedence.

Read More

Effects of heat and water stress on grapevine health: primary and secondary metabolism

Grapevine resilience to climate change has become one of the most pressing topics in the Viticulture & Enology field. Vineyard health demands understanding the mechanisms that explain the direct and indirect interactions between environmental stressors. The current climate change scenario, where drought and heat-wave are more frequent and intense, strongly demands improving our knowledge of environmental stresses. During a heatwave, the ambient temperature rises above the plant’s average tolerance threshold and, generally, above 35 oC plant’s adaptation to heat stress is activated.

Read More