Are the variations of the chemical properties of the soil related to the aromatic compounds of wines?

Abstract

Worldwide, the wine industry is interested in the influence of terroir on wine characteristics and, in particular, on the soil processes and properties influencing the wine quality. In this study, the wine aromatic characteristics were analyzed using gas chromatography and a tasting panel and were compared with soil properties. Soil calcareous content, soil texture, water-retention capacity at two depths and at 1, 5, 0.3 and 0.1 MPa soil water potential for each depth were determined. Three zones with different electrical conductivity values (EC) were delineated in this vineyard. Each zone was characterized by its properties (calcareous content, soil texture, water retention capacity at different water potentials levels at two depths, soil nutrient contents). Zone 3 had higher calcareous and clay contents. The wine from zone 1 had higher titratable acidity, herbaceous aromas, garnet tonality, lower alcohol, acid fruit aromas. The soil calcareous content showed linear relationship with titratable acidity and water retention capacity at 0.3 and 1.5 MPa soil matrix suction. The calcareous content was also linearly related to other variables that are related to the content of aromas or polyphenols of the wines but not by itself. From the analysis of the main components of the Tasting Panel results, the three wines could be clearly distinguished by their characteristics. This goal of the authors is to continue this study to elucidate the source of the different characteristics of wines produced from different areas of the same vineyard.