Concept Of Terroir Research Articles

Eroterroirisme

ABSTRACT This paper will discuss the neologism of its title in which is conjoined eroticism and the French culinary concept of terroir in an attempt to theorise and conjure a ‘Bataillean’ relation to the earth. In so doing it will engage with Bruno Latour’s Down to Earth: Politics in the New Climatic Regime, 2018.

Bioprocess Optimization by Taguchi Design and Response Surface Analysis for Obtaining Active Yeast Used in Vinification

This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process. In this respect, we promoted an optimization strategy for obtaining active dry yeast biomass. The cultivation conditions for micropilot fermentation (temperature, pH, carbon source, and nitrogen source) were selected and designed according to a Taguchi design with four factors and three levels. Reproducibility testing was conducted under specific fermentation parameters: temperature (32 °C), pH (4.5), carbon source (12%), and nitrogen source (0.7%). Following the optimization process, two combinations of cultivation parameters were selected, and one of them, based on the results, was selected for further analysis. Quantitative data were obtained, showing dry yeast biomass (DCW) at 1.39 g/100 mL and protein content at 45.57%. The active yeast was then used in the winemaking process for Tămâioasă Românească and Busuioacă de Bohotin varieties at Pietroasa winery for validation. This optimization aims to facilitate easy and rapid production of fresh wine yeast tailored to the local winemaking practices of Pietroasa winery, with real application potential in other viticultural areas, aligning with the terroir concept.

How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach

Vitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (MFA), to correlate a quali-quantitative multivariate concept of terroir (including soil characteristics, and altitude) with sensory, phenolic, antioxidant, and volatile profiles of wines. The study analyzed wines from seven ‘Gewürztraminer’ vineyards, chosen to minimize the variability due to climate differences. Based on the soil data, the vineyards were clustered into two distinct groups: clay silicate (Group A) and dolomitic (Group B) soils. Group A exhibited lower levels of aromatic compounds such as linalool and higher levels of phenolic compounds such as gallocatechin than Group B. These findings indicate that even small changes in terroir within the same region can significantly impact the chemical, functional (antioxidant), and sensory properties of ‘Gewürztraminer’ wines, highlighting the importance of terroir in wine production. Statistical analyses confirmed the significance of these correlations (p < 0.05), highlighting the need for further research into the intricate relationship between terroir and wine quality.

The ‘sense of terroir’ among wine-consuming social media users in Italy

ABSTRACT The purpose of this study is to explore wine consumer appreciation towards terroir-based communication in the social media context. The Analytic Hierarchy Process (AHP) approach was applied to elicit consumer preferences for alternative Instagram posts including image-based and text-based signals about wine terroir. An online survey was administered to a sample of Italian wine consumers who use social media. Results showed that image-based posts were largely preferred to text-based posts. Among image posts, the visual appearance of the grape variety and the natural label, which means a combination of an intrinsic cue with an extrinsic one, gains higher user attention in comparison with the other signals. Among text posts, posts proposing a ‘terroir association’ received higher priority than those explaining a ‘terroir concept’. These results were tested analysing real Instagram posts of an Italian winery. The number of likes received by the different terroir-related posts reflected the AHP-estimated global priority weights highlighting that actual consumer appreciation agreed with the evaluation determined by using the proposed AHP model. The study revealed that the AHP was a useful approach to evaluate wine consumer engagement with digital communication. It contributed to understanding how wineries can effectively convey wine terroir meanings via social media.

International property rights for Cannabis landraces and terroir products. The case of Moroccan Cannabis and hashish

BackgroundIn recent years, the cannabis industry has evolved from a world defined by the simplicity and ubiquity of illegality of recreational drug cannabis to a world marked by the legal and geographic complexity of ongoing depenalisation, decriminalisation, and legalisation processes. Within this landscape where drug Cannabis plants and their many derivatives see their legal status change, Cannabis cultigens and end products are increasingly likely to becoming subject to protection by intellectual property rights. This article delves into the implications of these changes for traditional Cannabis farmers, particularly in the Global South, as they face economic and legal threats amidst global legalisation efforts. It examines the potential role of appellations of origin in protecting local Cannabis cultigens and end products, focusing on Moroccan Cannabis and hashish as a case study. MethodsThe text resorts to the treaties and agreements regulating international property rights and plant variety protection, but also to the concepts of terroir and landrace and their definitions, in order to determine, by way of treaty interpretation and conceptual analysis, what type of legal and economic protections can apply to Cannabis landraces and terroir products. The analysis is also based on previous empirical research published by the author. ResultsThe text argues that appellations of origin are the best intellectual property protections possible for landraces and terroir products because what needs to be protected is not innovation and individual ownership, but tradition and collective ownership, and because appellations of origin are suitable collective intellectual property rights. It shows that appellations of origin are best suited to protect terroir products and landraces because their originality and distinctiveness are place-based originality and distinctiveness. ConclusionThe text concludes that appellations or origin offer the only existing intellectual property protection for preserving the distinctiveness of terroir cannabis products, and for landrace conservation. It acknowledges that neither appellations of origin nor existing plant variety protection laws can be legal forms of control of third parties’ uses of landraces but that appellations of origin can help protect terroir products and landraces by way of their associated agro-ecosystems.

Factors Influencing Consumer Preferences for Espresso and Omni Roasted Coffee: A Comprehensive Analysis

This qualitative study conducted in Buraydah, Saudi Arabia, explores coffee customers' shifting preferences, with a focus on the growing popularity of espresso and multi-roasted coffee. Through interviews with consumers, baristas, and coffee roasters, the study investigates the motivations behind these choices, which include health concerns, flavor exploration, and a dislike for highly acidic coffees. The findings highlight the appeal of concentrated flavor, higher caffeine concentration, and the ability to appreciate the varied qualities of coffee beans from different places. Omni roasted coffee, with its medium-dark roast, has a balanced flavor profile that works well with a number of brewing methods. The concept of coffee terroir, which highlights the distinct flavors associated with individual origins, influences customer preferences. These findings have ramifications for coffee growers and baristas, who can meet shifting customer needs by acquiring high-quality beans and perfecting brewing procedures. This study leads to a better knowledge of changing coffee preferences and gives practical insights for industry stakeholders.

Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy.

Grape-associated microbial community is influenced by a combination of viticultural, climatic, pedological and anthropological factors, collectively known as terroir. Therefore, grapes of the same cultivar grown in different areas can be appreciated for their distinctive biogeographic characteristics. In our previous study, we showed that the phenotypic response of Aglianico and Cabernet grapevines from Molise and Sicily regions is significantly influenced by the prevailing pedoclimatic conditions, particularly soil physical properties. However, the scale at which microbial communities differ could be important in clarifying the concept of terroir, including whether it is linked to the grape variety present in a particular vineyard. To explore this further, in the research presented here, a comparative study on the fungal communities inhabiting the berry surfaces of Cabernet and Aglianico cultivars was conducted on different vineyards located in Southern Italy (Molise, Sicily and Campania regions, the first two of which had been involved in our previous study) by using high-throughput sequencing (HTS) and multivariate data analysis. The descriptive approach through relative abundance analysis showed the most abundant phyla (Ascomycota, Basidiomycota, and Chytridiomycota), families (Cladosporiaceae, Saccotheciaceae, Pleosporaceae, Saccharomycodaceae, Sporidiobolaceae, Didymellaceae, Filobasidiaceae, Bulleribasidiaceae, and Saccharomycetaceae) and genera (Cladosporium, Aureobasidium, Alternaria, Stemphylium and Filobasidium) detected on grape berries. The multivariate data analysis performed by using different packages (phyloseq, Vegan, mixOmics, microbiomeMarker and ggplot2) highlighted that the variable "vineyard location" significantly affect the fungal community, while the variable "grape variety" has no significant effect. Thus, some taxa are found to be part of specific vineyard ecosystems rather than specific grape varieties, giving additional information on the microbial contribution to wine quality, thanks to the presence of fermentative yeasts or, conversely, to the involvement in negative or detrimental roles, due to the presence of grape-deriving fungi implied in the spoilage of wine or in grapevine pathogenesis. In this connection, the main functions of core taxa fungi, whose role in the vineyard environment is still poorly understood, are also described.

EXPLORING THE MICRO AND MACRO TERROIR OF FETEASCĂ NEAGRĂ WINE FROM MOLDOVA

This study delves into the intricate realm of Moldovan winemaking, focusing on the iconic Fetească Neagră grape variety. The research highlights the importance of indigenous grape varieties in shaping a unique wine identity for the region. Drawing on the concept of terroir, the study investigates the microbial terroir specific to three designated geographical regions in Moldova during the 2022 vintage. The research employs a multifaceted approach, combining climate data analysis, mini vinification experiments, microbial DNA extraction, and sensory evaluation techniques. Results reveal significant variations in climatic conditions and microbial diversity across the three regions, influencing the sensory characteristics of the resulting wines. On vintage 2022 the Codru is temperature， and the Stefan-Voda and Vadul lui Traian are warm climates. All the 3 regions are moderately dry. The Stefan Voda is 14.0%， and manifests the highest ethanol content among the regions, alongside the lowest pH level. The sensory evaluations show Stefan Voda evincing heightened creaminess, Codru showcasing prominent herbal nuances, and Vadul lui Traian displaying elevated scores in berry, cherry, violet, and black pepper descriptors. Through meticulous analysis, the study underscores the dynamic interplay between environmental factors, microbial communities, and wine attributes, shedding light on the complex tapestry of Moldovan winemaking. Ultimately, this research contributes to a deeper understanding of terroir-driven wine production and emphasizes the importance of preserving indigenous grape varieties to uphold the distinctiveness of Moldovan wines on the global stage.

Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir

Microbial terroir has been scarcely studied in the dry-cured ham industry. The microbial population and ochratoxin A (OTA) contamination in two Spanish facilities located in a specific geographical region (Salamanca) with differences in the environmental conditions used for the ham processing were evaluated for establishing the microbial terroir. Differences between the levels of Gram-positive catalase-positive cocci (GCC+), lactic acid bacteria (LAB), yeasts and moulds were found at the processing stage (post-salting, drying and cellar) and facility levels. Such variations could be responsible for the development of different flavour profiles, which indicate their potential functionality for determining the microbial terroir in the artisan dry-cured Iberian ham industry, despite the fact that this work constitutes a preliminary study. Furthermore, it has been demonstrated that the differences in the microbial population throughout the processing of both sampled facilities could directly impact on one of the main concerns of the meat industry from the food safety point of view consisting of the accumulation of OTA, since differences in its levels were detected between both checked facilities. These findings could lead to the enforcement of the terroir concept in artisan dry-cured Iberian ham elaboration, resulting in a value enhancement that might be reflected in economic and social positive results for the territory. Nevertheless, microbial terroir in the dry-cured Iberian ham must be further explored by the increase of the number of studied facilities.

The Health of Vineyard Soils: Towards a Sustainable Viticulture

Soil health encompasses the effects the uppermost part of the land have on human wellbeing in a broad sense, because soil is where most food ultimately comes from, and because it more inconspicuously fulfils other ecological functions, as important as feeding, for our planet’s welfare, which is ours. Viticulture exploits the soil’s resources from which wine, its most valuable produce, boasts to obtain some of its unique quality traits, which are wrapped within the terroir concept. However, using conventional methods, viticulture also has harsh impacts on the soil, thus jeopardizing its sustainability. How long will the terroir expression remain unchanged as vineyard soil degradation goes on? While this question is difficult to answer because of the complex nature of terroirs, it is undeniable that conventional soil management practices in viticulture leave, in general, ample room for improvement, in their impact on vineyards as much as on the environment. In response, viticulture must adopt practices that enable the long-lasting preservation of its grounds for both on-farm and off-farm benefits. In this regard, the increase in the soil’s organic matter alongside the enhancement of the soil’s biological community are key because they benefit many other soil properties of a physical, chemical, and biological nature, thus determining the soil’s healthy functioning, where the vines may thrive for a long time, whereas its surroundings remain minimally disturbed. In the present review, the importance of soil health as it relates to vineyards is discussed, the soil degradation factors and processes that threaten winegrowing areas are presented, successful soil-health enhancement practices are shown, and future research trends are identified for the benefit of researchers and stakeholders in this special agricultural industry.

The impact of terroir on barley and malt quality – a critical review

Why was the work done: With respect to terroir, ‘To be or not to be,’ (Hamlet, Shakespeare) is a key question for maltsters and brewers for malt and beer quality. Terroir is a sparsely studied aspect of malt quality, despite it being an important component of added market-value in wine since ancient times. The ‘sense of place’ imbued by terroir is an expression of the growth of a grape variety in a specific region with respect to local climate, soil, microbiome, elevation/aspect of the vineyard, viticultural and wine making methods. Similar corollaries to wine terroir can be drawn for hops and malting barley. How was the work done: A comprehensive review of the literature was undertaken to identify reports of terroir in barley/malt quality. Where possible, the discussion was extended by consideration of appropriate unpublished data. What are the main findings: The primary influence of terroir on malt is grain protein content (GPC). This appears, in part, to be controlled by the daylength during grain maturation. Increasing day length typical of grain maturation in Australia tends to be associated with a lower GPC, while decreasing daylength during grain maturation in Canada is associated with a higher protein content. GPC is positively correlated with diastatic power, beta-amylase activity and foam positive proteins such as protein Z4 and hordeins. Conversely, GPC is inversely correlated with extract and Kolbach Index (KI). Interestingly, lower protein barley tends to produce higher KI malts that result in wort with greater flavour complexity and desirability. The level of ionic micronutrients (cations, anions) including calcium and zinc are understudied aspects of malt quality. It is evident that there is significant variation in the ionic micronutrient content of malt produced from different international regions and between regions of the same country which would be an expression of terroir. Lastly, the microbiome of barley/malt shows influences of terroir such as the deleterious impacts of Fusarium head blight on malt quality including gushing and mycotoxins. Variation in terroir will also have more subtle impacts, both desirable and undesirable, on malt quality for the contribution of beneficial enzymes (e.g., cell wall degrading enzymes) or for the propensity of barley to impart malt components into wort (e.g., arabinoxylan) that have been implicated in premature yeast flocculation (PYF) and undesirable beer quality. Why is the work important: The concept of terroir in malt quality has important implications for the efficiency of mashing, lautering, fermentation and beer quality.

Assessment of the volatile and non-volatile profile of Savatiano PGI wines as affected by various terroirs in Attica, Greece

Establishing the concept of terroir in wines, combined with the exploitation of native grape varieties, is considered a viable alternative to produce quality wines for increasing interest in the wine market. The aim of this study is the characterization of Protected Geographical Indication (PGI) Savatiano white wines from different regions of Attica (Greece), through the chemical and sensory description of the aroma of wines and the determination of their phenolic profiles. The wines produced with the same vinification protocol were evaluated using the descriptive sensory analysis method while they underwent profiling of volatile and phenolic compounds by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) respectively. The presence of regional differences within the wines was also explored, elaborated with variables that contribute to their differentiation, such as soil type, monthly average temperature, and rainfall. Volatile and sensory profiles of the wines separated the regions and confirmed that sub-regional differences attributed mainly to soil characteristics affect wine aroma. The wines from the east part of Attica were higher in esters, terpenes and higher alcohols with high scores in fruity and blossoms attributes while wines from the north part of Attica presented higher intensity of mineral, nutty and herbaceous attributes. The separations based solely on the phenolic compounds concentration were less clear but a relationship was found between the content of phenolic acids and flavonoids and the studied regions. To our knowledge this is the first characterization of Savatiano PGI wines of Attica generating a fingerprint including chemical composition and sensory aroma characteristics to differentiate wines, combining this pattern with particular sub-regions.

Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy.

The cultivated grapevine, Vitis vinifera subsp. vinifera, possesses a rich biodiversity with numerous varieties. Each variety adapts differently to varying pedoclimatic conditions, which greatly influence the terroir expression of wine regions. These conditions impact vine growth, physiology, and berry composition, ultimately shaping the unique characteristics and typicity of the wines produced. Nowadays, the potential of the different adaptation capacities of grape varieties has not yet been thoroughly investigated. We addressed this issue by studying two grape varieties, Aglianico and Cabernet Sauvignon, in two different pedoclimatic conditions of Southern Italy. We evaluated and compared the effect of different pedoclimatic conditions on plant physiology, the microbial quality of grapes using Next-Generation Sequencing (NGS) technology, the expression trends of key genes in ripe berries and the concentration of phenolic compounds in grapes and wines by HPLC-MS, HPLC-DAD, NMR and spectrophotometric analyses. Metabolomic and microbiome data were integrated with quantitative gene expression analyses to examine varietal differences and plasticity of genes involved in important oenological pathways. The data collected showed that the phenotypic response of studied grapes in terms of vigor, production, and fruit quality is strongly influenced by the pedoclimatic conditions and, in particular, by soil physical properties. Furthermore, Aglianico grape variety was more influenced than the Cabernet Sauvignon by environmental conditions. In conclusion, the obtained findings not only reinforce the terroir concept and our comprehension of grape's ability to adapt to climate variations but can also have implications for the future usage of grape genetic resources.

White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures

Non-Saccharomyces wine yeasts are recognized for their ability to enhance the aroma complexity of wines. New trends in winemaking have highlighted the concept of microbiological terroir thus encouraging the use of indigenous non-Saccharomyces starter cultures in mixed fermentations with Saccharomyces cerevisiae to overcome the lack of authenticity and provide the wines with unique regional character and distinct aromatic profiles. In this study, 257 indigenous non-Saccharomyces isolates were obtained for the first time from 11 Maraština vineyards located within the winegrowing region of Dalmatia (Croatia). The isolates were identified at the molecular level and characterized for desirable oenological traits such as growth at different temperatures, high ethanol and SO2 tolerance, and for negative features such as high hydrogen sulphide (H2S) and acetic acid production as well as hydroxycinnamic acid decarboxylase (HCDC) activity. Among 27 identified species, those from Aureobasidium genera prevailed, followed by Metschnikowia, Hanseniaspora and Lachancea. The representatives from different species showed high SO2 (up to 250 mg/L) and ethanol (up to 12%) tolerance, low acetic acid, and medium-low H2S production. The HCDC activity was detected exclusively among Metschnikowia, Aureobasidium and Kabatiella species. Some regionally distinct characteristics within the isolates from the same species were observed. The encouraging insights into potential new starter cultures emerged after the evaluation of enzymatic activities of selected isolates. Most of them showed high leucine and valine arylamidase activity, whereas Hanseniaspora and Metschnikowia isolates were additionally characterized by high β-glucosidase and esterase activity, respectively.

MICROBIAL DIVERSITY ON GRAPE SURFACE AND ITS RESEARCH STATUS

The microbial diversity of grape surfaces, also known as "microbial terroir", plays a critical role in winemaking and has applications in crop health and plant protection. Next-generation Sequencing (NGS) has revolutionized our understanding of grape surface microbiota by providing insights into the complex and dynamic microbial communities present on grape berries. NGS studies have confirmed the existence of distinct regional differences in grape surface microbial diversity, highlighting the concept of microbial terroir. This diversity is influenced by various natural and human factors, such as soil type, climate, vineyard management practices, and grapevine genetics, which contribute to the unique microbial terroir of each location. The application of NGS in studying microbial terroir has not only advanced our knowledge of grape and wine science, but also has implications in crop health and plant protection. The identification and characterization of microbial communities using NGS can help to develop sustainable and eco-friendly strategies for managing grapevine diseases and pests. The ongoing research in this area is expected to further expand our understanding of microbial terroir and its applications, contributing to the advancement of grape and wine science, and promoting environmentally responsible grape production practices. Based on bibliometric analysis, the current research focuses on the selection autochthonous S. cerevisiae, non-Saccharomyces and LAB. Plant growth-promoting bacteria considered as a new agroecological manageme. Interest in the role of natural microbial diversity in winemaking remains high.

Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary

ABSTRACT Before French cuisine emerged as the global benchmark for gastronomic excellence, tempting tourists both near and far, a tradition of culinary travel, largely linked with the valorization of regional cuisines and products, had already been established among French citizens themselves, having notably arisen during the inter-war period. Stimulating a sense of cultural unity and shared values, inspiring imaginations, and boosting commerce alike, the idea of a national cuisine, encompassing France’s diverse regions, offered a sense of continuity, comfort, and rootedness in a time of socio-economic upheaval. Beyond this, the expansion of food certification labels, linking products with places, and the integration of the concept of terroir grew in importance and scope. This paper seeks to explore the roots of the inter-war boom of culinary tourism within France and to trace the representative power of regional cuisines and products through analyzing three inter-related factors: culinary guidebooks and literature, gastronomic maps, and authenticity labels, all of which facilitate a sense of belonging, whether symbolic or literal for the citizen or foreign tourist. I will identify contributions of these three components in constructing a collective culinary identity, and will propose how concepts of terroir are now being adapted and employed today to address a changing nation.

A New Perspective for Vineyard Terroir Identity: Looking for Microbial Indicator Species by Long Read Nanopore Sequencing

Grapevine is one of the most important fruit crops worldwide, being Portugal one of the top wine producers. It is well established that wine sensory characteristics from a particular region are defined by the physiological responses of the grapevine to its environment and thus, the concept of terroir in viticulture was established. Among all the factors that contribute to terroir definition, soil microorganisms play a major role from nutrient recycling to a drastic influence on plant fitness (growth and protection) and of course wine production. Soil microbiome from four different terroirs in Quinta dos Murças vineyard was analysed through long-read Oxford Nanopore sequencing. We have developed an analytical pipeline that allows the identification of function, ecologies, and indicator species based on long read sequencing data. The Douro vineyard was used as a case study, and we were able to establish microbiome signatures of each terroir.

Viticulture and wine terroir:a bibliometric analyze

The concept of "terroir," which refers to the natural and human factors that shape the characteristics of a particular wine region or vineyard, is the subject of this text. The text presents an analysis of existing research on terroir, including a keyword search using the Web of Science and the creation of a co-occurrence map of keywords using VOSviewer. The analysis shows that terroir research has been steadily increasing in recent years, with the highest number of articles published in 2021 and 2022. The map also shows the relationships between keywords in the existing research on terroir. The results suggest that the concept of terroir is widely recognized and studied around the world, with varying degrees of emphasis and focus in different regions. The text concludes with a discussion of the prominence and popularity of the concept of terroir in different countries, with France having the highest frequency of terroir mentions. The text suggests that the concept of terroir is not limited to traditional European wine regions and is becoming increasingly relevant in the context of global wine production.

Regionality of Australian Apple Cider: A Sensory, Chemical and Climate Study

Terroir is an important concept linking sensory attributes to geographically specific environmental conditions. Whilst typically applied to wine, the concept of terroir could be applied to cider. To investigate the influence of the production region on base cider total phenolic content and sensory attributes, ciders were made using ‘Fuji’ apples sourced from three major apple growing regions in Australia. Total Phenolic Content was measured using a spectrophotometry method recently validated for use in cider. A trained panel performed descriptive sensory analysis by scoring the intensity of 12 pre-determined attributes across the ciders. The intensity of sensory attributes were found to vary significantly between regions. For instance, cider made from apples grown in Stanthorpe was scored significantly higher than ciders made from apples sourced from Batlow and Huon Valley for the attribute ‘Alcoholic’. Cider made with apples from Batlow was scored significantly higher for the attribute ‘Yeasty’ compared to cider made using apples from the Huon Valley. Cider made with apples from Stanthorpe had significantly greater total phenolic content, titratable acidity, sugar content and alcohol by volume than the two other locations. These results suggest that terroir can influence apple cider, as ciders were able to be differentiated by sensory analysis based on the geographical region from where the apples were grown.

Grapevine leaf ionome is shaped by soil factors and plant age

The concept of terroir relates the sensory attributes of wines attributable to the environmental conditions of the grapevines, and therefore it represents an important descriptor of the connection between wines and their origins. In ongoing efforts to improve the monitoring and geochemical fingerprinting of grapevine products, knowledge of the variability of grapevine elemental compositions, and factors that have strong influences on this, can significantly improve the traceability of wines to their origins. Here, we demonstrate a strong connection of grapevine elemental composition to the micro-location of the individual vineyard, with an important contribution from the biotic soil factors. The differences in measured leaf elements appear to be more closely connected to the grapevine age than to the viticultural practice (biological vs. conventional). Soil microbial communities have a substantial impact on grapevine leaf elements, with differences seen between fungi and bacteria. Bacteria appear to be more closely related to the environment in vineyards than fungi, with changes in their interplay reflected in the elemental composition of the grapevines. Nevertheless, both microbial groups explain 15% to 17% of the variation in the grapevine leaf elements, making the soil fungal and bacterial communities critical factors in the terroir concept.