Contents

• Introduction
  1 - What Do Minerals Do?
  • 1.1 - Grapevine Physiology – Role of Essential Minerals
    • Practical Knowledge: Recognition of Mineral Deficiency and Excess in Grapevines and Conditions for Appearance of Symptoms
  • 1.2 - Minerals and Must/Wine Quality
    • Practical Knowledge: Effects of Mineral Deficiency and Excess on Musts and Wines
• 2 - How to Assess Mineral Needs and Fertilizer Requirements?
  • 2.1 - Evaluation of Mineral Needs: Quantity, Absorption Rates and Variations (N, P, K, Ca and Mg)
    • Practical Knowledge: Non-Yield-Related Causes of Variations in Mineral Absorption Rates (Causes for Deficiencies and Excesses)
    • Practical Knowledge: Classification of Main Fruiting and Rootstock Varieties as a Function of K and Mg Needs and Absorption Rates
  • 2.2 - Evaluation of Natural Fertilization and Amounts of Fertilizer to Add
    • Natural Fertilization (Provided by Surrounding Environment)
    • Fertilizer Addition – Pilot System, 2005 Update. System for Calculating N, P, K, Ca and Mg Fertilizer Amounts as a Function of Soil Properties
• 3 - How to Assess the Effects of Fertilizer Addition?
  • 3.1 - Leaf and Petiole Analysis
    • Practical Knowledge: Interpretation of Petiole Analyses
  • 3.2 - Must and Wine Analysis
    • Practical Knowledge: Interpretation of Mineral Analyses of White, Rosé and Red Wines
• 4 - Specific Characteristics of Vineyard Soils
  • 4.1 - Origin and Nature of Different Vineyard Soils
  • 4.2 - pH of Vineyard Soils
  • 4.3 - Correction of Soil Acidity in Vineyards
  • 4.4 - Organic Matter in Vineyard Soils
    • Soils and Organic Matter
    • Origin and Nature of Organic Matter
    • Chemical Composition of Organic Matter: Fertilizing Value and Humus Value
    • Humus Yield from Organic Matter
    • Humus Losses in the Soil: Mineralization
    • Annual Humus Balance
• 5 - Soil Analysis: Uses and Limits in Viticulture