Selected Papers from the 4th International Electronic Conference on Geosciences (IECG 2022)

A special issue of Geosciences (ISSN 2076-3263).

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 3244

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Instituto de Geociencias, IGEO (CSIC-UCM), C/ Del Doctor Severo Ochoa 7, Edificio Entrepabellones 7 y 8, 28040 Madrid, Spain
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Special Issue Information

Dear Colleagues,

This Special Issue comprises selected papers from the 4th International Electronic Conference on Geosciences (IECG 2022), held on 1–15 December 2022 on sciforum.net, an online platform for hosting scholarly e-conferences and discussion groups. 

This Special Issue concerns all subjects covered by the scope of the journal Geosciences (https://www.mdpi.com/journal/geosciences/about). The topics of interest include, but are not limited to, the following:

• Natural Hazards;
• Structural Geology and Tectonics;
• Sedimentology and Stratigraphy;
• Geomorphology;
• Geological Engineering;
• Mineralogy, Petrology and Volcanology;
• Seismology;
• Geoheritage.

For more information on IECG 2022, please go to: https://sciforum.net/event/IECG2022.

Prof. Dr. Jesus Martinez-Frias
Guest Editor

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Keywords

  • natural hazards
  • structural geology and tectonics
  • sedimentology and stratigraphy
  • geomorphology
  • geological engineering
  • mineralogy, petrology and volcanology
  • seismology
  • geoheritage

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Published Papers (1 paper)

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Research

24 pages, 4929 KiB  
Article
Nature of Paleozoic Basement of the Catalan Coastal Ranges (Spain) and Tectonic Setting of the Priorat DOQ Wine Terroir: Evidence from Volcanic and Sedimentary Rocks
by Pavel Kepezhinskas, Nikolai Berdnikov, Nikita Kepezhinskas, Natalia Konovalova, Valeria Krutikova and Ivan Astapov
Geosciences 2023, 13(2), 31; https://doi.org/10.3390/geosciences13020031 - 26 Jan 2023
Cited by 2 | Viewed by 1884
Abstract
The Paleozoic volcano-sedimentary rocks within the structural basement of the horst-and-graben system of the Catalan Coastal Ranges (CCR) are composed of black shale, volcaniclastic sediments, lava flows, sills and lithocrystalloclastic tuffs. Paleozoic sediments are depleted in high-field strength elements (HFSE) such as Nb, [...] Read more.
The Paleozoic volcano-sedimentary rocks within the structural basement of the horst-and-graben system of the Catalan Coastal Ranges (CCR) are composed of black shale, volcaniclastic sediments, lava flows, sills and lithocrystalloclastic tuffs. Paleozoic sediments are depleted in high-field strength elements (HFSE) such as Nb, Ta, Zr, Hf and Ti, suggesting their accumulation within the Andean-type active continental margin environment. Volcanic rocks within the Paleozoic CCR sequence belong to shoshonitic and high-K volcanic series and are enriched in Cs, Rb and Ba and depleted in HFSE, which is consistent with their derivation from metasomatized (possibly through deep recycling of pelagic sediments) subduction-related mantle source. The presence of sills (sill-sediment complex) suggests that Paleozoic basement of the CCR was formed within the rifted active continental margin or an arc-back-arc basin system akin to the modern Western Pacific subduction configuration. This complex volcanic terroir hosts world-class wines of the Priorat DOQ region. The presence of framboidal pyrite and magnetite, siderite, sphalerite xenotime, (La–Ce–Nd)-monazite, zircon and baddeleyite, as well as cuprite, tenorite and cupriferous and native silver in volcanic-derived black shale (and consequently in the world-famous “llicorella” soil overlying it) may have had dramatic effects on wine quality and sensory characteristics. These mineral features, together with strong enrichment of Priorat shale in Au, Ag and, to a lesser extent, Pt could have pronounced effects on (1) rates and specific types of chemical reactions; (2) plant metabolism; (3) response to nutrient components and (4) determination of grape flavor. Volcanic wine terroirs, such as the Priorat DOQ region, are special geologic environments for wine growth, capable of producing unique wine aromatic and gustatory characteristics. Full article
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