Terroir 2004 banner
IVES 9 IVES Conference Series 9 Typologie des paysages de vigne: un outil de planification

Typologie des paysages de vigne: un outil de planification

Abstract

La culture de la vigne dessine un paysage rural original. En effet, de par ses qualités physiologiques, ses exigences agronomiques et les techniques qu’elle requiert, elle est à l’origine d’un portrait de nature sculpté, architecturé, parfois même comparé à l’art des jardins. A ce que l’on pourrait le cas échéant qualifier d’« art involontaire » (Clément 1999) est associé l’image mythique du nectar qu’elle secrète : le vin. Ce paysage et son produit sont tous deux la résultante d’un long apprivoisement entre les hommes et la nature, traduit par un produit et un paysage très ouvragés.
Puisque les lieux et les hommes sont différents à l’échelle de la planète, les paysages de vigne déclinent également leur diversité au travers d’identités multiples. L’approche plastique de ce paysage permet néanmoins de dégager un dénominateur commun à leur perception, ainsi que quelques grands types originaux.
L’objectif est celui d’apporter un outil supplémentaire à la reconnaissance et à la décision de classement des paysages viticoles.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

F. Joliet

INH Paysage

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

The influence of irrigation and crop load management on berry composition and yield in Chardonnay

Australian grape producers are facing a difficult wine market, therefore a reduction of vineyard production costs is critical.

The impact of vine pruning methods on physiological development and health condition of Vitis vinifera

This project aims on monitoring the plant development and comparison of the effects of various training systems on vine fertility and physiological processes.

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Colour, phenolic, and sensory characteristics of commercial monovarietal white wines produced with maceration

White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.

Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

AIM: A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts. METHODS: The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts.