Terroir 2004 banner
IVES 9 IVES Conference Series 9 Zoning for drinking, tasting the territory place (“Great Zonation”): first considerations and methodology

Zoning for drinking, tasting the territory place (“Great Zonation”): first considerations and methodology

Abstract

Following the idea of « Grande Filiera » (GF) (Great chain), of « Grande Zonazione » (GZ) (Great Zonation), of “interpretation, estimation and valorisation of vineyards and wines landscape, of “qualities”(we have classified more than ninety), of quality economy.
Following the rich existing bibliography on organoleptic analyses and estimation of one wine, one product, as already publicised, we think it is somewhat limitative and unsatisfying to assign one price, to evaluate one product only and only in function of quality or for example of organoleptic evaluation and/or eno-chemical.
In the present paper we want to give an innovative contribute (maybe too innovative), philosophical, methodological, in order to evaluate one product, for example wine, also (I could say particularly) for what it represents outside of the bottle content.
Consequently for us, and probably not only for us, for example a bottle content should be evaluated, drank for getting high of a territory, for delighting, for “TASTING” and enjoying, drinking the territory, “PLACE” of origin, which as already publicised by us (Cargnello G. 1997), comprises all its resources: pedological, climatic, vitivinicultural, cultural, and coltural, monumental, hystorical, environmental, human, commercial…etc…: and for more information and completing the “filiera” consult: Cargnello G., 2003.
Naturally going beyond wrapping, stamping and else.
If its true, as its true, what above explained, zoning should be done, in order to taste and enjoy the territory while drinking wine, and TASTE A PLACE of provenience in its globality and in “filiera” taking account at least of the product (organoleptic quality), of consumer (preference and price), of producer (profit), of respect and protection of the environment in the whole sense and thus in particular way to “Taste a place” of product provenience; as concretises by information methodology CIMEC presented with success at international level.
This is philosophical and methodological “innovative” contribute we would like to concretise in a so called “GREAT ZONATION”, approaching PLACE of origin of wine to wine and zonation, in order to drink and TASTE the territory.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

Giovanni Cargnello (collaboration de Rosario di Gaetano e Lorenzo Lovat)

Directeur SOC Tecniche Colturali – Istituto Sperimentale per la Viticoltura – Via Enrico De Nicola, 11 – 31015 Conegliano (Treviso) Italy

Contact the author

Keywords

Zoning for drinking territory, land, great zonation, great chain, viticulture

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Tasting soils in Pinot noir wines of the Willamette valley, Oregon

The conventional wisdom of vintners is that alkalinity, and thus less sour and more rounded taste, are enhanced in wine and grapes challenged by low-nutrient soils.

Read More

Influence of successive oxygen saturations of a grape juice, supplemented or not with laccase, on its color and hydroxycinnamic acids concentration

Aim: This work studies how successive O2 saturations affects the color and hydroxycinnamic
acids concentration in the absence and presence of laccase from B. cinerea with the aim of better understanding the browning processes.

Materials and methods: Grapes of Muscat of Alexandria were harvested and pressed with a vertical press to extract 60% of their juice. Aliquots of 30 mL of this must were placed in 60 mL flasks equipped with a pill (PreSens Precision Sensing GmbH) for measuring oxygen by luminescence (Nomasense TM O2 Trace Oxygen Analyzer).

Read More

Manipulating grapevine bud fruitfulness

Bud fruitfulness is a key component of reproductive performance of grapevine. It plays a significant role in annual yield variation of vineyards as it is a prerequisite of crop production in the following season. Various exogenous and endogenous factors influencing the development of inflorescence primordia (IP) have been studied. However, the research on molecular genetic control of bud fruitfulness, especially how it interacts with environmental factors is still lacking. This study aims to investigate the molecular mechanism of effects of temperature and light on grapevine bud fruitfulness during initiation and differentiation of IP.

Read More

How to transform the odor of a white wine into a red wine? Color it red!

Does a white wine smell like red wine if you color it with red food coloring? A study by Morrot, Brochet, and Dubourdieu (2001, Brain and Language) suggests so. Subjects perceived red wine odors when tasting white wine that had been colored red. The perceived odor profile of the colored white wine became similar to that of a red wine. However, the forced-choice procedure used by Morrot et al. has some methodological shortcomings. Here, we used an alternative method (a rating procedure) to evaluate the presented wines.

Read More

A NEW STRATEGY AND METHODOLOGY FOR THE CHARACTERIZATION OF POLYPHENOLS IN FINING PRECIPITATE

Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries. Fining is an important winemaking step just before bottling which has an impact on wine stabilization and clarification. Most the time, fining agent are animal or vegetal protein while some of them can be synthetic polymer like PVPP or natural origin like bentonite.

Read More