Terroir 1996 banner
IVES 9 IVES Conference Series 9 French AOC positioning and their concepts and extension to other products

French AOC positioning and their concepts and extension to other products

Abstract

Constitue une appellation d’origine “la dénomination géographique d’un pays, d’une région ou d’une localité servant à désigner un produit qui en est originaire, et dont la qualité ou les caractères sont dus exclusivement ou essentiellement au milieu géographique, comprenant les facteurs naturels et les facteurs humains …”
Dès à présent, il est important de souligner que c’est donc la spécificité qu’un milieu géographique imprime à un produit qui permet de fonder la reconnaissance et la protection dont il pourra bénéficier au titre des appellations d’origine.
A la fin du XIXème siècle, devant le développement de plus en plus intense des commerces intérieurs et extérieurs et la demande de produits renommés, la lutte s’engage entre, d’une part, ceux qui désirent conserver un droit au nom acquis grâce à des conditions climatiques remarquables, à la nature des sols, aux manières de cultiver les produits ou de les fabriquer, et, d’autre part ceux, qui s’efforcent, sans raison ni droit, d’utiliser injustement ces dénominations pour en tirer un profit illégitime.

Appellation of origin means “the geographical name of a country, region or locality, which serves to designate a product originating therein, the quality and characteristics of which are due exclusive/y or essentially to the geographical environment, including natural and human factors”.
It is important, from the very beginning, to emphasize therefore that it is the very specific nature that a geographical environment lends to a product that provides a basis for the recognition and protection that it may enjoy under an appellation of origin. At the middle of the nineteenth century the economic situation changed considerably. As a result of the ever more intensive development of home and foreign trade and the demand for reputed goods, a battle ensued between those wishing to maintain their rights in a name acquired as a result of outstanding climatic conditions, the nature of the soil, the manner of cultivating the products or of manufacturing them, and those who, with neither reason nor right, wish to ma.ke unfair use of usurped denominations for their own unlawful profit.

DOI:

Publication date: February 16, 2022

Issue: Terroir 2002

Type: Article

Authors

Jacques FANET

INSTITUT NATIONAL DES APPELLATIONS D’ORIGINE
138 Champs Elysées 75008 PARIS

Contact the author

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Ageing of sweet wines: oxygen evolution according to bung and barrel type

Barrel ageing is a crucial step in the wine process because it allows many changes to the wine as enrichment, colour stabilization, clarification and also a slow oxygenation. Effects of the oak barrel have to be known to prevent oxidation of the wine. The type of bung used during ageing is also a parameter to consider. Ageing sweet wines in barrel is a real challenge. These wines may need some oxygen at the beginning of ageing but they should be protected at the end of their maturation, to avoid oxidation.

Correlation between skin cell wall composition and phenolic extractability in Cabernet sauvignon wines

The phenolic component of red wine is responsible for important elements of flavor and mouthfeel, and thus quality of the finished wine. Additionally, many of these phenolics have been associated with health benefits such as reduction of the risk of developing cardiovascular disease, cancer, osteoporosis and preventing Alzheimer’s disease. While the origins, concentrations, and chemistries of the phenolics in a finished red wine are well known, the fundamental mechanisms and kinetics of extraction of these phenolics from grape skins and seeds during red wine fermentation are poorly understood. This lack of knowledge regarding the extraction mechanisms of phenolics during red wine fermentation makes informed manipulations of the finished wine’s phenolic composition difficult.

Ultrastructural and chemical analysis of berry skin from two Champagne grapes varieties and in relation to Botrytis cinerea susceptibility

Botrytis cinerea is a necrotrophic pathogen that causes one of the most serious diseases of the grapevine (Vitis vinifera), grey mold or Botrytis bunch rot. In Champagne, the Botrytis cinerea disease leads to considerable economic losses for winemakers and wines exhibit organoleptic defaults.

Evolution of astringency during the ripening of red grapes through the tribological astringency index

The phenolic composition of red grapes is one of the most important quality parameters.

Cumulative effect of deficit irrigation and salinity on vine responses

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).