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…

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Long-term sensorial and compositional effects of copper fining on the wine containing ‘reductive’ and ‘tropical’ volatile sulfur compounds

The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds

Studio per la caratterizzazione delle produzioni vitivinicole dell’area del Barbera d’Asti DOC

Il Barbera rappresenta sicuramente uno dei più importanti vitigni autoctoni del Piemonte occu­pando circa il 50% della superficie vitata regionale. Esso è ancora diffuso su un’area molto vasta, che si estende per oltre 200.000 ha, dando origine a diverse produzioni vinicole tutelate da denominazioni d’origine.

Low and zero alcohol “wines”: impact of different dealcoholization processes on phenol profile and health benefits

Consumers’ demand for non-alcoholic wine has notably increased in the last years: this trend is a consequence of a growing interest in more healthy habits, and as a response to higher alcohol levels in wine due to climate change. In addition, drinking limitations due to physiological/pathological conditions (e.g., pregnancy, diabetes, hepatic disorders), driving regulations, ethical/religious considerations, and high import taxes on alcoholic beverages have positively influenced this marked (us$ 1.6 billion in 2021). International organisation of vine and wine (OIV) established that alcohol content defining wines must not be less than 8.5% vol, (OIV, 2017).

Great highlands wine growing terroir: conditions and expressions

During 1982 started our wine growing project at the Puntalarga Hill, between 2500 and 2600 meters a.s.l.: 5.78 ºN, 72.98 ºW. Pinot noir, white Riesling and Riesling x Silvaner crossings are the most planted grapevines. Since 1984 research and development activities are carried out on pertinent subjects.