Terroir 1996 banner
IVES 9 IVES Conference Series 9 Port wine region settling

Port wine region settling

Abstract

Cet exposé présente une caractérisation générale de la Région Délimitée du Douro (RDD), productrice des appellations Porto (vins généreux), et Douro pour des vins de qualité VQPRD.
Un bref historique de la viticulture de la Région est fait depuis sa première délimitation en 1756 jusqu’à sa dernière division administrative en 1907, en se référant aux critères généraux de la classification des vignobles en fonction de leur potentiel qualitatif pour la production du vin de Porto. La nature des sols est décrite, ainsi que la classification climatique des trois sous-régions que la RDD comprend. Sont aussi abordées les différents solutions d’implantation de la vigne en coteau de grande pente et les aspects généraux de sa culture.
Enfin, la technologie de production des vins généreux est décrite, ainsi que les différents types de vins de Porto produits.

In this presentation we start with a general characterization of the Douro Region in which can be identified the Port denomination and non fortified wines VQPRD. First we present an overview of the histocy of the viticulture on the Region since 1756, which corresponds to the first delimitation, up to 1907, the last administrative division.
At this time was also defined the general criteria for the classification of the vines, according to the quality potential for the production of Port wine.
The Port wine region is divided into three sub-regions and the soils and climate characteristics are presented.
Since this region is characterized by deep slopes it is presented the different solutions for vine settling as well as technical practices involved in each system. Finally it is referred all the technology which is peculiar of the Port wine making process and the correspondent Port wine types.

 

 

 

DOI:

Publication date: February 16, 2022

Issue: Terroir 2002

Type: Article

Authors

Fernando Bianchi de Aguiar (1) and Nuno Magalhães (2)

(1) Ministerio da Agricultura, do Desenvolvimento rural e das pescas
(2) Universidad de Tras-os-Montes e Douro, Apartado 220, 5001 VILA REAL CEDEX (Portugal)

Keywords

Douro, Vin de Porto, Terroir
Douro, Port Wine, Terroir

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Phenolic profile of fungus-resistant varieties (PIWIs) for red wine production

Context and Purpose of the Study. PIWI grape varieties (Pilzwiderstandsfähig, fungus-resistant) offer innovative solutions for sustainable viticulture by addressing environmental challenges faced by traditional Vitis vinifera.

Epigenetic reponses and memories to (a)biotic stresses in grapevine

Epigenetics corresponds to the complement of genetic information carried in chromatin beyond the DNA sequence.

Come proteggere un territorio viticolo: il punto di vista del giurista

La valanga di fango che si è abbattuta nel Salemitano e nell’Avellinese, provocando decine di vittime, è stata causata in larga misura dalle insufficienti opere idrauliche e dalla manca­ta manutenzione di antiquati canali idrici.

Non Saccharomyces wine yeasts: emerging trends and challenges in winemaking

In the past, the contribution of non-Saccharomyces yeasts in winemaking has always been considered negative for their limited enological attitude if compared with Saccharomyces cerevisiae. In recent decades there has been a reevaluation of the role of non-Saccharomyces wine yeasts especially when used in combination and in support with S. cerevisiae (mixed fermentation). In this regard, selected non-Saccharomyces yeasts could be profitable used to give distinctive features, to enhance flavor and aroma complexity and to reduce the ethanol content of wines. Further emerging trends in the use of these yeasts are related to their role as bioprotectants and producers of health promoters compounds.

Soluble solids and firmness responses of a very slow ripening mutant to ripening acceleration treatments

Wine grapes have the ability to accumulate high amounts of hexoses (glucose and fructose), which is considered one of the main processes occurring during the ripening stage. Sugar accumulation dynamics respond to genetic, environmental and vineyard management factors, with a changing climate leading to advanced and faster sugar accumulation worldwide. Research on mitigation techniques to this phenomenon is ongoing, with the largest focus being vineyard techniques to delay sugar accumulation. Breeding represents another powerful tool to address the issue of high sugar concentration at harvest, since historical trends of selecting best sugar-accumulators may be inverted to breed varieties that accumulate diminished concentrations of hexoses while maintaining optimal acidity, color, mouthfeel and aroma compounds.