Terroir 1996 banner
IVES 9 IVES Conference Series 9 The influence of terroir on the quality of wine of the Cahors A.O.C

The influence of terroir on the quality of wine of the Cahors A.O.C

Abstract

[English version below]

Dans le but d’améliorer la qualité et la typicité des vins de l’Appellation d’0rigine Contrôlée CAHORS, une étude a été réalisée afin de mettre en évidence l’adéquation Cépage-Terroir- Qualité du vin. Selon la méthodologie proposée par MORLAT et ASSELIN (1992), neuf unités terroirs ont été déterminées. Sur chacune, des parcelles de référence homogènes quant au matériel végétal Cot ou Malbec ( cépage principal de cette appellation greffé sur S04, et aux méthodes culturales, ont été suivies au niveau agronomique et œnologique (GARCIA et al., 1996). Les résultats ont permis de déterminer les potentialités viticoles et œnologiques de chaque terroir. Des stratégies de gestion de vignoble peuvent être proposées aux vignerons afin de leur permettre la production de vin présentant les meilleurs qualités et typicité en fonction de leurs terroirs.

The aim of this study was to identify terroir-cultivar-wine quality adequations in order to improve the quality and typicity of wines from the “Appellation d’Origine Contrôlée” CAHORS. According to the approach defined by MORLAT and ASSELIN (1992), nine wine terroir units were characterized. Within each of these units, reference plots with homogeneous plant material (Cot or Malbec, the main cultivar, grafted on S04) were identified. These plots were also submitted to the same cultural practices and tillage operations. Furthermore, all the plots were subjected to the same agronomical and enological practices. Results were used to determine the viticultural and enological potentialities of each terroir. Relevant vineyard management strategies can thus be proposed to winegrowers in order to produce wines with the highest quality and typicity in relation to the vineyard terroir.

Download the PDF

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

M. GARCIA (1); F. LAFFARGUE (2); E. BESNARD (3); H. IBRAHIM (1); A. CADET (1)

(1) Centre de Viticulture et d’Oenologie de Mid i-pyrénées -Avenue de l’Agrobiopole, 31320 Auzeville Tolosane
(2) Maison du Vin de Cahors- 430, Av J. Jaurès, B.P. 199,46004 CAHORS Cedex
(3) Chambre Régionale Agriculture des Pays de la Loire – 61, Avenue J. Joxé- BP 325, 49003 Angers Cedex 01

Keywords

terroir, qualité des vins, nutrition minérale, Cahors, Cot ou Malbec
terroir, quality of wine, plant nutrition, Cahors , Cot or Malbec

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

First characterization of thiol precursors in colombard and gros manseng: comparison of two cultivation practices

AIM: Organic production of wine in the past years has known an important augmentation. This type of cultivation practice switches synthetic phytosanitary product for copper-based protection as fungicide.
Read More

Assessing bunch architecture for grapevine yield forecasting by image analysis

It is fundamental for wineries to know the potential yield of their vineyards as soon as possible for future planning of winery logistics. As such, non-invasive image-based methods are being investigated for early yield prediction. Many of these techniques have limitations that make it difficult to implement for practical use commercially. The aim of this study was to assess whether yield can be estimated using images taken in-field with a smartphone at different phenological stages. The accuracy of the method for predicting bunch weight at different phenological stages was assessed for seven different varieties.

Read More

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

Impact of strain and inoculation time on yeasts interactions: mass spectrometry-based study.

Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. They interact by producing unpredictable compounds and fermentation products that can affect the chemical composition of the wine and therefore alter its aromatic and sensory

Read More

Aging in amphorae with different porosity for sustainable production of Nero d’Avola wine

In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.

Read More