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…

Factors affecting flavonols instability of red wines due to climate change

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.
Read More

Use of computational modelling for selecting adsorbents for improved fining of wine

The occurrence of faults and taints in wine, such as those caused by microbial spoilage or various taints, have resulted in significant financial losses to wine producers. The wine industry commits significant financial resources towards fining and taint removal processes each year. Fining involves the addition of one or more adsorptive substrates to juice or wine to bind certain components, thus reducing their concentration [1]. However, these processes are often not selective and can also remove desirable flavour and aroma compounds.

Read More

Mitigation of retronasal smoke flavor carryover in the sensory analysis of smoke affected wines

With the steady rise in wildfire occurrence in wine regions around the world, there are quality issues beginning to face the wine industry. These fires produce clouds of smoke which have the ability to carry organic molecules across vast distances that can be absorbed by grapes. When these compounds make their way into the final wine, unpleasant smokey and burnt flavors are present, along with a lasting ashy finish. Along with the volatile compounds carried by smoke, once incorporated into the fruit these compounds become bound to sugars, forming glycosidic compounds.

Read More

Analyse of« terroirs» zoning on cooperative wineries (Côtes du Rhône area, France). Influence on vine agronomic response and on grape quality

Plusieurs caves coopératives de l’AOC Côtes du Rhône se servent des informations du zonage pour la sélection des vendanges en fonction du terroir d’origine, afin d’élaborer des «cuvées terroir» et d’exploiter ainsi le potentiel qualitatif de leurs secteurs.

Read More

Extreme vintages affect grape varieties differently: a case study from a cool climate wine region

Eger wine region is located on the northern border of grapevine cultivation zone. In the cool climate, terroir selection is one of the foundations of quality wine making. However, climate change will have a significant impact on these high value-added vineyards. This study presents a case study from 2021 and 2022 with the investigation of three grape varieties (Kadarka, Syrah, Furmint). The experiment was conducted in a steep-sloped vineyard (Nagy-Eged hill) with a southern exposure.

Read More