Terroir 1996 banner
IVES 9 IVES Conference Series 9 Environmental protection by means of (“Great”) vitiviniculture zonation

Environmental protection by means of (“Great”) vitiviniculture zonation

Abstract

In the paper is discussed the first example of environmental protection, agreed in a wide-term sense, by means of vitiviniculture zonations performed in Istria (Croatia) in the area of Butoniga lake, following a methodology of “Great zonation” (Cargnello G. 1998). For vitiviniculture zonation of this area we started from social and economic considerations, to come later on technical, as for example those related to “terroir”. This not only because in this area, aspects of human and animal water supply and protection were fundamental, but also because this operation model is predicted in “Great zonation”. Therefore, as always should be done, zonation descended primarily from social and economic aspects. This set out allowed to emphasise that for example some soils and microclimates not particularly suitable for wine growing according to standards expressed through “pedology” and “climatology”, if considered from the economic and social level can results particularly propitious for wine growing and vice versa. In the present paper are shown results related to environmental protection through zonation (“Great zonation”) in an relevant area in Istria from social and economic point of view. Location and valorisation of vitivinicultural “terroir” should by every mean, in our opinion, descend from and harmonise with social and economic aspects, and thus with “Great” regulatory plan, agricultural, viticultural and vitivinicultural.

Download the PDF

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article

Authors

A. Milotic (1), M. Oplanic (1), G. Cargnello (2), Đ. Peröuric (1)

(1) Institute for Agriculture and Tourism – Poreč (CROATIA)
(2) Sezione di Tecniche Colturali – Istituto Sperimentale per la Viticoltura – Conegliano (TV) (ITALY)

Keywords

Environmental protection, great vitiviniculture zonation, Istria, Croatia

Tags

IVES Conference Series | Terroir 2000

Citation

Related articles…

Comparative studies on the dynamics of fermentation of selected wine yeasts

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products

Read More

Infrared spectroscopy investigation of fresh grapevine organs for clustering and classification.

The spectral information acquired from fresh whole grapevine organs have yet to be fully explored. Infrared spectroscopy provides the means to rapidly measure fresh plant material and providing extensive information on the physical and chemical structure of samples.

Read More

Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages

An alternative to improve grape quality is the application to the vineyard of elicitors. Although these compounds were first used to increase resistance of plants against pathogens, it has been found that they are also able to induce mechanisms involved in the synthesis of phenolic compounds and some amino acids. However, researches about the influence of elicitors on grape volatile composition are scarcely. Therefore, the aim of this work was to study the influence of methyl jasmonate (MeJ) foliar application on grape aroma composition over three consecutive vintages. MeJ was applied to Tempranillo grapevines at a concentration of 10 mM in 2013, 2014, and 2015 years. Control plants were sprayed with water.

Read More

Estimation of degree brix in grapes by proximal hyperspectral sensing and nanosatellite imagery through the random forest regressor

The assessment of physiological parameters in vineyards can be done by direct measurements or by remote, indirect methods. The latter option frequently yields useful data, and development of methods and techniques that make them possible is worthwhile. One of the parameters most looked for to define the quality status of a vineyard is the degree Brix of its grapes, a quantity usually determined by direct measurement.

Read More

Ethyl esters interact with the major wine Thaumatin Like Protein VVTL1

The interactions among aromatic compounds and proteins is an important issue for the quality of foods and beverages. In wine, the loss of flavor after vinification is associated to bentonite treatment and this effect can be the result of the removal of aroma compounds which are bound wine proteins. This phenomenon was recently demonstrated for long chain fatty acids and their ethyl esters (1). Since these latter compounds are spectroscopically silent, their association with proteins is not easy to measure.

Read More