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…

Plant biostimulants in combination treatments as environmentally-friendly rest-breaking agents for dormancy release in table grapes Vitis vinifera Crimson Seedless

Context and purpose of the study. Vitis vinifera grapevine is a perennial crop which is globally cultivated, surviving cold winters in temperate zones by entering a state of dormancy.

Read More

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

Read More

Effect of microwave maceration and SO2 free vinification on volatile composition of red wines

This study evaluates the effect of microwave treatment in grape maceration on the content of free and glycosidically bound varietal compounds) of must and wine and on the overall aroma of wines produced in the presence and absence of SO2.

Read More

Volatile fraction of young Cabernet Sauvignon from Santa Catarina State, a new terroir in Brazil

A total of 52 volatile compounds were measured in varietal Cabernet Sauvignon wines from four sites in Santa Catarina State (Brazil), over two consecutive vintages (2004 and 2005).

Read More

Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast Assimilable Nitrogen and Sugar content.

Hydroxytyrosol (HT) is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the final content as the initial concentration of yeast assimilable nitrogen (YAN) and sugar. Two different concentrations of YAN were proved between 210mg/L and 300 mg/L. Additionally, two different concentrations of sugar were used: 100g/L and 240 g/L. Alcoholic fermentations in synthetic must were performed with the strain QA23.

Read More