Terroir 1996 banner
IVES 9 IVES Conference Series 9 Analyse du rôle du terroir dans la définition d’une appellation d’origine

Analyse du rôle du terroir dans la définition d’une appellation d’origine

Abstract

In France, the definition of appellations of origins is entrusted to the Institut National des Appellations d’Origine. (‘NAO). With the increase in price of appellations of origin vine­yards and considering the interests at stake, Institut National des Appellations d’Origine and the Institut National de Recherche Agronomique (INRA) established a work group in 1993 in order to study the “terroir-wine” relationship as precisely as possible, taking into account the knowledge acquired by researchers of the INRA and the experience in the field of the agents of the INAO. Four years of work by this group have allowed for significant progress to be made in the knowledge of the role of terroir in the definition of appellations of origin in France. Thus, the group carried out, among other things, a research based on the different situations in France on the respective importance of natural factors and human factors in the conception of AOC (Appellations d’Origine Contrôlées); it demonstrated how the historical and human evolution of certain regions have led to the recognition of several appellations within identical terroirs or group of terroirs, or the definition of certain AOCs within several different terroirs. This study clearly specified the respective rotes of natural factors (soil, climate) and humanfactors in the definition of AOC. It shows that in certain cases, human factors play a ro/e which is much more important than what was acknowl­edged so far. However, it does not diminish the essential role of terroir as an exceptional natural medium for the vineyard.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

JACQUES FANET

I.N.A.O., 138 Champs Elysées, 75008 PARIS

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Assessment of O2 consumption, a new tool to select bioprotection yeast strains

Reduction of sulfur dioxide during winemaking is a request from the wine industry. To replace sulfur dioxide, various alternatives exist, including bioprotection by yeast inoculation. This practice consists in adding non-Saccharomyces yeasts directly on the grapes or must.

Read More

Qualitative and productive characterization of a minority variety: ‘Branco lexítimo’ in DO Ribeira Sacra (Spain)

The actual climate changes, together with the strong regulation of the European Union and Spanish government, in search of sustainable viticulture, have forced the recovery of minority varieties, expanding the range of grape varieties, as well as the possible development of wines with unique profiles. In the Ribeira Sacra DO (Spain), a comparative study of the agronomic and qualitative behavior of the ‘Branco lexítimo’ variety has been carried out, compared to the majority white variety in the DO: ‘Godello’, located in the same study plot, with identic soil and climatic conditions. The study contemplated the analysis of phenology and leaf water potential, as well as the productive results and the analysis of the must quality, during four seasons: 2018 – 2021.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More

Effect of moderate wine consumption in animal models

In 1979, the so-called “french paradox” was proposed, that is, a correlation between wine consumption, a diet rich in saturated fats, and a low mortality from coronary heart disease. On the other hand, it has also been described that alcohol consumption has negative effects on aging and increases the risk of liver cirrhosis and cancer. However, both hypotheses are based on population studies that may present distortions due to multiple factors (geographic, diet, smoking, socioeconomic level, etc.).

Read More

Impact of non-Saccharomyces in malolactic fermentation of white and red winemaking

Nowadays the use of non-Saccharomyces as starters of alcoholic fermentation (AF) has increased because of the modulation of the organoleptic profile of wines

Read More