Terroir 1996 banner
IVES 9 IVES Conference Series 9 Analyse de la perception du terroir et de sa valorisation par les viticulteurs de l’Anjou

Analyse de la perception du terroir et de sa valorisation par les viticulteurs de l’Anjou

Abstract

An integrated terroir characterization is currently realized in the French northern vineyard: “Anjou”. The concept of Basic Terroir Unit (B.T.U.) and its associated ground model “Rock, Alteration, Alterite” are used in this characterization. This work is coupled to a viticultural survey, based on parcels. These two approaches allow an analysis of the degree of perception of terroir and its valorization by vine growers. This analysis is realized at two scales: the ground model “Rock, Alteration, Alterite” applied in the whole study area and the B. T. U. for the both main geological systems: the metagrauwacke of the brioverian period and the green to grey sandstone schist of the ordovician-devonian period.
At the ground model scale, the vine growers have well differentiated the three environments by mesoclimatic (temperature of air, risk of frost), pedoclimatic (temperature and humidity of soil) and pedologic criteria. They have perceived also influences of the environment type on the behavior of the vine and integrated them in their viticultural and oenological practices. The analysis at B.T.U. scale, confirms the pertinence of the ground model “Rock, Alteration, Alterite” on the perception of pedoclimatic and pedologic characteristics and an important influence of the geological system on the mesoclimate of the parcel and on the vine behavior.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

LYDIE THÉLIER-HUCHÉ (1), E. JOURDREN (2), R. MORLAT (2)

(1) SAGAH, unité mixte INRA-INH, BP 57, 49071 Beaucouzé Cedex, France
(2) INRA, Unité de Recherches sur la Vigne et le Vin, BP 57, 49071 Beaucouzé Cedex, France

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

IMPACT ON CHITOSAN APPLICATION OF DIFFERENT MICROORGANISMS HAVING OENOLOGICAL INTEREST

Chitosan is an effective antimicrobial agent available in the wine industry, because it ensures the control of a of spoilage microorganisms, such as Brettanomyces of lactic acid bacteria.

Anthropogenic intervention in shaping Terroir in a California Pinot noir vineyard

In many vineyards optimal parcel size exceeds the geospatial complexity that exists in soils and topographic features that influence hydrological properties, sunlight interception and soil depth and texture (available water capacity).

Genetic identification of 200-year-old Serbian grapevine herbarium

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Copper reduction strategy for sangiovese in organic viticulture

Organic viticulture requires copper based treatments for bunch protection even though an intensive employment is no longer admitted because of its low leaching and phytotoxicity in the soil. UE Reg. 1981/2018 set copper employment to 4 kg/ha for year or 28 during 7 years with an absolute level allowed of 6 Kg/ha although those limits were decreased frequently.

Terroir in Slovak viticulture area

Terroir method has been used for assessment of growing site in the world for years. In Slovakia actually regionalisation is used as the similar method which does not cover all the elements of wine quality evaluation however.