Terroir 1996 banner
IVES 9 IVES Conference Series 9 Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

Abstract

Content of the article

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

MICHEL BOURQUI

Administrateur OIV, “Entreprise, Communication, Education” – Délégué Général AUIV

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Estimating grapevine water status: a combined analysis of hyperspectral image and 3d point clouds

Mild to moderate and timely water deficit is desirable in grape production to optimize fruit quality for winemaking. It is crucial to develop robust and rapid approaches to assess grapevine water stress for scheduling deficit irrigation. Hyperspectral imaging (HSI) has the potential to detect changes in leaf water status, but the robustness and accuracy are restricted in field applications.

Use of sensors/biosensors for detection of food safety parameters in wine

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

Essential oil vapor triggers resistance pathways in Vitis vinifera and blocks plasmopora viticola infection

The amount of synthetic pesticides applied in viticulture is relatively high compared to other agricultural crops, due to the high sensitivity of grapevine to diseases such as downy mildew (Plasmopora viticola). Alternatives to reduce fungicides are utterly needed to promote a sustainable vineyard-ecosystems and meet consumer acceptance. Essential oils (EOs) are amongst the most promising natural plant protection agents and have shown their antifungal properties previously. However, the efficiency of EOs depends highly on timing and application technique.

Oak wood influence on the organoleptic perception of red wine

Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.

Making sense of a sense of place: precision viticulture approaches to the analysis of terroir at different scales

Agriculture, natural resource management and the production and sale of products such as wine are increasingly data-driven activities. Thus, the use of remote and proximal crop and soil sensors to aid management decisions is becoming commonplace and ‘Agtech’ is proliferating commercially; mapping, underpinned by geographical information systems and complex methods of spatial analysis, is widely used…