Terroir 1996 banner
IVES 9 IVES Conference Series 9 Outline for the définition of “Terroirs Viticoles application to the area of El AIjarafe (Seville, Spain)

Outline for the définition of “Terroirs Viticoles application to the area of El AIjarafe (Seville, Spain)

Abstract

The grapes producing and wine making regions are différent in their use of agricultural, industrial or agroindustrial means. These means are quite often very original and/or specialised; and lately are also quite competitive. Such means are being defined with increased accuracy in the delimitation and definition of its characteristics (Paneque et al., 1996 a). Human action together with other Elements and Agents involved in the vine growing production (Reyner, 1989) over these means lead to agronomic systems with important characteristics. Finally, the transformation of the vine growing production, through different technologies (Fleet, 1992), results in the creation of products with a different acceptance and economical value in the market. In order to provide a method for the characterisation and definition of those factors taking part in vine growing and wine making, we offer a system of characterisation for the vine growing areas, their production and the products resulting from it.

Download the PDF

DOI:

Publication date: March 25, 2022

Type: Poster

Issue: Terroir 1996

Authors

P. PANEQUE, G. PANEQUE, M.L. MATO

Laboratorio de Edafología y Química Agrícola. Departmento de Cristalografía, Mineralogía y Química Agrícola. Facultad de Química. Universidad de Sevilla

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Reusable system for wine bottles: An analysis of acceptance among German wine consumers

Consumer demands for environmentally friendly products, including wine, are constantly increasing.

Read More

Responses of grapevine cells to physiological doses of ethanol, among which induced resistance to heat stress

Grapevine naturally endures stresses like heat, drought, and hypoxia. A recent study showed very low oxygen levels inside grape berries, linked to ethanol content.

Read More

Towards the definition of a terroir of grape dehydration for the production of ‘Passito’ wines in Valpolicella (Italy)

Aim: The aim of this study was to investigate the relationship between the molecular response of grapes during postharvest dehydration and the specific environment of two naturally ventilated rooms (called ‘fruttai’), located in two different sites in Valpolicella

Read More

Evaluation of “Accentuated cut edges” technique on the release of varietal thiols and their precursors in Shiraz and Sauvignon blanc wine production

Accentuated cut edges (ACE) is a novel grape crushing technique used sequentially after a conventional crusher to increase the extraction rate and content of polyphenolics, as shown for Pinot noir wine. This inspired us to apply the technique during Shiraz and Sauvignon blanc winemaking, primarily to assess its impact on the extraction of varietal thiol precursors in grape must/juice and formation of varietal thiols in the resultant wines

Read More

Influence of different strains of lab on quality of catarratto wine produced in sicily

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].

Read More