Terroir 1996 banner
IVES 9 IVES Conference Series 9 Présentation d’une méthodologie de caractérisation des terroirs et valorisation par l’étude de l’effet terroir sur la typicité et l’originalité du produit vin dans la région des Côtes du Rhône

Présentation d’une méthodologie de caractérisation des terroirs et valorisation par l’étude de l’effet terroir sur la typicité et l’originalité du produit vin dans la région des Côtes du Rhône

Abstract

In the global economic context, an Appellation d’Origine Contrôlée must now more than ever control the typicity and originality of the wines it produces. It is in this spirit that the Côtes du Rhône have decided to acquire the means necessary for this control. As a preamble, it should be noted that as a professional entity, the Syndicat des Vignerons des Côtes du Rhône aims to develop a methodology for applying terroir studies to the promotion of the wine product. Thus, for all the purely fundamental aspects concerning the characterization of the terroirs, our wish is to surround ourselves with the competence of research partners, specialized in the matter.
Our own objective is to provide winegrowers with tools that allow them to better control the typicality of their product, by optimizing the development of the potential of their vineyard.

The methodology that we have developed to control the typicality of products through the terroir effect breaks down into three main components: – the characterization of the fundamental components of the nature of the terroirs,
– the study of the impact of the effect of the terroir on the physiology of the plant and especially on the typicity of the wine produced,
– the organization within the production units of all the elements of control and management of the viticultural parameters for the optimization of the oenological phase.

Download the PDF

DOI:

Publication date: March 25, 2022
Issue: Terroir 1996

Type: Poster

Authors

L.M. BREMOND (1), F. FABRE (1), R. COTENCIN (2), 0. ROBIN (2), R. COTENCIN (2), B. ROUSTAN (2), J. M. BARCELO (3)

(1) General Syndicate of Winegrowers of the Côtes Du Rhône, 6 rue des Trois Faucons, Avignon
(2) Oeno-Agronomic Research and Development Center, Espace Médicis, the Château, Suze la Rousse
(3) Cooperative Institute of Wine, Oenological Center of Nimes, ZI Saint Cezaire les Nimes

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Population-wide diversity study in Lachancea thermotolerans highlights superior starters for winemaking

Grapes from warm(ing) climates often contain excessive sugars but lack acidity. This can lead to highly alcoholic wines with compromised stability and balance. The yeast Lachancea thermotolerans can ameliorate such wines due to its metabolic peculiarity – partial fermentation of sugars to lactic acid. This study aimed to elucidate the population-wide diversity in L. thermotolerans, whilst selecting superior strains for wine sector. An extensive collection of isolates (~200) sourced from different habitats worldwide was first genotyped on 14 microsatellite loci. This revealed differentiation of L. thermotolerans genetic groups based on the isolation substrate and geography. The 94 genotyped strains were then characterised in Vitis vinifera cv. Chardonnay fermentations.

Read More

Grape overripening as an innovation strategy in response to climate change

Today’s viticulture is facing a new climatic scenario with temperature increases and rainfall deficits, generated by the effect of climate change. As a result of these new conditions, there are earlier harvests, increased plant water stress and higher disease risk in wetter wine-growing regions.

Read More

Les préparations biodynamiques 500 et 501 ont elles un effet sur la vigne ?

Dans le cadre de TerclimPro 2025, Markus Rienth a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8396

Read More

Polyphenol content examination of Tokaji Aszú wines

We must state that two conditions above are only prevalent in the case when the processed grapes are full or over ripened, besides following the Tokaj wines preparation criterions (grape variety, soil, microclimate, vintage, etc.). These two conditions mentioned before were followed up only sensory based analysis up to now, altough the study of chemical idetified compounds which confirms these are obviuos.

Read More

Biovi: a research program for reducing chemical input in vine and wine

Decrease of chemical inputs during vine management and winemaking is of great importance from a political and societal point of view. In our ongoing project we propose alternative tools to chemicals in the vineyard and the cellar. We have compared a conventional vineyard protection strategy to an alternative strategy using copper and biocontrol products (Biocontrol) against downy

Read More