Terroir 1996 banner
IVES 9 IVES Conference Series 9 Les effets du terroir ou l’expression des potentiels à valoriser

Les effets du terroir ou l’expression des potentiels à valoriser

Abstract

La recherche des effets du Terroir est d’un intérêt majeur pour la fïlière vitivinicole. L’étude des relations Terroir-Vigne-Raisin même si elle est complexe, est fondamentale pour toute la viticulture : en effet, la qualité du raisin doit être le résultat d’une gestion agroviticole de la vigne la plus raisonnée possible, qui doit en premier lieu, respecter un équilibre de production. Le but recherché par le vigneron est l’obtention d’un vin, aboutissement optimisé des interactions Terroir-Cépage. Ce lien au terroir est donc primordial à établir en prenant en compte d’une part le comportement de la vigne (qui en est la cause), et d’autre part, ses effets sur le raisin et finalement sur le vin.

L’intérêt de tous ces aspects est essentiel non seulement pour l’image du producteur, mais surtout pour celle du produit et par conséquent pour l’information et la satisfaction du consommateur. Cette approche est aussi de plus en plus justifiée par le fait que la viticulture, au moins une certaine viticulture, n’a plus pour fin première de produire du “raisin”, mais surtout d’élaborer à partir “d’un raisin”, un vin particulièrement personnalisé, reflet du travail du vigneron en adéquation avec ses terroirs viticoles (Papin, 1996). Pour ces raisons, la connaissance des relations Terroir-Vigne-Raisin permet des avancées considérables pour décrire, analyser, comprendre et gérer, et, au delà, pour identifier les caractéristiques de la typicité des vins qui sont ainsi produits.

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

M. FALCETTl (1), C. ASSELIN (2)

(1) Dip. Prod. Agricola ed Agroalimentare
Istituto Agrario San Michele all’Adige (Trento) Italie
(2) I.N.R.A., Unité Recherches Vigne et Vin
42, rue Georges MOREL, 49071 Beaucouzé Cédex

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

X-ray tomography: a promising tool to assess the selection of good quality grafted vines

The production of grated vines is a complex process from grafting to final sorting in nurseries. To reach the market, grafted grapevines must meet three criteria by law in France: resistance to a manual graft union test (named thumb test), a minimum number of three roots and a woody shoot of at least 2 cm long.

Arbuscular mycorrhizal fungi as biomarkers of vineyard yield in Champagne

The vine is colonized by a multitude of micro-organisms (fungi, bacteria, oomycetes) mainly coming from the microbial reservoir constituted by the soil. These microorganisms have positive or negative effects on the vine (protection against pathogens, resistance to abiotic stress, nutrition, but also triggering of diseases) (Fournier, Pellan et al. 2022). In addition to these functional roles, they respond quickly to environmental changes (climate, cultural practices) which could make them good bioindicators of the functioning of the wine ecosystem.

WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.