Terroir 1996 banner
IVES 9 IVES Conference Series 9 Territoire, terroir et marché du vin à la production

Territoire, terroir et marché du vin à la production

Abstract

Les travaux visant à comprendre les relations entre un terroir, au sens agronomique, et les caractéristiques physico-chimiques des raisins ou du vin sont aujourd’hui nombreux, comme en témoigne le programme de ce colloque. Mais pour un économiste, la question centrale reste de savoir comment le terroir peut intervenir dans la construction de la valeur économique du vin et dans la différenciation de ses prix. L’effet terroir est-il reconnu par le consommateur final ou n’est-il qu’une variable d’ajustement interne aux systèmes de production ? A travers quels indicateurs cet effet terroir peut-il être géré par les différents opérateurs de la filière ? En définitive ne vaut-il pas mieux invoquer un “effet territoire” que peuvent construire les acteurs, et dont le terroir serait une des composantes possibles ? Pour développer ces questions, nous reviendrons d’abord sur les mécanismes de création de la valeur dans la filière viti-vinicole, pour proposer un cadre d’analyse permettant de relier les transactions au territoire et à sa composante terroir. Plutôt que de reprendre l’exemple des vins AOC, pour lesquels le terroir est largement mis en avant dans la construction de la qualité, nous avons préféré confronter notre analyse théorique au marché des Vins de table et de Pays à la production. En effet, dans ce marché se construit également une différenciation liée au territoire en parallèle ou en complément à une différenciation liée aux cépages. Deux approches différentes de ce marché seront présentés : une analyse statistique sur les contrats d’achat ONIVINS ; une série d’enquêtes auprès des opérateurs de la filière en Languedoc Roussillon.

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

D. Boulet (1), J.M. TOUZARD (2)

(1) Institut Supérieur de la Vigne et du Vin – INRA ESR Montpellier
(2) INRA SAD Montpellier
2, place P. Viala 34060 Montpellier France

Tags

IVES Conference Series | Terroir 1996

Citation

Related articles…

Identifying best parameters to characterize genotypes capability of retaining adequate malic acid at harvest and in final wines

Under current climate change pressures, obtaining grapes with adequate acidity at harvest is one of the main challenges for growers, especially if the goal is producing sparkling wines. This issue arises from two main occurrences: i) higher temperatures enhance degradation of malic acid; ii) grape maturity may occur under suboptimal climatic conditions due to an advanced phenology.

A tool for catching mice in wine: development and application of a method for the detection of mousy off-flavour compounds in wine

Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.

Genetic traceability of ‘Nebbiolo’ musts and wines by single nucleotide polymorphism (SNP) genotyping assays

AIM: ‘Nebbiolo’ (Vitis vinifera L.) is one of the most ancient and prestigious Italian grape cultivars. It is renowned for its use in producing monovarietal high-quality red wines, such Barolo and Barbaresco. Wine quality and value can be heavily modified if cultivars other than those allowed are employed.

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

Investigating the impact of grape exposure and UV radiations on rotundone in Vitis vinifera L. Tardif grapes under field trial conditions

Rotundone is the main aroma compound responsible for peppery notes in wines whose biosynthesis is negatively affected by heat and drought. Through the alteration of precipitation regime and the increase in temperature during maturation, climate change is expected to affect wine peppery typicality. In this context there is a demand for developing sustainable viticultural strategies to enhance rotundone accumulation or limit its degradation. It was recently proposed that ultraviolet (UV) radiations could stimulate rotundone production. The aim of this study was to investigate under field trial conditions the impact of grape exposure and UV treatments on rotundone in Vitis vinifera L. Tardif, an almost extinct grape variety from south-west France that can express particularly high rotundone levels. Four different treatments were compared in 2021 to a control treatment using a randomised complete block design with three replications per treatment. Grape exposure was manipulated through early or late defoliation. Leaf and laterals shoots were removed at Eichorn Lorenz growth stages 32 or 34 on the morning-sun side of the canopy. During grape maturation, UV radiations were either reduced by 99% by installing UV radiation-shielding sheets, or applied four times using the Boxilumix™ non thermal device (Asclepios Tech, Tournefeuille) with the aim of activating plant signalling pathway. Loggers displayed in solar radiation shields were used to assess the effect of such shielding sheets on air temperature within the bunch zone. The composition of grapes subjected to these treatments will be soon analysed for their rotundone content and basic classical laboratory analyses. Grapes will be harvested to elaborate wines under standardized small-scale vinification conditions (60kg) that will be assessed by a trained sensory panel.