Terroir 1996 banner
IVES 9 IVES Conference Series 9 Basic Terroir Unit (U.T.B.) and quality control label for honey; making the designations of origin (A.O.C) and« crus » more coherent

Basic Terroir Unit (U.T.B.) and quality control label for honey; making the designations of origin (A.O.C) and« crus » more coherent

Abstract

Considérant d’une part la judicieuse mise au point d’un label de qualité contrôlée des miels suisses (STÖCKLI et al. 1997), considérant d’autre part l’élaboration d’une carte des paysages végétaux (HEGG et al. 1993), considérant de plus l’articulation de cette carte en combinaisons caractéristiques d’associations végétales ou secteurs intégrant et reflétant tous les facteurs de l’environnement : édaphiques, climatiques et biotiques, considérant qu’il devient ainsi possible de contrôler aussi bien la qualité (mode d’exploitation, savoir-faire de l’homme) que l’origine des miels (délimitation en secteurs ou unités de terroir de base, U.T.B selon MORLAT 1997, 2001), considérant par ailleurs qu’un catalogue (non exhaustif mais comprenant à la base une cinquantaine de descripteurs des goûts de miel) peut être consulté et utilisé pratiquement (GUYOT-DECLERC 1998), considérant finalement le goût des miels comme un patrimoine à découvrir, à inventorier, à classer et à valoriser, l’auteur propose un modèle d’étiquette A.O.C. et un organigramme de dégustation à l’intérieur d’une trentaine d’Unités Terroir de Base (U.T.B.) appelées à donner plus de cohérence au système des origines

The author has taken into account the following elements: the development of a quality control label for honey (STÖCKLI et al. 1997), the creation of a map of vegetation landscapes (HEGG et al. 1993) , the expression of this map in characteristic combinations of vegetation associations (sector), that the vegetation association(s) together with its combination of « mellifere » species integrates and reflects all environmental factors : edaphic, climatic and biotic, that it becomes possible to verify not only the quality (production method, human know-how) but also the origin of honey (determination of sectors or base units of «terroir» according to MORLAT 1997, 2001), that a catalog could be consulted and utilised practically (not a complete catalogue, but having a base of about 50 taste descriptions for honey) (GUYOT-DECLERC 1998), and lastly, judging the taste of honeys a heritage to discover, to inventory and to classify, the author proposes a model of A.O.C. labelling and an organigramme for tasting honeys in Switzerland, within approximately 30 U.T.B., to make the system of origins more coherent.

 

 

 

Download the PDF

DOI:

Publication date: April 12, 2022

Issue: Terroir 2002 

Type: Article

Authors

Claude BÉGUIN

Institut de Géographie, Université de Fribourg. CH. 1700 Fribourg

Contact the author

Keywords

Modèle, étiquette A.O.C., végétation mellifère, écologie paysagère, typicité
Model, A.O.C. label, melliferous vegetation, landscape ecology, typicity

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Perception, liking and emotional response of tropical fruit aromas in Chardonnay wines

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Read More

Are biochemical markers the key to predicting wine aroma balance?

Wine aroma quality is a complex interplay of factors like terroir, vinification techniques, that modulate aroma compound composition.

Read More

Zonazione del comprensorio soave sulla base delle caratteristiche climatiche, pedologiche e viticole

[English version below]

A tre anni dal suo inizio, nel 1997 si è conclusa la prima fase della ricerca “Caratterizzazione della produzione DOC Soave”. Lo studio ha basato il suo percorso sperimentale su alcuni punti fondamentali tra i quali:
• Recupero di tutte le informazioni storico-colturali sul vino Soave e sul suo territorio di produzione.

Read More

Genetic identification of 200-year-old Serbian grapevine herbarium

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More