Terroir 2014 banner
IVES 9 IVES Conference Series 9 Une procédure de mise à jour des zones AOC

Une procédure de mise à jour des zones AOC

Abstract

In France, one of INAO missions is to delimit the production area of the « Appellations d’origine contrôlées » (AOC). For wine AOC, the delimitation of plots allows for identifying plots of land that respond to technical criteria of the vine location, criteria adapted in every appellation. Some old delimitations AOC are not in adequacy with their territory. Indeed, in spite the existence of a politic aiming to protect production areas AOC, urbanization, road infrastructure or quarries occupy surfaces classified in AOC today. These surfaces are irreparably lost for appellations. Thus, INAO proposed to set up a procedure for to actualize AOC zonings in order to put them in coherence with territory evolutions. This procedure is based on GIS use and photo-interpretation. This procedure isn’t just an actualization for to be consistent with the last plot registry. This procedure allows realizing a real diagnostic of consumption the area AOC by urbanization. This allows on one side to better know real potentialities of the appellation but also, to help producers and INAO to protect AOC areas and to participate at territorial dynamics and at the planning of the territory.

DOI:

Publication date: July 28, 2020

Issue: Terroir 2014

Type: Article

Authors

Gilles FLUTET (1), Cécile FRANCHOIS (2), Alexandre GRELIER (3)

Institut National de l’Origine et de la Qualité
(1) Service Délimitation, la jasse de Maurin 34970 LATTES, FRANCE 
(2) Service Délimitation, 16 rue du golf 21800 QUETIGNY, France
(3) Délégation Territoriale Sud Ouest, -1 quai Wilson – Bât. A – 3ème étage 33130 BEGLES 

Keywords

zoning, delimitation, AOC, potential, protection, territorial dynamics

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

Estudio de fertilidad en variedades blancas en Castilla-la Mancha

La adaptación de nuevas variedades a zonas de cultivo fuera de su área de origen presenta múltiples interrogantes. En Castilla-La Mancha se está produciendo en los últimos años una gran inquietud por la diversificación y la reconversión de variedades.

Membrane contactor: a sustainable technology to remove dissolved oxygen from wine and preserve wine aroma

Oxygen management in wine is one of the most significant challenging issues for winemakers.

Experiments with the use of stems in Pinot noir winemaking

Vinification trials were carried out between 2018 and 2021 in the experimental winery at Laimburg Research Centre, Alto Adige, to test the effect of grape stem inclusion during fermentation of Pinot Noir.

A sensometabolomic approach to understand wine mouthfeel percepts

Targeted analytical methods can overlook compounds that are a priori unknown to play a role in the mouthfeel sensations. This limitation can be overcome with the information provided by untargeted metabolomic analysis using UPLC‐QTOF-MS. To this end, an untargeted metabolomic approach applied to 42 red wines has allowed development of a model with predictive capacity by cross-validation for the “dry”, “oily” and “unctuous” sensations perceived by a sensory panel. The optimal PLS model for “dry” retained compounds with positive regression coefficients (≥ 0.17) including a trimer procyanidin, a peptide, and four anthocyanins.