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…

Identification and quantification of molecular ellagitannins in cognac eaux-de-vie by a mass spectrometry method: barrel toasting and aging impact

Ellagitannins are the main oak wood phenolic compounds that contribute to wine and spirits organoleptic quality (color, astringency, bitterness)(1-3). Given the lack of knowledge regarding their composition and evolution in spirits, the objectives were to follow their extraction kinetic in Cognac “eaux-de-vie” matured in barrel representing different toasting and to observe their evolution and structural modifications during aging. METHODS: Eight different toasting levels were used for studying the impact of the toasting on ellagitannins composition. Two verticals (1978-2018) of “eaux-de-vie” samples coming from two terroirs were analyzed in order to observe ellagitannins evolution during aging. The above analyses were conducted using HPLC-Triple Quadrupole mass spectrometer (4) and the unknown compounds were identified by UPLC-Q-TOF, purified by preparative HPLC prior to 1D/2D-NMR analysis.

Investigating the impact of bottle color, temperature and light exposure on rose wine characteristics

Rosé is leading the fastest growth wine category which hit a 40% increase since 2002. France accounts for over a third (34%) of global consumption followed by the US

Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of english sparkling wines

In sparkling winemaking several yeasts can be used to perform the primary alcoholic fermentation that leads to the elaboration of the base wine. However, only a few Saccharomyces cerevisiae yeast strains are regularly used for the secondary in-bottle alcoholic fermentation 1. Recently, advances in yeast development programs have resulted in new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavours and aromas 2. In this work, sparkling wines produced using interspecific yeast hybrids for the secondary in-bottle alcoholic fermentation have been chemically and sensorially characterized.METHODS: Three commercial English base wines have been prepared for secondary in-bottle alcoholic fermentation with different yeast strains, including two commercial and several novel interspecific hybrids derived from Saccharomyces species not traditionally used in sparkling winemaking. After 12 months of lees ageing, the 14 wines produced were analysed for their chemical and macromolecular composition 3,4, phenolic profile 5, foaming and viscosity properties [6]. The analytical data were supplemented with a sensory analysis.

Effects of water deficit on secondary metabolites in grapes and wines

In this video recording of the IVES science meeting 2021, Simone D. Castellarin (University of British Columbia, Wine Research Center, Wine Research Centre, Vancouver, Canada) speaks about the effects of water deficit on secondary metabolites in grapes and wines. This presentation is based on an original article accessible for free on OENO One.

Grape seed flavanols extraction and mechanical-acoustic properties as influenced by maceration time and ethanol content

AIM: Grape flavanols are involved in wine quality markers such as in-mouth sensations and colour stability.