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.

Download the PDF

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…

Investigating the variability of basal crop coefficient across diverse production contexts in commercial vineyards

Vine water use is a critical determinant of vineyard management practices, especially in the context of climate change.
Read More

Wine chemical markers assess nitrogen levels in original grape juice

Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.

Read More

Aromatic maturity is a cornerstone of terroir expression in red wine

In this video recording of the IVES science meeting 2023, Stéphanie Marchand (University of Bordeaux, ISVV, INRAE, UMR 1366 OENOLOGIE, Villenave d’Ornon, France) speaks about the aromatic maturity as a cornerstone of terroir expression in red wine. This presentation is based on an original article accessible for free on OENO One.

Read More

From precursor identification to the study of the distribution of 3-methyl-2,4-nonanedione in red wines and spirits

Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging.

Read More

A combination of biotechnology tools and coopers elements for an alternative the addition of SO2 at the end of the malolactic fermentation in red wines or at the “mutage” for the “liquoreux” wines

In red wines the post-MLF SO2 addition is an essential event. It is also the case for the “mutage” during the elaboration of the “liquoreux”. At these moments SO2 plays an antimicrobial action and an antioxidant effect. But at current pH of wines, ensuring a powerful molecular SO2 has become very difficult. Recent work on Brettanomyces strains have also shown that some strains are resistant up to 1.2 mg / L of molecular SO2. It’s also the case of the some Saccharomuces or Zygosaccharomyces strains suitable to re-ferment “liquoreux” wines after the “mutage”.

Read More