Terroir 2014 banner
IVES 9 IVES Conference Series 9 The Douro region: wine and tourism

The Douro region: wine and tourism

Abstract

The Demarcated Douro Region (DDR) dates from 1756, when it was recognized as one of the first demarcated regions in the world. The DDR economic activities fit the terroir model and are based on wine and tourism. Both activities have witnessed deep and structural changes along the last three decades, with influence in the current socio-economic performance of the region. The objective of this paper is to present the recent evolution of the DDR wine filiere and tourism. The Port wine continues to be the star product of DDR, with almost 90% being exported. However, along the last decade the still wines evolved from being almost unknown to a position of a national and international recognition in market niches. The tourism in Douro region is connected to the wine filiere and tends to be structured under two dominant influences: the river and the terroir. 

Download the PDF

DOI:

Publication date: July 31, 2020

Issue: Terroir 2014

Type: Article

Authors

João REBELO (1), José CALDAS (1) and Alexandre GUEDES (2)

(1) Department of Economia, Sociologia e Gestão, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real – Portugal. 
(2) Turismo do Porto e Norte de Portugal, Viana do Castelo – Portugal 

Contact the author

 

Keywords

Wine region, world heritage, wine and tourism

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

The effect of organic, biodynamic and conventional production processes on the intrinsic and perceived quality of a typical wine

AIM: The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental impact in terms of CO2 production
Read More

Use of mathematical modelling and multivariate statistical process control during alcoholic fermentation of red wine

Cyberphysical systems can be seen in the wine industry in the form of precision oenology. Currently, limitations exist with established infrared chemometric models and first principle mathematical models in that they require a high degree of sample preparation, making it inappropriate for use in-line,

Read More

High pressure homogenization of fermentation lees: acceleration of yeast autolysis and evolution of white wine during sur-lies ageing

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.

Read More

Unraveling vineyard site from vintage contributions: Elemental composition of site-specific Pinot noir wines across multiple vintages

Understanding vineyard site contribution to elemental composition of wines has, historically, been limited due to lack of continuity across multiple vintages, as well as lack of uniformity in scion clone and lack of controlled pilot-scale winemaking conditions.  We recently completed our fifth vintage, and have elemental composition characterizing wines from four vintages (2015–2018)

Read More

Red wine astringency and the influence of wine–saliva aggregates on oral lubrication

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

Read More