Terroir 2014 banner
IVES 9 IVES Conference Series 9 Terroir and sustainability: an analysis of brazilian vineyards from a territorial perspective

Terroir and sustainability: an analysis of brazilian vineyards from a territorial perspective

Abstract

In the concept of sustainable viticulture proposed by the OIV, it can be noted that enhancing terroir is also one measure of sustainability. Thus, the territorial approach may offer an interesting viewpoint from which to consider this issue in a multi-perspective way. This paper purposes to present an evaluation of sustainability, adopting a territorial approach. It is designed as a multi-case study of three Brazilian terroirs: Vale dos Vinhedos, Campanha Gaúcha and Vale do Rio São Francisco. The Vale dos Vinhedos was the first AOC in Brazil; the other two are engaged in ongoing projects. The data are extracted from literature reviews, technical visits and interviews. The three terroirs are analyzed in terms of five perspectives of sustainability (political, social, environmental, economic and territorial). Some examples of indicators include: the political perspective reveals the importance of associations to local actors in discussions about the terroir; the studies carried out to recognize the AOCs help to identify environmental risks and fragilities; the terroir highlights and values territorial resources. It is important to understand that this approach is not developed in order to undermine the environmental perspective, but to help to create relations in a territorial context. Evaluating sustainability is a challenge that requires the development of theoretical and methodological frameworks. In this sense, the territorial approach is not a definitive answer, but another way to understand this issue and to propose new projects to enhance terroir and its sustainability. 

DOI:

Publication date: August 18, 2020

Issue: Terroir 2014

Type: Article

Authors

Shana SABBADO FLORES (1), Rosa Maria VIEIRA MEDEIROS (2)

(1) Instituto Federal do Rio Grande do Sul (IFRS – campus Restinga), Porto Alegre, Brazil – Chaire-UNESCO “Culture & Traditions du Vin” / Université de Bourgogne, Dijon, France
(2) Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil 

Contact the author

Keywords

sustainable viticulture, Vale dos Vinhedos, Campanha Gaúcha, Vale do Rio São Francisco, territorial approach, terroir, sustainability, Brazilian viticulture 

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Red wine extract and resveratrol from grapevines could counteract AMD by inhibiting angiogenesis promoted by VEGF pathway in human retinal cells

Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks

HRATA : A new sensory methodology using advantage of wine aromatic wheels

Wine is an intrinsically complex aromatic product. To formalize this aromatic diversity and the hierarchical structure of the aromas, it is common to present them in the form of a wheel of aromas. These are used for learning and communication purposes but never for the acquisition of sensory characteristics.

Yeasts protein extracts: new low impact tool for wine protein stability

Yeast protein extracts (ypes) have flocculating properties, allowing clarification of musts and wines. They are already authorized by oiv for fining purposes with a maximum dosage limit of 60 g/hl for red wines, and 30 g/hl for musts, white and rosè wines. The extraction of ypes from the cytoplasm of yeasts (saccharomyces spp) cells is defined by the resolution oiv oeno 452-2012, that indicate also some specification of the final product.

Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pHs

Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.

Ceramic imprint in wine: influence of hydraulic ratio on ceramic dissolution and wine pH in amphorae systems

This interaction is primarily due to an acidic attack on the ceramic by the wine. It results in (1) the dissolution of the ceramic into the wine and the release of a wide variety of elements; and (2) an increase of the wine pH. The extent of these effects depends on the mineralogical and chemical composition of the ceramic, as well as the hydraulic ratio of the ceramic-wine system (the term hydraulic ratio (ρ) defines here the volume of wine over the surface area of the ceramic in contact with the wine).