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…

Terroir Hesse – Soil determines wine style

The project “Terroir Hesse” works out the main type and characteristics of soil-based terroirs and the resulting wine styles for the hessian wine-growing regions Rheingau and Hessian Bergstrasse.

‘It’s a small, yappy dog’: The British idea of terroir

Aims: Most consumer research about terroir has focused on wine, particularly with French or other European wine drinkers, rather than those in the Anglo-Saxon world. In Europe, whilst there is no agreement amongst consumers as to what terroir actually is, there is a general recognition of the word and an acceptance that it represents something important

Revisiting esters hydrolysis in young white wines

Esters play an essential role in the young white wines’ fruity expression, particularly the groups of ethyl esters of fatty acids (EEFAs) and higher alcohol acetates (HAAs) [1]. However, generally, these groups of esters decrease relatively fast during the first two years of ageing [1, 2].

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Application of grape pomace and stem extracts on Vitis vinifera L. cv. Monastrell: Increased stilbene content of grapes and wines

Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world