Terroir 2012 banner

Ancient and recent construction of Terroirs

Abstract

The local wine as an area identified and recognized is a complex socio-historical reality that calls an effort of observation and theoretical reflection using various social sciences that address training and development of human activities rooted in the territories.
The notion of terroir now holds both the front stage of the scientific debates hat agitate professional circles of the winemaking and marketing.
The issue that we discuss below implements a historical approach to pattern formation in wine.

The combination of disciplinary knowledge is essential to consider the overlapping of factors involved in this territorial construction.
There are 4 times logical and chronological: descriptions and looks over the vineyards, organization and demarcation of the territories, control of the vineyards and new institutions, the construction of the wine lands.

Download the PDF

DOI:

Publication date: August 26, 2020

Issue: Terroir 2012

Type: Article

Authors

Serge WOLIKOW

Maison des sciences de l’homme, Dijon, USR CNRS 3516, Centre Georges chevrier, UMR, 5565.

Keywords

territory, social construction, délimitation, description.

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Effect of rising atmospheric CO2 levels on grapevine yield and composition by the middle of the 21st century: what can we learn from the VineyardFACE?

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

Read More

Emerging pest pressures in viticulture: a brief review of Argyrotaenia Ljungiana in Eastern Europe

As viticulture faces increasing threats from emerging pests, understanding and dealing with new infestations is crucial.

Read More

The wine: a never-ending source of H2S and methanethiol

Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.

Read More

A tool for catching mice in wine: development and application of a method for the detection of mousy off-flavour compounds in wine

Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.

Read More

Wine archeochemistry: a multiplatform analytical approach to chemically profile shipwreck wines

The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms.

Read More