Terroir 2020 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2020 9 History and innovation of terroir 9 In search of the taste of terroir – a challenge for sensory science

In search of the taste of terroir – a challenge for sensory science

Abstract

The definition of terroir has evolved throughout history, from something clearly negative in the XVIth-XVIIIth century to a complex multi-parametric construct with positive connotations but also with many scientific unknowns. Terroir has always been linked more or less explicitly to the sensory properties of the resulting products.

Wine consumers have little access to objective terroir information and even if they had, it would be very difficult for them to interpret in terms of wine quality. In Europe, the proxy for terroir is the Protected Designations of Origin (PDO) system, which is what consumers have come to know. According to INAO “It is the notion of soil (terroir) that is the basis of the concept of Appellations d’origine” and results in a product with original and typical features.

From a cognitive point of view, terroir-based and other wine sensory categories have been approached from prototype categorization theory, according to which categories are stored in long-term memory as prototypes. The prototype would be abstracted from the instances of the category during previous tastings and shared between experts. The prototype is highly typical of the category and serves as reference to categorize new items. Such categories are based on family resemblance (instances from the same category share more features then instances from different categories) and are organized according to a typicality gradient.

The main sensory methods used to explore the structure of wine sensory categories are typically ratings and sorting tasks combined with descriptive analysis. The sensory studies dealing with PDO-based categories are scarce. Globally, the results suggest that PDO-based categories are quite difficult to distinguish sensorially. A possible explanation is that high within-category variability makes it difficult to pinpoint a prototype and yields quite fuzzy borders.

Download the PDF

DOI:

Publication date: March 19, 2021

Issue: Terroir 2020

Type: Video

Authors

Jordi Ballester1,2*

1 Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne – Franche-Comté, F-21000 Dijon, France.
2 IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France.

Contact the author

jordi.ballester@u_bourgogne.fr

Keywords

Terroir, PDO, typicality, expert panel, sensory concept

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

An exploration of South Tyrolean Pinot blanc wines and their quality potential in vineyard sites across a range of altitudes

Aim: Pinot Blanc is the third most planted white wine grape in northern Italy’s region of South Tyrol, where small-scale viticultural production permits the examination of the wine’s diverse expressive potential in a small area across a wide range of climatic variables. This study aimed to explore the qualitative potential of Pinot Blanc across a range of climatic variation leading to site-specific terroir expression in a cool climate region.

Read More

An overview of wine sensory characterization: from classical descriptive analysis to the emergence of novel profiling techniques

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensations, emotions and liking, and their dynamics over time, time-intensity methods are crucial tools with growing interest in sensory science [2].

Read More

Landscape study of the Suzette rural district. A vineyard in the heart of the Dentelles de Montmirail

Le territoire de Suzette se développe sur un grand coteau viticole et boisé situé au cœur du site naturel des Dentelles de Montmirail (40km au nord d’Avignon). Ce site est à la fois l’un des pôles d’attraction touristique du département et le lieu d’une production viticole renommée (Gigondas, Vacqueyras, Beaumes de Venise, … ). Cet ensemble remarquable de terrasses viticoles et de crêtes rocheuses et boisées, forme un des paysages emblématiques du Vaucluse. La commune est actuellement soumise à une importante pression foncière due à une forte demande résidentielle. Le paysage du coteau forme et possède de ce fait un patrimoine culturel de valeur et une image de marque importante pour la production viticole locale.

Read More

Market analysis of Chilean Pinot noir, Carménère, and Cabernet-Sauvignon wines: A comparative study of chemical parameters across low, medium, and high price segments

Wine quality is a complex concept determined by multiple factors, including vineyard management, winemaking operations, and the sensory perception of key attributes.

Read More

Exploring typicity in Nebbiolo wines across different areas through chemical analysis

“Nebbiolo” is a red winegrape variety well known to produce monovarietal wines in Piemonte, Valle d’Aosta, and Lombardia regions, taking part to 7 DOCG (Denominazione di Origine Controllata e Garantita) and 22 DOC (Denominazione di Origine Controllata) protected designations of origin (PDO) [1,2].

Read More