The terroir of Carnuntum: investigation of the physiogeographic characteristics and interdisciplinary study of viticultural functions of the Carnuntum wine district, Austria

Work aimed at understanding the relationship between a terroir, in the agronomic sense, and the physico-chemical characteristics of grapes or wine are numerous today, as evidenced by the program of this symposium. But for an economist, the central question remains to know how the terroir can intervene in the construction of the economic value of wine and in the differentiation of its prices. Is the terroir effect recognized by the end consumer or is it only an internal adjustment variable in the production systems? Through which indicators can this terroir effect be managed by the various operators in the sector? In the end, isn’t it better to invoke a “territorial effect” that the actors can build, and of which the terroir would be one of the possible components?

Une approche très simple de la lecture des paysages est proposée sur la base de l’expérience acquise par l’observation de divers terroirs du monde.

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

The detection of reducing compounds such as phenolic acids, anthocyanins or tannins is of prime importance to decipher on the antioxidant and anti-aging properties of wines.

Wine aroma quality is a complex interplay of factors like terroir, vinification techniques, that modulate aroma compound composition.