Terroir 2010 banner
IVES 9 IVES Conference Series 9 Les micro-zones et les technologies traditionnelles de la viniculture en Géorgie

Les micro-zones et les technologies traditionnelles de la viniculture en Géorgie

Abstract

[English version below]

La Géorgie est un pays d’une tradition très ancienne de viticulture et de viniculture. Là, dans les micro zones spécifiques, en précisant le lieu on produit de différents types du vin d’une histoire de plusieurs siècles, distingués par leurs caractéristiques, portant des signes originaux (vins de table sec, demi-sec, demi-sucré, mousseux, Kakhétien, Imérétien). Leur production est favorisée par l’unité des tels phénomènes associés entre elles harmonieusement comme l’espèce, le terroir, le climat et les technologies.

Georgia is one of the oldest viticulture and oenology country, where in Terroir regions is produced long secular history, qualitative different, original dispirited (table dry, semi-dry, semi-sweet, sparkling, Khatetian, Imeruli) wine. Producing such kind of wines is encouraged by harmonic confluence of species, soil, climatic and technological (making in Qvevri) and totality of phenomenon.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Mirvelashvili M., Kobaidzé T., Maghradzé D.

Institut de recherches d’horticulture, de viticulture et d’oenologie
6, avenue Maréchal Guélovani, 0159, Tbilissi, Géorgie

Keywords

Le vin Kakhétien, le vin Imérétien, Kvevri (la cuve)
Kakhetian Wine, Imerelian Wine, Qvevri (Pitcher)

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d