Terroir 2010 banner
IVES 9 IVES Conference Series 9 The importance of landscape in wine quality perception: l’importanza del paesaggio nella percezione qualitativa del vino

The importance of landscape in wine quality perception: l’importanza del paesaggio nella percezione qualitativa del vino

Abstract

The wine quality is a characteristic that is both difficult to define and communicate, because the quality attributes can be divided into intrinsic (objective, such as alcohol degree, acidity, colour, grape variety etc.) and hedonistic components (extrinsic) that is based upon a subjective evaluation. That means that the attributes that signal quality to consumers are not always objective, but also extrinsic, which impact on wine preference and is a study in progress. The wine area production seems to be a very important variable influencing consumers’ judgement, because it reflects the wine origin, its quality, its traceability (as variety, climate, soil morphology, wine law assessment). The landscape is an important component of the wine origin and it summarises several wine attributes: e.g. climate and soil for grape quality, the local history and the grape production traditions. The mountain viticulture landscape is also an expression of handwork and authenticity. With the aim to quantify the importance of landscape and frame of mind in wine quality perception and how much they can influence consumers’ decision to purchase wine, using a new statistical test, Choice-Based Conjoint Analysis – CBCA, we have evaluate the relevance of the attribute landscape at four different levels. The results pointed out a direct relation that tie a well conserved and scenographic landscape with the wine quality perception and confirm that landscape is an important factor of the extrinsic wine quality.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

D. Tomasi (1), F. Gaiotti (1), T. Tempesta (2) 

(1) CRA – Centro di Ricerca per la Viticoltura, via XXVIII Aprile, 26 – 31015 Conegliano (TV) – Italia
(2) Università degli Studi di Padova – Via 8 Febbraio, 2 – 35122 Padova – Italia

Contact the author

Keywords

viticulture, landscape, wine quality perception

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Chemical systems behind wine aroma perception: overview, genesis and evolution

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Read More

Is early defoliation a sustainable management practice for mediterranean vineyards? Case studies at the portuguese lisbon winegrowing region

Context and purpose of the study ‐ Recently early defoliation (ED) has been tested in several high‐ yielding grapevine varieties and sites aiming at reducing cluster compactness and hence, regulating yield and susceptibility to botrytis bunch rot infection. The reported results have been generally positive, encouraging growers to use this canopy management technique as an alternative for replacing the conventional time‐consuming cluster thinning and, simultaneously, as a sustainable practice to reduce the use of fungicides. However, ED increases berry sunburn risks and/or can induce carry‐over effects on vigor and node fruitfulness as shown in the two case studies reported in this work.

Read More

Do high temperature extremes impact berry tannin composition?

Flavonoids, including flavonols, anthocyanins, and tannins, are
important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate. While the synergistic effect of light and temperature has been intensively examined on flavonoids in relation to bunch exposure, studies targeting the sole effect of high temperature have mostly
focused on anthocyanins during the ripening period. With tannin biosynthesis starting around flowering, heatwaves occurring earlier in the grape growing season could be critical. Only a few papers report the impact of temperature on tannin synthesis and accumulation; to date, none have examined the effect of high temperature extremes which, in the context of climate change, relates to increases in heatwave intensity.

Read More

The development of a simple electrochemical method based on molecularly imprinted polymers for the selective determination of caffeic acid in wine

Caffeic acid (CA) is an antioxidant of great importance in the food sector, such as wine, where it acts as a marker of wine ageing, as well as in the health sector due to its antioxidant properties and beneficial effects including the prevention of inflammation, cancer, neurodegenerative diseases, and diabetes.

Read More

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More