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 AnalysisCBCA, 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.

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…

Direct SPME GC-MS determination of volatile congeners in wines without sample pre-treatment

In this work “ethanol as an internal standard” method was used for the SPME GC-MS quantification of volatile congeners in wines. Our aim was to develop a fast and simple method of wine analysis without additional procedures, reagents etc. A row of standard solutions containing some frequently found congeners in wine was prepared gravimetrically. Suggested method was compared with traditional internal standard method.

The origin and the discovery of “terroir”

Le mot “terroir” dérive du latin “terra”, mais déjà les Romains l’indiquaient comme “locus” ou”loci”, c’est-à-dire un lieu ayant le “genius”destiné à la production d’un produit d’excellente qualité.

Riqualificazione dell’antica “Terra di Lavoro” attraverso il rilancio della cultivar Abbuoto

L’agricoltura dei territori costituenti l’antica “Terra di Lavoro”, territorio che oggi è compreso nella provincia di Caserta ed in parte di quelle di Frosinone e Latina, ha subito a partire dal 1970

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity

Perceived aroma plays an important role in wine quality, and it depends mainly on the volatile composition. Volatile organic compounds (VOCs) from grapes and those formed during winemaking are involved in the sensory complexity of wines. In aroma-neutral winegrape varieties, the winemaking process itself, and particularly alcoholic fermentation (AF), impacts strongly on the organoleptic characteristics of wines due to the formation of volatile alcohols, acids, and esters. In addition, phenolic compounds could contribute not only to the wine color but also to VOCs evolution during AF.