Developing an integrated viticulture in the upper part of the hill Somló

Mountain agriculture is made difficult by the geomorphological complexity of the territory. This is especially true for viticulture: over the centuries the work of men in such a difficult environment

Agro-ecological transition and adaptation to climate change are the two major challenges facing modern agriculture.

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?

The quality of red wine depends on the composition of polyphenols influencing wine color and taste. The question is, how much we must fear over extraction, especially of seed tannins, under cool climate conditions. The extraction of polyphenols from grape skins and grape seeds were investigated for the grape varieties Cabernet Sauvignon and Pinot noir

Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides.