AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

There are fundamentally two different ways in which indications of geographical origin (igos) can be protected. The us approach favors the pre-existing trademark system through collective marks (cms), while the eu approach favors a maximalist approach via a sui generis system which promotes appellations of origin (aos). A consensus however emerges regarding the fundamental protection of origin against misleading, confusing and dilutive uses. Previous literature discusses these competing igo logics from historical, legal and international trade perspectives. In this paper, we depart from the field of social sciences, in particular from recent advancements in the well-established literature on proximities, in order to provide a reflection on the different logics underpinning the aos and cms systems.

Sforzato di Valtellina DOCG is a special reinforced red wine produced using withered Nebbiolo grapes. The withering process takes place in traditional rooms under natural environmental conditions; it starts immediately after the harvest and ends not before the 1st December of the same year. The process can be performed with different bunch placements that can influence the grapes features.The purpose of the study is to compare the effect on grape physico-chemical parameters for four withering bunch placement systems: hanged clusters (HC), plastic crates (CT), breathable mesh fabric on wooden frames panels (MF), and reed mats (RM). For all the systems studied, the withering length was two months at a temperature between 6 and 19 °C and a relative humidity of 41-88%.

Aging process is an essential stage in the improvement of wine quality. This process is usually performed by contact with oak wood whose compounds are released and transferred to wine, acquiring typical aging bouquet. Although the use of oak chips is a practice generally accepted as alternative to barrels to shorten aging process, the application of emerging technologies is being unfolded to accelerate this stage.

In this video recording of the IVES science meeting 2024, Mariona H Gil i Cortiella (Universidad Autónoma de Chile, Santiago de Chile, Chile) speaks about Which microorganisms contribute to mousy off-flavour in owines. This presentation is based on articles accessible for free on OENO One and IVES Technical Reviews.

Plant water stress affects grape (Vitis vinifera L.) berry composition and is variable in space due to variations in the physical environment at the growing site. Could we use water status maps as a sensitive tool to discriminate between harvest zones?