Terroir 2008 banner
IVES 9 IVES Conference Series 9 AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

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

Abstract

The abbreviation AOC designates, since 1905 in France, wines which characteristics and reputation are due to a proper “terroir”. The delimitation of such “terroirs” consists in a technical and statutory procedure which has developed by steps.
The delimitation of the AOC Champagne and Kaefferkopf terroirs, presented here by the authors, confirms the validity of the modern “terroir” concept: A “terroir” is a delimited geographic area for which there is collective knowledge of the interaction between the physical and biological environment and applied vitivinicultural practises.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Gilles FLUTET, Cécile FRANCHOIS, Alexis GUYOT, Eric VINCENT

Institut NAtional de l’Origine et de la qualité
51, Rue d’Anjou – 75008 – Paris – France

Contact the author

Keywords

Appellation d’Origine Contrôlée, delimitation, “terroir”, vitivinicultural practises

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Water status modelling: impact of local rainfall variability in Burgundy (France)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Applications of Infrared Spectroscopy from laboratory to industry

The grape and wine industries have long sought rapid, reliable and cost-effective methods to screen and monitor all the stages of the winemaking process, which include grape ripening in the vineyard, harvest and grape reception at the weighbridge, the fermentation stage and the bottling of the final product.