Terroir in Slovak viticulture area

The exploitation of food by-products has garnered significant attention over the past few decades, particularly within the framework of the European Green Deal.

When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine.

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation.

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?

This paper presents a review of wine regions in the Pacific Northwest (PNW) of North America. The PNW consists of the states of Oregon, Washington and Idaho and the province of British Columbia.