Terroir 2008 banner

Terroir in Slovak viticulture area

Abstract

Terroir method has been used for assessment of growing site in the world for years. In Slovakia actually regionalisation is used as the similar method which does not cover all the elements of wine quality evaluation however. Terroir is the complex embracing climatic conditions, character of region, growing technology, and that of wine production. Marking of wine according to region (terroir) guarantees the fact that wine has given characteristics which are irredeemable together with the high and permanent quality also the amount of customers and due to that it gains stabile place on the market.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Slovak Agricultural Research Centre -Research Institute of the Viticulture and Enology
Hlohovska 2, 949 92 Nitra, Slovakia

Contact the author

Keywords

terroir, climate change, vineyard

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Evaluation des impacts environnementaux des itinéraires techniques viticoles de production de vins AOP en Val de Loire: démarche d’adaptation de la méthode de l’analyse du cycle de vie (ACV)

La société et l’état imposent plus que jamais à la viticulture française de prendre en compte ses impacts environnementaux tout en produisant des vins de qualité. Après avoir présenté ces impacts, les auteurs exposent la méthode de l’Analyse du Cycle de Vie. Ils proposent une démarche pour sa mise au point pour évaluer les impacts environnementaux en viticulture AOP en Val de Loire dans le cadre de l’évaluation de la compatibilité des objectifs qualitatifs et environnementaux de la production de raisins de cuve.

Read More

Phenolic extraction during fermentation as affected by ripeness level of Syrah/R99 grapes

L’extraction phénolique au cours de la fermentation à partir de vendanges de différents degrees de maturité du cépage Syrah/R99 a été etudiée. Cette travail fait parti d’un projet focalisé sur la qualité du raisin et des vins obtenus au cours du millésime 2002. Les vignes sont situées à Stellenbosch (Afrique du Sud) sur un sol Glenrose

Read More

Merging fast sensory profiling with non-targeted GC-MS analysis for multifactorial experimental wine making

Wine aroma is influenced by several viticultural and oenological factors. In this study we used experimental wine making in a full factorial design to determine the impact of grapevine age, must turbidity, and yeast strain on the aroma of Vitis vinifera L. cv. Riesling wines. A recently developed, non-targeted SPME-GC-MS fingerprinting approach for wine volatiles was used. This approach includes the segmentation and mathematical transformation of chromatograms in combination with Parallel Factor Analysis (PARAFAC) and subsequent deconvolution of important chromatogram segments.

Read More

Influenza del sito di coltivazione nella espressione aromatica del Moscato liquoroso di Pantelleria

ln 1997, twenty six cultivation sites of cv. Muscat of Alexandria different for pedological conditions, altitude and exposition were selected through ail Pantelleria isle. ln each site, described and classified according to USDA Soil Taxonony and FAO Soil Classification methods, grapes, collected at technological ripening, were microvinificated, following a standard procedure which allowed to obtain the naturally sweet wine DOC Moscato di Pantelleria. Wines, five months after vinification, were analysed by gaschromatography.

Read More

“Terroir” and grape and wine quality of native grape variety Istrian Malvasia

Viticulture and wine production have a historical tradition in Istria. First written document of vine cultivation in this area date since antiquity. The most wide spread vine variety in Istria is Istrian Malvasia (white variety), and it capture about 60% of total vineyard surface in Istria today.

Read More