Terroir 2008 banner
IVES 9 IVES Conference Series 9 Historical terraced vineyards – heritage and nature conservation strategies

Historical terraced vineyards – heritage and nature conservation strategies

Abstract

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna. In the past they have often also been the setting for questionable developments. Radical land consolidation processes rendered these sites high yield utilisation areas, but also resulted in their conversion to plain monocultures. Where the rationalisation of terrace vineyards was not profitable, these were often abandoned entirely. Only a modest proportion of the vineyards have managed to retain their historical character. It is necessary to develop strategies for the sustainable use of these sites in order to secure first and foremost their very existence, but also their historical, social, economic and ecological worth.
The aim of the transdisciplinary ‘HISTORISCHE WEINBERGE’ project is to heighten both users’ and conservationists’ awareness of the values associated with these landscapes, so as to counter an unsustainable intensification of land use, or alternatively the total abandonment of these areas. A guideline for the conservation of the vineyards is being developed in cooperation with winegrowers and representatives from politics, nature protection and heritage conservation. The guideline will be developed on the basis of criteria corresponding to both use and protection needs. This process seeks to harmonise the interests of the various actors and to optimise the path towards an integrated approach to the tending of the cultural landscape. The knowledge and the perspectives of the stakeholders are being continuously assessed through interviews, working groups and local events so as to ensure the practical relevance of the project.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Claude PETIT, Franz HÖCHT, Werner KONOLD

Albert-Ludwigs-Universität Freiburg i. Brsg., Institut für Landespflege, Tennenbacherstraße 4, D-79106 Freiburg

Contact the author

Keywords

vignoble historique, conservation du patrimoine, genèse de paysage culturel, terrasses, transdisciplinarité

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Effects of early leaf removal on grape quality of Albariño vines subjected to different water regimes

The grape quality is affected by the canopy manipulation. Water management is a fundamental tool for controlling reproductive growth

Read More

Lactiplantibacillus plantarum – A versatile tool for biological deacidification

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, converting L-malic acid into L-lactic acid and carbon dioxide, and it contributes to microbial stability. Wine pH is highly selective, and at pH below 3.5 generally only strains of O. oeni can survive and express malolactic activity, while under more favorable growth conditions above pH 3.5, species of Lactobacillus and Pediococcus may conduct the MLF. Among the LAB species Lactiplantibacillus plantarum strains have shown most interesting results under hot climate conditions, not only for their capacity to induce MLF, but also for their homo-fermentative properties towards hexose sugars, which makes them suitable for induction of MLF in high pH and high alcohol wines, when inoculated at the beginning of alcoholic fermentation.

Read More

Colour, phenolic, and sensory characteristics of commercial monovarietal white wines produced with maceration

White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.

Read More

Untargeted metabolomics analyses to study taste-active compounds released during post-fermentation maceration of wine

The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes

Read More

Intelligent article to control the internal pressure in continue in bottles

An intelligent packaging might, among others, provide information and allow monitoring of the quality of the packed product or its surrounding environment. A recent project on micro-flow wine bottles closed with aluminium screw cap and tightness liner, highlighted the importance of monitoring the internal overpressure continuously, in real-time and at least for 72 hours, since the internal pressure on the tightness liner and the micro-flow are related. Real-time and continuous measurements are not the standard methods of measurement of the overpressure, yet. The most used equipment for the determination of the pressure in wine bottle is the aphrometer, a destructive device that supplies a single value of pressure.

Read More