Terroir 2008 banner
IVES 9 IVES Conference Series 9 A Viticultural Terroir in Brazil: Change and continuity

A Viticultural Terroir in Brazil: Change and continuity

Abstract

The viticultural terroir at the Serra Gaúcha region, in Rio Grande do Sul State, Brazil, is analyzed under historical and sociological viewpoints, aiming to understand the origin of its characteristics, and the risks for its continuity. This work starts a multidisciplinary research project that, through a gain of comprehension of the regional Man-Nature dynamics, gives to a perception of which are the typical elements of this association, a key factor for its continuity.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Renato De OLIVEIRA (1), Jorge Ricardo DUCATI (2)

(1) Departamento de Sociologia
(2) Centro Estadual de Pesquisas em Sensoriamento Remoto e Meteorologia
Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500 – CEP 91501-970
Porto Alegre, Brésil

Contact the author

Keywords

terroir, vitiviniculture (Brésil), vin et immigration

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

The smoking gun of climate change in wines

In this audio recording of the IVES science meeting 2022, Antonio Graca (Sogrape, Portugal) speaks about smoke taint and climate change. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Read More

The 1-hydroxyoctan-3-one, a molecule potentially involved in the fresh mushroom off-flavor in wines

An organoleptic defect, called fresh mushrooms off-flavor (FMOff), appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, 3-octanol and octen-3-ol (C8 compounds) were involved in the mushroom off-flavor in wines

Read More

Study of wine-growing land (“terroir”) characteristics in the canton of Vaud (Switzerland): ecophysiological behaviour of the vine (cv. Chasselas)

A study of the physiological and agronomical behaviour of the vine (cv. Chasselas) was conducted between 2001 and 2003 by the Swiss Federal Research Station for Plant Production at Changins (Agroscope RAC Changins) on various wine-growing farms (terroirs) in the Canton of Vaud (Switzerland), as part of a study project on Vaudois

Read More

Impact of nitrogen addition timing on the synthesis of fermentative aromas in alcoholic fermentation

Among the different compounds present in the must, nitrogen is an essential nutrient for the management of the fermentation kinetics but it also plays an important role in the synthesis of fermentative aromas.

Read More

New highlights of polyphenols from red wine to counteract ocular degenerative diseases

More recently, studies have shown that polyphenols could also prevent or improve vision in patients with ocular diseases and especially age-related macular degeneration (AMD) which is an eye disease characterized by damage to the central part of the retina, the macula, and that affects millions of people worldwide. Despite therapeutic advances thanks to the use of anti-vascular endothelial growth factor (VEGF), many resistance mechanisms have been found to accentuate the visual deficit.

Read More