Terroir 2008 banner
IVES 9 IVES Conference Series 9 Reasoning a Terroir policy on the basis of the prospective study of the French wine sector

Reasoning a Terroir policy on the basis of the prospective study of the French wine sector

Abstract

The prospective study of the French wine sector (Sebillotte et al., 2004) has identified “groups of micro-scenarios” at the end of the analysis of the characteristics of this wine sector. These groups, which have been defined from correlations between ‘structural’ variables, are activated by ‘driving’ variables, which are supposed either to be active or not, define different pertinent micro-scenarios (MSc) of events which may reasonably occurr. Three of those groups are directly related to the production and the management of Terroir wines. 

References

These groups of micro-scenarios are: 
1) MSc2 group “Wine productions and funds market” which leads to 4 MSc: 
– “The New Viticultural World declines” 
– “Coexistence with terroir wines and industrial blended wines” 
– “The industrial blendings without Geographical Indication” 
– “The geographical Indication as a strategy for the New Viticultural World” 
2) MSc5 group “The quality marks of wine” which leads to 4 MSc: 
– “Aroma-enriched wines for wine bars” 
– “The consumption occasion as a quality mark” 
– “ ’Terra vitis’, aromas and environment” 
– “A vintage table wine which is marked ‘Veritas’ “ 
3) MSc8 group “ ‘AOC’, technical evolutions and labelling”: 
– “The AOC and the VQPRD refuse GMO which are accepted worldwide” 
– “The AOC integrates the technical evolutions without any limit” 
– “The GMO are little used, and marked according to bilateral agreements” 
– “In a viticultural world without GMO, the French AOC system is in question”. 
These diferrent events or MSc are analyzed through the various elements which are included in the Terroir concept, in order to estimate the direct practical implications into vineyards, and the adaptation or evolution ability of vineyards as well

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Alain CARBONNEAU, Hervé HANNIN

Montpellier SupAgro / IHEV

Contact the author

Keywords

grapevine, wine, prospective, scenario, geographical indication, terroir, controlled appellation of origin – ‘AOC’, finances, New Viticultural World, blended wine, quality, aroma, environment, certification, labelling, technics, Genetically Modified Organism 

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

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

Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.

Moscatel vine-shoot extracts as grapevine biostimulant to increase the varietal aroma of Airén wines

There is a growing interest in the exploitation of vine-shoots waste, since they are often left or burned. Sánchez-Gómez et al. [1] have shown that vines-shoots aqueous extracts have significant contents of bioactive compounds, among which several polyphenols and volatiles are highlighted. Recent studied had demonstrated that the chemical composition of vine-shoots is enhanced when vine-shoots are toasted
[2,3]. The application of vegetable products in the vineyards has led to significant changes towards a more “Sustainable Viticulture”. An innovative foliar application for Airén vine-shoot extracts have been carried out to the vineyard. It has been shown that they act as grape biostimulants, improving certain wine quality characteristics [4].

Use of sensors/biosensors for detection of food safety parameters in wine

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

Polyphenol content examination of Tokaji Aszú wines

We must state that two conditions above are only prevalent in the case when the processed grapes are full or over ripened, besides following the Tokaj wines preparation criterions (grape variety, soil, microclimate, vintage, etc.). These two conditions mentioned before were followed up only sensory based analysis up to now, altough the study of chemical idetified compounds which confirms these are obviuos.