Terroir 2006 banner
IVES 9 IVES Conference Series 9 Visualization of wine origin, quality level and terroir by the landscape

Visualization of wine origin, quality level and terroir by the landscape

Abstract

The communication of the aims of a viticulture under the premise of terroir is presently discussed in a lot of wine-growing regions around the world. To encourage this discussion the differences in knowledge, understanding, and preference concerning wine and landscape should be regarded more closely: the wine should be perceived as a representative of its region and one of the most characteristic features of a region is the landscape. The basis of the concept presented is the integration of the landscape in the notion of terroir. The aim is the linking-up of attributes of the viticultural landscape with attributes of the wine in a system of increasing complexity: with increasing spatial resolution, the attributes and descriptors for landscape and wine increase, too. In a vertical line the landscape is regarded at different levels, from the region to the local territory to the vineyard site. It is assumed, that in the same manner, the sensory evaluation of wine is presented in an increasing complexity according to the increasing specification of the origin. In a horizontal line the typical of each level is described. This parallelism of landscape and sensory evaluation might contribute to a transparent communication of wine origin, quality, terroir, and sustainability to wine-grower and consumer.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Stephan REUTER

RLP AgroScience GmbH, Institute for Agroecology, Breitenweg 71, D-67435 Neustadt a.d.W./Germany

Contact the author

Keywords

communication, landscape, terroir, wine, origin

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Kinetic study of browning caused by laccase activity using different substrates

To our knowledge all the studies about laccase kinetics and its inhibition have been performed with substrates and conditions very different from those of real grape juice. Moreover, none of these researches really measure enzymatic browning, since they have not taken into account what happens after the oxidation of o-diphenols in o-diquinones and their subsequent polymerization to form melanins1. For that reason, the aim of this research was to develop a new model to measure the kinetics of browning caused by Botrytis cinerea laccase under conditions much closer to those of grape juice and using the substrates naturally present in it.

EFFECT OF FUMARIC ACID ON SPONTANEOUS FERMENTATION IN GRAPE MUST

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).

Soil and Climate Interactions with Grapevines

To test the hypothesis that soil type plays a minor role relative to that of vine vigor in the determination of yield, fruit composition and wine sensory attributes, 5 Chardonnay vineyards in the Niagara

Characterization of resistant varieties produced in the context of a search for regional typicality

Planted between 2018 and 2019, the ‘New Vine’ system is a vineplot, comprising 169 individuals genotypes (5 vines/individual), located on a gravelous soil, in the INRAE Grande-Ferrade site (Villenave d’Ornon, France).

Terroir in Slovak viticulture area

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.