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…

Prediction of astringency in red wine using tribology approach to study in-mouth perception

AIM Astringency is described as a ‘dry puckering‐like sensation’ following consumption of tannins1 that affect consumer preference of foods and beverages, including red wine2. To improve the understanding of astringency, which is a complex interaction due to multiple mechanisms occurring simultaneously, further studies are needed. In this view, oral tribology is considered a useful technique for beverage study to evaluate the thin-film lubrication properties of saliva resulting in oral friction‐related sensations3. The aim of this study was to examine the film behavior of selected protein-based fluids under controlled friction conditions, to understand polyphenol-protein interactions involved in the sensation of astringency.

Comparison between non-Saccharomyces yeasts for the production of Nero d’Avola wine

Wine production with non-Saccharomyces yeasts is getting larger application due to the positive impact of these yeasts on wine composition. Previous studies showed notably differences in chemical composition of Merlot wines obtained with Torulaspora delbrueckii.

Viticultural practices: past, present and future

Practices in viticulture have greatly evolved in the last five decades. There were three objectives: improvement in the quality of the products, reduction in the production costs through mechanization

Multi-omics methods to unravel microbial diversity in fermentation of Riesling wines

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.

Evaluation of new fem grapevine varieties resistant to the main fungal diseases

Context and purpose of the study. The genetic improvement of grapevines at the Edmund Mach Foundation (FEM) has evolved significantly since its inception, and its philosophy on sustainable viticulture through crossbreeding techniques aligns with the urgent need to reduce chemical use in agriculture.