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…

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Les outils pour favoriser le renouvellement des générations en viticulture

French lawmakers have chosen the family-type winegrowing business as the benchmark for drafting the legal framework for winegrowing businesses and winegrowers. In france (source: msa), in 2022, there were 1,444 new winegrowers, an increase of 3% compared with 2021, representing 10% of new farm managers. The retention rate for winegrowers is 75% (up 13% on 2021), compared with 77% for all agricultural sectors (stable).

Impact of cover crop in vineyard on the musts volatile profile of Vitis vinifera L. Cv Syrah

rape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied.

Characterization of Brettanomyces bruxellensis biofilm, a resistance strategy to persist in wine-related environments

AIM: Biofilm is a resistance mechanism deployed by microorganisms to adapt to stresses, leading to their persistence in the environment. In the case of Brettanomyces bruxellensis, a wine spoilage yeast, knowledge about its capacity to form biofilm remains limited although this potential strategy could explain its recurring presence in cellars.

Application of cyclic voltammetry to the classification of enological tannins in relationship to oxygen consumption rate and botanical origin 

Enological tannins are a diversified group of winemaking products that vary in several aspects such as chemical composition, botanical origin, and production method. In consideration of their richness in phenolic compounds, one of their main application in vinification is related to their antioxidant capacity, in particular their ability to consume oxygen during red wine maturation.