Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Contributions to the definition of terroir (Terroir 2006) 9 Terroir and Typicity: proposed definitions for two essential concepts in the understanding of Geographical Indications and sustainable development

Terroir and Typicity: proposed definitions for two essential concepts in the understanding of Geographical Indications and sustainable development

Abstract

The content of this communication arises from the deliberations of a working group mandated within the framework of the INRA-INAO 2000-2003 research convention, which brought together INAO representatives and researchers who had worked on AOCs or PGIs, in disciplines from the sphere of the humanities (consumer science, marketing, rural development) and biotechnical sciences (agronomy, animal production science, technology, biochemistry). The aim was to suggest for the terms « terroir » and « typicity » definitions corresponding to objectives of an operational nature, in order to allow practitioners to work efficiently in the service of objectives specific to the geographical indications with tools that could be used for decisions concerning delimitation, production conditions and the accreditation of the product, and to scientific objectives so as to allow researchers to replace them in a general context and to help to revise them. In this instance, they are put forward to the vine and wine scientific community, where the concepts of terroir and typicity are widely used.

The concepts thus defined comprise an analytical grid to be filled in during operational and research assignments. The definition proposed for terroir has served as a basis for the work of a colloquium organised at UNESCO, and a UNESCO research group is undertaking a global inventory of terroirs within the context of its cultural diversity protection policy. The scope of the definition of terroir thus far exceeds the sole framework of geographical indications. Finally, the concept of typicity supposes the development of methods to characterise the sensory space of a product whose quality is not built on sensory assertions alone. This approach is therefore once again not limited to mere geographical indications, which leads one to move beyond the boundaries of sensorial analysis to establish links between the product space and the sensory space, which thereby constitutes the judgment of typicity.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

François CASABIANCA (1), Bertil SYLVANDER (1), Yolande NOËL (1), Claude BERANGER (1), Jean-Baptiste COULON (1), Georges GIRAUD (2), Gilles FLUTET (3), François RONCIN (3) et Éric VINCENT (3)

(1) INRA, 147 rue de l’Université, 75007 Paris, France
(2) ENITA Clermont-Ferrand, site de Marmilhat, 63 Lempdes, France
(3) INAO, 51 rue d’Anjou, 57008 Paris, France

Contact the author

Keywords

terroir, typicity, geographical indications, rural development

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Seasonal dynamics of water and sugar compartmentalization in grape clusters under deficit irrigation

Water stress triggers functional compartmentalization in grapevines, influencing how resources are allocated to different plant organs.
Read More

Barrel-to-Barrel Variation of Color and Phenolic Composition in Barrel-Aged Red Wine

Tangible variation of sensory characteristics is often perceived in wine aged in similar barrels. This variation is mostly explained by differences in the wood chemical composition, and in the production of the barrels. Despite these facts, the literature concerning barrel-to-barrel variation and its effect on wine sensory and chemical characteristics is very scarce [1]. In this study, the barrel-to-barrel variation in barrel-aged wines was examined in respect of the most important phenolic compounds of oenological interest and chromatic characteristics, considering both the effects of the (individual) barrel and cooperage. A red wine was aged in 49 new medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months

Read More

The sensitivity to ABA affects the cross-talk between scion/rootstock in tolerant grapevines to drought stress

Drought caused by climate change has a dramatic incidence on the vineyard. Despite employing specific rootstocks tolerant to drought like 110 Richter, the vineyard continues to experience various losses, revealing the importance of the scion cultivar in the adaptation to drought stress. In this regard, Merlot, a widely cultivated grapevine, exhibited reduced drought tolerance compared to less cultivated varieties like Callet, a local cultivar originating from the Balearic Islands that demonstrated greater resilience to drought. Therefore, understanding the drought stress response in both cultivars and the cross-talk between scion and rootstock is key to unveiling possible differences that could affect to the adaptation to drought in vineyard.

Read More

Transition metals and light-dependent reactions: application of a response surface methodology approach

Light-induced reactions can be responsible for detrimental changes of white and rosé wines. This is associated to the photo-degradation of riboflavin (RF) and of methionine (Met) causing the appearance of light-struck taste (LST).

Read More

Spontaneous fermentation dynamics of indigenous yeast populations and their effect on the sensory properties of Riesling

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation. Grape processing aims to extract maximum amount of the precursors from the berry skin to increase the potential for a strong varietal aroma in the wine. Subsequent yeast selection plays an important part in this process.

Read More