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 Wine growing terroirs: management of potential. New issues at stake for AOCs in France

Wine growing terroirs: management of potential. New issues at stake for AOCs in France

Abstract

Terroirs represent a heritage that must be studied and managed with appropriate methods; recourse to agronomic and oenological sciences alone is necessary, but is in no way sufficient without the contribution of the humanities.
The wine growing terroirs have undergone five major transformations in the space of 150 years, but nowadays we are witnessing a threefold pressure in terms of change concentrated over a short period:
– climate change, altering the « vine varieties – environments » correlation.
– a change in wine consumption habits, especially among young people and throughout the world.
– the emergence of environmental concerns with their consequences on the chemical means used to combat the enemies of the vine.
To rise to the challenge posed by these changes, recent research results must be taken into account by the AOCs, considering not the techniques in isolation, but the socio-technical itineraries all along the chain of potentialities in the production process from the grapes to the wine in the glass. To the extent that AOCs put in place collective structures for controlling the vine vigour and furthering the integrated control over their demarcated areas, they will be rapidly able to meet the challenges presented by these change-related pressures. Recent results have made it possible to support initiatives by producers and are meeting with success: several examples are analysed and discussed.

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

François RONCIN

Délégué national recherche et environnement, INAO, 51 rue d’Anjou, 75008 Paris, France

Contact the author

Keywords

wine growing terroirs, AOC, integrated production

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

AIM: A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts. METHODS: The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts.

Pioneering dynamic AgriVoltaics in viticulture: enhancing grapevine productivity, wine quality and climate protection through agronomical steering in a large-scale field study

Context and purpose of the study. Climate change threatens traditional winegrowing regions, with about 90% of areas like southern France at risk by the end of the century due to heatwaves and droughts.

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

The use of fluorescence spectroscopy to develop a variability index and measure grape heterogeneity

AIM This work aims to investigate fluorescence spectroscopy as a tool to assess grape homogenates to discriminate between samples of varying maturities and to develop an index to objectively characterise the level of grape heterogeneity present in any given vineyard.

Bioprotection en phase pré-fermentaire, synthèse de 3 ans d’expérimentations dans différentes régions viticoles

With growing consumer interest in products without chemical additives, limiting the use of sulfites is a priority for the wine industry. Bioprotection is a biological alternative that avoids or reduces the risks of alterations that have a negative impact on the organoleptic quality of wines and, ultimately, on their acceptability to consumers. bioprotection can also provide a response to the risks of microbiological deviations, which are increased both by climate change and by the organization of harvesting operations, which increasingly include the use of multi-bins filled at the vine, exposing the harvest to sometimes high temperatures for longer periods of time.