Ancient and recent construction of Terroirs

Abstract

The local wine as an area identified and recognized is a complex socio-historical reality that calls an effort of observation and theoretical reflection using various social sciences that address training and development of human activities rooted in the territories.
The notion of terroir now holds both the front stage of the scientific debates hat agitate professional circles of the winemaking and marketing.
The issue that we discuss below implements a historical approach to pattern formation in wine.

The combination of disciplinary knowledge is essential to consider the overlapping of factors involved in this territorial construction.
There are 4 times logical and chronological: descriptions and looks over the vineyards, organization and demarcation of the territories, control of the vineyards and new institutions, the construction of the wine lands.

DOI:

Publication date: August 26, 2020

Issue: Terroir 2012

Type: Article

Authors

Serge WOLIKOW

Maison des sciences de l’homme, Dijon, USR CNRS 3516, Centre Georges chevrier, UMR, 5565.

Keywords

territory, social construction, délimitation, description.

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Phenolic composition of Xinomavro (vitis vinifera L.cv.) grapes from different regions of Greece

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Testing the pathogen e-learning and field training course on grapevine virus knowledge and management

One of the reasons of the spread of grapevine virus diseases in
vineyards around the world is the lack of knowledge by the main actors of the wine sector. To face this problem, five partners worked together to develop the PAThOGEN project, a training program aimed to improve grapevine virus knowledge and management. The partnership gathers one French technical center (IFV), one Spanish university (USC), one Italian applied research center (CREA), one Spanish foundation
specialized in training and technology transfer (FEUGA) and one Italian SME specialized in the development of informatics tools and in knowledge transfer (HORTA).The objectives of PAThOGEN are: (i) to develop and
maintain a high-quality work-based Vocational and Education Training program, (ii) to improve the skills of professionals of the wine sector.

Key genes in rotundone biosynthesis are affected by temperature, light, water supply, and nitrogen uptake

Rotundone accumulation and biosynthesis is a complicated process. Previous research highlighted that these phenomenons were affected under ecophysiological conditions by viticultural practices (e.g. defoliation or irrigation). Individually, these practices often impact several abiotic factors that are difficult to separate such as temperature, water or nitrogen status, or radiation. Such dissociation can be achieved under controlled environmental conditions using potted vines.

Effect of plant fining agents in the must flotation process. Functional characterization

Flotation is one of the most used processes for clarifying white grape must after the pressing process. To date, gelatine is the more used fining agent, its action being improved when combined with bentonite and silica sol.

Natural sparkling wine pétillant naturel: technological features and sensory profile

The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties.