Terroir 1996 banner

Proceedings of Terroir 1996

IVES Conference SeriesTerroir 1996

Facteurs physiques et biologiques affectant la production viticole et vinicole de la région avec dénomination d’origine “Condado de Huelva” (SW d’Espagne)

Les facteurs physiques et biologiques du milieu naturel affectant la production viticole de la R.D.O. “Condado de Huelva” et quelques relations les concernant sont étudiés dans les systèmes de la production vinicole ; le bon fonctionnement du Vignoble ayant besoin par ailleurs, du concours d’autres facteurs (Reynier, 1989 ; Paneque et al., 1996, a,b).

View article

IVES Conference SeriesTerroir 1996

Terroir, sol et sous-sol : principes de modélisation spatiale de quelques paramètres physiques caractérisant le substrat altéré dans les régions viticoles établies sur socle ancien

For several years, the development of computer resources, and in particular of Geographic Information Systems, have allowed the emergence of a new approach to the analysis and characterization of wine-growing areas (Morlat, 1989; Laville, 1990). These methods, which make it possible to identify homogeneous areas or units of terroir, are based on crossing, statistical analysis (in particular Principal Component Analysis: PCA) and the integration of parameters describing the natural environment in which develop the vine.

View article

IVES Conference SeriesTerroir 1996

Un exemple de valorisation d’une étude de terroir au sein d’une unité coopérative de production à Saint Hilaire d’Ozilhan (Gard) dans les cotes du Rhône

The winegrowers of the intercommunal cooperative cellar of Saint Hilaire d'Ozilhan have been practicing terroir selection for ten years. Five years ago, after having equipped themselves with an efficient commercial structure, and anxious to improve knowledge of their terroirs and to better control quantitatively and qualitatively the range of typicality that they can develop, they asked the Syndicate Général des Vignerons Réunis des Côtes du Rhône and the Institut Coopératif du Vin to help them set up an approach to better judge the behavior of the Grenache and Syrah grape varieties in the different terroirs, then to enhance this work through the improving product quality.

View article

IVES Conference SeriesTerroir 1996

Caractérisation des terroirs viticoles champenois

The Champagne vineyard extends over 35,300 ha under the Appellation d'Origine Contrôlée, of which 30,000 are in production. It mainly covers 3 departments: in order of importance, Marne (68% of the appellation area), Aube (22%) and Aisne (10%), and more anecdotally Haute Marne and Seine and Mame. It is a young vineyard (for more than half of the surface, the winegrowers have the experience of only one generation of vines), and fragmented (more than half of the exploitations extend over less than 1 ha; the average size of a cadastral parcel is 12 ares).

View article

IVES Conference SeriesTerroir 1996

Aspects concernant les relations entre quelques composantes de la biomasse viticole, en fonction de l’offre des ressources écologiques

Ecological resources represent vegetation factors, or even production factors, in quantitative expression. These, used by plants, transformed and organized according to their genetic program, become the material components of biomass. Subsequently, the ecological resources can be used as synthetic indicators of the ecological supply, necessary for the analysis of favorability for the understanding of ecosystems.

View article

IVES Conference SeriesTerroir 1996

Différenciation mésoclimatique des terroirs alsaciens et relation avec les paramètres du milieu naturel

The influence of climatic conditions on the development of the vine and on the quality of the wines no longer needs to be demonstrated at the scale of the vineyard, by the regional climatic characteristics, determining on this scale the viticultural potentialities (Huglin, 1978; Branas, 1946; Riou et al ., 1994); but also on a local scale, at the level of the basic terroir unit (Morlat, 1989), by the landscape differentiation of the natural environment inducing climatic variability within the same vineyard, and partly explaining differences in functioning of the vine, in connection with the processes of maturation and the quality of the wine (Becker, 1977 and 1984; Morlat, 1989 and Lebon, 1993a). According to these authors, the climatic diversity in a wine region constitutes in addition to the edaphic component, an important component of characterization of the Basic Terroir Units (UTB).

View article

IVES Conference SeriesTerroir 1996

Terroir et marché des A.O.C

Cette communication sera basée sur les résultats d’une étude auprès des consommateurs réalisée par la société G3 pour l’I.N.A.O. sur les attitudes des consommateurs vis à vis des produits de terroir et des A.O.C. et sur un mémoire de DEA soutenu par Monsieur J-C. DURIEUX à l’Université de Paris X Nanterre, consacré aux variables explicatives du comportement d’achat des vins A.O.C.

View article

IVES Conference SeriesTerroir 1996

Variabilité spatiale du gel printanier dans le vignoble champenois : application au zonage climatique

In the Champagne vineyards, spring frosts are the cause of significant variations in the volume of the harvest which are very penalizing for the trade. This variability is reflected both in time (years without frost alternating with years with severe frosts) and in space. Certain sectors of the vineyard are in fact statistically more susceptible to frost than others, but each year no municipality can consider itself immune to this climatic accident. The objective of the study is precisely to analyze the spatial distribution of frost and to determine its main mechanisms, linked to the topography of the hillsides, their orientation but also to regional meteorological variables.

View article

IVES Conference SeriesTerroir 1996

Influence de la nutrition potassique sur le manque d’acidité des vins issus du cépage Negrette

A worrying drop in the acidity of wines has been observed in many wine regions, such as Bordeaux (Merlot), Burgundy (Pinot Noir), Côtes-du-Rhône (Grenache) or Rioja (Tempranillo). This lack of acidity is particularly marked in the Midi-Pyrenean vineyards of the Côtes du Frontonnais (Tournier, 1993). However, the acidity of a wine is one of the main factors of its quality, in fact, a low acidity combined with an insufficient tannic structure leads to rapid oxidation of wines and makes them age prematurely.

View article

IVES Conference SeriesTerroir 1996

Prise en compte de la notion de terroir dans les AOC en France : Aspects Culturels

“The vine and the wine are great mysteries. Only the vine makes us intelligible what is the true flavor of the earth”. Colette. The notion of terroir has always been the basis of the notion of AOC from which it is inseparable. It is moreover the definition of the production zone which was at the start of the attempts to set up the designation of origin, at the beginning of the century, after the phylloxera crisis.

View article

IVES Conference SeriesTerroir 1996

Résistance stomatique et caractérisation hydrique des terroirs viticoles

The analysis of the distribution of natural plant populations allows an ecological characterization of cultivated environments in thermal, water and trophic terms; it guides the choice or selection of plants (or grape varieties) to cultivate (Astruc et al ., 1984, 1987; Delpoux, 1971; Jacquinet and Astruc, 1979). This approach has given good results in areas where the topography is the determining factor in the ecological differentiation of the terroirs.

View article

IVES Conference SeriesTerroir 1996

La perception des terroirs du vignoble des Coteaux du Layon

On peut être surpris de l’existence d’un vignoble de vins liquoreux, le vignoble des Coteaux du Layon, dans une zone septentrionale à la limite Nord de la culture de qualité de la vigne et ce d’autant plus que le cépage de ce vignoble, le Chenin ou Pineau de la Loire, est un cépage semi tardif. La première explication est à rechercher au niveau des facteurs naturels (données climatiques et géopédologiques) permettant la réalisation de ce type de produit. Il est nécessaire de souligner ici l’importance de chaque paramètre du terroir pris dans im sens large (géopédologique et climatique) et que toute variation de l’un d’entre eux, même non perceptible en première analyse à l’homme, peut avoir des incidences déterminantes sur la qualité des vins.

View article