The concept of terroir in viticulture

Leeuwen, Cornelis van; Seguin, Gérard

doi:10.1080/09571260600633135

Cited by 536 publications

(429 citation statements)

References 16 publications

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“…Growing regions can be distinguished based on the abundance of several key fungal and bacterial taxa, defining potentially predictive regional features with obvious consequences for grapevine management and wine quality. The chemicosensory distinction of wines from different growing regions is well established (29)(30)(31)(32)(33), providing the conceptual basis of wine terroir, although the causative factors are elusive (9). Likewise, the formative influences of many key grape-derived microbiota on wine quality Significantly discriminant taxon nodes are colored and branch areas are shaded according to the highest-ranked variety for that taxon.…”

Section: Resultsmentioning

confidence: 99%

“…Vitis vinifera (wine grape) represents an economically and culturally important agricultural crop for which microbial activity plays critical roles in grape (6) and wine production and quality formation (7,8). Indeed, regional variation in grape-and wine-quality characteristics is a critical feature of perceived product identity (terroir), with significant consequences for consumer preference and economic appreciation (9). However, scant evidence exists for nonrandom microbial distribution patterns in grapes and wines (6,10) and the factors driving microbial assemblages on grape surfaces are unknown.…”

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confidence: 99%

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Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Bokulich

Thorngate²,

Richardson³

et al. 2013

Proc. Natl. Acad. Sci. U.S.A.

776

758

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Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and community maintenance, they are also an inherent component of the quality, consumer acceptance, and economic appreciation of a culturally important food product. On their journey from the vineyard to the wine bottle, grapes are transformed to wine through microbial activity, with indisputable consequences for wine quality parameters. Wine grapes harbor a wide range of microbes originating from the surrounding environment, many of which are recognized for their role in grapevine health and wine quality. However, determinants of regional wine characteristics have not been identified, but are frequently assumed to stem from viticultural or geological factors alone. This study used a high-throughput, short-amplicon sequencing approach to demonstrate that regional, site-specific, and grapevariety factors shape the fungal and bacterial consortia inhabiting wine-grape surfaces. Furthermore, these microbial assemblages are correlated to specific climatic features, suggesting a link between vineyard environmental conditions and microbial inhabitation patterns. Taken together, these factors shape the unique microbial inputs to regional wine fermentations, posing the existence of nonrandom "microbial terroir" as a determining factor in regional variation among wine grapes.viticulture | agriculture | metagenomics | next-generation sequencing

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Bokulich

Thorngate²,

Richardson³

et al. 2013

Proc. Natl. Acad. Sci. U.S.A.

776

758

View full text Add to dashboard Cite

show abstract

“…Nor can one define the best possible soil for growing high-quality wines in terms of pebble, clay or lime content, soil depth, or mineral content. These factors of the natural environment have to be considered in terms of their interaction with the vine (Van Leeuwen & Seguin, 2006). A market breakdown can be shown in the pyramid in Figure 5 by analyzing the degree of awareness about the food and wine.…”

Section: Linearmentioning

confidence: 99%

Which Comes First: “Tourism or Oenogastronomy?”

Genç¹

2014

JTHM

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Nutrition is a crucial driving motive of human beings. When someone wants to increase his/her quality of life (QOL), he/she needs to consider some other factors additional to nutrition. Varieties and presentations of food and beverage (F&B) make it possible for us to enjoy them. Either they will be transported to the consumers in order to fulfill their basic needs or they may go and discover them in their natural environment. Another option is originating oenogastronomy tourism especially value added by side-trips, entertainment, and other activities. By converting terroirs into tourist destinations, we can attract people and in connection therewith reorganization of the aimed places can be triggered via having a vast number of people visiting the created destinations. While this adventurous path is flourishing, we deal with some new born concepts such as oenogastronomy, slow food, hedonism, and so on.Depending on the country, culture, and organizational background, these interactive changes take place. Research question of this paper resembles the chicken and an egg situation: "To what extend oenogastronomy serves for tourism and/or tourism serves for oenogastronomy?". Studies show the reciprocal relationship between the two concepts. Their interrelated connections affect each other's existence and size. Traveling and tourism are kind of leisure which involves getting away from various routines. Especially in a terroir where the grape production is possible, oenogastronomy flourishes as a crucial branch of tourism which directly increases leisure variety by affecting all the other related sectors. Actually, when tourists consume wine, the aim will be reached easier.

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“…While the veracity of such a claim is disputed in both winemaking and scientific domains (Wilson 1998;Robinson 2006;Van Leeuwen & Seguin 2006), terroir has become a highly durable cultural concept, deeply entrenched among elite wine consumers with a seemingly unquestioned status in the language of wine. Moreover, a terroir claim has become a sign of authenticity such that as the production of wine is globalised, so the concept of terroir has become an intrinsic element in the marketing arena.…”

Section: Introductionmentioning

confidence: 99%

Terroir—towards a new perspective

Martín

2013

South Australian Geographical Journal

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Terroir is the idea that the geographical area in which grapes are grown-its climate, geography, soil structure and mineral composition, vine adaptations, and so on-is manifest in the physical composition of wine. This paper presents a new perspective on the concept of terroir. It does so by reviewing traditional understandings of the idea, and a recent interpretation by Warren Moran, which is elaborated upon in a case study of the Coonawarra wine region. Key themes characterising the growth of the Australian wine industry are examined to identify the primary influences on how the concept is perceived in Australia today. A balance is sought between the diverse ideas of terroir and a more flexible interpretation of the concept.

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The concept of terroir in viticulture

Cited by 536 publications

References 16 publications

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Which Comes First: “Tourism or Oenogastronomy?”

Terroir—towards a new perspective

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