Search

The authors introduce the construct of terroir branding—distinct from country-of-origin effects and place branding—to explain how, in regions such as Champagne, France (wines), Biella, Italy (wool), and Vuelta Abajo, Cuba (cigars), competing local firms develop global brands while being engaged in responsible actions that influence the brand perceptions in the global marketplace. Terroir brands have three critical features: placial distinctiveness, craftsmanship specificity, and processing traditionalism. Terroir branding integrates firm-owned host brands with a collective regional brand. Drawing on the resource-based view, coopetition theory, and the concept of moral engagement, the authors identify a virtuous circle of local collective efficacy that supports the location and enables a terroir brand to be seen by global markets as being responsibly sustained. The authors also identify a vicious circle through moral disengagement that can lead global markets to perceive terroir brands as irresponsibly sustained. They identify hazards such as host-brand strength variability, rival set stability, locational ownership, and competitor concentration. Finally, they highlight the importance of local terroir branding using a broad spectrum of place-based characteristics and identify conditions under which terroir branding benefits an individual brand and the wider collective of brands, while sustaining the location. [ABSTRACT FROM AUTHOR]

Developing and adopting strategies that preserve soil health from degradation due to drastic changes in climate is critical for securing sustainable viticulture. For example, healthy soils promote water infiltration, nutrient cycling, and retention functions that support grape production. However, little research has evaluated drivers of growers' decision-making processes and actions towards soil management practices that impact soil health in vineyards. The objective of this study was to assess wine grape growers' perceptions and attitudes of soil health to identify grower's most important soil health functions and definition, and to understand how these might influence behavior related to soil management practices. Therefore, we conducted semi-structured interviews with 16 wine grape growers understand current barriers, motivations, and opportunities for adopting and/or maintaining practices for building soil health in vineyards. Most growers described healthy vineyard soils as balanced, biodiverse, self-sustaining, and resilient systems that provide nutrient, and water cycling functions and support high-quality wine grape production. Three categories of growers emerged based on soil health attitudes including Early Adopter (n = 3), Early Majority (n = 4) and Late Majority (n = 9) groups. The main barriers for adoption and maintenance of soil health practices were high costs, potential economic risks, and lack of information on how these practices influence grape production especially for the Late Majority group. Most growers were willing to adopt more soil heath practices if additional specific, practical information could be provided on outcomes of soil health practices for wine grape production systems—especially economic benefits. The outcomes of this study guide future soil health research and outreach activities to better support growers in building and protecting vineyard soil health while achieving viticultural goals.

Discussion of terroir emerged from "Old World" producers explaining their wines' provenance and special nature and consumers wondering why one wine's flavor differs from another's despite no apparent difference in winemaking. European markets have entertained the concept far longer than their New World counterparts, applying it to a range of agricultural and place-based products. This paper asks how European consumers evaluate a New World wine's terroir, studying results from a large Discrete Choice Experiment of Italian consumers considering Californian wine. We find a generally negative perception of the legal designation of terroir, expressed through the US American Viticultural Area label, and preference for a relatively broad definition of the wine's geographic provenance. However, a terroir story focused on the specific site is most popular. Evidence of utility increasing with price suggests the price-quality heuristic. Three latent classes depicting preference models emerge which in turn have implications for producers of place-based products. [ABSTRACT FROM AUTHOR]

Terroir is a pivotal concept in defining collective quality labels for agricultural products, such as geographical appellations. With climate change likely to significantly impact these appellations' delimitations, an in‐depth understanding of terroir's various dimensions becomes imperative. Yet, the literature presents diverse and multifaceted definitions of terroir, making it a challenging concept to delineate. Utilising 913 articles from 1986 to 2023 sourced from Scopus and adhering to the SPAR‐4‐SLR bibliometric protocol, we conducted a science mapping that includes analysis of document co‐citation, co‐authorship, bibliographical coupling and keyword co‐occurrence to elucidate terroir's definitions, research fields and issues. We propose a bibliometric analysis methodology that enables detailed mapping of the concept by disciplinary fields. The proposed methodology is applicable to systematic literature reviews aimed at studying a domain while incorporating the diversity of scientific disciplines in which it is investigated. Our analysis confirms that, in terms of agri‐food sectors, the literature predominantly focuses on wine. More specifically, within the fields of business, economics and social sciences, the primary applications of the concept are with respect to geographical indications and climate change. Research conducted in agricultural and biological sciences facilitates a better characterisation of terroirs in terms of microbial characteristics. This increasingly enables a distinction to be made between the soil—i.e., the terroir place—and the quality of agri‐food products. Future analysis can make use of this knowledge, as well as that on the cultural dimensions of terroir, to better understand the economic impacts of the different dimensions of terroir. [ABSTRACT FROM AUTHOR]

Microbes found in soil can have a significant impact on the taste and quality of wine, also referred to as wine terroir. To date, wine terroir has been thought to be associated with the physical and chemical characteristics of the soil. However, there is a fragmented understanding of the contribution of vineyard soil microbes to wine terroir. Additionally, vineyards can play an important role in carbon sequestration since the promotion of healthy soil and microbial communities directly impacts greenhouse gas emissions in the atmosphere. We review 24 studies that explore the role of soil microbial communities in vineyards and their influence on grapevine health, grape composition, and wine quality. Studies spanning 2015 to 2018 laid a foundation by exploring soil microbial biogeography in vineyards, vineyard management effects, and the reservoir function of soil microbes for grape-associated microbiota. On the other hand, studies spanning 2019 to 2023 appear to have a more specific and targeted approach, delving into the relationships between soil microbes and grape metabolites, the microbial distribution at different soil depths, and microbial influences on wine flavor and composition. Next, we identify research gaps and make recommendations for future work. Specifically, most of the studies utilize targeted sequencing (16S, 26S, ITS), which only reveals community composition. Utilizing high-throughput omics approaches such as shotgun sequencing (to infer function) and transcriptomics (for actual function) is vital to determining the specific mechanisms by which soil microbes influence grape chemistry. Going forward, understanding the long-term effects of vineyard management practices and climate change on soil microbiology, grapevine trunk diseases, and the role of bacteriophages in vineyard soil and wine-making would be a fruitful investigation. Overall, the studies presented shed light on the importance of soil microbiomes and their interactions with grapevines in shaping wine production. However, there are still many aspects of this complex ecosystem that require further exploration and understanding to support sustainable viticulture and enhance wine quality. [ABSTRACT FROM AUTHOR]

This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process. In this respect, we promoted an optimization strategy for obtaining active dry yeast biomass. The cultivation conditions for micropilot fermentation (temperature, pH, carbon source, and nitrogen source) were selected and designed according to a Taguchi design with four factors and three levels. Reproducibility testing was conducted under specific fermentation parameters: temperature (32 °C), pH (4.5), carbon source (12%), and nitrogen source (0.7%). Following the optimization process, two combinations of cultivation parameters were selected, and one of them, based on the results, was selected for further analysis. Quantitative data were obtained, showing dry yeast biomass (DCW) at 1.39 g/100 mL and protein content at 45.57%. The active yeast was then used in the winemaking process for Tămâioasă Românească and Busuioacă de Bohotin varieties at Pietroasa winery for validation. This optimization aims to facilitate easy and rapid production of fresh wine yeast tailored to the local winemaking practices of Pietroasa winery, with real application potential in other viticultural areas, aligning with the terroir concept. [ABSTRACT FROM AUTHOR]

The purpose of this study is to explore wine consumer appreciation towards terroir-based communication in the social media context. The Analytic Hierarchy Process (AHP) approach was applied to elicit consumer preferences for alternative Instagram posts including image-based and text-based signals about wine terroir. An online survey was administered to a sample of Italian wine consumers who use social media. Results showed that image-based posts were largely preferred to text-based posts. Among image posts, the visual appearance of the grape variety and the natural label, which means a combination of an intrinsic cue with an extrinsic one, gains higher user attention in comparison with the other signals. Among text posts, posts proposing a ‘terroir association’ received higher priority than those explaining a ‘terroir concept’. These results were tested analysing real Instagram posts of an Italian winery. The number of likes received by the different terroir-related posts reflected the AHP-estimated global priority weights highlighting that actual consumer appreciation agreed with the evaluation determined by using the proposed AHP model. The study revealed that the AHP was a useful approach to evaluate wine consumer engagement with digital communication. It contributed to understanding how wineries can effectively convey wine terroir meanings via social media. [ABSTRACT FROM AUTHOR]

The use of the term terroir is now widespread in the discourse around wine and food more generally. It is assumed to have a long-standing usage yet the growth in use of the term (both in France and in the Anglophone world) is comparatively recent. By using Google Ngram data this study charts the timescale and impact of this rise. The analysis then uses Google Ngram plus (1) the quantitative analysis of a qualitative study and (2) textual analysis of British newspapers to explore this development for wine producers, intermediaries and consumers. A case study of the wine magazine Decanter adds confirmation to the overall proposition. The reasons for this rise in the use of terroir are explored examining both cultural and economic factors, including the changing supply and demand for wine over the last half-century, the explosion in the number of online wine intermediaries and consumers’ drive to find authentic products which afford them opportunities for value co-creation. Overall, the study develops and underlines the ways in which terroir as currently used is pre-eminently a social construct – offering both ‘phatic communion’ and an instant connotation of quality to wine communities without requiring any explanation of what it actually entails. [ABSTRACT FROM AUTHOR]

In this article, we explore the role of gastronomy in the development of the Faroe Islands as a tourism destination. We describe and analyze the practices and discourses of the Michelin-star restaurant KOKS, a destination landmark, looking at how high-end food transformations contribute to broader processes of narrating and constructing the islands as a food destination. To trace what this construction looks like in practice, we zoom in on the intersections between KOKS and the emergence of the Faroe Islands as a foodie destination, showing how KOKS is performed in nature, on the move and online. Results show that these performances simultaneously construct and challenge the idea of Faroese terroir, which we see as a constant and heterogeneous process of building the narrative. [ABSTRACT FROM AUTHOR]

This article uses luosifen – river snail rice noodles that originated in Liuzhou, China – as a lens to explore the relationship between food production and the breakthrough processes that prompt young urbanites in contemporary China to acquire new and exotic tastes. Although snail noodles, famous for their stinky smell, have recently gained recognition as a national intangible cultural heritage, the consumption of snail noodles in China today is actually a reinvented tradition developed from those of the Zhuang and Han ethnic groups. The current popularity of snail noodles results from neoliberal consumerism, advancements in food packaging and technology, and new ways for consumers to engage each other in social relationships created by social media, all in the context of rapid social change and urbanization. The Liuzhou local government's strategy of transforming snail noodles from modern street food into exotic culinary heritage has opened up new forms of cultural and social capital. [ABSTRACT FROM AUTHOR]

Despite firms' long reliance on geographic place origin branding, such as country‐of‐origin (COO), region‐of‐origin (ROO), and terroir, to sell their products in international markets, little theoretical and empirical work has been carried out to investigate which level of geographic specificity stimulates greater premium price when entering new markets. An experiment was conducted in India and Saudi Arabia manipulating place origin as a 3 factorial design (COO vs. ROO vs. terroir) using Australia as the country context, and honey as the product context. Results suggest that COO, ROO, and terroir prompt different place construal, which interacts with psychic distance to people (individual consumer difference), resulting in varying premium price. The study explains under which conditions which of the three place origins benefit companies and which ones backfire. [ABSTRACT FROM AUTHOR]

The transition to more diversified protein sources presents legumes, such as peas, as excellent alternatives to animal protein. In light of this shift, understanding the sensory variation of pea genetic resources becomes crucial in broadening their appeal and promoting greater consumption. This study aimed to identify key factors influencing the sensory attributes of landrace peas, including variety (accession), location (geographical area of cultivation), and harvest year. Through a quantitative descriptive sensory analysis of six Swedish landrace pea accessions, cultivated over 1–2 years in three different Nordic countries, we analyzed the sensory attributes in detail and evaluated potential interactions between the pea accessions, their respective growing locations, and the varying harvest years. The results show that the sensory variation in the studied landrace pea accessions is primarily attributed to the chosen accession, despite the differences in location and harvest year. Notably, the results also reveal the potential impact of the location on the perceived sourness and umami taste of peas. These findings underscore the critical role of careful variety selection and breeding to enhance the sensory experience of peas, enabling the development of diverse pea‐based products that cater to consumer preferences. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The impact of global warming on Argentine viticulture may result in a geographical shift, with wine-growing regions potentially moving towards the southwest, known as one of the windiest regions in the world. Deficit irrigation is a widely used strategy to control the shoot growth and improve fruit quality attributes, such as berry skin polyphenols. The present study aimed to assess the effects of different wind intensities and irrigation levels, as well as their interactions, on field-grown Vitis vinifera L. cvs. Malbec and Cabernet Sauvignon. The experiment was conducted during two growing seasons with two wind treatments (sheltered and exposed) and two irrigation treatments (well-watered and moderate deficit irrigation) in a multifactorial design. Vegetative growth, stomatal conductance, shoot biomass partition, fruit yield components and berry skin phenolics were evaluated. Our study found that, generally, wind exposure reduced vegetative growth, and deficit irrigation increased the proportion of smaller berries within the bunches. Meanwhile, deficit irrigation and wind exposure additively increased the concentration of berry skin phenolics. Combined stressful conditions enhance biomass partition across the shoot to fruits in Malbec, increasing the weight of bunches and the number of berries. Our findings offer practical implications for vineyard managers in windy regions, providing actionable insights to optimize grapevine cultivation and enhance wine quality. [ABSTRACT FROM AUTHOR]

Grape-associated microbial community is influenced by a combination of viticultural, climatic, pedological and anthropological factors, collectively known as terroir. Therefore, grapes of the same cultivar grown in different areas can be appreciated for their distinctive biogeographic characteristics. In our previous study, we showed that the phenotypic response of Aglianico and Cabernet grapevines from Molise and Sicily regions is significantly influenced by the prevailing pedoclimatic conditions, particularly soil physical properties. However, the scale at which microbial communities differ could be important in clarifying the concept of terroir, including whether it is linked to the grape variety present in a particular vineyard. To explore this further, in the research presented here, a comparative study on the fungal communities inhabiting the berry surfaces of Cabernet and Aglianico cultivars was conducted on different vineyards located in Southern Italy (Molise, Sicily and Campania regions, the first two of which had been involved in our previous study) by using high-throughput sequencing (HTS) and multivariate data analysis. The descriptive approach through relative abundance analysis showed the most abundant phyla (Ascomycota, Basidiomycota, and Chytridiomycota), families (Cladosporiaceae, Saccotheciaceae, Pleosporaceae, Saccharomycodaceae, Sporidiobolaceae, Didymellaceae, Filobasidiaceae, Bulleribasidiaceae, and Saccharomycetaceae) and genera (Cladosporium, Aureobasidium, Alternaria, Stemphylium and Filobasidium) detected on grape berries. The multivariate data analysis performed by using different packages (phyloseq, Vegan, mixOmics, microbiomeMarker and ggplot2) highlighted that the variable "vineyard location" significantly affect the fungal community, while the variable "grape variety" has no significant effect. Thus, some taxa are found to be part of specific vineyard ecosystems rather than specific grape varieties, giving additional information on the microbial contribution to wine quality, thanks to the presence of fermentative yeasts or, conversely, to the involvement in negative or detrimental roles, due to the presence of grape-deriving fungi implied in the spoilage of wine or in grapevine pathogenesis. In this connection, the main functions of core taxa fungi, whose role in the vineyard environment is still poorly understood, are also described. [ABSTRACT FROM AUTHOR]

The effects of canopy treatment with chitosan and the effects of the vineyard location on the quality parameters, volatile and non-volatile profiles, and sensory profile of Pinot Noir wines from South Tyrol (Italy) were studied. Multivariate statistical analysis was applied to identify the most relevant compounds associated with the variability in phenolics and anthocyanins (analyzed by UHPLC-MS), volatile components (HS-SPME-GCxGC-ToF/MS), and basic enological parameters. A clear separation of low-altitude wines (350 m.a.s.l.), which had a high concentration of most of the identified volatile compounds, compared to high-altitude wines (800 and 1050–1150 m.a.s.l.) was pointed out. Low altitude minimized the concentration of the most significant anthocyanins in wines from a valley bottom, presumably due to reduced sun exposure. Wines obtained from chitosan-treated canopies, and, more particularly, those subjected to multiple treatments per year showed a higher amount of the main non-volatile phenolics and were sensorially described as having "unpleasant flavors" and "odors", which might suggest that grape metabolism is slightly altered compared to untreated grapevines. Thus, optimization of the treatment with chitosan should be further investigated. [ABSTRACT FROM AUTHOR]

With a view to maintaining the reputation of wine-producing regions among consumers, minimising economic losses caused by wine fraud, and achieving the purpose of data-driven terroir classification, the use of an absorbance–transmission and fluorescence excitation–emission matrix (A-TEEM) technique has shown great potential based on the molecular fingerprinting of a sample. The effects of changes in wine composition due to ageing and the stability of A-TEEM models over time had not been addressed, however, and the classification of wine blends required investigation. Thus, A-TEEM data were combined with an extreme gradient boosting discriminant analysis (XGBDA) algorithm to build classification models based on a range of Shiraz research wines (n = 217) from five Barossa Valley sub-regions over four vintages that had aged in bottle for several years. This spectral fingerprinting and machine learning approach revealed a 100% class prediction accuracy based on cross-validation (CV) model results for vintage year and 98.8% for unknown sample prediction accuracy when splitting the wine samples into training and test sets to obtain the classification models. The modelling and prediction of sub-regional production area showed a class CV prediction accuracy of 99.5% and an unknown sample prediction accuracy of 93.8% when modelling with the split dataset. Inputting a sub-set of the current A-TEEM data into the models generated previously for these Barossa sub-region wines yielded a 100% accurate prediction of vintage year for 2018–2020 wines, 92% accuracy for sub-region for 2018 wines, and 91% accuracy for sub-region using 2021 wine spectral data that were not included in the original modelling. Satisfactory results were also obtained from the modelling and prediction of blended samples for the vintages and sub-regions, which is of significance when considering the practice of wine blending. [ABSTRACT FROM AUTHOR]

Copyright of Perífrasis. Revista de Literatura, Teoría y Crítica is the property of Universidad de los Andes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, 1H-NMR spectroscopy coupled with chemometrics was applied to study the wine metabolome and to classify wines according to different grape varieties and different terroirs. By obtaining the metabolomic fingerprinting and profiling of the wines, it was possible to assess the metabolic biomarkers leading the classification (i.e., phenolic compounds, aroma compounds, amino acids, and organic acids). Moreover, information about the influence of the soil in shaping wine metabolome was obtained. For instance, the relationship between the soil texture and the content of amino acids and organic acids in wines was highlighted. The analysis conducted in this study allowed extraction of relevant spectral information not only from the most populated and concentrated spectral areas (e.g., aliphatic and carbinolic areas), but also from crowded spectral areas held by lowly concentrated compounds (i.e., polyphenols). This may be due to a successful combination between the parameters used for data reduction, preprocessing and elaboration. The metabolomic fingerprinting also allowed exploration of the H-bonds network inside the wines, which affects both gustatory and olfactory perceptions, by modulating the way how solutes interact with the human sensory receptors. These findings may have important implications in the context of food traceability and quality control, providing information about the chemical composition and biomolecular markers from a holistic point of view. [ABSTRACT FROM AUTHOR]

Terroir can increase the exchange value of wine in competitive markets in global capitalism. Relying on ethnographic research in Moldova, this article shows how value is produced through infrastructures that evidence the environmental features of a wine's place of origin in the form of terroir. In these processes, genericness and uniqueness prove to be mutually constitutive. While the Soviet wine industry used evidencing infrastructures such as laboratories and measuring devices to produce decent and affordable table wine, old infrastructures have been adapted and new ones introduced to evidence terroir through analyses of soils and yeasts. The focus on scientific infrastructures of value connects new and historical materialist approaches in the conceptualisation of human-environment relations. It contributes to a new historical materialist understanding of value by highlighting the interrelation of political economic, environmental and technological dimensions in the making of terroir, through evidencing, measuring and standardising physical features of the environment. [ABSTRACT FROM AUTHOR]

On the market for quality wine, quality is generally defined by the liquid's connection to a time, space, and person(s) of origin. This connection is achieved through material-discursive versions of terroir. While the consequences of this aesthetic regime have been well-studied, little attention has been given to the artefact through which the connection is enacted: the bottle. This paper, based on fieldwork with small-scale wine producers in Italy, asks what difference it makes for these artisanal producers to bottle their wine themselves. The analysis hones in on the bottle as a container embedded within an infrastructure of containment, and emphasises how the bottle as infrastructure re-orders the space–time of circulation. The result has implications for container-mediated processes of production-exchange-consumption everywhere. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Assyrtiko is a rare ancient grape variety of Greece, which is known to produce Protected Designation of Origin (PDO) Santorini white wines. Besides the famous character of the volcanic terroir, Assyrtiko of Santorini is also marked by a low pH value and sharp acidity. The aim of the present study was to apply a new inoculation procedure that modulates the fermentation process by maintaining the unique sensorial characteristics of Assyrtiko wines based on acidity. For this purpose, the Lachancea thermotolerans species, known for the formation of lactic acid, was tested in sequential fermentation with three different Saccharomyces cerevisiae strains. At the end of the fermentation process, implantation control for S. cerevisiae strains (interdelta sequence profile analysis) was performed, oenological parameters were determined according to the OIV protocols, and the volatile compounds produced were measured by gas chromatography–mass spectrometry (GC/MS). Finally, all produced wines were evaluated by quantitative descriptive analysis by two groups of experts; the Greek team of oenologists from Santorini Island specialized in Assyrtiko wines, and the French team of oenologists specialized in wine from Bordeaux. As expected, the inoculated strain was the one that dominated the fermentation process, but nine S. cerevisiae indigenous strains were also identified in the produced wines. Lachancea thermotolerans produced 1 g/L of lactic and also modulated the volatile profile of the wines independently of the S. cerevisiae strain used. The origin of the panelists played an important role in bringing up sensorial traits, such as acidity. Our results led to a new interesting application of L. thermotolerans for white wine production adapted to climate change claims. [ABSTRACT FROM AUTHOR]

Wine quality is affected by environmental factors in the location where the vines are cultivated, in particular the soil and the climate. Major soil-related factors influencing vine development, yield, and berry composition (and thus wine quality) include soil water availability, soil temperature, and soil nutrients, particularly nitrogen. These can be impacted by soil depth and soil compaction. Mapping these factors with classical field-based methods is constraining and expensive. Near surface geophysics (NSG) can be useful in increasing the resolution of data acquisition and, possibly, its cost. Among these techniques, many are already commercially available, but some of them, including Magnetic Resonance Sounding, Induced Polarization and Spectral Analysis of Surface Waves, require a high degree of expertise for acquisition and processing. These should be further developed in order to enlarge the application possibilities. This article reviews soil-related parameters relevant to terroir expression in vineyards and how these can be measured with NSG techniques.

Aromatic and polyphenolic compounds play an important role in the quality of red wines, contributing not only to flavour, but also to colour, astringency and bitterness. To explore the influence of climate and oenological practices on the chemical and sensory profile of wines, red blends from five terroirs of the Corbières appellation were analysed, taking into account two production years (2018 and 2019). The wines were a blend of at least two of four main grape varieties: Syrah, Grenache, Carignan and Mourvèdre. Volatile compounds were evaluated by HS-SPME-GC-MS, while wine pigments and derived pigments were evaluated by spectrophotometric measurements. In addition, the wines were compared using a quantitative descriptive analysis sensory profile method. The percentage of the blend significantly influenced the polyphenolic and aromatic characteristics of the wines, showing distinct 'typicity' characteristics between sub-regions. Maceration techniques, on the other hand, did not did not allow us to discriminate between sub-regions, but enabled a better understanding of chemical and sensory differences between samples.

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Among potential changes, modifying plant material (i.e., clones, rootstocks and varieties) is considered to be one of the most promising potential levers for adaption to climate change. However, changing varieties raises the issue of how to protect the region’s wine typicity. In Bordeaux (France), extensive studies focus on the identification of varieties that would be more suitable for a warmer and drier climate, but less research has been done concerning their impacts on Bordeaux wine typicity. The present study, conducted on 26 red varieties - including traditional-Bordeaux varieties and non-Bordeaux varieties - over five vintages, aimed to characterise Bordeaux wine typicity and to identify non-Bordeaux varieties that could fit into this sensorial space. Through a random forest analysis of the results of a Check-All-That-Apply (CATA) sensorial analysis and a typicity profiling with an exceptionally large panel of experts (approximately 40 judges), the typical red Bordeaux sensory space was clearly defined with consensus among the judges. Interestingly, one non-Bordeaux variety was found to produce wines with high Bordeaux typicity. Finally, via hierarchical clustering analyses based on multiple correspondence analysis, five non-Bordeaux varieties that produce wines with similar sensorial spaces to the traditional Bordeaux varieties were identified. These results indicate that these cultivars could be introduced to the Bordeaux grape-mix without profoundly altering Bordeaux wine typicity in a context of climate change, if found to be suitable for a warmer climate than the current climate of the Bordeaux region.

This article is a Commentary on Walsh et al. (2024), 243: 1951–1965. [ABSTRACT FROM AUTHOR]

This study delves into the intricate realm of Moldovan winemaking, focusing on the iconic Fetească Neagră grape variety. The research highlights the importance of indigenous grape varieties in shaping a unique wine identity for the region. Drawing on the concept of terroir, the study investigates the microbial terroir specific to three designated geographical regions in Moldova during the 2022 vintage. The research employs a multifaceted approach, combining climate data analysis, mini vinification experiments, microbial DNA extraction, and sensory evaluation techniques. Results reveal significant variations in climatic conditions and microbial diversity across the three regions, influencing the sensory characteristics of the resulting wines. On vintage 2022the Codru is temperature，and the Stefan-Voda and Vadul lui Traian are warm climates. All the 3 regions are moderately dry. The Stefan Voda is 14.0%，and manifests the highest ethanol content among the regions, alongside the lowest pH level. The sensory evaluations show Stefan Voda evincing heightened creaminess, Codru showcasing prominent herbal nuances, and Vadul lui Traian displaying elevated scores in berry, cherry, violet, and black pepper descriptors. Through meticulous analysis, the study underscores the dynamic interplay between environmental factors, microbial communities, and wine attributes, shedding light on the complex tapestry of Moldovan winemaking. Ultimately, this research contributes to a deeper understanding of terroir-driven wine production and emphasizes the importance of preserving indigenous grape varieties to uphold the distinctiveness of Moldovan wines on the global stage.

This article is devoted to the study of the concept of "terroir" as a socio-cultural structure. The paper presents the history of development and the main ideas of the creation of the concept of "terroir" in the context of the formation of regional cultural identity. The lack of a unified approach to determining the key characteristics of the "terroir" is due to the fact that it includes not only a set of soil and climatic features, but also cultural ones. Taking into account the difficulties of translating the term, the insufficient number of Russian-language materials, a special place in the work is occupied by a review of foreign scientific studies translated by the author on the concept of "terroir" and the identification of its role in the formation of cultural identity. The purpose of the study is to identify the research potential of the concept of "terroir" for the analysis of cultural practices related to the production and consumption of wine. The research methodology consists in using a structural and typological method to analyze the concept of "terroir" and a genetic method to establish cause-and-effect relationships between natural and cultural factors of the formation of "terroir". The work also relies on the method of cultural classification to group the typological features of the "terroir" as a result of human transformation of a natural phenomenon into a socio-cultural structure. Results: for the first time, based on the material of foreign scientific sources, the process of formation of the concept of "terroir" is considered, which involves the inclusion of social and cultural aspects in the definition of terroir, strengthens its connection with the cultural landscape. The terroir is considered as a set of natural and cultural characteristics that have a significant impact on the process of formation and actualization of regional cultural identity. The scope of the results. The work is a contribution to modern cultural, philosophical, sociological, marketing, tourism and economic studies of the terroir, as it establishes a link between the practices of wine cultivation and consumption and the cultural identity of the region. The work can become the basis for the formation of cultural policy and the image of the wine regions of Russia.

Consumption can provide a feeling of groundedness or being emotionally rooted. This can occur when products connect consumers to their physical (place), social (people), and historic (past) environment. The authors introduce the concept of groundedness to the literature and show that it increases consumer choice; happiness; and feelings of safety, strength, and stability. Following these consequential outcomes, the authors demonstrate how marketers can provide consumers with a feeling of groundedness through product designs, distribution channels, and marketing communications. They also show how marketers might segment the market using observable proxies for consumers' need for groundedness, such as high computer use, high socioeconomic status, or life changes brought on by the COVID-19 pandemic. Taken together, the findings show that groundedness is a powerful concept providing a comprehensive explanation for a variety of consumer trends, including the popularity of local, artisanal, and nostalgic products. It seems that in times of digitization, urbanization, and global challenges, the need to feel grounded has become particularly acute. [ABSTRACT FROM AUTHOR]

The grapevine (Vitis vinifera L.) is widely cultivated worldwide owing to the substantial commercial value of the grapes and other products derived from their processing, wines in particular. The grapevine is characterized by a remarkable phenotypic plasticity within the same variety, which shapes the final berry quality attributes hence reflecting the complex interactions between the plant and the environment leading to the expression of wine typicity. In this study, we explored the metabolomic and transcriptomic basis of the plasticity of Glera, a white berry grapevine variety particularly renowned for the production of wine Prosecco. The two selected vineyards varied for site altitude and pedoclimatic conditions. We highlighted that these environments determined different berry ripening dynamics at the level of both technological parameters and the total abundance and intrafamily distribution of phenolic compounds. Moreover, a clear impact on the grape aroma profile was observed. The genome-wide gene expression analysis of the berries revealed remarkable differences in the ripening transcriptomic program, reflecting the differences in water status, light exposure, and temperature experienced by the plants while growing at the two sites. Overall, this survey portrayed how the quality attributes of the cv 'Glera' grape berries may be affected by different environmental conditions within the typical area of Prosecco wine production. [ABSTRACT FROM AUTHOR]

The study of terroir, increasingly popular in scientific circles, remains a challenging field, particularly in terms of sensory analysis. This paper summarizes our own contribution to the field—an approach for tracing the typicity of wines by sensometrics, using the Malbec variety as a case study. This large-scale research fingerprinted 81 wines from 29 parcels from highly contrasting environments (varying climate, elevation, and soils), produced under standardized conditions in three consecutive vintages. Wines were evaluated through descriptive sensory analysis (DA) by a trained panel, and sensory descriptors were associated with different size geographic scales (zones, departments, and Geographic Indications (GIs)). The application of different sensometric tools allowed us to describe the typicity of wines and discriminate each region, proposing a novel methodology for the comprehensive evaluation of terroir from a sensory viewpoint. The vintage effect was very strong at the departmental and GI level, with aroma, taste and mouthfeel descriptors varying annually. However, certain origin descriptors remained consistent, providing insight into the typicity of Malbec. Considering the extension of the experimental study performed, this methodology provides a proof of concept for understanding both terroir and vintage effects from a sensorial perspective, offering wine producers and consumers a clear message backed by scientific evidence. [ABSTRACT FROM AUTHOR]

Before French cuisine emerged as the global benchmark for gastronomic excellence, tempting tourists both near and far, a tradition of culinary travel, largely linked with the valorization of regional cuisines and products, had already been established among French citizens themselves, having notably arisen during the inter-war period. Stimulating a sense of cultural unity and shared values, inspiring imaginations, and boosting commerce alike, the idea of a national cuisine, encompassing France's diverse regions, offered a sense of continuity, comfort, and rootedness in a time of socio-economic upheaval. Beyond this, the expansion of food certification labels, linking products with places, and the integration of the concept of terroir grew in importance and scope. This paper seeks to explore the roots of the inter-war boom of culinary tourism within France and to trace the representative power of regional cuisines and products through analyzing three inter-related factors: culinary guidebooks and literature, gastronomic maps, and authenticity labels, all of which facilitate a sense of belonging, whether symbolic or literal for the citizen or foreign tourist. I will identify contributions of these three components in constructing a collective culinary identity, and will propose how concepts of terroir are now being adapted and employed today to address a changing nation. [ABSTRACT FROM AUTHOR]

The composition, diversity and dynamics of microbial communities associated with grapevines may be influenced by various environmental factors, including terroir, vintage, and season. Among these factors, terroir stands out as a unique possible determinant of the pathobiome, the community of plant-associated pathogens. This study employed high-throughput molecular techniques, including metabarcoding and network analysis, to investigate the compositional dynamics of grapevine fungal pathobiome across three microhabitats (soil, woody tissue, and bark) using the Furmint cultivar. Samples were collected during late winter and late summer in 2020 and 2021, across three distinct terroirs in Hungary's Tokaj wine region. Of the 123 plant pathogenic genera found, Diplodia, Phaeomoniella, and Fusarium displayed the highest richness in bark, wood, and soil, respectively. Both richness and abundance exhibited significant disparities across microhabitats, with plant pathogenic fungi known to cause grapevine trunk diseases (GTDs) demonstrating highest richness and abundance in wood and bark samples, and non-GTD pathogens prevailed soil. Abundance and richness, however, followed distinct patterns Terroir accounted for a substantial portion of the variance in fungal community composition, ranging from 14.46 to 24.67%. Season and vintage also contributed to the variation, explaining 1.84 to 2.98% and 3.67 to 6.39% of the variance, respectively. Notably, significant compositional differences in fungi between healthy and diseased grapevines were only identified in wood and bark samples. Cooccurrence networks analysis, using both unweighted and weighted metrics, revealed intricate relationships among pathogenic fungal genera. This involved mostly positive associations, potentially suggesting synergism, and a few negative relationships, potentially suggesting antagonistic interactions. In essence, the observed differences among terroirs may stem from environmental filtering due to varied edaphic and mesoclimatic conditions. Temporal weather and vine management practices could explain seasonal and vintage fungal dynamics. This study provides insights into the compositional dynamics of grapevine fungal pathobiome across different microhabitats, terroirs, seasons, and health statuses. The findings emphasize the importance of considering networkbased approaches in studying microbial communities and have implications for developing improved viticultural plant health strategies. [ABSTRACT FROM AUTHOR]

Research of uvological characteristics is one of the obligatory steps for determination of general production and technological value of grapevine varieties. Such research is particularly recommended for local varieties that did not previously show satisfying characteristics necessary for production of high-quality wine. Local grapevine varieties Smederevka (white wine variety) and Žametovka (red wine variety) have mostly served for production of low-quality wine in the past. With changes in the manner of production in the sense of focus on high-quality wine and production of wine with geographical indications, vineyards planted with these varieties in Serbia have mostly been grubbed up. However, due to the characteristic and favourable terroir conditions, they have survived in the Trstenik wine-growing district (subregion within the Tri Morave wine-growing region). With the aim of determining uvological characteristics of these two varieties in current climate conditions that are favourable for these high-yield varieties, this paper examines the mechanical composition of grape bunches (bunch weight, number of berries, stem weight), mechanical composition of berries (weight of 100 berries, weight of skin of 100 berries, weight of mesocarp of 100 berries and weight of seeds of 100 berries), as well as grape must characteristics (sugar content and total acids in grape must) of representative genotypes of local varieties Smederevka and Žametovka in production vineyards in the Trstenik wine-growing district. Research results have shown that uvological characteristics of these varieties are slightly better in comparison with previous research carried out in other wine-growing areas, that is, in comparison with general information from literature, which indicates the necessity for further research of these varieties in different agro-ecological conditions. [ABSTRACT FROM AUTHOR]

Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions. Their differentiation was based on the specific characteristics of each product, resulting from the cultivation of different varieties and the variability of environmental conditions and agricultural practices, collectively described by the term 'terroir' that was developed in winemaking. The health benefits that have been associated with their consumption, which include the control of blood pressure and glycemic control, along with immunomodulatory, hypocholesterolemic, hepatoprotective, and antiproliferative activities, directed their re-discovery that occurred over the last few decades. Thus, the dynamics of the microbial communities of fermented beverages during fermentation and storage have been thoroughly assessed. The functional potential of fermented beverages has been attributed to the chemical composition of the raw materials and the bioconversions that take place during fermentation and storage, due to the metabolic capacity of the driving microbiota. Thus, the proper combination of raw materials with certain microorganisms may allow for the modulation of the organoleptic properties, as well as enrichment with specific functional ingredients, enabling targeted nutritional interventions. This plasticity of fermented beverages is their great advantage that offers limitless capabilities. The present article aims to critically summarize and present the current knowledge on the microbiota and functional potential of fermented beverages and highlight the great potential of these products. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Climate conditions clearly influence the concentration of important substances in grapes, generating chemical reactions that will determine the final wine aromas. Three different regions were chosen to cover the most important viticultural areas from Romania. The aim of this study was to highlight, for the first time, the volatile profile for two Romanian white wines, Feteasca regala and Feteasca alba, from three different vineyards (Silagiu, Aiud, and Sarica Niculițel). The results showed that wine's aromatic profile was directly proportional with the area of origin for the grapes, directly correlated to the climate. The obtained values for alcohols, esters, aldehydes, and terpenoid compounds were also related to the oenoclimatic aptitude index, a significant accumulation of aroma compounds being observed mainly for the Feteasca regala wine. A total of 17 superior alcohols were evidenced within the two types of wines, among them, 2-phenyl ethanol being distinguished by its higher level in all samples, varying from 7692 up to 11,783 µg/L. Together with some aromatic esters, it offers one of the most pleasant aromas, resembling rose flavour. Of all the acids found in wines, the succinic acid has the most intense flavour, tasting somehow bitter and salty, imprinting to wine a certain "juiciness" and "vinosity". Diethyl succinate was one of the main esters in all six samples, with concentrations from 777 up to 1200 µg/L. Also, two terpenoid compounds and two aldehydes were found in all samples. The data obtained from PCA evaluation suggested that there is a significant variance among wine varieties. Nevertheless, hierarchical clustering was applied to explain the relationship between the six samples of wines, the smallest clusters that included Silagiu and Aiud winegrowing regions suggesting an increased similarity of the compositional profile. [ABSTRACT FROM AUTHOR]

El actual régimen agroalimentario corporativo y neoliberal está reconfigurando activamente la geografía mundial de la vitivinicultura que conocíamos hasta el momento. La creciente competencia internacional exacerba las estrategias regionales de distinción de los productos y sus mecanismos de patrimonialización. Así lo demuestra la proliferación de dispositivos de normalización y delimitación de zonas productivas. Más allá de las querellas intercontinentales que han suscitado en el pasado, en la actualidad se revelan conflictos y tensiones entre escalas, entrelazando acelerada y frágilmente actores y territorios en la conformación de lugares vitivinícolas que necesitan ser delimitados y reconocidos institucionalmente. En este trabajo analizamos las disputas por la definición de la indicación geográfica del Paraje Altamira en el oasis del Valle de Uco en Mendoza, Argentina, con el fin de desentrañar las estrategias de legitimación desplegadas por actores empresariales, científicos y estatales, y las relaciones de poder que se establecen entre ellos en el marco de la territorialización vitivinícola corporativa. El diagnóstico de este caso de estudio nos permitirá valorar críticamente la emergencia de otras nuevas iniciativas similares que dieron lugar a una compleja y jerárquica producción de escalas.

O objetivo do presente artigo é analisar, reconhecer e resgatar o papel dos imigrantes não-ibéricos no desenvolvimento da vitivinicultura nacional, notadamente da Região Sul do Brasil, reescrevendo sua narrativa histórica. Para alcançar essa proposta, optou-se, em primeiro lugar, por fazer uma análise histórica da presença dos alemães, com destaque para os que se dedicaram a essa atividade agroindustrial, localizando, geograficamente, as primeiras colônias e sua produção. Como metodologia foi analisado um referencial bibliográfico de literatura especializada, mapas, registros e pesquisas temáticas. Os alemães não empregaram mão de obra dos escravizados. Apesar de não terem continuidade e obtido o mesmo êxito dos italianos, verificou-se que, no Rio Grande do Sul, os germânicos implementaram a vitivinicultura desde o início de sua colonização, dando suporte e sendo solidários com os imigrantes italianos que chegaram ao Brasil, cinquenta anos depois, fornecendo-lhes o apoio logístico, ferramentas, mudas de diversas uvas e pousada. A imigração italiana foi o principal vetor da difusão e modernização da vitivinicultura brasileira, criando a única região consolidada: Serra Gaúcha. No entanto o atual nível elevado de qualidade da produção de vinhos que alcançamos tem seus precedentes e precursores que precisam ser resgatados e valorizados. Em segundo lugar, buscou-se fazer um levantamento das regiões vitivinicultoras tradicionais e as modernas de Santa Catarina, que receberam imigrantes não-ibéricos, respectivamente, a IP Litoral Sul e a IP Planalto Catarinense. Com o processo de globalização é importante enfrentar os concorrentes, lutando pela criação de selos de Indicação Geográfica locais como estratégia de competitividade. Palavras Chave: imigração alemã; imigração não-ibérica; indicação geográfica; região sul do Brasil; terroir; vitivinicultura.

In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native grape species in China (non-Vitis vinifera grapes) was significantly higher than that of Vitis vinifera species, while the terroir effect on V. vinifera varieties was limited. The combination of the enzyme preparation and the addition of mannoproteins (MPs) at the beginning of alcoholic fermentation (MP1 + E) could increase the contents of MPs and acid polysaccharides (APS) compared to the control wines. Meanwhile, better color characteristics and higher level of anthocyanin derivatives were observed. However, MP1 + E treatment reduced the content of polysaccharides rich in arabinose and galactose (PRAGs) due to enzymatic hydrolysis. The study will provide useful information for winemakers to regulate the wine polysaccharide profile.

Of the “regional brand” policies promoted in Japan since the 2000s, certification of the Hatcho miso brand of miso flavouring as a “geographic indication” (GI) has caused the most debate. The product’s two most longstanding traditional manufacturers were excluded from the group of officially certified producers ratified by the Japanese government in 2017. Underlying the certification issue is a conflict between two modes of governance – sectoral and territorial. As a solution to the impasse, this article proposes the development of a separate market built on deliberate, civic and territorialized standards.

Les produits du terroir sont caractérisés par la singularité que leur donne le territoire d’où ils sont issus. Cette singularité est utilisée dans leur promotion, mais elle peut également susciter l’intérêt des individus pour ce territoire. Né en Europe et d’abord appliqué au vin, le concept de terroir est depuis lors en expansion. Il est utilisé partout dans le monde, et pour une diversité de produits. Toutefois, son utilisation hors de l’Europe pose la question de la manière dont ce concept s’applique ailleurs, et de son lien avec le tourisme. Cet article vise à comprendre comment les offres agroalimentaire et touristique s’intègrent et peuvent contribuer à la construction de l’image du terroir au Québec. L’analyse de contenu lexical et des images des pages Web des organismes de gestion de la destination, des associations d’agrotourisme et de tourisme gourmand locales et des entreprises agroalimentaires de deux régions québécoises indique que le terroir est surtout un synonyme de « produit local ». Son utilisation n’a pas pour but de souligner la singularité qu’a un produit en fonction de son territoire de production. Un modèle d’orchestration des éléments représentatifs du territoire pour contribuer à la mise en valeur de la destination gourmande est suggéré. Deux voies de développement sont proposées : une production spécifique et une généraliste. Bien que le tourisme gourmand soit déjà important dans les destinations étudiées, il pourrait y être davantage intégré à l’aide d’une communication coordonnée entre les acteurs impliqués.