Results 61 to 70 of about 2,191 (171)
Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5614-5628, July 2026.Abstract BACKGROUND Climate change has driven the expansion of viticulture in high‐altitude tropical regions. The dynamics of grape ripening and its metabolic profile are influenced by climatic conditions. This study aimed to identify the optimal harvest period for Cabernet Sauvignon grapes cultivated in an emerging Brazilian high‐altitude region using
Laura O. Lago +6 more
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Journal of Agriculture and Food ResearchVitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (MFA), to ...
Gavin Duley +8 more
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Exploring Perceived Authenticity: A Review of Consumer Behavior Towards Terroir Products
Revue des Sciences Humaines et Sociales de l’Académie du Royaume du MarocThis literature review paper explores the concept of authenticity in terroir products, with a particular focus on perceived authenticity. The research aims to deepen the understanding of concepts and models related to terroir products.
Salma Housni, Mustapha Machrafi
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Soil, vine and other quality cultures: “terroir” and “zonazione” concepts introduction and practice
Italian Journal of Agronomy, 2008 The research of the cultural vocation is one of the most effective means for quality and typicality protection of the productions and, at the same time, to limit soil degradation. In particular, the study of “terroir”, i.e.
Edoardo A.C. Costantini +1 more
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Update in unified terroir zoning methodologies
E3S Web of Conferences, 2018 The concept of terroir is based on the assumption that the quality and the typicity of an agricultural product are linked to its origin. The precise definition of an origin requires zoning.
van Leeuwen Cornelis, Bois Benjamin
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GIs and the concept of terroir for the development of local wine and sake clusters in Japan
BIO Web of Conferences, 2019 Geographical indications (GIs) have been increasingly used as a marketing tool to promote collective brand strategy regarding local agriculture and food clusters around the world.
Kodama T.
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INRAE Productions Animales, 2017 L’origine des produits alimentaires et en particulier la référence au terroir est devenue le support d’une segmentation importante dans l’offre proposée aux consommateurs.
P. ZINDY, R. HALAWANY-DARSON, A. HAUWUY
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Viticultural terroirs in Stellenbosch, South Africa. I. The identification of natural terroir units
OENO One, 2008 Aims: A natural terroir unit (NTU) can be defined as a unit of land that is characterized by relatively homogenous topography, climate, geological substrate and soil. The mapping of NTUs is the first stage of data acquisition in a terroir study.
Victoria Anne Carey +4 more
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Anthropology of food, 2012 En examinant la Nouvelle Cuisine Nordique – un discours contemporain basé sur les produits et les manières de cuisine « autochtones » à la région nordique - cet article explore la cuisine localisée en tant que fondement de l’analyse de la vague contemporaine de sentiments identitaires dans les pays nordiques au 21è siècle.
openaire +1 more source
Les démarches liées aux produits de qualité ancrés dans le terroir : témoignage de Suisse
Sciences, Eaux & Territoires, 1998 Cette contribution apporte un éclairage concernant « l'ancrage au terroir des produits ». Abordant très succinctement les notions de qualité des produits et de terroir, elle traite le sujet sous l'angle de la globalisation des marchés et de la ...
E.W. STUCKI
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