93323_OIV Kaft
09-03-2010
13:30
Pagina 1
Bulletin GHO¶OIV, vol. 83, janvier - février - mars 2010, n°947-948-949
ACTIVITÉS '(/¶2,9/ 2,9¶6ACTIVITIES
33. Weltkongress für Rebe und Wein«««««««««««««««««««««««5
33nd World Congress of Vine and Wine««««««««««««««««««««««6
XXXIII° Congreso Mundial de la Viña y el Vino «««««««««««««««««««
XXXIIIème Congrès Mondial de la Vigne et du Vin««««««««««««««««««
XXXIII° Congresso Mondiale della Vigna e del Vino«««««««««««..«««..«««9
BULLETIN DE L’OIV
TABLE DES MATIÈRES / CONTENTS
LE BULLETIN
DE L’OIV
ARTICLES ORIGINAUX / ORIGINAL CONTRIBUTIONS
C. VAN LEEUWEN, J.-P. ROBY, D. PERNET AND B. BOIS ± Methodology of soil-based
zoning for viticultural terroirs.................................................................................................. 13
Revue Technique Internationale
P. B. GURNEY - ,QGLD¶VGUDPDWLFGHEXWXSRQWKHJOREDOZLQHVWDJH Can
winemakers from downunder play a leading part via joint venture investment?
..............................................................................................................................................................43
A. CHARRY CORREA, I. SÁNCHEZ RECARTE - Law Framework Compilation on GMOs
.............................................................................................................................................................. 61
A. CHARRY CORREA, I. SÁNCHEZ RECARTE - Law Framework Compilation on Organic
Production.........................................................................................................................................79
REVUE SIGNALÉTIQUE / CURRENT AWARENESS
Revue signalétique des périodiques / Current awareness of periodicals................................................. 111
INFORMATIONS / NEWS
3UL[GHO¶2,9 / 2,9¶V$ZDUGV««.......................................................................................151
3XEOLFDWLRQVGHO¶2,92,9¶V3XEOLFDWLRQV««............................................................. 154
Recommandations aux auteurs / Recommandations to authors............................................................158
Vol. 83 – 947-948-949 – Janvier-Février-Mars 2010
E. AGUERA, V. ATHÈS-DUTOUR, M. BES, S. CAILLÉ, P. COTTEREAU, J.-L. ESCUDIER, M.
MIKOLAJCZAK, A. ROY, J.-M. SABLAYROLLES, A. SAMSON, I. SOUCHON, J.-P. VIDAL Réduction de la teneur en alcool des vins : Étude comparative de différentes
technologies.....................................................................................................................................31
Viticulture
Œnologie
Economie
Droit
Vin et santé
ORGANISATION
INTERNATIONALE
DE LA VIGNE ET DU VIN
Janvier-Février-Mars 2010
Vol. 83 - N° 947-948-949
ISSN 0029-7127
AFRIQUE DU SUD, ALGÉRIE, ALLEMAGNE, ARGENTINE, AUSTRALIE, AUTRICHE,
BELGIQUE, BRÉSIL, BULGARIE, CHILI, CHYPRE, CROATIE, ESPAGNE, FINLANDE,
FRANCE,
GÉORGIE,
GRÈCE,
HONGRIE,
IRLANDE,
ISRAËL,
ITALIE,
LIBAN,
LUXEMBOURG, ARY MACÉDOINE, MALTE, MAROC, MOLDAVIE, MONTÉNÉGRO,
NORVÈGE, NOUVELLE-ZÉLANDE, PAYS-BAS, PÉROU, PORTUGAL, RÉPUBLIQUE
TCHÈQUE, ROUMANIE, RUSSIE, SERBIE, SLOVAQUIE, SLOVÉNIE, SUÈDE, SUISSE,
TURQUIE, URUGUAY
États : TUNISIE, UKRAINE, Province de Yantaï (Chine)
OBSERVATEURS
Organisations internationales :
˜
Association Internationale des Juristes du Droit de la vigne et du vin (AIDV)
˜
Association Universitaire Internationale du Vin et des Produits de la Vigne (AUIV)
˜
Académie Internationale Amorim
˜
Fédération Internationale des Vins et Spiritueux (FIVS)
˜
Fédération Mondiale des Grands Concours Internationaux de Vins et Spiritueux (VINOFED)
˜
Union Internationale GHV¯QRORJXHV8,2(
˜
Association de la Sommellerie Internationale (ASI)
˜
Assemblée des Régions Européennes Viticoles (AREV)
˜
Centre de recherche d'études et de valorisation de la viticulture de montagne (CERVIM)
PRESIDENT DE L¶ORGANISATION : M. Yves BENARD (France)
DIRECTEUR GENERAL DE L¶2,9 : M. Federico CASTELLUCCI (Italie)
VICE-PRESIDENT : M. Michele BORGO (Italie)
Président : M. Michele BORGO (Italie)
Vice-président : M. François MURISIER (France)
Secrétaire scientifique : M. Alberto GARCÍA DE LUJÁN (Espagne)
COMMISSION I : VITICULTURE
Président : Mme Monika CHRISTMANN (Allemagne)
Vice-président : M. Santiago MÍNGUEZ SANZ (Espagne)
Secrétaire scientifique : M. Dominique TUSSEAU (France)
&200,66,21,,¯12/2*,(
Président : M. John BARKER (Nouvelle-Zélande)
Vice-président : M. Jean-Luc DAIRIEN (France)
Secrétaire scientifique : M. Wolfgang HAUPT (Allemagne)
COMMISSION III : ÉCONOMIE et DROIT
Président : M. Mladen BOBAN (Croatie)
Vice-président : Mme Patrizia RESTANI (Italie)
Secrétaire scientifique : M. Pierre-Louis TEISSEDRE (France)
COMMISSION IV : SÉCURITÉ et SANTÉ
Président : Mme Ana-Isabel BLANCH CORTES (Espagne)
Vice-président : Mme Pekka LEHTONEN (Finlande)
Secrétaire scientifique : M. Paulo BARROS (Portugal)
SOUS-COMMISSION « 0e7+2'(6'¶$1$/<6((7'¶$335e&,$7,21'(69,16 »
SOUS-COMMISSION « RAISINS DE TABLE, RAISINS SECS
ET PRODUITS NON FERMENTÉS DE LA VIGNE »
Président : M. Luís PÉRES DE SOUSA (Portugal)
Vice-président : M. Donato ANTONACCI (Italie)
Secrétaire scientifique : M. Ahmet ALTINDISLI (Turquie)
Président :
Vice-président :
Secrétaire scientifique :
JURY DES PRIX
S.E.M. Frantisek LIPKA (Slovaquie)
Mme Wendy JONKER (Afrique du Sud)
M. Jean-Luc BERGER (France)
Président :
Patrick Aigrain (France)
Vice-président :
Peter Botos (Hongrie)
Secrétaire :
Marcello Agosta (Italie)
Président : Wolfgang Haupt
(Allemagne)
Vice-président :
Véronique Fouks (France)
Secrétaire :
Ignacio Sánchez Recarte
(Espagne)
Président :
Eugenio Pomarici (Italie)
Vice-président :
João Carvalho Ghira
(Portugal)
Président :
Hervé Hannin (France)
Vice-président :
Armando Tonioni
(Argentine)
Formation
Président :
Víctor Carrascal
(Espagne)
Vice-président :
Silvia Nicoli (Italie)
Boissons spiritueuses
vitivinicoles
Groupe Ad Hoc
Cartographie
Coordonnateur :
Jean Strohl (CIHEAM)
Groupe Ad Hoc
Bilan de CO2
Président :
Creina Stockley (Australie)
Vice-président :
Birgit Dusemund (Allemagne)
Secrétaire :
Patrizia Restani (Italie)
Sécurité alimentaire
Coordonnateur :
Secrétariat général de
O·2,9
Président :
Susana Buxaderas (Espagne)
Vice-président :
Philippe Gambert (France)
Consommation, nutrition
et santé
Président : Mladen Boban (Croatie)
Vice-président : Patrizia Restani (Italie)
Secrétaire scientifique : Pierre-Louis Teissedre (France)
Marchés et
consommation
Commission IV « Sécurité et Santé »
Commission III « Économie et Droit »
Coordonnateur :
Philippe Hunziker (Suisse)
Groupe Ad Hoc
Biotechnologies innovatrices
Président : Ana-Isabel Blanch (Espagne)
Vice-président : Pekka Lehtonen (Finlande)
Secrétaire scientifique : Paulo Barros (Portugal)
ORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN
Edit. Octobre 2009
Analyse économique
et conjoncturelle
Président :
Valeriu Cotea (Roumanie)
Vice-président :
Jean-Claude Villetaz (Suisse)
Secrétaire :
Alain Bertrand (France)
Spécification des
SURGXLWV±QRORJLTXHV
Sous-Commission « 0pWKRGHVG·DQDO\VH »
Président : John Barker (Nouvelle-Zélande)
Vice-président : Jean-Luc Dairien (France)
Secrétaire scientifique : Wolfgang Haupt (Allemagne)
Président : Yves Bénard (France)
Vice-président : Michele Borgo (Italie)
Secrétaire : Federico Castellucci (Directeur Général GHO·2,9
COMITE SCIENTIFIQUE ET TECHNIQUE
Président : Monika Christmann (Allemagne)
Vice-président : Santiago Mínguez Sanz (Espagne)
Secrétaire scientifique : Dominique Tusseau (France)
Président : Michele Borgo (Italie)
Vice-président : François Murisier (Suisse)
Secrétaire scientifique : Alberto García de Luján (Espagne)
Président : Luís Peres de Sousa (Portugal)
Vice-président : Donato Antonacci (Italie)
Secrétaire scientifique : Ahmet Altindiüli (Turquie)
Droit et information du
consommateur
Président :
Patrizia Romano (Italie)
Vice-président :
Manfred Grossmann
(Allemagne)
Président :
Vice-président :
William D. Hardy (Australie)
Microbiologie
Technologie
Commission II « Oenologie »
Président :
Vicente Sotés (Espagne)
Vice-président :
Christian Asselin (France)
Secrétaire :
Hans Schultz (Allemagne)
Environnement viticole
et évolution climatique
Commission I « Viticulture »
Président :
Ben Ami Bravdo (Israël)
Vice-président :
Vittorino Novello (Italie)
Secrétaire :
Alain Carbonneau (France)
Sous-Commission « Raisins de table, raisins secs
et produits non fermentés de la vigne »
Projet spécial CST
pour la collecte
G·LQIRUPDWLRQV
statistiques
Coordonnateur :
Abdellatif Benhiba (Maroc)
Groupe Ad Hoc
Raisons secs
Président :
Jean-Michel Boursiquot
(France)
Vice-président :
Angelo Costacurta (Italie)
Secrétaire :
Erika Maul (Allemagne)
Gestion et innovation
des techniques viticoles
ÉTATS MEMBRES
Président :
Jan Booysen
(Afrique du Sud)
Vice-président :
Olivier Viret (Suisse)
Secrétaire :
Alejandro Marianetti
(Argentine)
Organisation intergouvernementale
FUppHj3DULVSDUO¶$FFRUGGXDYULO
Protection de la vigne
13:30
Ressources génétiques
et sélection de la vigne
09-03-2010
ORGANIGRAMME DU COMITE SCIENTIFIQUE ET TECHNIQUE DE L·25*$1,6$7,21,17(51$7,21$/('(/$9,*1((7'89,1
93323_OIV Kaft
Pagina 2
ORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN
Direction-Administration
18, rue d’Aguesseau - 75008 Paris
Tél. : + 33 (0)1 44 94 80 92 – Fax : + 33 (0)1 42 66 90 63
E-mail : [email protected] - Site web : www.oiv.int
Directeur de publication :
Federico CASTELLUCCI
Rédactrice :
Camille LAPLANCHE
BULLETIN DE L’OIV
Fondé en 1928 – Trimestriel
Vol. 83, n°947-948-949,
janvier-février-mars 2010
Comité de Lecture
Jan BOOYSEN (Afrique du Sud)
Monika CHRISTMANN (Allemagne)
Manfred GROSSMANN (Allemagne)
Wolfgang HAUPT (Allemagne)
Reiner WITTKOWSKI (Allemagne)
Martín CAVAGNARO (Argentine)
Claudia QUINI (Argentine)
Peter HAYES (Australie)
Tony SPAWTON (Australie)
Creina STOCKLEY (Australie)
Reinhard EDER (Autriche)
Brigitte VANDECAVEY (Belgique)
Regina VANDERLINDEN (Brésil)
Mladen BOBAN (Croatie)
Marina DEUR (Croatie)
Ana-Isabel BLANCH (Espagne)
Suzana BUXADERAS (Espagne)
Victor CARRASCAL (Espagne)
Ana CASP VANACHLOCHA (Espagne)
Alberto GARCIA DE LUJAN (Espagne)
Santiago MINGUEZ SANZ (Espagne)
Vicente SOTES RUIZ (Espagne)
Greg HODSON (Etats-Unis)
Pekka LEHTONEN (Finlande)
Patrick AIGRAIN (France)
Christian ASSELIN (France)
Yves BENARD (France)
Jean-Luc BERGER (France)
Alain BERTRAND (France)
Jean-Michel BOURSIQUOT (France)
Jean-Luc DAIRIEN (France)
Hervé HANNIN (France)
Jean-Marc ORGOGOZO (France)
Joël ROCHARD (France)
Pierre-Louis TEISSEDRE (France)
Dominique TUSSEAU (France)
Stefanos KOUNDOURAS (Grèce)
Zoltán ZILAI (Hongrie)
Ben Ami BRAVDO (Israël)
Donato ANTONACCI (Italie)
Alberto BERTELLI (Italie)
Michele BORGO (Italie)
Mario FREGONI (Italie)
Eugenio POMARICI (Italie)
Patrizia RESTANI (Italie)
Patrizia ROMANO (Italie)
John BARKER (Nouvelle-Zélande)
Paulo BARROS (Portugal)
Amadeu PEIXOTO MENESES (Portugal)
Luis PERES de SOUSA (Portugal)
Valeriu COTEA (Roumanie)
Philippe HUNZIKER (Suisse)
François MURISIER (Suisse)
Frédéric ROTHEN (Suisse)
Ahmet ALTINDISLI (Turquie)
Estella de FRUTOS (Uruguay)
Activités de l’OIV
OIV’s Activitys
(Vol. 83, n°947-948-949)
5
Bulletin de l’OIV
33. Weltkongress für Rebe und Wein
Tiflis (Georgien), 20. bis 27. Juni 2010
Rebe und Wein - Welterbe
Tradition und Innovation
Thema 1
Umwelt im Weinbau und der
Weinbereitung:
Schutz und Verbesserung
Thema 2
Neue Produkte, neue Technologien,
neue Herausforderungen
Subthema 1-A
(Weinbau)
Subthema 2-A
(Weinbau)
Auswirkungen des Klimawandels im
Weinbau
Anpassung der Sorten für neue
Herausforderungen im Sektor Weinbau
und Weinbereitung
Produktionssysteme für umweltfreundlichen
Nachhaltigen Weinbau
Biotechnologien für Weinreben
Biodiversität der Rebe: genetische
Ressourcen
Innovative Techniken im Weinbau
Subthema 1-B
(Önologie)
Subthema 2-B
(Önologie)
Önologische Verfahren für Nachhaltige
Weinbereitung
Umsetzung traditioneller und moderner
Biotechnologien in der Önologie
Wein und Weinbereitungsumfeld:
Verbindungen und Zusammenhänge
Neue önologische Verfahren und deren
Anwendung im Hinblick auf
Konsumentenanforderungen
Analysemethoden: Innovationen und
Perspektiven
Subthema 1-C
(Wirtschaft & Recht)
Subthema 2-C
(Wirtschaft & Recht)
Nachhaltige Produktion: wirtschaftliche
Parameter
Neue Produkte, neue
Konsumentenanforderungen
Etikettierung von ökologischen
Erzeugnissen
Produkte, die GVO enthalten: Definition,
Etikettierung
Kohlendioxid-Bilanz
Subthema 1-D
(Sicherheit & Gesundheit)
Subthema 2-D
(Sicherheit & Gesundheit)
Gesundheits- und Umwelt"Risiko"-Management
Auswirkungen der Produkte des Weinbaus
und der Weinbereitung auf die Gesundheit
Gute Hygienepraktiken
Veränderung des Konsumverhaltens
www.oiv2010.ge
6
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
33rd World Congress of Vine and Wine
Tbilissi (Georgia), 20-27 June 2010
Vine and Wine – Worldwide Heritage
Tradition and innovation
Theme 1
Theme 2
Vitiviniculture Environment:
Protection and Development
New products, new technologies, new
challenges
Sub-theme 1-A
(Viticulture)
Sub-theme 2-A
(Viticulture)
Impact of climate change in viticulture
Adapting varieties to new challenges
facing the vitiviniculture sector
Environmentally-friendly Production
Systems for sustainable viticulture
Biotechnologies applied to vines
Grapevine Biodiversity: Genetic resources
Innovative techniques in grape production
Sub-theme 1-B
(Oenology)
Sub-theme 2-B
(Oenology)
Oenological practices for sustainable wine
production
Application of traditional and modern
biotechnologies in oenology
Links and relations between wine and its
production environment
New oenological practices and their
application with regards to consumer
demands
Methods of analysis: Innovation and
perspectives
Sub-theme 1-C
(Economy & Law)
Sub-theme 2-C
(Economy & Law)
Sustainable Production: Economic
parameters
New products, new consumer demands
Labelling of organic products
Products containing GMOs: Definition,
Labelling
Carbon Dioxide balance
Sub-theme 1-D
(Safety & Health)
Sub-theme 2-D
(Safety & Health)
Health and environmental "risk"
management
Health impact of vitivinicultural products
Good hygiene practices
Changing consumer patterns
www.oiv2010.ge
(Vol. 83, n°947-948-949)
7
Bulletin de l’OIV
33º Congreso Mundial de la Viña y el Vino
Tbilisi (Georgia), 20-27 de junio de 2010
Viña y Vino - Patrimonio Mundial
Tradición e innovación
Tema 1
Tema 2
Medio Ambiente Vitivinícola:
Protección y Desarrollo
Nuevos productos, nuevas
tecnologías, nuevos desafíos
Sub-tema 1-A
(Viticultura)
Sub-tema 2-A
(Viticultura)
Impacto del cambio climático en la
viticultura
Adaptación de variedades a los nuevos
desafíos del sector vitivinícola
Sistemas de producción respetuosos con
el medio ambiente para una viticultura
sostenible
Las biotecnologías aplicadas a la vid
Biodiversidad de la vid: recursos
genéticos
Técnicas innovadoras en la producción de
uva
Sub-tema 1-B
(Enología)
Sub-tema 2-B
(Enología)
Prácticas enológicas para la producción
sostenible de vino
Aplicación de biotecnologías tradicionales
y modernas en enología
Vínculos y relaciones entre el vino y su
ambiente de producción
Las nuevas prácticas enológicas y su
aplicación a la luz de las demandas de los
consumidores
Métodos de análisis: Innovaciones y
Perspectivas
Sub-tema 1-C
(Economía y Derecho)
Sub-tema 2-C
(Economía y Derecho)
Producción sostenible: Parámetros
económicos
Nuevos productos, nuevas demandas de
los consumidores
Etiquetado de productos ecológicos
Productos que contienen OGM: Definición,
etiquetado
Balance de dióxido de carbono
Sub-tema 1-D
(Seguridad y Salud)
Sub-tema 2-D
(Seguridad y Salud)
Gestión del “riesgo” sanitario y ambiental
Impacto en la salud de los productos
vitivinícolas
Buenas prácticas de higiene
Cambio de patrones de consumo
www.oiv2010.ge
8
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
33ème Congrès Mondial de la Vigne et du Vin
Tbilissi (Géorgie), 20-27 juin 2010
Vigne et Vin - Patrimoine mondial de l’humanité
Tradition et innovation
Thème 1
Thème 2
L’environnement vitivinicole :
Protection et amélioration
Nouveaux produits, nouvelles
technologies, nouveaux défis
Sous-thème 1-A
(Viticulture)
Sous-thème 2-A
(Viticulture)
Impact du changement climatique en
viticulture
Adaptation des variétés aux nouveaux
défis du secteur vitivinicole
Systèmes de production respectueux de
l’environnement pour une viticulture
durable
Biotechnologies appliquées à la vigne
Biodiversité de la vigne : Ressources
génétiques
Techniques innovantes dans la production
viticole
Sous-thème 1-B
(Œnologie)
Sous-thème 2-B
(Œnologie)
Pratiques œnologiques pour la production
durable des vins
Application des biotechnologies
traditionnelles et modernes à l’œnologie
Liens et relations entre le vin et son
environnement de production
Nouvelles pratiques œnologiques et leur
application vis-à-vis de la demande du
consommateur
Méthodes d’analyse : Innovations et
perspectives
Sous-thème 1-C
(Économie et Droit)
Sous-thème 2-C
(Économie et Droit)
Production durable : Paramètres
économiques
Nouveaux produits, nouvelle demande
des consommateurs
Étiquetage des produits biologiques
Produits contenant des OGM : Définition,
Étiquetage
Bilan du Dioxyde de Carbone
Sous-thème 1-D
(Sécurité et Santé)
Sous-thème 2-D
(Sécurité et Santé)
Maîtrise des « risques » sanitaires et
environnementaux
Impact des produits vitivinicoles sur la
santé
Bonnes pratiques d’hygiène
Évolution des modes de consommation
www.oiv2010.ge
(Vol. 83, n°947-948-949)
9
Bulletin de l’OIV
XXXIII° Congresso Mondiale della Vigna e del Vino
Tbilissi (Georgia), 20-27 giugno 2010
Vite e Vino – Patrimonio Mondiale dell’Umanità
Tradizione e Innovazione
Tema 1
Tema 2
L’ambiente vitivinicolo:
Protezione e sviluppo
Nuovi prodotti, nuove tecnologie,
nuove sfide
Sottotema 1-A
(Viticoltura)
Sottotema -A
(Viticoltura)
Impatto dei cambiamenti climatici sulla
viticoltura
Adattamento delle varietà alle nuove sfide
del settore vitivinicolo
I sistemi di produzione rispettosi
dell’ambiente per una viticoltura
sostenibile
Biotecnologie applicate alla vite
Biodiversità della vite: risorse genetiche
Tecniche innovative perla produzione
dell’uva
Sottotema 1-B
(Enologia)
Sottotema 2-B
(Enologia)
Pratiche enologiche per la produzione
sostenibile di vino
Applicazione delle biotecnologie
tradizionali e moderne all’enologia
Legami e relazioni tra il vino e il suo
ambiente di produzione
Nuove pratiche enologiche e loro
applicazione alla luce delle richieste dei
consumatori
Metodi d’analisi: Innovazioni e Prospettive
Sottotema 1-C
(Economia & Diritto)
Sottotema 2-C
(Economia & Diritto)
Produzione sostenibile: Parametri
economici
Nuovi prodotti, nuove richieste dei
consumatori
Etichettatura dei prodotti biologici
I prodotti contenenti OGM: Definizione,
etichettatura
Bilancio del biossido di carbonio
Sottotema 1-D
(Sicurezza & Salute)
Sottotema 2-D
(Sicurezza & Salute)
Gestione del “rischio” sanitario e
ambientale
L'impatto sulla salute dei prodotti
vitivinicoli
Buone pratiche igieniche
Evoluzione del gusto del consumatore
www.oiv2010.ge
Articles originaux
Original Contributions
Methodology of soil-based zoning for
viticultural terroirs
CORNELIS VAN LEEUWEN (1*), JEAN-PHILIPPE ROBY (1), DAVID PERNET (2)
(3)
AND BENJAMIN BOIS
(1) ENITA de Bordeaux, ISVV, UMR EGFV, 1 Cours du Général de Gaulle, CS
40201, 33175 Gradignan cedex, France
*
Contact: [email protected]
(2) SOVIVINS, Site Montesquieu, 4 allée Isaac Newton, 33650 Martillac, France
(3) Centre de Recherches en Climatologie, UMR 5210, CNRS - Université de
Bourgogne, 6 Boulevard Gabriel, 21000 Dijon, France
KEYWORDS: viticulture, terroir, zoning, soil, vine, mapping, scale
ABSTRACT
Terroir is a key-concept in viticulture that is more and more widely
recognized to explain variations in wine quality and wine style. Terroir refers to
an area and thus possesses a geographical dimension. Hence, zoning of
viticultural terroir is necessary.
This paper addresses soil related aspects of terroir zoning. The first step
of the zoning process is a clear identification of the objectives that are being
pursued: demarcation of production areas, the adaptation of the viticultural
management practices to variations in soil types or the protection of viticultural
landscapes. The second step is the definition of a scale adapted to the
objectives. The precision of the zoning increases with the scale, but so does its
cost. Thirdly, a scientific discipline must be chosen for the zoning approach.
Geology or geomorphology enable the production of synthetic maps at
low costs for scales ranging from 1:50 000 to 1: 250 000. However, several soil
types can be located in the same geological or geomorphological unit and it is
difficult to relate vine behaviour to geology or geomorphology. Soil mapping by
a pedological approach at scales ranging from 1:2 000 to 1:50 000 allows to
produce more refined maps that can be used for an agronomic interpretation.
However, it is not possible to relate wine quality directly to soil type. Soil maps
are more expensive than geological or geomorphological maps, because their
implementation is more time consuming (auger drilling, soil pit studies). The
use of new technologies, like Geographic Information Systems (GIS), Digital
Elevation Models (DEM), Geophysics, remote sensing and geostatistics enable
the production of more detailed maps at reduced costs. Viticultural zoning has
to be validated by eco-physiological studies. (Bulletin de l’OIV, 2010, vol. 83,
n°947-948-949, p. 13-29)
14
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Les terroirs viticoles : une méthodologie de
zonage en fonction du sol
CORNELIS VAN LEEUWEN (1*), JEAN-PHILIPPE ROBY (1), DAVID PERNET (2) ET
BENJAMIN BOIS (3)
(1) ENITA de Bordeaux, ISVV, UMR EGFV, 1 Cours du Général de Gaulle, CS
40201, 33175 Gradignan cedex, France
*
Contact: [email protected]
(2) SOVIVINS, Site Montesquieu, 4 allée Isaac Newton, 33650 Martillac, France
(3) Centre de Recherches en Climatologie, UMR 5210, CNRS - Université de
Bourgogne, 6 Boulevard Gabriel, 21000 Dijon, France
MOTS CLÉS: viticulture, terroir, zonage, sol, vin, cartographie, échelle
RÉSUMÉ
La notion de terroir est de plus en plus utilisée en viticulture pour
expliquer des variations dans la qualité et le style de vins produits. Le terroir
fait référence à une zone de production et possède donc une dimension
géographique. Par conséquent, se pose la question du zonage.
Cet article aborde la question du zonage de la composante « sol » du
terroir viticole. La première étape du zonage consiste à définir clairement les
objectifs poursuivis : délimitation des zones de production, optimisation de
l’itinéraire technique en fonction du type de sol ou protection des paysages
viticoles. Ensuite, une échelle adaptée à ces objectifs doit être choisie. La
précision du zonage augmente avec l’échelle ; cependant le coût du zonage
augmente également avec l’échelle. La troisième étape consiste à choisir une
discipline scientifique pour effectuer le zonage.
La géologie et la géomorphologie permettent la production de cartes
synthétiques à un coût réduit, à des échelles comprises entre 1 :50 000e et
1 :250 000e. La cartographie des sols (approche pédologique) permet
l’élaboration de cartes plus détaillées, à des échelles comprises entre 1 :2 000e
et 1 :50 000e. La pédologie est une discipline proche de l’agronomie, donc des
cartes pédologiques se prêtent à une interprétation concernant le
comportement de la vigne. Cependant, il n’est pas possible de relier directement
le type de sol à la qualité du vin. Des cartes de sol sont plus onéreuses que des
cartes géologiques ou géomorphologiques, car elles nécessitent un important
travail d’investigation sur le terrain (sondages et étude de profils). L’utilisation
de nouvelles technologies, comme les Système d’Information Géographiques
(SIG), des Modèles Numériques de terrain (MNT), la géophysique, la
télédétection et les géostatiques permettent d’améliorer la précision des cartes
et de réduire leur coût de production. Le zonage viticole doit être validé par des
études éco-physiologiques. (Bulletin de l’OIV, 2010, vol. 83, n°947-948-949, p. 1329)
Viticultural Terroirs
15
1. INTRODUCTION
1.1. The concept of terroir in viticulture
The notion of terroir in viticulture is complex. It involves the vine and its
physical environment (soil and climate) as well as their interactions. Numerous
authors have offered definitions of the concept of terroir (Seguin, 1986;
Vaudour, 2003). The quality of a wine, and consequently the value it can
acquire, is largely dependent on the terroir in which it is produced. Terroir varies
in space and therefore possesses a geographical dimension. Demarcating the
terroir is therefore necessary in order to define the link between terroir and the
wines which are produced there. It implies the development of a zoning
methodology. The aim of this article is to propose zoning methodologies, in
particular for the “soil” component of terroir. This methodology varies according
to the objective pursued.
1.2. The purpose of zoning
Before proceeding with the zoning of a viticultural terroir, it is important to
define the objective or objectives pursued. Historically, viticultural zoning proved
particularly useful in demarcating territories according to their potential to
produce wine of a certain quality or wine of a certain typicity. This demarcating
of the Appellations d’Origine Contrôlée can be relatively rough in precision, or on
the contrary very refined. The demarcating precision can be understood by scale
(Côte d’Or in the Burgundy vineyard) or by the number of criteria taken into
consideration (Port wine production in Portugal). More recently, wine producers
have become interested in viticultural zoning in order to enhance the technical
management of their vineyards. A deeper knowledge of the spatial variability of
certain terroir factors has enabled a choice of the best adapted plant material in
each of the zones studied. The same goes for numerous aspects of the vineyard
management practices (soil management, fertilisation, drainage, harvesting
dates and so on). Viticultural zoning is also useful for sustainable viticultural
purposes; for each type of terroir defined, the appropriate viticultural techniques
can be chosen that will have the lowest environmental impact. Zoning can also
be useful in demarcating terroirs and viticultural landscapes which merit
protection, particularly from the effects of urbanisation.
1.3. Scale
Viticultural zoning can be carried out at various scales, depending on the
objective pursued. The zoning of a large region with little differentiation can be
done at a small scale (1:100 000 or 1:250 000). The demarcating of crus (wine
growths), in a region where the quality potential is well differentiated, requires
work at a larger scale (1:25 000 or 1:10 000). Adapting technical management
to the environmental, site-specific factors requires an even more refined
approach (scale 1:5 000 or even 1:1 000). The soil often has a great spatial
variability, which is not necessarily the case for other terroir factors, such as
climate. Consequently, a small-scale mapping will have difficulties in taking into
account this soil variability. The larger the scale (i.e. the more precise the map),
the more costly the zoning will be. In practice, the scale of the zoning is often a
compromise between the desired precision and the available budget.
16
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
1.4. Initial discipline
Numerous scientific disciplines have taken an interest in soil studies:
geology, geomorphology, pedology, agronomy, geophysics, etc. Scientists in
these different disciplines are all interested in viticultural zoning. The approaches
to these studies turned out to be very varied, both in terms of method and of
scale chosen, and the results obtained are not easily comparable. Each
researcher has often thought their discipline to be the best tool for the zoning,
often with little knowledge of the other disciplines. Each of these different
approaches can have its merits for a particular zoning objective. In this article,
these different approaches are discussed, specifying their usefulness, their limits
and their field of application.
2. USEFUL SCIENTIFIC DISCIPLINES FOR SOIL BASED
VITICULTURAL ZONING
2.1. The geological (and lithological) approach
Geology is a discipline which is interested in the rocks which make up the
earth’s globe and in particular their origin and evolution. Lithology aims to
describe and study the features of the rocky outcrops on the earth’s surface. In
some wine regions a correspondence between the type of geological outcrop and
the quality or the typicity of the wine produced has been observed. The case
most often mentioned is the Chablis wine region, where all the famous crus are
situated on Kimmeridgian limestone (Upper Jurassic, Secondary). On the
Portlandian shelf (Upper Jurassic) there are also vineyards, but these are only
entitled to the much less prestigious appellation “Petit Chablis” (Wilson, 1998).
In other vineyards, the geology effect on wine quality appears less marked. This
is the case in the Bordeaux wine region, where great wines are produced on very
varied geological layers of the Quaternary and Tertiary eras. Wine quality in this
region can vary considerably even on the same geological layer (Seguin, 1983,
1986).
Zoning based on geological criteria shows several advantages. Geology is
less variable in space than pedology. Consequently, it is possible to produce
synthetic geological maps at small scales (1:50 000, 1:100 000 or even 1:250
000) which remain readable. There is a link between the soil-type and the
geological nature of the parent rock, even if on a given rock varied soils can
develop according to the slope, which can condition phenomena of erosion,
climate, vegetation-type and the duration of pedogenesis. Geology plays a great
role in determining geomorphology (the forms of land surface). The
superimposing of a hard rock over a softer rock creates a landscape where
plateaux (hard rock) alternate with slopes (soft rock) (figure 1). Geological maps
are quite cheap to produce, and for most French regions recent geological maps
exist, having been made at a scale of 1:50 000 by the Bureau des Recherches
Géologiques et Minières (B.R.G.M.).
Viticultural Terroirs
17
Zoning based on geological maps however has its limitations. Firstly,
varied soils can develop on a same geological outcrop. In the wine region of
Saint-Emilion, shallow CALCOSOLS (30 to 60cm) developed on the Asteria
limestone (Oligocene, Tertiairy) around the town of Saint-Emilion. In the same
appellation in the commune of Saint-Hippolyte, on the same geological
formation, soils are much deeper (sometimes over 2m) and are often
decarbonated. It is not possible therefore to use a geological zoning alone to
predict the functioning of the vine and the quality potential of the grapes. In
viticultural zoning, geology can be used as a first approach, but it needs to be
complemented with further, more in-depth study (determination of soil-types).
Figure 1. The alternation of hard limestone and soft limestone in the region of Saint-Emilion has
created a landscape of plateaux and slopes.
2.2. The geomorphological approach
Geomorphology is a physical geography discipline which describes the
forms of land surface (plateau, slope, valley, terrace, etc). The land surface
forms are the result of the nature of the rocks (especially the differences in
hardness), tectonic phenomena and the duration and intensity of erosion
phenomena. As with geology, geomorphology presents less variability in space
than soils. Geomorphological maps at average scales (1:50 000, 1:100 000,
even 1:250 000) maintain good readability (figure 2). Geomorphology presents
not only a link with geology, but with pedology, too. It often enables a better
understanding of the distribution of the soils in a given region. Since
geomorphology describes slopes and exposure, it allows possible local topoclimatic effects to be shown (effect of altitude on temperatures, effect of south or
north exposure on sunshine and temperatures, effect of slopes on the draining of
water and so on). Geomorphological maps can be produced at relatively low cost,
as drilling is not required. Geomorphological maps can be deduced from precise
topographical maps with sufficiently close level curves, or else they can be
created on computer with the help of a Digital Elevation Model (D.E.M., see
section “contribution of new technologies”).
18
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
The geomorphological approach presents the same limitations for zoning
as geology. Several soil-types may be present on the same form of land surface.
For example, on the asteria limestone plateau of the Saint Emilion appellation,
the soil depth and the active lime content vary considerably. It is not possible
therefore to predict how the vine will function and what its grape quality
potential is from a geomorphological map alone. In alluvial systems, a virtual
absence of land surface relief can conceal considerable variability in the nature of
the substrata and soil-types. However, geomorphology remains a very useful tool
in a first approach and enables landscape interpretation at a medium scale.
Figure 2. Example of a geomorphological map of the Montpellier, Languedoc region
(Raynaud, 1996).
Viticultural Terroirs
19
2.3. The pedological approach (soil mapping)
Pedology is the science of the soil. It describes soils and studies their
genesis and functioning. Soils evolve over time, very slowly on the human scale,
but more quickly than geology. Soils develop on a parent rock (the geological
deposit) under the effect of (1) vegetation, which produces humus, (2) climatic
conditions (rainfall and temperatures) and (3) time. Soils can disappear through
erosion or become buried under a new geological deposit. Soils’ evolution is also
dependent on the circulation (or stagnation) of water, which depends among
other things on the surrounding topography. Thus, the soil-type integrates
geological factors (the type of rock at the beginning of the pedogenesis),
geomorphological factors (position of the soil in the landscape), climatic factors
(temperatures, height and distribution of rainfall) and botanic factors (type of
vegetation). Pedology is a closely related science to agronomy, since it is easy to
establish a link between the soil-type and its mineral and hydric fertility. Since
pedology integrates factors of geology, geomorphology and agronomy, it makes
a precious tool in carrying out viticultural zoning.
Despite the closeness of pedology to agronomy, it is not possible however
to transform a soil map into a map of potential wine quality. Sometimes, small
differences between two soil profiles (differences in the amount of organic matter
or in soil depth, for example) can prove sufficient to modify the quality potential
for wine production, without modifying the soil type in the pedological
classification. Soils present a very great variability in space. It is not uncommon
to find several soil-types in a single one-hectare plot. Consequently, pedological
mapping is only of interest at large scales (1:25 000 to 1:2 000). At smaller
scales (1:100 000 or 1:250 000) several soil types have to be grouped together
in each unit of the map key, otherwise the map becomes unreadable. In these
conditions, pedological mapping loses much of its interest. Pedological mapping
requires numerous drillings and soil profiles (the number of which varies
according to the scale, table 1), which make it very expensive. Prior drawing up
of geological and geomorphological maps helps to improve the quality of
pedological maps, but increases further the costs. In the key of a pedological soil
map, soil units can be grouped for each geomorphological landscape unit. This
approach can make the soil maps more easy to read.
Table 1. Number of drillings and soil profiles required to draw up a map of soils according to scale
(Van Leeuwen and Chéry, 2001).
Scale
1/2 500
1/10 000
1/25 000
1/100 000
1/250 000
No. of ha per
drilling
0.1 to 0.2 (7d/ha)
0.5 to 3
5 to 20
50 to 100
200 to 300
No. of ha per
profile
4 to 10
10 to 50
50 to 200
300 to 1000
3000 to 5000
Surface area
mapped per
day (ha)
2 to 4
40 to 80
100 to 250
500 to 1000
3000 to 9000
Price per ha
(€)
300 to 400
30 to 60
15 to 25
2 to 3
0.2 to 0.5
20
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
The soil acts on the functioning of the vine essentially through water
supply and the nitrogen nutrition that it induces (Trégoat et al., 2002). These
effects are often in relation to the soil depth: in a deep soil, water and nitrogen
supply are most of the time not limiting or not very limiting (Coipel et al., 2006).
In order to gain a more synthetic approach than pedology, while continuing to
use the concept of pedogenesis, Bodin and Morlat (2006) put forward a terrain
model based on the depth of soil and the degree of profile evolution (figure 3).
They distinguish modalities of Rock (shallow soil, little pedogenesis, little
fertility), Alteration (medium deep soil, medium fertility), Alterite (deep soil,
high pedogenesis, strong fertility) and Colluvions/alterite (deep soil resulting
from colluvionment phenomena). This model functions well on sedimentary
formations and enables zoning of efficient viticultural potential at a lower cost
compared with the mapping of soils. This model does not function on alluvial
soils, where the notion of soil depth is less precise, since there can be large
differences between the depth of the pedogenesis and the depth of rooting.
Figure 3. Terrain model based on soil depth (Morlat, 2001)
Viticultural Terroirs
21
2.4. Complementary approaches
Spontaneous vegetation is an indicator of climate and soil-type. It was
used for viticultural zoning in the Aude department in France (Astruc et al.,
1980). Since then, it has seldom been used. This approach, which requires
botanical knowledge, is of great interest and merits more attention from people
practising viticultural zoning.
Some authors stress the importance of the role of the soil’s microflora in
the terroir’s expression (Bourguignon, 1995). The soil’s microflora plays a role,
particularly in the mineralisation of organic matter. It therefore has importance,
since without active microflora, the vine would have difficulties in nourishing
itself correctly with nitrogen. However, although it is indisputable that soil needs
viable microflora to function normally, no study has shown a direct link between
the quantity of micro-organisms present in the soil and the expression of the
terroir. It could even be thought that a too active microflora might induce
excessive nitrogen supply, with negative consequences on the quality potential of
the grapes.
2.5. The contribution of new technologies
The development of new technologies has opened up interesting prospects
for the study of terroir. These new technologies use computer technology and
measurements taken by sensors mounted on machines whose geographical
position is known with precision at each moment thanks to Global Positioning
System (G.P.S.).
2.5.1. Geographical Information System (G.I.S.)
G.I.S. enables geo-referenced information to be managed with the help of
a computer. The first application in viticultural zoning is its utilisation in the
publishing of maps. Thanks to G.I.S., maps can easily be updated. Databases
can be associated with the map –e.g. the analytical data for each soil profile.
G.I.S. also enables different layers of spatialised information to be cross
referenced. For example, information on soil-type, climatic zone, altitude, slope
and exposure can be cross referenced in order to identify the viticultural
potential of a vast geographical zone. This approach is of particular interest for
the identification of zones with high quality potential in new regions of
production. It has been applied successfully in Oregon by Jones et al., 2004. The
limitation of this approach is in the quality and the reliability of the different
layers of information used. Furthermore, the cross-referencing of the information
supposes the attribution of classes to each layer and allotting them a value. It is
not always easy to determine the optimal class for each layer of information.
22
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
2.5.2. Digital Elevation Model (D.E.M.)
The Digital Elevation Model (D.E.M.) divides a given region into a network
of regular small squares. Each small square in the network is allotted an average
altitude. The network of squares enables the slope and exposure of each square
to be determined with precision. The D.E.M. enables geomorphological maps to
be produced and calculations to be made about the percentage of the surface
with a slope superior to X degrees, the percentage of the surface with an altitude
superior to Y metres, etc. The precision of the maps depends on the sampling
density of the network square, often 25m or 50m.
2.5.3. Geophysics
The measurement of the electrical resistivity of the soil (geophysics)
enables us to determine the soil’s capacity to conduct an electric current (Corwin
and Lesh, 2003). This capacity depends essentially on the amount of water in the
soil and the concentration of solutes in the water in the soil, as well as the
temperature of the soil. The amount of water in the soil and its concentration in
solutes are closely correlated with the amount of clay. Soil resistivity maps
therefore enable us to highlight the variations in the amount of clay, among
other things. In order to draw up a resistivity map, a device mounted on a farm
machine (quad, tractor, over-the-row-tractor) injects an electric current into the
soil and measures, at a known distance, the strength of this current. Through a
calculation, the resistivity of the soil to the current is deduced. The depth of the
measurement is proportional to the gap between the electrodes. It is therefore
possible, by adjusting the gap between the electrodes, to make measurements at
different depths (generally at 50cm, 1m and 2m). Several thousand
measurements per hectare can be made and can be positioned with precision by
G.P.S. Resistivity maps therefore show very precise borders. They do not replace
pedological work (soil sampling, study of soil profiles) in determining the type of
soil in each of the zones with a homogeneous resistivity, but they enable us to
determine with precision the borders of these zones. The measurement of the
resistivity is especially useful for very refined mappings of soils, at scales
between 1:1 000 and 1:5 000 (the scale of the parcel or the estate). The
resistivity can also be evaluated with an electromagnetic technique. This is easier
to carry out than injecting a current into the soil, but the results are much less
reliable. They are particularly disturbed by the metal wires and stakes which are
present in most vineyard plots.
2.5.4. Remote sensing
Remote sensing enables measurements of objects to be made at distance.
This technique is based on measurements of wavelength, or ratios of
wavelength, of reflected radiation. Remote sensing can be performed using
sensors mounted on farm machines (close-range remote sensing) or using
airborne sensors (balloon, helicopter, plane or satellite). Remote sensing over
bare earth enables us to determine its colour, the presence of coarse elements
and its temperature. Remote sensing over vegetation can provide information
about the vigour (the vegetation’s richness in chlorophyll, the vegetation’s
density and porosity).
Viticultural Terroirs
23
2.5.5. Geostatistics
Geostatistics enables us to transform punctual data (measured in a given
point) into spatial data (quantified in any point of space, i.e. maps). Different
techniques exist, of which the most often used is kriging. The production of good
quality maps requires a large amount of punctual data, generally more than 50
points.
3. VALIDATION OF TERROIR ZONING
3.1. Validation of viticultural zoning through eco-physiological
studies (interactions between soil climate and plant material)
In order to validate terroir zoning, the behaviour of the vine in relation the
physical environment has to be taken into account. The interaction between the
vine, the soil and the climate is the domain of eco-physiology. These studies can
eventually explain differences in quality potential and typicity among various
terroirs, which a study of the physical environment alone cannot. Ecophysiological studies rely most often on a network of plots. In each plot, the soil
and climate are studied, and measurements are taken on the vines and detailed
analyses are made on the grapes. Sometimes, micro-vinifications are carried out,
enabling an evaluation of the vine’s response to its environment in terms of wine
composition and tasting. Numerous eco-physiological studies have been made in
very varied environments (Seguin, 1975 ; Duteau et al., 1981; van Leeuwen and
Seguin, 1994; Choné et al., 2001; Trégoat et al., 2002; Tésic et al., 2002 and
2002; Bodin and Morlat, 2006; Koundouras et al., 2006; Coipel et al., 2006).
They have enabled us to improve considerably our understanding of the
functioning of viticultural terroirs. All these studies highlighted the important role
played by the vine’s water supply regime on the expression of viticultural
terroirs. Vine water deficit reduces vine vigour and yield, limits the size of the
berries and increases the grape’s sugar content and phenolic components. Some
studies show a similar effect on the quality potential of red wines when the
nitrogen supply is limited (Choné et al., 2001; Trégoat et al., 2002), but a low
supply of nitrogen is not desirable for the production of dry, white wines,
particularly for the Sauvignon blanc grape variety (Peyrot des Gachons et al.,
2005; Choné et al., 2006).
Despite eco-physiological studies being of interest for advances in
viticultural terroir knowledge, their main disadvantage is the extremely timeconsuming nature of these studies. The great number of measurements
performed (several dozen per site and per year) result in very high costs and
limits the number of sites that can be studied simultaneously. Furthermore,
these studies remain difficult to spatialise: the functioning of a vine can be
known with precision at a given place, but the domain of validity of this type of
response is not known. It can be very limited in space and concern an area of
less than one hectare.
24
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Thanks to the development of new tools, two very important elements of
the eco-physiological approach can be routinely measured and therefore
spatialised: the vine’s nitrogen status and its water status.
The vine’s nitrogen status can be evaluated by the measure of yeast
available nitrogen in grape juice at ripeness (van Leeuwen et al., 2000). Through
taking numerous measurements on a wine estate, maps of the vines’ nitrogen
status on the estate can be produced (figure 4).
Figure 4. Spatialisation of the nitrogen status of the vines at the scale of the estate, based on the
amount of ammoniacal nitrogen and primary alpha-amine in the grapes
(2007 vintage; data: SOVIVINS, F33650 Martillac)
The vines’ water status can be determined through the measurement of
carbon isotope discrimination (13C/12C ratio) on the must sugars at ripeness (van
Leeuwen et al., 2001; Gaudillère et al., 2002). This measuring is offered by
specialised laboratories at a reasonable price. Carrying out numerous
measurements enables the water supply regime to be spatialised at the scale of
the plot (figure 5) or of the estate (figure 6). It is conceivable that one day the
crossing of maps of vines’ nitrogen status and water supply regime with those of
the response of the vines to the effects of the environment (maps of the vine
canopy, maps of the grape sugar content, maps of the grapes’ anthocyanins) will
enable a precise zoning of the terroir’s potentialities to be carried out at an intraplot level.
Viticultural Terroirs
25
Figure 5. Spatialisation of vine water status at plot scale, based on the measurement of carbon
isotope discrimination (13C/12C ratio) on the grape sugars at ripeness
(2005 vintage, Van Leeuwen et al., 2006)
80
70
-21.4
-21.6
60
-21.8
-22
-22.2
50
-22.4
-22.6
-22.8
-23
40
-23.2
-23.4
-23.6
30
-23.8
-24
-24.2
20
-24.4
-24.6
-24.8
10
0
4.8
9.6 14.4 19.2
24
Figure 6. Spatialisation of vine water status at the scale of the estate based on the measurement
carbon isotope discrimination (13C/12C ration) on the grape sugars at ripeness
(2007 vintage; data: SOVIVINS, F33650 Martillac)
26
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
3.2. Other ways of validating soil based terroir zoning
The ability of each terroir unit to produce a distinctive wine can be
assessed through the analysis and tasting of wines produced by small scale or
real scale vinifications. Vinification and tasting protocols have to be rigorously
standardized. Another approach is the use the perception of growers for the
terroirs on which they grow grapes (Morlat, 2001). This author showed that
terroir zoning can be validated by means of a survey among vine growers. In the
Loire Valley, where this study was carried out, a good relationship exists between
the perception of the growers of vine behaviour in relation to terroir (precocity,
vigour, water status, quality potential…) and characteristics of the physical
environment (soil, climate, topography).
3.3. Examples of soil-based viticultural zoning
3.3.1. The demarcation of a region of production
Most of the vine-growing regions have become interested in zonings of
their territories. The appellation boundaries had often been established on the
basis of administrative borders. It should be remembered that the appellations
were originally created to defend the common good, which means the name of
the commune or the region. Then, a criterion used at the beginning of the first
demarcations was the surface area under vine: plots without vines were often
excluded from the zones of production at the time of demarcation. This criterion
is very disputable, and examples exist where plots have been wrongly excluded.
Then, geology and geomorphology criteria were taken into account. They are
easy to use and require few documents or necessitate easily accessible
documents (a geological map). It is possible to use geomorphological criteria for
zoning based on a good interpretation of the landscape in the field (particularly
of the relief). Geology and geomorphology have enabled low flood-prone valleys
and hydromorphic dales to be excluded from appellation zones, particularly in the
prestigious appellations. To gain a more refined knowledge of their territory,
many management bodies (Organismes De Gestion or O.D.G.s) in wine
appellations and inter-professional wine boards drew up pedological maps. The
appropriate scale for this type of work is 1:25 000. A good knowledge of the
physical environment enables a possible segmentation of the production into
several quality levels to optimise their value.
3.3.2. Viticultural management
Zoning relating to soil can have the aim of optimising the technical
management by adapting it in the best way possible to each soil-type. This
optimisation can be realised at different scales.
In a zone of production, the drawing up of soil maps at a scale of 1:10 000
or 1:25 000 enables the technical choices to be worked out according to the soiltype: soil management, choice of grape variety, rootstock, fertilisation and so
on. Great work of this type has been carried out in the Loire valley where
viticultural advice maps at a scale of 1:10 000 have been made from pedological
maps for the whole of the region of production (Morlat, 2001).
Viticultural Terroirs
27
On a vine-growing estate level, this work can be carried out with greater
precision at a scale of between 1:2 000 and 1:5 000. In order to make
pedological maps at this scale, apart from the classic pedology techniques (auger
drillings, profiles study), geophysics can enable us to distinguish the boundaries
between soil types at a much higher degree. To study the behaviour of vines
according to soil-type (eco-physiological approach), the vine’s water and nitrogen
status can be evaluated with the help of physiological indicators (the isotope
ratio 13C/12C measured on grape sugar, also called δ13C, for the water supply
regime and the must’s yeast available nitrogen for the vine’s nitrogen status).
The vigour of the vine can be evaluated in each zone using close-range remote
sensing (sensors mounted on farm machines) or airborne remote sensing.
On a plot level, it becomes difficult to draw up a map of the soil with
sufficient precision using the classic pedology techniques alone. The use of
geophysics, as a complement to drillings and profiles study, is practically
unavoidable for the production of maps with sufficient precision at a scale of
1:500 or 1:1 000. As on the estate level, the response of the vine to the type of
soil (validation of the zoning) can be evaluated at the plot scale with the δ13C
(water supply regime), the must’s yeast available nitrogen (nitrogen status) and
remote sensing (vigour). The adaptation of the viticultural management to the
variability of the soil inside the plot is called “precision viticulture”.
3.3.3. Protection of the resources (viticultural landscapes and
terroirs of high quality potential)
Terroir can be destroyed by man’s actions: town planning, road-building,
railway lines, high tension power lines etc. Those responsible for planning have
become aware that terroirs and viticultural landscapes are a resource which
deserves to be protected, either by adapting local urban planning or by creating
sanctuaries (UNESCO world heritage sites). Zoning for this type of action can be
carried out using a geological and geomorphological approach, e.g. at a scale of
1:50 000. However, in some specific cases, a mapping of the soils at a scale of
1:25 000 is necessary. The evaluation of the quality potential of a small zone of
production could be considered, for example, which would have priority
protection. The aim of this measure is to preserve high quality potential terroirs
and the most beautiful landscapes. Exemplary work of this type has been done in
the Côtes du Rhône (Assemat et al., 2006).
4. CONCLUSION
Soil is a major component of viticultural terroir. Zoning of the soil is of
interest in the demarcating of zones of production, in order to segment the
supply of wines in a given region, to optimise the technical management of the
vineyard and, in addition, to protect viticultural landscapes. Different approaches
exist. They can be based on varied disciplinary fields: geology, geomorphology,
pedology or agronomy. They can be carried out at very variable scales.
Consequently, the results of these works are not always comparable. Before
carrying out a zoning related to soil, the objectives pursued must be defined with
precision. On the basis of these objectives, the zoning method must be chosen
together with the most appropriate zoning scale.
28
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
BIBLIOGRAPHY
ASSEMAT C., RODRIGUEZ-LOVELLE B., FABBRI L. ET FABRE F. Identification des potentialités
agronomiques et paysagères dans les Côtes du Rhône. 1. Exemple d’études de
protection et de valorisation des terroirs viticoles. In VAN LEEUWEN ET AL.
Proceedings of the VIth International Terroir Congress. ENITA de Bordeaux et
Syndicat Viticole des Coteaux du Languedoc (France), 2-7 July 2006. p. 459-463.
ASTRUC H., HÉRITIER J. AND JACQUINET J.C. Zonage des potentialités viticoles du
département de l’Aude. Progrès Agricole et Viticole, 1980, vol. 97, n°15-16, p. 295320.
BODIN F. AND MORLAT R. Characterization of viticultural terroirs using a simple field
model based on soil depth. 1. Validation of the water supply regime, phenology
and vine vigour, in the Anjou vineyard (France). Plant and Soil, 2006, vol. 281, p.
37-54.
BOURGUIGNON C. Le sol, la terre et les champs. Ed. Sang de la Terre, 1995, 221 p.
CHONE X., VAN LEEUWEN C., CHERY PH. AND RIBEREAU-GAYON P. Terroir influence on water
status and nitrogen status of non irrigated Cabernet-Sauvignon (Vitis vinifera):
vegetative development, must and wine composition. S. Afr. J. Enol. Vitic., 2001,
vol. 22, p. 8-15.
COIPEL J., RODRIGUEZ-LOVELLE B., SIPP C., VAN LEEUWEN C. Terroir effect, as a result of
environmental stress, depends more on soil depth than on soil type (Vitis
vinifera L. cv. Grenache noir, Côtes du Rhône, France, 2000). J. Int. Sci. Vigne Vin,
2006, vol. 40, p. 177-185.
CORWIN D. AND LESCH S. Application of soil electrical conductivity to precision
agriculture. Agronomy Journal, 2003, vol. 95, p. 455-471.
DUTEAU J., GUILLOUX M. ET SEGUIN G. Influence des facteurs naturels sur la
maturation du raisin, en 1979, à Pomerol et Saint-Emilion. Conn. Vigne Vin, 1981,
vol. 15, p. 1-27.
JONES G., SNEAD N AND NELSON P. Geology and wine: Modelling viticultural
landscapes: a G.I.S. analysis of the terroir potential in the Umpqua valley of
Oregon. Geoscience Canada, 2004, vol. 31, p. 167-178.
KOUNDOURAS S., MARINOS V., GKOULIOTI A., KOTSERIDIS Y. AND VAN LEEUWEN C. Influence of
vineyard location and vine water status on fruit maturation of non-irrigated cv
Agiorgitiko (Vitis vinifera L.): Effects on wine phenolic and aroma components.
J. Agric. Food Chem., 2006, vol. 54, p. 5077-5086.
MORLAT R. Terroirs viticoles
Oenoplurimedia, 2001. 118 p.
:
étude
et
valorisation.
Chaintré
(France)
:
PEYROT DES GACHONS C., VAN LEEUWEN C., TOMINAGA T., SOYER J.P., GAUDILLERE J.P. AND
DUBOURDIEU D. The influence of water and nitrogen deficit on fruit ripening and
aroma potential of Vitis vinifera L. cv Sauvignon blanc in field conditions. J. Sci.
Food Agric., 2005, vol. 85, p. 73-85.
RAYNAUD C., FAVORY F. ET ROGER K. La romanisation des campagnes autour de l'étang
de l'Or (Hérault) : Hiérarchie, dynamique et réseaux de l'habitat du IIè s. av. au
Ier s. ap. J.C. Revue Archéologique de Picardie, 1996, n° spécial 11, p. 305-308.
Viticultural Terroirs
29
SEGUIN G. Alimentation en eau de la vigne et composition chimique des moûts
dans les Grands Crus du Médoc : Phénomènes de régulation. Conn. Vigne Vin,
1975, vol. 9, p. 23-34.
SEGUIN G. Influence des terroirs viticoles sur la constitution et la qualité des
vendanges. Bull. OIV, 1983, vol. 56, n°623, p. 3-18.
SEGUIN G. Terroirs and pedology of vinegrowing. Experientia, 1986, vol. 42, p. 861873.
TESIC D., WOOLLEY E., HEWITT E. AND MARTIN D. Environmental effects on cv. Cabernet
Sauvignon (Vitis vinifera L.) grown in Hawke’s Bay, New Zealand. 1. Phenology
and characterisation of viticultural environments. Aust. J. Grape and Wine Res.,
2002, vol. 8, p. 15-26.
TESIC D., WOOLLEY E., HEWITT E. AND MARTIN D. Environmental effects on cv. Cabernet
Sauvignon (Vitis vinifera L.) grown in Hawke’s Bay, New Zealand. 2.
Development of a site index. Aust. J. Grape and Wine Res., 2002, vol. 8, p. 27-35.
TREGOAT O., GAUDILLERE J.P., CHONE X. ET VAN LEEUWEN C. Etude du régime hydrique et
de la nutrition azotée de la vigne par des indicateurs physiologiques. Influence
sur le comportement de la vigne et la maturation du raisin (Vitis vinifera L. cv
Merlot, 2000, Bordeaux). J. Int. Sci. Vigne Vin, 2002, vol. 36, p. 133-142.
VAN LEEUWEN C. ET SEGUIN G. Incidences de l'alimentation en eau de la vigne,
appréciée par l'état hydrique du feuillage, sur le développement de l'appareil
végétatif et la maturation du raisin (Vitis vinifera variété Cabernet franc, SaintEmilion, 1990). J. Int. Sci. Vigne Vin, 1994, vol. 28, p. 81-110.
VAN LEEUWEN C., FRIANT P., SOYER J.P., MOLOT C., CHONÉ X. ET DUBOURDIEU D. L'intérêt du
dosage de l'azote assimilable dans le moût comme indicateur de la nutrition
azotée de la vigne. J. Int. Sci. Vigne Vin, 2000, vol. 34, p. 75-82.
VAN LEEUWEN C. ET CHERY PH. Quelle méthode pour caractériser et étudier le terroir
viticole : analyse de sol, cartographie pédologique ou étude écophysiologique ?
In Un raisin de qualité : de la vigne à la cuve. J. Int. Sci. Vigne Vin, Hors Série,
2001, p. 13-20.
VAN LEEUWEN C., GOUTOULY J.P., AZAIS C., COSTA-FERREIRA A.M., MARGUERIT E., ROBY J.P.,
CHONÉ X. AND GAUDILLERE J.P. Intra-block variations of vine water status in time and
space. In VAN LEEUWEN Proceedings of the VIth International Terroir Congress.
ENITA de Bordeaux et Syndicat Viticole des Coteaux du Languedoc (France), 2-7 July
2006. p. 64-69.
VAUDOUR E. Les terroirs viticoles : définitions, caractérisation, protection. Paris:
Ed. Dunod, 2003. 293 p.
WILSON J. Terroir, the role of geology, Climate and Culture in the making of
French wines. London: Ed. Michael Beazley, 1998. 336 p.
Réduction de la teneur en alcool des
vins : Étude comparative de différentes
technologies*
Evelyne AGUERA (1), Violaine ATHÈS-DUTOUR (2), Magali BES (1),
Soline CAILLÉ (3), Philippe COTTEREAU (4), Jean-Louis ESCUDIER (1),
Michel MIKOLAJCZAK (1), Amélié ROY (1), Jean-Marie SABLAYROLLES (3),
Alain SAMSON (1), Isabelle SOUCHON (2), Jean-Paul VIDAL (5)
(1) INRA Unité Expérimentale de Pech Rouge, 11430 Gruissan, FRANCE,
[email protected]
(2) INRA UMR-Génie et Microbiologie des Procédés Alimentaires,
78850 Thiverval-Grignon, FRANCE
(3) UMR Science Pour l’Oenologie, 2 Place Viala, 34060 Montpellier, FRANCE
(4) Institut Français de la Vigne et du Vin, Domaine de Donadille,
30230 Rodilhan, FRANCE
(5) Union Nationale des Groupements des Distillateurs d’Alcool, 174 Boulevard
Camélinat, F-92247 Malakoff, FRANCE
MOTS-CLÉS : œnologie, désalcoolisation, procédé REDUX, distillation, osmose inverse,
nanofiltration, contacteur à membrane.
RÉSUMÉ
L’objectif était d’étudier différentes stratégies et technologies de
désalcoolisation, applicables au cours du processus d’élaboration des vins, dans
le but de réduire de 2% vol. le degré d’alcool :
•
•
•
la diminution de la teneur en sucre,
la désalcoolisation en cours de fermentation,
la désalcoolisation des vins finis.
Le procédé REDUX et la dilution avec du vin sans alcool du moût avant
fermentation donnent des vins semblables au Témoin. La distillation pratiquée
en cours de fermentation permet d’obtenir des vins non différenciables du
Témoin. Sur vins, les meilleurs résultats sont observés pour le couplage osmose
inverse–contacteur à membrane. Toutefois, la distillation totale d’un lot de vin
utilisé en assemblage permet aussi d’obtenir des vins de qualité même s’ils sont
parfois différents. Le couplage nanofiltration-contacteur à membrane aboutit à
des vins se différenciant souvent du témoin mais acceptables. Le couplage
osmose inverse-distillation n’est pas satisfaisant lors d’une conduite
séquentielle, les résultats devraient être tout autres en mode continu. (Bulletin
de l’OIV, 2010, vol. 83, n°947-948-949, p. 31-42)
*
L'article publié ci-après intitulé "Réduction de la teneur en alcool des vins : Étude comparative de
différentes technologies" a fait l'objet d'une présentation orale au 32ème Congrès mondial de la
vigne et du vin, suite à une sélection du Comité mixte de lecture et de sélection du Congrès.
Cet article, comme tout article publié dans le Bulletin de l'OIV, n'engage que ses auteurs et ne peut
être considéré comme une position officielle de l'OIV.
Reduction of wine alcohol content:
A comparative study of different
technologies*
E. AGUERA (1), V. ATHÈS-DUTOUR (2), M. BES (1), S. CAILLÉ (3),
P. COTTEREAU (4), JL ESCUDIER (1), M. MIKOLAJCZAK (1), A. ROY (1),
JM SABLAYROLLES (3), A. SAMSON (1), I. SOUCHON (2), JP VIDAL (5)
(1) INRA Unité Expérimentale de Pech Rouge, 11430 Gruissan, FRANCE,
[email protected]
(2) INRA UMR-Génie et Microbiologie des Procédés Alimentaires,
78850 Thiverval-Grignon, FRANCE
(3) UMR Science Pour l’Oenologie, 2 Place Viala, 34060 Montpellier, FRANCE
(4) Institut Français de la Vigne et du Vin, Domaine de Donadille,
30230 Rodilhan, FRANCE
(5) Union Nationale des Groupements des Distillateurs d’Alcool, 174 Boulevard
Camélinat, F-92247 Malakoff, FRANCE
KEYWORDS: enology, dealcoholisation, REDUX process, distillation, reverse osmosis,
nanofiltration, membrane contactor.
ABSTRACT
The aim was to study different strategies and different technologies,
applied during the wine elaboration process, to reduce wine alcohol content
about 2%:
•
•
•
reduction of the sugar content,
alcohol removal during fermentation,
alcohol removal from wines.
The REDUX process and the dilution of musts with alcohol free wine give
wines similar to the control. The distillation carried out during the fermentation
produces wines non different to the control. For the treatment of
dealcoholisation on wine after fermentation, the best results were obtained
with the membrane process coupling the reverse osmosis and the membrane
contactor. However, the complete distillation of a part of wine, used to do a mix
with non treated wine, gives quality wines too, although these wines are
sometimes different to the control. The membrane process coupling
nanofiltration to the membrane contactor gives wines often different to the
control but they are acceptable too. Because of non continuous way in our
experimentation to carry out the trials with the coupling of reverse osmosis and
distillation, the wines were not right, but we think that they will be different
and probably good in a continuous way. (Bulletin de l’OIV, 2010, vol. 83, n°947948-949, p. 31-42)
*
The
article
published
below
entitled
"Reduction
of
wine
alcohol
content:
A comparative study of different technologies" has been the subject of an oral presentation at the
32nd World Congress of Vine and Wine, after being selected by the reading and selection Board of
the Congress.
This article, like any article published in the Bulletin of the OIV, commits only its authors and can
not be considered as an official position of the OIV.
Réduction de la teneur en alcool des vins
33
1. INTRODUCTION
Le réchauffement climatique, l’évolution des pratiques culturales et
œnologiques de production des vins, ont conduit à une augmentation de la
teneur en alcool des vins (+2% en 20 ans). Parallèlement, les habitudes de
consommation ont fortement évolué. En France, par exemple, la consommation
annuelle de vin, per capita, a diminué de 50% en 40 ans et se situe aux environs
de 55L (ONIVINS 2004). En 20 ans, la part du vin dans la quantité d’alcool
ingérée par les français a chuté de 75 à 60%. La politique de santé publique visà-vis de l’alcool mise en place en France amène la filière vitivinicole à s’interroger
sur les nouvelles orientations à prendre pour relancer la consommation de vin.
Ces différents constats nous ont conduits à construire un programme d’étude
complet pour examiner les différentes stratégies possibles pour élaborer des vins
de qualité à teneur réduite en alcool.
Les techniques envisageables pour extraire l’alcool d’un vin peuvent être
des méthodes thermiques ou non grâce à l’utilisation de membrane ou par
entraînement à l’aide d’un gaz. Les procédés utilisables ont fait l’objet de revues
de synthèse (Scott et al., 1995 ; Pickering, 2000). Certains sont déjà utilisés à
l’échelle industrielle : procédé REDUX (Cottereau et al., 2006) distillation sous
vide (Mermelstein, 2000) ; colonne à cônes rotatifs (Makarytchev et al., 2004) et
osmose inverse (Bui et al., 1986 ; Chinaud et al., 1991). D'autres approches
proposées dans la littérature sont l’évaporation osmotique avec contacteur à
membrane (Hogan et al., 1998 ; Diban et al., 2008), la pervaporation (Takács et
al., 2007), l’adsorption sur zéolite (Anglerot, 1994) ou l’extraction par fluide
supercritique (Medina et al., 1997). Concernant la désalcoolisation en cours de
fermentation, très peu d'études ont abordé ce sujet et aucune ne concerne le
domaine oenologique (Scott et al., 1995, Costa et al., 2000). Cette approche
mérite cependant une évaluation car l'extraction de l'éthanol en début de
fermentation permet d'envisager de préserver la production des composés
volatils d'intérêt organoleptique. En effet, les connaissances sur ces composés,
leurs précurseurs et leur cinétique d'apparition ont fortement progressé ces
dernières années et témoignent d'une production largement prédominante dans
les phases tardives de la fermentation (Lee et al., 2004).
Dans notre projet, différentes technologies applicables au cours du
processus d’élaboration des vins ont été étudiées :
x
x
x
la diminution de la teneur en sucre (traitement pré-fermentaire par le
procédé RTS),
la désalcoolisation en cours de fermentation,
la désalcoolisation des vins finis.
34
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Les vins obtenus par les différentes technologies ont été comparés sur la
base d’analyses sensorielles et physicochimiques. Pour choisir le niveau de
désalcoolisation, nous avons utilisé un des principaux résultats obtenu dans le
projet VDQA, à savoir que la réduction d’alcool dans un vin titrant entre 13 et
14% vol. est perceptible à partir de -3% vol. et qu’il n’y a pas de différence
notable entre les sujets entraînés à la dégustation et les consommateurs (Urbano
et al., 2007). Les traitements de désalcoolisation ont ainsi été conduits pour
obtenir une réduction de -2% vol., de façon à ce que les différences observées
ne relèvent pas de la différence de teneur en alcool.
2. MATÉRIELS ET MÉTHODES
L’étude a été conduite sur les cépages suivants : Chardonnay et
Sauvignon pour les blancs, Syrah, Grenache, Carignan et Portan pour les rouges.
En traitement pré-fermentaire, nous avons étudié deux options : la
dilution du moût par ajout de vin sans alcool et l’extraction du sucre par procédé
à membranes.
Pour la première option, du vin est préalablement totalement désalcoolisé
par distillation sous vide. Ce Vin Sans Alcool (VSA) est ensuite ajouté au moût
pour abaisser sa concentration en sucre par dilution.
L’extraction des sucres du moût a été réalisée à l’aide d’un couplage de
procédés membranaires, ultrafiltration suivie d’une nanofiltration, procédé de
Réduction de la Teneur en Sucres (RTS), (Cottereau et al., 2006). Les deux
étapes de filtration successives permettent de soustraire au moût, environ 34
g.L-1 de sucres (correspondant à environ 2% d’éthanol) sous forme d’un
concentré de sucre à 400 g.L-1 environ (Figure 1).
Figure 1. Procédé de Réduction de la Teneur en Sucre (RTS) des moûts avant fermentation par
couplage Ultrafiltration/Nanofiltration
Rétentat NF =
Sucre Concentr é
(~400g/L)
Perm éat UF =
eau, sucre,
Ac . organiques
R étentat UF =
Polyph é nols ,
macromol écules
UF
NF
Mo û t
All é g é
En
sucres
Mo û t
Perm éat NF = eau, acides organiques
Réduction de la teneur en alcool des vins
35
Le pilote utilisé a été fourni par Bucher-Vaslin (procédé REDUX®). Il est
équipé de membranes spiralées dont le seuil de coupure est de 0,01 à 0,1 μ en
UF et de 0,001 à 0,01 μ en NF. Les pressions de travail sont de l’ordre de 6 bars
en UF et 70 bars en NF.
Des procédés de distillation (D) et de stripping au CO2 (S) ont été utilisés
en cours de fermentation alcoolique pour extraire l’éthanol, lorsque le degré
d’alcool du moût en fermentation était d’environ 6% vol. Seule une partie du
moût est totalement désalcoolisée par distillation, pour atteindre ensuite
l’objectif visé par réassemblage. En revanche, pour le stripping, la totalité du
moût est traitée.
Le pilote de distillation, d’une capacité de 45 L, comprend une colonne
adiabatique à garnissage Sulzer (40 plateaux théoriques) fonctionnant sous vide
(80 à 60 mbar) chauffée par deux générateurs micro-ondes (2 kW) et équipée
d’un système de condensation étagée (4°C puis -10°C).
Le pilote de stripping, d’une capacité de 100 L, est constitué de la cuve de
traitement équipée d’un système de diffusion du gaz, d’un condenseur maintenu
à 4°C, d’un ballon recette et d’une pompe de circulation du gaz. Le gaz utilisé
pour le stripping est du CO2 circulant en boucle dans l’installation à un débit de
50 m3.h-1.
Les technologies suivantes ont été utilisées pour le traitement de
désalcoolisation post fermentaire, sur vin fini :
x
x
x
x
la distillation sous vide ;
le stripping ;
l’osmose inverse (OI) ou la nanofiltration (NF) couplée aux contacteurs à
membrane (CM) ou à la distillation ;
les contacteurs à membranes (CM).
Dans le cas des couplages de procédés à membranes, la première étape
du procédé de désalcoolisation (osmose inverse ou nanofiltration) permet de
séparer les constituants du vin en extrayant l’éthanol sous forme d’un perméat
hydro alcoolique. La seconde étape, avec le contacteur à membrane, permet
d’extraire en partie l’éthanol du perméat selon le principe de l’évaporation
osmotique, en utilisant de l’eau comme solvant, les pores de la membrane
utilisée (matériau hydrophobe) étant remplis d’air. Les deux étapes sont
conduites en continu, les perméats étant désalcoolisés au fur et à mesure de leur
production et réintroduits au fur et à mesure dans le vin en cours de traitement
(figure 2).
36
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Figure 2. Désalcoolisation par couplage de procédés membranaires
Perméat =
eau, éthanol
OI
ou
NF
Vin
Eau
+
Ethanol
Immobilisation
des 2 interfaces
Phase 1 =s
eau
CM
Rétentat =
Constituants
du vin
Phase 2 =
produit
Eau
Vin partiellement
désalcoolisé
Perméats
partiellement
désalcoolisés
Phase 3 =
phase gaz
Le contacteur à membrane est un carter de fibres creuses microporeuses
(0,02 à 0,2 μm) en matériau hydrophobe. Pour nos expérimentations, la sortie
du perméat du pilote Busher-Vaslin équipé soit en osmose inverse, soit en
nanofiltration, alimentait le contacteur à membrane. Le solvant d’extraction sur
le contacteur à membrane est l’eau (appelée stripwater). Cette eau est chauffée
aux environs de 55°C pour favoriser le transfert d’éthanol. Le vin, quant à lui, est
maintenu aux environs de 18°C. Les pressions de travail sont de l’ordre de 60
bars pour les vins rouges et 40 bars pour les vins blancs en osmose inverse ; de
25 bars pour les vins rouges et 20 bars les vins blancs en nanofiltration.
Dans le cas des couplages de procédés à membrane à la distillation (OI-D
et NF-D), les deux étapes ont les mêmes objectifs que pour les couplages de
procédés uniquement à membranes, la distillation remplaçant l’étape de
traitement par contacteur à membrane. La distillation permet contrairement aux
contacteurs à membrane de désalcooliser totalement les perméats avant leur
réintroduction dans le vin. Lors de nos expérimentations, le couplage procédé à
membrane –distillation a été conduit de façon séquentielle et non continu.
Les vins élaborés ont été caractérisés par analyses physico-chimiques et
analyses sensorielles. Les composés volatils sont dosés en CPG selon les
méthodes décrites dans la littérature pour les esters (Bertrand et al., 1978), pour
les glycosides (Schneider et al., 2001). Le coefficient de variation de ces
analyses est de l’ordre de 10%. L’analyse sensorielle est réalisée sur les
différents vins issus des expérimentations par un jury expert de 19 juges, en
tests de différences tripartites et/ou en analyse descriptive. Les données sont
acquises à l’aide du logiciel FIZZ et le traitement est fait avec le logiciel XLstat.
Réduction de la teneur en alcool des vins
37
3. RÉSULTATS ET DISCUSSION
3.1. Traitements pré-fermentaires
Tableau 1. Exemple de concentration en composés volatils pour un vin blanc et variation de
concentration pour des séries d’essais
Chardonnay 2007
Concentration en
μg/L
Témoin
Acétate d’isoamyle
Acétate d’hexyle
Hexanoate d’éthyle
Octanoate d’éthyle
Furanéol
b
E-Damascénone
a
a
a
c
a
a
RTS
Variation de concentration par
rapport au Témoin en %
Maximum
Minimum
En
moyenne
5314
3550
-50
0
-15
381
360
-60
0
-18
998
1037
-25
+10
-8
1584
1607
-80
0
-18
--
--
-7
-2
-5
17
14
-30
0
-11
Résultats de 8 essais dont 2 industriels.
b
Résultats de 2 essais dont 1 industriel, composés uniquement présents dans les cépages
rouges.
c
Résultats de 3 essais dont 1 industriel.
Le tableau 1 indique que les concentrations en composés volatils dans le
vin obtenu par traitement RTS sont plus faibles que celles du Témoin. En fonction
des composés, les variations moyennes de concentration pour les essais sont
acceptables (≤ à -18%) mais une forte variabilité existe.
L’analyse sensorielle descriptive de ces vins a permis de démontrer que les
profils olfactifs et gustatifs étaient globalement peu modifiés par rapport au
témoin. Les tests sensoriels tripartites entre le vin témoin et le vin obtenu par
dilution du moût au VSA avant fermentation montrent que ces vins ne sont pas
significativement différents.
La dilution au VSA est très facile à mettre en œuvre mais elle nécessite
cependant l’élaboration préalable d’un VSA de qualité par distillation à
température maîtrisée sous vide. L’inconvénient majeur de cette méthode de
dilution réside dans la réglementation (assemblage d’un vin avec du moût) qui
ne l’autorise pas. La limite de réduction de cette méthode n’a pas été évaluée,
elle dépendra uniquement d’impact sensoriel.
Le traitement par REDUX est applicable en cave. Pour les cépages rouges
en vinification traditionnelle, la diminution de la teneur en sucre est limitée par le
volume de saignée disponible, et une clarification de cette saignée est
indispensable avant traitement. Cette technique génère une perte en volume
importante (environ 7% par degré probable retiré). La limite de réduction pour
cette technique est de l’ordre de 3%.
Dans les deux cas, la diminution de la concentration en sucres avant
fermentation améliore les conditions de fermentation des moûts. Les productions
en acétate et en esters sont sensiblement inférieures sans que cela soit
dommageable pour le profil sensoriel des vins.
38
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
3.2. Traitements en cours de fermentation alcoolique
La figure 3 (ci-après) montre que jusqu’au moment du traitement, les
cinétiques se superposent parfaitement (bonne répétabilité des fermentations).
Après désalcoolisation, la vitesse de fermentation augmente de manière très
significative pour le lot traité par stripping et de façon moindre pour la
distillation. Dans les deux cas, la durée de fermentation est écourtée.
L’analyse sensorielle de ces vins montre que celui obtenu par distillation
ne se différencie pas significativement du vin Témoin, contrairement au vin
produit par Stripping ; les deux vins à degré réduit se différenciant parfois entre
eux.
Figure 3. Cinétiques fermentaires de moûts de Chardonnay désalcoolisés pendant la fermentation
vitesse de fermentation (gl-1h-1)
1,2
Traitement de
Désalcoolisation
1
Témoin
stripping
0,8
distillation
0,6
0,4
0,2
0
0
50
100
150
200
250
300
350
Durée de fermentation (h)
Les analyses des composés volatils d’arômes de ces vins montrent que les
pertes existent mais les concentrations finales dans les vins restent comparables
à celles reportées dans la littérature pour des vins finis et largement supérieures
au seuil olfactif (Francis et al., 2005).
Les deux traitements en cours de fermentation nécessitent une
intervention à un moment précis de la fermentation ce qui est très contraignant
en période des vendanges et rend, de fait, quasi-impossible, le transfert de ces
méthodes. En plus, le traitement par stripping implique un couplage avec une
autre technologie rendant son application complexe et provoque parfois des
défauts sensoriels. En revanche, la distillation en cours de fermentation permet
d’obtenir des vins de qualité sensorielle équivalente au témoin, cependant son
transfert est difficilement envisageable pour des raisons réglementaires et des
contraintes techniques importantes.
Réduction de la teneur en alcool des vins
39
3.3. Traitements post fermentaire sur vin
Tableau 2. Comparaison Osmose Inverse - Nanofiltration en désalcoolisation de 2%
d’un vin à 14%
Osmose Inverse
~ 10-11%
1,8
Degré du perméat
Débit Alcool Pur en L/h.m²
Composition du perméat
Nanofiltration
~ 13%
2,5
Eau
Acides organiques, potassium
Des arômes : alcools supérieurs,
certains acétates et éthyl esters
Eau
Trace de potassium
Très faible trace d’arômes
Avantage
Pertes en composés volatils
très limitées
Traitement plus rapide
Il apparaît dans le tableau 2 que la NF en retenant moins de constituants
du vin transfère plus d’éthanol dans les perméats. Le traitement d’extraction de
l’éthanol est donc plus rapide par NF que par OI. En revanche, cette dernière
permet une meilleure rétention des composés volatils d’arômes dans le vin traité.
Tableau 3. Données comparatives des traitements en couplage en désalcoolisation -2%
d’un vin à 14%
Volume de perméat à produire / L de vin en %
Quantité d’eau nécessaire au traitement L eau / L vin
Nature du co-produit (effluent)
OI-D
NF-D
OI-CM
NF-CM
~ 25
~ 18
~ 50
~ 30
0
0
0,45
0,3
Alcool ≥ 92%
Eau alcoolisée
(~4% OI, ~7% NF)
Valeur en italique = valeur estimée par calculs.
La concentration en éthanol dans les perméats étant supérieure lors d’un
traitement en NF par rapport à l’OI, il en découle (tableau 3) que les quantités de
perméats à produire pour un même objectif de désalcoolisation sont supérieures
en OI. Le couplage au Contacteur à membrane nécessite une production plus
importante de perméat que le couplage à la distillation. Le traitement du vin est
donc plus long. Un traitement de désalcoolisation de -4% nécessiterait une
production d’environ 27% de perméat en NF-D et près de 120% en NF-CM avec
pour cette dernière une consommation d’eau de l’ordre de 0,6L / L de vin. Ainsi
une limite raisonnable de traitement de désalcoolisation doit être fixée pour les
procédés de couplage à membrane, elle se situe à -3% environ. Pour le couplage
procédé à membrane distillation la limite est plus basse, reste à valider la qualité
sensorielle finale dans ce cas.
Les sous-produits résultant du traitement sont de nature différente, le
retraitement de l’eau alcoolisée du couplage à membrane doit être pris en
compte.
40
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Tableau 4. Résultats d’analyses sensorielles en test tripartite, risque D de la différence
Test
T/D
T / OI-CM
T / NF-CM
T / CM
D / OI-CM
D / NF-CM
OI-CM / NF-CM
D / CM
OI-CM / CM
NF-CM / CM
a
b
Syrah
Sauvignon
Prémium
0,0074 a
0,5207
0,013 a
--0,1905
0,0648 a
0,5207
-------
0,1719 b
0,0755
0,0273 a
0,1719 b
0,0004 a
0,0557
0,3992
0,0212 a
0,3992
0,2399
Syrah
Prémium
0,5207
0,5207
0,1905
0,0376 a
0,3385
0,7186
0,4569
0,1076
0,0919
0,2233
Syrah
Australienne
0,7186
0,7186
--0,1719 b
0,0755
----0,5223
0,1265
---
Différence significative entre les deux vins comparés.
Zone d’incertitude, tendance à la non différence.
Le tableau 4 regroupe les résultats d’analyses sensorielles de vins pour un
seuil de désalcoolisation de 2%. Il apparaît que le traitement permettant
d’obtenir un vin ne se différenciant pas du témoin est le couplage OI-CM. Le
traitement par distillation permet aussi d’obtenir dans de nombreux cas, des vins
proches du témoin. En revanche, le traitement direct par CM sans étape
préalable d’osmose inverse ou de nanofiltration conduit à la production de vins
significativement différents du témoin.
Il est à remarquer que globalement, les vins désalcoolisés par les
différentes technologies ne sont pas significativement différents entre eux.
4. CONCLUSION
Cette étude a permis de montrer que pour produire un vin à teneur réduite
en éthanol plusieurs options étaient possibles. Des traitements à différents
moments du processus d’élaboration du vin sont envisageables. Les avantages et
les inconvénients de chaque technologie ont été identifiés. Les critères sensoriels
pour une désalcoolisation maîtrisée de l’ordre de 2% étant satisfaisants, le choix
de la technologie à mettre en œuvre dépendra plutôt de critères économiques et
environnementaux. Pour des traitements de désalcoolisation plus poussés, le
choix de la technologie sera imposé par les limites de chaque technique.
Il est important de noter que le choix du vin est aussi un élément clé à
prendre en considération selon l’objectif de désalcoolisation visé pour produire un
vin de qualité à teneur réduite en alcool. Des études complémentaires devraient
permettre de guider ce choix.
Réduction de la teneur en alcool des vins
41
REMERCIEMENTS
Ce travail a été financé par Agence Nationale de la Recherche (ANR) au
travers du programme “Vins de Qualité à teneur réduite en Alcool” (N° ANR-05PNRA-011). www.agence-nationale-recherche.fr/actualite/13?lngInfold=279
BIBLIOGRAPHIE
ANGLEROT D. Process of making alcohol-free beer and beer aroma concentrates.
US Patent 5308631, 1994.
BERTRAND A., C. MARLY-BRUGEROLLE ET C. SARRE. Influence du débourbage des moûts et
du sulfitage sur les teneurs en substances volatiles des vins et eaux-de-vie.
Conn. Vigne Vin, 1978, vol. 12, p. 35-48.
BUI K., D.R. MOULIN AND P. GALZY. A reverse osmosis for production of low ethanol
content wine. Am. J. Enol. Vitic., 1986, vol. 37, n°4, p. 297-300.
CHINAUD N., P. BROUSSOUS AND G. FERRARI. Application de l’osmose inverse à la
désalcoolisation des vins. J. Inter. Sc. de la Vigne et du Vin, 1991, vol. 25, n°4, p.
245-250.
COSTA A.C., E.C. DECHECHI, F.L.H. SILVA, F. MAUGERI, AND R. MACIEL. Simulated dynamics
and control of an extractive alcoholic fermentation. Applied biochemistry and
biotechnology, 2000, vol. 84-86, p. 577-593.
COTTEREAU P., D. SOLANET, P. VUCHOT, E. FERMENT, P. NOILET. Réduction de la teneur en
sucre des moûts. 20ème Congrès International de la Vigne et du Vin, Logroňo
(Espagne), 2006.
DIBAN N., V. ATHÈS, M. BES, AND I. SOUCHON. Ethanol and aroma compounds transfer
study for partial dealcoholization of wine using membrane contactor. Journal of
Membrane Science, 2008, vol. 311, 136-146.
FRANCIS I.L. AND J.L. NEWTON. Determining wine aroma from compositional data.
Australian Journal of Grape and Wine research, 2005, vol. 11, p. 114-126.
HOGAN P.A., R.P. CANNING, P.A. PETERSON, R.A. JOHNSON AND A.S. MICHAELS. A New Option:
Osmotic Distillation. Chem. Eng. Prog, 1998, vol. 94, n°77, p. 49-61.
LEE S.J., D. RATHBONE, S. ASIMONT, R. ADDEN AND S.E. EBELER. Dynamic changes in ester
formation during Chardonnay juice fermentations with different yeast
inoculation and initial brix conditions. American Journal of Enology and Viticulture,
2004, vol. 55, n°4, p. 346-354.
MAKARYTCHEV S.V., T.A.G. LANGUISH AND D.F. FLETCHER. Mass transfer analysis of
spinning cone columns using CFD. Chem. Eng. Res. Des., 2004, vol. 82, n°6, p. 752761.
MALLOUCHOS A., M. KOMAITIS, A. KOUTINAS AND M. KANELLAKI. Investigation of volatile
evolution during the alcoholic fermentation of grape must using free and
immobilized cells with the help of solid phase microextraction (SPME)
headspace sampling. Journal of Agricultural and Food Chemistry, 2002, vol. 50, n°13,
p. 3840-3848.
42
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
MEDINA I. AND J.L. MARTINEZ. Dealcoholisation of cider by supercritical extraction
with carbon dioxide. J. Chem. Technol. and Biotechnol., 1997, vol. 68, n°1, 14-18.
MERMELSTEIN N.H. Removing Alcohol from Wine. Food Technol., 2000, vol. 54, n°11, p.
89-92.
PICKERING G.J. Low-and reduced-alcohol wine: a review. Journal of Wine Research,
2000, vol. 11, n°2, p. 129-144.
SCHNEIDER R., R.A. RAZUNGLES, C. AUGIER, R. BAUMES. Monoterpenic and Norisoprenoidic
Glycoconjugates of Vitis vinifera L. cv. Melon B. as Precursors of Odorants in
Muscadet Wines. J. Chromatogr., 2001, vol. 936, n°1-2, p. 145-157.
SCOTT J.A. AND D.E. COOKE. Continuous gaz (CO2) stripping to remove volatiles from
an alcoholic beverage. Journal of the American Society of Brewing Chemists, 1995,
vol. 53, n°2, p. 63-67.
TAKÁCS L., G. VATAI AND K. KORÁNY. Production of alcohol free wine by pervaporation.
J. Food Eng., 2007, vol. 78, n°1, 118-125.
URBANO C., C. DUPRESSOIR, A. SAMSON, S. CORDELLE, G. GUILLOT AND P. SCHLICH. R-index and
triangular tests to determine the perception threshold of a reduction of alcohol
content in wine. 7th Pangborn Sensory Science Symposium, Minneapolis (USA), 2007.
,QGLD¶VGUDPDWLFGHEXWXSRQWKHJOREDO
wine stage:
Can winemakers from downunder play a
leading part via joint venture
investment?
PHILIP B. GURNEY
Auckland, New Zealand
[email protected]
KEY WORDS: economy, India, wine, export potential, joint venture
ABSTRACT
India has a growing middle class approaching 300 million people, and an
increasing thirst for quality wine. Starting from the 1980s, a modern wine industry
has emerged in India. But domestic production notwithstanding, there is also huge
growth potential for Australasian winemakers in relation to boosting exports of
wine into the Indian market.
As well as commenting on such export potential, this essay focuses on the
merits of expanding market presence in India by investing in joint ventures with
Indian wine producers. Some examples of such activity are described; and the
legal framework for joint venturing in India is reviewed. The ability to safeguard
intellectual property rights in India (in respect of wine labels) also allows for an
optimistic conclusion. %XOOHWLQGHO¶2,9YROQƒ-948-949, p. 43-59)
44
%XOOHWLQGHO¶2,9
(Vol. 83, n°947-948-949)
1. INTRODUCTION
India is the second most populous country on earth with a population
estimated at 1.2 billion and a growing middle class approaching 300 million. It also
has a grape growing tradition going back thousands of years. But even today, the
average Indian is far more likely to be familiar with whisky, beer or toddy (which is
made from the sap of palm trees) than with wine made from grapes. This is not
surprising when one considers that winegrowing in India in the modern era, using
Vitis vinifera grapevines, dates back little more than a quarter-century. However,
DFFRUGLQJ WR RQH DXWKRULWDWLYH VRXUFH ³ZLQH FRQVXPSWLRQ DQG SURGXFWLon are
increasing fast [in India] despite the general unsuitability of most of the country for
conventional winegrowing. A prosperous, wine-drinking middle class has emerged in
,QGLD>DQG@GHPDQGIRUZLQHKDVEHHQJURZLQJ´5RELQVRQSS-356).
In the context of these statistics, the challenge posed by the title to this
paper is to identify what new opportunities may arise for Australasian winemakers
IURP ,QGLD¶s accelerating development - as both a wine consuming and wine
producing nation. In Part 2, some historical perspective is introduced ± including the
trend to prohibition in India following independence in 1947. The emergence of
three principal domestic winemakers starting from the 1980s is also described. This
leads on, in Part 3, to an examination of what (if any) laws and rules are in place to
govern and control the production and distribution of wine. It will be observed that
QRW PXFK PRUH WKDQ D ERG\ RI ³recommended specifications´ can be identified at
present although steps have been taken to establish Wine Boards at both the
national and state levels.
The possibility of expanding market presence in India by investing in joint
ventures with Indian producers is dealt with in Part 4. It will be seen that there are
already some examples of foreign winemakers entering into joint venture
arrangements in India. Benefits that can be derived from joint venturing are spelt
out, as well as the practical steps that need to be taken to establish an incorporated
joint venture in India. The Australian wine producer Howling Wolves Wine Group
³+::*´ RI 0DUJDUHW 5LYHU :HVWHUQ $XVWUDOLD LV XVHG DV DQ H[DPSOH RI KRZ DQ
Australasian wine exporter has moved forward to become a joint venture participant
in India in partnership with its former distributor. The issue of safeguarding
winemakers¶ intellectual property is also dealt with in this Part. This includes a brief
review of relevant Indian legislation as well as the availability of the common law
³passing off ´ action.
The results of this review are sufficiently encouraging to allow for an
optimistic conclusion to be arrived at in Part 5.
Wine industry in India
45
2. ORIGINS OF INDIAN VITICULTURE
It is generally thought that grapevines were introduced into India from Persia
as far back as the 4th millennium BC, but they were initially used to produce table
grapes or grape-juice rather than alcoholic drinks. The first reference to wine made
from grapes is apparently contained in the writings of Kautilya around 300 BC, who
wrote a text on statecraft in which he mentions madhu (wine). ³'RZQWKHFHQWXULHV
wine has maintained its status in India as a drink of the Kshatriya caste of
DULVWRFUDWVDQGZDUULRUVUDWKHUWKDQRIWKHPDVVHV´5RELQVRQS
By the 16th century, European travellers to the courts of the Mughal emperors
reported tasting wines grown in royal vineyards (Karibasappa, Adsule, Sawant and
Banerjee, 2006, p. 2); and around the same period Portuguese colonists at Goa
introduced port wine to India which led to the production of fortified wine in other
regions. Centuries later, during the period of the British Raj in the 19th century, wine
production was strongly encouraged for consumption by British colonists; and
vineyards were planted in the Baramati, Kashmir and Surat regions.
According to historical accounts, a number of Indian wines were exhibited at
the Great Calcutta Exhibition of 1884 and received favourable comment. But by the
end of the 19th century the phylloxera epidemic had made its way to India and
effectively destroyed all grape production.
In the 20th century a prohibition movement developed in India, supported by
Mahatma Gandhi amongst others and following Indian independence in 1947, the
new Constitution of India stated as one of its aims the total prohibition of alcohol
(Robinson, 2006, p. 355). In the ensuing period, VHYHUDOVWDWHVGLGLQIDFWJR³dry ´
and Indian governments encouraged vineyards to convert to table grape and raisin
production. However, by 2008 only Gujarat in the west (the home state of Mahatma
Gandhi) ZDVFRQWLQXLQJWRDGKHUHWRD³strict ´ legislative policy of total prohibition.
It seems, though, that this policy has not been an unqualified success. According to
one history of the state (Yagnik and Sheth, 2005, p. 232):
³*XMDUDW LV OHJDOO\ D ³GU\´ VWDWH ZKLFK PHDQV WKDW LW KDV D IORXULVKLQJ ERRWOHJJLQJ
business. With the establishment of giant corporations and entry of large numbers of
professionals from outside the state, the demand for liquor increased and liquor suppliers
prospered. The liquor mafia could not survive without police and political patronage and, for
its part, the mafia generously funded political parties and supplied muscle power during
elections.´
Some states, including Kerala and Tamil Nadu in the south, continue to apply
less extreme liquor control policies by simply imposing restrictions on the production
and consumption of locally distilled liquor such as arrack (which is usually distilled
from coconut sap or sugarcane). But throughout the whole of India, the advertising
or direct promotion of alcoholic drinks (including wine) is still prohibited; and wine
distributors must rely on tasting or food pairing events in order to promote their
products.
03-03-2010 12:31:29
46
%XOOHWLQGHO¶2,9
(Vol. 83, n°947-948-949)
Prohibition and other restrictions regardless, by the 1980s the genesis of the
modern Indian wine industry had occurred. In 1982, Chateau Indage was
established near Pune in Maharashtra and it began to produce sparkling wines in
1984. It was soon followed by Grover Vineyards which was established near
Bangalore in Karnataka in 1988. Subsequently, in 1997, Sula Vineyards began to
plant vines in Maharashtra at a location approximately 200 kilometres north of
Mumbai. These three vineyards remain the leading producers in ,QGLD¶s domestic
wine industry, although many smaller winemakers have appeared on the scene in
recent years. As at May 2008, Maharashtra was UHSRUWHG WR EH GRPLQDWLQJ ,QGLD¶s
wine industry, SURGXFLQJ SHU FHQW RI ,QGLD¶s grape wine (The Times of India, 4
May 2008).
2.1. Chateau Indage
Chateau Indage Estate was established in 1982 pursuant to a technical
collaboration agreement with Piper-Heidsieck of France. With its main vineyard
located at Narayangaon in the Sahyati Valley of western Maharashtra, Indage began
by producing sparkling wine for the export market and, in 1986, it sent an initial
consignment of wine to the United Kingdom. This had the distinction of being the
first Indian wine ever to be exported abroad. By 1988, Indage had launched its
flagship product undHU WKH DOWHUQDWLYH EUDQG QDPHV ³2PDU .KD\\DP´ and
³Marquise de Pompadour ´ - this being a méthode traditionelle sparkling wine made
from the Chardonnay grape. By 1990, Chateau Indage had also started to sell a
variety of wine styles into an expanding domestic market and, according to its own
website1, LWQRZKDV³DSHUFHQWPDUNHWVKDUHLQWKHSUHPLXPUHGDQGZKLWHZLQH
FDWHJRULHVDQGDYLUWXDOPRQRSRO\LQWKHVSDUNOLQJZLQHVHJPHQW´7KHVHZLQHVDUH
produced from vineyards spread over 2,500 hectares, with 20 varieties under
cultivation including Chardonnay, Ugni Blanc, Pinot Blanc, Pinot Noir, Cabernet
Sauvignon and Merlot. The Indage manufacturing facility in Narayangaon has a
production capacity of 15,000 bottles per hour, making it the largest wine
production facility in India.
Chateau Indage now exports its wines to 69 countries around the world ± and
is seeking to enter into joint venture arrangements as well as embark on
international acquisitions. It has already formed a joint venture with Wienkellerei
Peter Mertes GmbH of Germany; and in 2000 it signed a memorandum of
understanding with Cranswick Premium Wines Ltd of Australia to establish a joint
venture to market Australian wine in India. It has also recently acquired Thachi
Wines, a listed winery in South Australia. Clearly, Chateau Indage is becoming a
significant player in the worldwide wine industry.
1
www.indagegroup.com
03-03-2010 12:31:29
Wine industry in India
47
2.2. Grover Vineyards
In 1988, Grover Vineyards was established at Dodballapur which is located
about 40 kilometres north of Bangalore in Karnataka state. According to the Grover
website2, ³QLQH YDULHWLHV WKDW UHVSRQGHG ZHOO WR ,QGLDQ FRQGLWLRQV ZHUH SODQWHG RQ
DQLQGXVWULDOVFDOH´$WWKHWLPHRILQLWLDOHVWDEOLVKPHQWWKH,QGLDQRZQHUVRI*URYHU
were assisted by technical viticultural expertise provided from France. This led, in
1996, to the champagne house Veuve Clicquot Ponsardin of France purchasing a
minority shareholding in Grover. Veuve Clicquot now provides technical support to
Grover via their subsidiaries in both Australia and New Zealand.
Grover Vineyards has more than 200 hectares planted with Vitis vinifera
grapes. This creates a wine producing capacity of more than 1 million litres per
annum. Grover is currently producing both Sauvignon Blanc and a Viognier blend,
as well as a Shiraz rose and a Cabernet Shiraz. Its premier label is La Reserve made
from a blend of Cabernet Sauvignon and Shiraz grapes, and aged in French oak
barrels. Grover aims to export 25 per cent of its production, and its main export
markets at present are France, the USA, and the UK, with some wine being sent to
Russia also.
2.3. Sula Vineyards
Sourced from grapes grown on a family estate at Nashik in Maharashtra, Sula
Vineyards released its first bottled wines to the marketplace in the year 2000 with
an initial emphasis on Sauvignon Blanc and Chenin Blanc. The land used to establish
Sula Vineyards is owned by a local Indian family and technical assistance was
obtained from an experienced Californian winemaker. According to the Sula
Vineyards website3, ³WKH IRXU ZLQHULHV WKDW 6XOD RZQV WRGD\ KDYH D FRPELQHG
FDSDFLW\ RI ILYH PLOOLRQ OLWUHV«>DQG@ 6XOD KDV H[SDQGHG IURP WKH RULJLQDO DFUH
family estate to 1500 acres (owned and contracted) under plantation both in Nashik
as well as in nearb\ 'LQGRUL´ 7KH UDQJH RI ZLQHV SURGXFHG E\ 6XOD KDV HYLGHQWO\
expanded and now includes Cabernet Sauvignon, Zinfandel, Shiraz and Merlot. Sula
sells its wines within India; and also exports some of its production to overseas
destinations including the USA, UK, France, Italy, Canada and Ireland. By its own
accouQW 6XOD 9LQH\DUGV LV QRZ ,QGLD¶V ³SUHPLXP ZLQH FRPSDQ\ ZLWK VDOHV RI RYHU
WZRPLOOLRQERWWOHVLQWR´
2
www.groverwines.com
3
www.sulawines.com
03-03-2010 12:31:29
48
%XOOHWLQGHO¶2,9
(Vol. 83, n°947-948-949)
According to one source (www.bharatbook.com 9 August 2008), the three
Indian winemakers whose operations are reviewed above (Indage, Grover and Sula)
collectively supply more than 90 per cent of the wine consumed in India; and the
balance is supplied by a number of smaller Indian winemakers, together with wine
imported from overseas either in bottles or in bulk form. There are now more than
50 wineries operating in India altogether, with the vast majority being located in
Maharashtra. Total domestic production in India is about 6.2 million litres per
annum (Seth and Associates, 2007).
The Indian domestic market for wine has huge growth potential. As noted in
one recent report, wine is beginning to replace hard liquor as the drink of
preference on many tables and therefore demand is rising (The Times of India, 4
May 2008). While France and Italy consume 60 to 70 litres of wine per person per
year, consumption in India (for 2008) is estimated at 10 millilitres per person
(which is equivalent to about one dessertspoonful!). Consumption in the future is
expected to grow at more than 30 per cent per annum in India, with the demand for
red wine outstripping white. It is clear that wine and other luxury consumables are
likely to have increasing appeal for India¶s growing middle class. In recent times,
both Maharashtra and Karnataka states have sanctioned the opening of wine bars
which will further promote domestic consumption of wine.
3. GOVERNANCE OF THE WINE INDUSTRY IN INDIA
Given the growth in winemaking in India since the early 1980s, it might
reasonably be expected that India already has a body of laws in place to regulate all
aspects of the production and sale of wine. However, this is far from being the case
at present. Whereas Australia and New Zealand have both enacted laws aimed at
regulating winemaking procedures and labelling requirements, as well as to protect
the quality of wine exported abroad, it is evident that India has yet to promulgate
equivalent country-wide rules.
A detailed review of Indian legislation at the national level discloses only one
statute with any particular relevance, namely the Prevention of Food Adulteration
Act 1954 (India). Pursuant to this Act, together with the Standards of Weights and
Measures (Packaged Commodities) Rules 1977 (India) and various State Excise
Duty rules, certain specifications have been recommended for Indian wine
production (as prescribed by the Bureau of Indian Standards).
Wine industry in India
49
The most important of these have been outlined as follows (Karibasappa et
al., 2006):
x
Table wines shall be produced from the alcoholic fermentation of fresh grape
juice/must, grape juice concentrate (obtained by reverse osmosis), or frozen
grapes; and shall possess the varietal character derived from the grapes or
the constituents formed during fermentation.
x
Sparkling wines shall be wines that have retained the carbon dioxide which
naturally evolved from alcoholic fermentation; or wines that are carbonated
externally with carbon dioxide.
x
Table wines shall be free from any unpleasant aroma, unpleasant taste,
cloudiness or sediment and also from any suspended matter, mould, bacteria,
or other growth.
x
Table wines shall be free from any ingredients injurious to health, but may
contain permitted food additives (such as colouring) where this is specifically
allowed by the relevant State Excise Department and is clearly disclosed on
the label.
x
When a varietal is specified on the label of table wines, the taste should
respect the property and the characteristics of the particular variety of grape
and the style of wine. The addition of any artificial or external aromas to
enhance the palate and the flavours in the wine should completely be
prohibited. The natural flavor and taste of the wine should only come from
the fermentation process, and characteristics of grape variety.
x
Table wines shall comply with stipulated tolerance levels in relation to
characteristics such as residual sugar, total acid, total sulphur dioxide,
tannins, and ethyl alcohol content by volume.
x
Table wines may be filled in glass bottles, plastic bottles, or other suitable
neutral or non-reactive containers. The bottles or containers shall be properly
sealed. Used bottles are generally not permitted for bottling wines ± but may
be so permitted by the relevant State Excise Department if the bottles are
thoroughly cleaned and sanitised in a hygienic manner by the producer and in
accordance with stipulated International Organization for Standardization
³,62´VWDQGDUGV
x
Wine containers must be marked legibly and indelibly with the following
information:
(a) Name and type of thHFRPPRGLW\HJ³:LQH´
(b) Alcoholic content, in percentage terms by volume;
(c) Batch or code number;
(d) Month and year of packing;
(e) Name and address of the producer;
(f) Net volume in ml;
(g) Geographical region from where the grapes are produced;
03-03-2010 12:31:29
50
%XOOHWLQGHO¶2,9
(Vol. 83, n°947-948-949)
(h) Varietal name of the grape, as long as 85 per cent of the bottled wine is
sourced from a single variety; twin varietal names shall be stipulated (where
two varieties are used); and where more than two varieties are used in the
wine, it should be cleaUO\VWDWHGDV³EOHQGHG´7KHVWLSXODWLRQRI³,QGLDQZLQH´
shall not appear on the label if Indian wine is blended with foreign (imported)
wine amounting to more than 25 per cent of the volume in the bottle;
(i) Any other markings required under the Standards of Weights and
Measures (Packaged Commodities) Rules 1977 (India), or any other statutory
requirement.
Amusingly, there is one further specification not reproduced above, which
VWDWHV WKDW ³WDEOH ZLQHV VKDOO KDYH WKH FKDUDFWHULVWLF WDVWH DQG DURPD RI ZKLVN\´
This may say something about the traditional Indian love affair with hard liquor!
More significantly, standards relating to water used in wine production as well
as guidelines for hygienic production have yet to be issued. This has led one Indian
cRPPHQWDWRUWRQRWHWKDW³ZKDWWKHFRXQWU\QHHGVQRZLVDVHWRIUXOHVDQGQRUPV
to monitor quality compliance so that [the] credibility of Indian wines as a product
RUEUDQGLVHVWDEOLVKHG´ (Seth and Associates, 2007). In addition, there are ongoing
difficulties with the proper storage and transportation of wine within India.
In 2008, the Indian Ministry of Food Processing Industries announced, on its
own website4, that a National Wine Board has been established at Pune in the state
of Maharashtra (as a non-profit body corporate). Its mandate includes the following:
x
x
x
x
To disseminate best viticulture practices.
To fix grade/standards of juice, raisins and wine.
To provide quality testing facilities for wine to meet global standards.
To advise farmers, industry and government on commercial and technical
issues relating to grapes and other fruits/wine.
The most important point to bear in mind when considering the regulation of
wine production in India (or lack thereof) is that India is a federal republic where
the Constitution allows the states autonomous powers to manage alcohol related
policies. And this is complicated by the fact that many states are ruled by opposition
parties from time to time. The federal government has control over customs duties
that are chargeable on alcoholic beverages imported into India; but it performs only
an advisory role in relation to the production and sale of alcoholic products within
India. By contrast, each state has full control over the manufacture and distribution
of alcohol within its own borders ± as well as responsibility for levying state excise
duties and (in some cases) imposing prohibitLRQUXOHV6RPHVWDWHVUHTXLUH³safety
holograms ´ to be printed on each locally produced bottle of wine certifying that
duty has been paid and that the wine is of a prescribed standard.
4
www.mofpi.nic.in
Wine industry in India
51
Only two states in India have started to implement the regulation of wine
production in any real detail and these are (not surprisingly) Maharashtra and
Karnataka. IQ 0DKDUDVKWUD LVVXHG LWV ³Grapes Processing Industry Policy´
which largely dealt with tax and licensing matters. It also provided for the
HVWDEOLVKPHQW RI ZLQH LQVWLWXWHV LQ RUGHU ³WR maintain the quality of wine at the
LQWHUQDWLRQDOOHYHO´0LWUDS 232). Such an Institute has been set up already
in the Krishna wine park which lies within Sangli district, with more on the way. In
addition, a Grape Processing Industry Board has been set up in Pune, comprising
industry representatives together with government officials and Wine Institute
personnel, with responsibility for the following (Mitra, 2003):
x
x
x
x
To inspect and control the quality of grape cultivation and wine production.
To give approval to labels.
To inspect quality and standard norms.
To draft various schemes for sale of processed grape products on the global
level.
KarnaWDND DOVR DQQRXQFHG LWV IXWXUH ³Grape Processing and Wine Policy ´ in
2007, including the intended establishment of a Grape Processing Industries Board.
It is noted that draft rules dealing with the manufacture of wine were published in
Bangalore on 1st July 2008 for public consultation. If introduced into law as currently
drafted, these rules will impose a number of requirements pertaining to the process
of wine production ± LQFOXGLQJDQREOLJDWLRQ³WRXVHRQO\IUHVKIUXLWV´>VLF@
At this point in time, then, legislation governing production and hygiene
standards for wine is quite limited in India. It must be assumed that quality control
within the major Indian wineries has been largely a matter of self-regulation; and in
many cases this has been assisted by the employment of specialist foreign
winemakers on-site in India. The efficacy of such self-regulation must be even more
critical, where wine produced in India is destined for overseas export markets.
52
%XOOHWLQGHO¶2,9
(Vol. 83, n°947-948-949)
4. JOINT VENTURING IN INDIA
As seen already in Part 2, some Indian winemakers ± notably Chateau Indage
± have already moved toward the establishment of winemaking joint ventures in
India with the desired investment flowing in from foreign winery operations.
Following the commencement of domestic Indian wine production in the 1980s,
overseas winemakers have progressively begun to take a closer interest in investing
in winemaking activity in India (and indeed in Asia generally) rather than simply
exporting to the region. A good example of this is the recently announced joint
venture inYROYLQJ ,QGLDQ ZLQHPDNHU 1DWXUH¶s Bounty Wines & Allied Products and
Casa Vinicola Calatrasi of Sicily, Italy. According to a newspaper report (The
Financial Express, India, 5 March 2008), a joint venture was to be formed between
these two parties to enable wine to be imported into India in bulk form, and then
bottled in India for domestic sale. However, the joint venture was only likely to
proceed if there was found to be a promising market for various Sicilian brands
currently being imported into India in bottles. The report goes on to state that India
imports 1.7 million litres of wine (per annum) mostly from France, Australia, Italy
and the U.K. ± about three quarters of which comes in as bulk wine.
4.1. Motivating Factors
The rationale for Australasian winemakers to consider joint venturing in
foreign markets has not changed substantially over the last quarter-century. As was
QRWHG LQ ³7KHUH LV D QHHG IRU >$XVWUDODVLDQ@ FRPSDQLHV WR EH DZDUH RI WKH
opportunity for business expansion not only through export trade, but also through
offshore joint ventures. In the past, many companies have sought to do no more
than increase exports per se. Joint venture investment offers an opportunity to
PD[LPLVHH[SRUWHDUQLQJVE\FRQFHQWUDWLQJRQPDUNHWGHYHORSPHQW´*XUQH\
p. 3).
In the case of wine production in India, there is one overriding reason why
intending foreign investors need to search for a local joint venture partner. This is
due to the fact that ownership of vineyard land and control of the viticultural
process is reserved solely for Indian nationals (Seth and Associates, 2007).
However, a foreign invested joint venture is permitted to set up a winery facility in
India; to process grapes for the production of wine and to handle the distribution of
the finished product. Indeed, foreign winemaking technology and skills are much
sought after in India ± and this form of intellectual property might be licensed to the
Indian joint venture or even contributed as a form of investment capital in lieu of
cash.
Wine industry in India
53
So although a local partner is a prerequisite for a grassroots wine producing
operation in India (involving the cultivation of land), this is not necessarily
disadvantageous. On the contrary (Gurney, 1983):
Many foreign investors in fact prefer joint ventures with host country partners to total
foreign ownership. A local partner may be able to expedite the commencement of business
by liaising with the government, suppliers, and outlets, and by overcoming language
problems. The involvement of a local partner often leads to readier acceptance of a project
in the host country. ThHORFDOSDUWQHU¶s capital contribution may help to cover high start-up
costs, and the commercial risk is spread accordingly. A joint venture may be inevitable
because the local partner controls the market or source of supply, or is able to provide skills
or facilities which are essential to the success of the enterprise. Frequently, the local partner
has acted for the foreign investor as an agent or distributor prior to the formation of the
joint venture.
In relation to winemaking specifically, a local joint venture partner might also
be able to provide valuable advice on matters such as local labelling requirements
and taste or varietal preferences. The ability to educate Indian consumers on all
aspects of wine consumption ± whether through wine clubs or otherwise ± is
another key area that a local partner might handle effectively, thus growing market
share for the foreign invested joint venture and its branded wines. This is likely to
be particularly important, given that the direct advertising or promotion of wine
(and other alcoholic beverages) is not permitted in India (as mentioned in Part 2).
Producing wines locally in India through a joint venture arrangement may
also be a clever method of circumventing protectionist tariff barriers. This was
apparently a key reason for HWWG entering into a joint venture with its Indian
distributor to manufacture wine in India rather than simply export bottled wines
SDUWLFXODUO\ WKH ³Eight Vineyards´ label) from Australia into that country.
According to a newspaper report (The Financial Express, India, 26 August 2007),
³RQWKHEDFNRIJURZLQJZLQHFRQVXPSWLRQLQ,QGLDDQGVWHHSLPSRUWGXW\:HVWHUQ
Australia based HWWG is entering into a 50-50 joint venture agreement with Indian
distiller and distributor Brihans to manufacture wine in India [in the Shreepur area,
about 100 kilometres south of Mumbai]. The newly formed company will be called
Brihans Howling Wolves Wines Pvt Ltd. This is the first time an Indian company has
tied up with [an] international wine major to manufacture and sell foreign brands in
WKHFRXQWU\´7KHILQDOFRPPHQWUHIHUVWRWKHIDFWWKDWDOOZLQHVDUHVWLOOWREHVROG
under the Howling Wolves brand name in India ± but moving the production of
³Eight Vineyards´ into India would allow its local pricing to remain low due to the
fact that it would in the future be categorised as a local wine and be eligible for tax
and import duty relief.
Overall, then, it is evident that moving to a joint venture relationship in India
was a critical step for HWWG in expanding its presence in the Indian domestic
market. To date, it seems that no other Australasian based winemakers have
followed the lead of HWWG and entered into joint venture arrangements on the
ground in India ± but it must surely be just a matter of time before this occurs.
54
%XOOHWLQGHO¶2,9
(Vol. 83, n°947-948-949)
4.2. Legal Framework
Turning to Indian law as it relates to the establishment of joint ventures in
India, the first important point to note is that there is no specific legislation
governing joint ventures per se. The usual structure used to set up a joint venture
in India is a private limited company vehicle - and this will be treated exactly the
same as a domestic Indian company even though a percentage of shares is held by
a non-resident. The two sides to the joint venture may choose to incorporate a new
company and subscribe for shares therein in their agreed proportions; or the foreign
investor might subscribe for newly issued shares in an existing Indian company,
thus turning it into a joint venture. There will invariably be a joint venture
agreement concluded between the parties beforehand which will set out in some
detail the terms and conditions upon which the joint venture will operate; and the
DUWLFOHVRIDVVRFLDWLRQRIWKHMRLQWYHQWXUHFRPSDQ\³VKRXOGFRQWDLQWKHVWLSXODWLRQV
mentioned in the joint venture agreement, and clearly delineate the rights and
REOLJDWLRQVRIWKHSDUWQHUV´6HWKDQG$VVRFLDWHV
In India, it is important to make the joint venture agreement conditional upon
all necessary consents or licences being granted by governmental agencies such as
WKH )RUHLJQ ,QYHVWPHQW 3URPRWLRQ %RDUG ³),3%´ RU WKH 5HVHUYH %DQN RI ,QGLD
³5%,´,IVXFKDSSURYDOVDUHQRWIRUWKFRPLQJit should be stipulated that the joint
venture will not proceed (in which case, neither side should incur any penalty). In
general, though, the process for sanctioning foreign direct investment into India is
in the process of being liberalised. For instance, a foreign (non-resident) investor
needs the approval of the RBI to acquire shares in an Indian company and to
establish a place of business in India. However, the RBI has (as from 1993) granted
JHQHUDO SHUPLVVLRQ IRU WKH ,QGLDQ VLGH WR D MRLQW YHQWXUH ³to subscribe to the
memorandum and articles of association of a company for the purpose of
LQFRUSRUDWLRQ LQ ,QGLD« and such company is also permitted to issue shares to the
non-residents subject to the condition that the total face value of shares is not to
H[FHHG,QGLDQ5XSHHV³5V´WKHFRPSDQ\ZLOOQRWHQJDJHLQWKHDFWLYLW\RI
agriculture/plantation/dealing in real estate other than its development; and the
FRPSDQ\ILOHVDGHFODUDWLRQZLWK5%,ZLWKLQGD\VRILWVLQFRUSRUDWLRQ´6HWKDQG
Associates, 2007).
The issue of non-involvement in land ownership and agricultural/plantation
activities is an important one. As noted already in Part 4.1., these sectors are
reserved for Indian nationals. But as long as the investment is solely directed into
the winery operation, grape processing and distribution of the finished wine, the
joint venture investment can proceed automatically without any need to obtain FIPB
approval beforehand (Seth and Associates, 2007). Thus, the procedure for initiating
a joint venture investment into the wine industry in India appears to be
considerably more straightforward than would be the case for comparable
investments into some other Asian locations.
Wine industry in India
55
Every joint venture agreement should cover a number of important matters
to avoid disputes arising between the partners once the winemaking joint venture is
up and running. These might include the intended financial gearing of the company
as between shareholders equity and external borrowings; confidentiality provisions,
particularly where winemaking know-how is contributed to the joint venture from
abroad; exit provisions should it be necessary to terminate the joint venture at
some future point in time; and an ongoing dividend policy whilst the joint venture is
up and running.
Finally, Australasian winemakers considering making an investment into an
Indian joint venture might find it worthwhile to structure the investment via a
holding company in the Indian Ocean state of Mauritius. The combination of a
favourable India/Mauritius double tax treaty, together with the corporate tax regime
that operates in Mauritius itself, can eliminate the Indian tax burden on capital gains
extracted from India by a non-resident shareholder ± when the time comes to
dispose of equity in an Indian joint venture. To achieve this, it would be necessary
for the winemaker in question to set up an intermediary company in Mauritius which
would make the required investment into the joint venture company in India. This
has nothing to do with reducing withholding tax on dividends remitted out of India,
as the latter no longer imposes such tax (although the Indian joint venture company
would still be required to pay a dividend distribution tax at the rate of 12.5 per cent
when dividends are distributed to shareholders).
Under the India/Mauritius double tax treaty, the right to tax capital gains
becomes the prerogative of the recipient treaty country (in this case, Mauritius). But
because Mauritius does not impose any capital gains tax whatsoever, the profit from
the sale of shares in the Indian joint venture can pass through the Mauritian holding
company and back to the Australian or New Zealand shareholder without any tax
being imposed upon the (potentially substantial) capital gain ± either in India or
Mauritius. So all in all, this represents an attractive tax planning scenario for
investing into an Indian winemaking joint venture.
4.3. Safeguarding intellectual property
There is a risk, where winemaking technology or secret know-how has been
contributed to the joint venture (whether by way of equity contribution, or licensing
arrangement), that this form of intellectual property might be inadequately
safeguarded in India and be leaked to a third party for one reason or another. As
has been suggested in Part 4.2., appropriate confidentiality provisions should be
inserted into the joint venture agreement (or licensing agreement) to try and
safeguard against such an event. In addition, the foreign investor might endeavour
to retain management control over the joint venture and its daily operations where
possible. This could be achieved by way of a management agreement supplemental
to the joint venture agreement. In some cases, the foreign side might be given the
authority to appoint the joint venture board chairman with a casting vote,
regardless of the equity percentages held by the respective parties to the joint
venture. Having management control of the joint venture company (or other
vehicle) would be a useful first step in safeguarding intellectual property relating to
viticulture.
56
%XOOHWLQGHO¶2,9
(Vol. 83, n°947-948-949)
The greatest potential for loss of intellectual property by Australasian based
winemakers may arise, however, where wine is simply exported to India - and the
exporting winemaker does not have any legal presence in India through a joint
venture or otherwise. Bearing in mind that India is now developing its own wine
industry while at the same time importing branded wines from Australia, New
Zealand and other countries, there must be some ongoing risk that wine labels
could be copied or duplicated by unscrupulous competitors. It is pertinent,
therefore, to review what steps can be taken in India to protect goodwill in
Australasian wine labels.
The most obvious course of action open to both exporters and investors is to
register their wine labels or brands as trade marks in India. Under the Trade Marks
Act 1999 (India), foreign persons/entities are able to register trade marks in India;
and the effect of such registration is to confer exclusive rights to the use of such
trade marks for a period of ten years. It is also possible to renew the registration for
a further period at the expiry of the ten years. The statutory remedy for
unauthorised use of a registered tradePDUNLQ,QGLDLVDQDFWLRQIRU³infringement ´ ;
and the maximum penalty under s 104 of the Indian statute for selling goods or
providing services using a falsely applied trademark, is imprisonment for a period of
up to three years and/or a maximum fine of Rs 200,000.
In the event that a wine label or brand name is misappropriated in India but
no trademark has been registered there, it would also be possible to mount a
common law action in the tort of passing off. To be successful in such an action, an
Australasian winemaker would need to prove three elements:
x
x
x
Reputation and goodwill in the label or brand in India;
A misrepresentation which has injured the business or goodwill of the
Australasian winemaker; and
The likelihood of RQJRLQJGDPDJHWRWKHSODLQWLII¶s business and goodwill.
There have been a number of high profile passing off cases conducted in
India, but they are often long drawn out and costly affairs. Success with a passing
off action in India would normally result in the grant of an injunction and/or the
award of monetary damages.
Finally, it is noted that India has enacted its own Geographical Indications of
*RRGV 5HJLVWUDWLRQ DQG 3URWHFWLRQ $FW WKH ³*,$´ ZKLFK HVWDEOLVKHV D
system for registering both Indian and foreign geographical indications in relation to
classes of goods (such as wine). The term ³geographical indication´ is defined in s
2 of the GIA as follows:
Geographical Indication in relation to goods, means an indication which identifies
such goods as agricultural goods, natural goods or manufactured goods as originating or
manufactured in the territory of a country, or a region or locality in that territory, where a
given quality, reputation or other characteristic of such goods is essentially attributable to its
geographical origin and in case where such goods are manufactured goods one of the
activities of either the production or of processing or preparation of the goods concerned
takes place in such territory, region or locality, as the case may be.
Wine industry in India
57
This definition is similar to that contained in Article 22.1 of the World Trade
2UJDQL]DWLRQ ³:72´ VSRQVRUHG $JUHHPHQW RQ 7UDGH-Related Aspects of
,QWHOOHFWXDO3URSHUW\5LJKWV³75,36´$VDPHPEHURIWKH:72DQGDVLJQDWRU\WR
TRIPS, India enacted the GIA in 1999 to give effect to its obligation to protect the
geographical indications of interested parties pursuant to Articles 22 and 23 of
TRIPS.
The GIA came into force on 15 September 2003. Under s 21, the registration
of a geographical indication gives to the authorised user an exclusive right to use
the geographical indication in relation to the relevant goods. According to one
commentary on the GIA (LVVXHG E\ WKH 86 (PEDVV\ 1HZ 'HOKL ³E\ UHJLVWHULQJ D
geographical indication in India, the rights holder can prevent unauthorised use of
the registered geographical indication by others and promote economic prosperity of
producers of goods produced in a particular region. Registration of the geographical
indication is not mandatory as an unregistered geographical indication can also be
enforced by initiating an action of passing off against the infringer. It is, however,
advisable to register the geographical indication as the certificate of registration is
SULPDIDFLHHYLGHQFHRILWVYDOLGLW\DQGQRIXUWKHUSURRIRIWKHVDPHLVUHTXLUHG´
Thus it should be possible to register distinctive names liNH³&RRQDZDUUa´ or
³Marlborough´ as geographical indications under the GIA and gain registered
protection for them in India.
On balance, WKHQ LW VHHPV WKDW ZLQHPDNHUV¶ intellectual property rights are
likely to be quite well protected in India ± taking into account the availability of
trade mark and geographical indications legislation as well as the common law
action in passing off. The fact that India has a British legal heritage and remains a
member of the Commonwealth of Nations is also helpful in conveying a sense of
familiarity in terms of legal process ± and any hypothetical risk in relation to the
possible loss of goodwill in Australasian wine labels is probably less pronounced in
India than in some other Asian locations which have quite different legal regimes.
58
%XOOHWLQGHO¶2,9
(Vol. 83, n°947-948-949)
5. CONCLUSION
There is a growing thirst for quality wine amongst the more affluent sections
of Indian society. But India is not just a consumer of imported foreign wines ± it is
also now home to a steadily developing wine industry of its own. As has been seen
in Part 2, wines are being produced by three major Indian winemakers together
with a growing army of smaller players. Although the governance and regulation of
the wine industry in India is still in its infancy, it is apparent that self-regulation (as
to quality) has been of a sufficiently high standard to make it possible for some
Indian wine to be exported to developed country markets. As noted in Part 2.1.,
Chateau Indage has led the charge in this area.
In many cases, the quality of wine produced in India has been enhanced by
the contribution of imported technical skills. A common strategy used has been to
incorporate international winemaking experts into the production process in India by
entering into formal joint venture arrangements. It has been suggested in Part 4
that Australasian winemakers keen to get a foothold in the Indian domestic market
should consider entering into joint ventures with local Indian industry participants.
The rationale behind moving toward a joint venture relationship has been discussed,
with the ultimate objectives being to achieve stronger market presence and increase
profit overall. There might also be opportunities to license winemaking technology
to a partly owned Indian joint venture in return for an ongoing royalty stream.
A review of Indian law as it relates to joint venture activity has shown that a
company with foreign invested capital is treated exactly the same as a local
company, and no special regulatory approval is needed for a straightforward
investment into an Indian wine processing and distribution venture. The important
issue of safeguarding winemakers¶ intellectual property has also been considered in
Part 4.3.; and it has been seen that India has effective trademark and geographical
indications legislation in place. In addition, a common law passing off action could
be mounted there. Thus, it has been concluded that intellectual property rights are
quite well protected in India.
In short, India offers exciting opportunities to Australasian winemakers ± not
only as an export destination but also as a location in which joint venturing with a
local wine producer may be an attractive option. If Australia and/or New Zealand
succeed in concluding relevant free trade agreements with India in the future, then
trade and investment opportunities might potentially improve further still. Perhaps,
then, the best advice to Australasian winemakers at this early stage is carpe diem5 and look to initiate export business and/or investment activity into India before too
many competitors from other wine-SURGXFLQJ QDWLRQV JHW WKHLU ³feet in the door ´
first.
5
A Latin phrase, popularly WUDQVODWHGDV³VHL]H WKHGD\´
Wine industry in India
59
BIBLIOGRAPHY
GURNEY Philip B. Joint Venture Investment in ASEAN. ISEAS Fellowship paper, Ministry of
Foreign Affairs, New Zealand, 1983.
G.S. KARIBASAPPA, P.G. ADSULE, S.D. SAWANT and K. BANERJEE. Present Scenario of Wine
Industry in India. (www.indianwine.com 2006)
Sudipto MITRA. Wine Industry in Maharashtra: an Analysis. Centre for Civil Society,
2003, p. 221-233.
Jancis ROBINSON (ed.). The Oxford Companion to Wine. UK: Oxford University Press, 2006
(3rd ed.).
Suchitra SETH and Associates. Wine Import India (www.sethassociates.com 2007).
Achyut YAGNIK and SHETH. The Shaping of Modern Gujarat ± Plurality, Hindutva and
Beyond. India: Penguin Books, 2005, 328 p.
Other sources
Bharatbook.com report entitled ³Indian wine market witnesses tremendous growth´
(www.prlog/org/10101848 2008)
Indian legislation website: www.commonlii.org/in/legis/num_act/
The Financial Express, India
The Times of India
US embasV\1HZ'HOKLUHSRUWHQWLWOHG³IPR Toolkit ± India´
http://newdelhi.usembassy.gov/iprgeoind.html 2007
:LQHPDNHUV¶ZHEVLWHV
www.howlingwolveswines.com
www.indagegroup.com
www.groverwines.com
www.sulawines.com
Indian governmental websites
www.maharashtra.gov.in
www.mofpi.nic.in
Law Framework Compilation on
GMOs
Cartagena Protocol
Codex Alimentarius
Australia
United States
European Union
South Africa
Argentina
Brazil
Andrea CHARRY CORREA, Ignacio SÁNCHEZ RECARTE
International Organisation of Vine and Wine – OIV
Economy and Law Unit
18, rue d’Aguesseau – 75008 Paris – France
[email protected]
[email protected]
KEYWORDS: Law, biotechnology, GMO.
This document is a working paper and cannot be interpreted as OIV's official position.
09/11/2001
06/21/2001
2003
09/11/2003
Date
Regulates all the dealings with GMOs, and establishes a licensing system, a low risk
control procedure, the conditions for certification and accreditation as well as the
Gene Technology Advisory Committee and the Ethics and Community Committee.
Regulates all the activities involving gene technology and other related purposes.
Collection of internationally adopted food standards presented in a uniform manner
and established by the Codex Alimentarius Commission intended to guide and
promote the elaboration and establishment of definitions and requirements for foods,
to assist in their harmonization and, in doing so, to facilitate international trade.
It applies to cross-border movement, transit, manipulation and use of all the
resulting Living Modified Organisms issued from modern biotechnology that can have
adverse effects for the conservation and sustainable use of biological diversity. It
provides an international law frame to reconcile the respective needs to protect
biotechnological industry, commerce and environment.
This agreement promotes the biotechnology security, tying a risk evaluation, based
on solid scientific procedures and establishing principles and methodologies on how to
carry out this evaluation, thus allowing, the safe transference, manipulation and use
of OVMs.
It is an international instrument that regulates Living Modified Organisms (OVMs),
products issued from modern biotechnology, focusing specifically in the cross-border
movement.
Objective
This document is a working paper and cannot be interpreted as OIV's official position.
Gene Technology
Regulations 2001
Gene Technology Act
2000
Food Labelling
Foods Derived from
Biotechnology
Act / Legislation /
Regulation
Bulletin de l’OIV
Australia
CODEX
Alimentarius
Cartagena
Protocol
Country /
Organisation
1. GMO Acts, Legislations and/or Regulations
62
(Vol. 83, n°947-948-949)
Provides the legal requirements for U.S. Environmental Protection Agency’s
registration process for all pesticides and covers regulation of new substances and
DNA in plants when it is pesticidal in nature or whereas the pesticidal substance
produced by a plant has been genetically modified.
Regulates the introduction of new foods, whether they are conventionally produced or
developed by genetic engineering.
Federal Insecticide,
Fungicide and
1996
Rodenticide Act (FIFRA)
Federal Food, Drug and
Cosmetic Act (FFDCA)
Amended
2002
Regulates the introduction of organisms and products altered or produced trough
genetic engineering which are “plant pests or which there is reason to believe are
“plant pests”.
2000
Plant Protection Act
2000
Objective
Date
Act / Legislation /
Regulation
This document is a working paper and cannot be interpreted as OIV's official position.
United States
Country
Law Framework Compilation on GMOs
63
Establishes a system for the development and assignment of unique identifiers for
genetically modified organisms.
It establishes common principles and responsibilities, the means to provide a strong
science base, efficient organizational arrangements and procedures to underpin
decision-making in matters of food and feed safety. It lays down the general
principles governing food and feed in general, and food and feed safety in particular,
at Community and national level, and establishes the European Food Safety
Authority.
10/17/2002
04/18/2004
04/18/2004
01/14/2004
Directive 2001/18/CE
amended by Directive
2008/27/CE
Regulation N°
1829/2003 of the
European Parliament
and of the Council of
09/22/2003, amended
by Regulation
298/2008/CE of
European Union 03/11/2008
Regulation N°
1830/2003 of the
European Parliament
and of the Council of
09/22/2003 amending
Directive 2001/18/CE
Regulation N° 65/2004
Regulation N° 178/2002 01/01/2005
Single authorization procedure;
Assessment and risk management;
Labelling;
GMO adventitious presence threshold.
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
This Regulation harmonizes the traceability measures and labelling of genetically
modified organisms and the traceability of food and feed products produced from
genetically modified organisms, provided for in legislation, in particular Directive
2001/18/CE of the European Parliament and of the Council.
-
Establishes:
- Genetically modified organisms for food and feed use;
- Food and feed containing GMOs;
- Food and feed produced from or containing ingredients produced from GMOs.
The Regulation applies to three types of product:
Establishes:
- The principles applying to environmental risk;
- A common methodology for risk assessment;
- A safety mechanism;
- A mandatory public consultation and GMO labelling.
Regulates the deliberate release of GMOs into the environment and the placing of
GMOs on the market.
Objective
Date
Regulation
Organisation
64
(Vol. 83, n°947-948-949)
01/01/1973
Foodstuffs, Cosmetics
and Disinfectants Act
1972
1999
National Environmental
Management Act 1998
December
1999
Amended
1997
Environment
Conservation Act, 1989
Genetically Modified
Organisms Act
(Act N° 15 of 1997)
Date
Act / Legislation /
Regulation
Controls the sale, manufacture and importation of foodstuffs, cosmetics and
disinfectants; and provides for incidental matters.
Provides measures that promote a responsible development, production, use and
application of genetically modified organisms to ensure that all the activities involving
the use of GMOs (importation, transportation, production, release and distribution) is
carried out responsibly as to limit possible harmful consequences on the
environment.
Gives significant powers to the South African Minister of Environmental Affairs and
Tourism (DEAT) on biosafety issues. There are two acts that have a direct bearing on
genetically modified (GM) crops:
1) The National Environmental Management Act, 1998, which provides for
cooperative environmental governance by establishing principles for decision making
on matters affecting the environment, institutions that will promote cooperative
governance and procedures for coordinating environmental functions exercised by
organs of state.
2) The National Environmental Management: Biodiversity Act, 2004, which provides
for the management and conservation of South Africa’s biodiversity.
Provides measures to protect and controlled utilization of the environment and for
matters incidental thereto.
Objective
This document is a working paper and cannot be interpreted as OIV's official position.
South Africa
Country
Law Framework Compilation on GMOs
65
1992
2003
2003
2003
2002
2002
Resolution SAGyP N°
656/92
Resolution SAGPyA N°
39/03
Resolution SAGPyA N°
39/03 (amending
Resolutions 656/92,
837/93 and 289/97)
Resolution SAGPyA N°
57/03
Resolution SAGPyA N°
644/03. Applied by The
Technical Advising
Committee concerning
GMO use CTAUOGM
(SENASA)
Resolution SENASA N°
412/02
Provides safety standards and oversight mechanisms for the building, cultivation,
production, manipulation, transport, transfer, import, export, storage, research,
trading, consumption and release into the environment of genetically modified
organisms (GMOs) and their derivates.
GMO evaluation regarding its aptitude to be use as a feed and/or food.
Regulates GMO evaluation regarding its aptitude to be use as feed and/or food.
Regulates the production of genetically modified corn seed in the evaluation process.
Regulates the genetically modified animal experimental projects.
Regulates the development of genetically modified vegetal organisms.
Regulates the development of GMOs and/or products issued from GMOs for animal
application.
Objective
This document is a working paper and cannot be interpreted as OIV's official position.
Biosafety Law
11.105/2005, which
2005
replaces the 8.974/1995
Biosafety Law
Date
Act / Legislation /
Regulation
Bulletin de l’OIV
Brazil
Argentina
Country
66
(Vol. 83, n°947-948-949)
1
“Conventional Counterpart” means a related organism/variety, its components and/or products for which there is
experience of establishing safety base don common use as foods.
“Conventional Counterpart” also means:
- A microorganism / strain with a known history of safe use in producing and/or processing the food and related to the
recombinant-DNA strain. The microorganism may be viable in the food or may be removed in processing or rendered
non-viable during processing; or
- Food produced using the traditional food production microorganisms for which there is experience of establishing safety
based on common use in food production.
“Recombinant-DNA Microorganism” means bacteria, yeasts or filamentous fungi in which the genetic material has been
changed through in vitro nucleic acid techniques including recombinant deoxyribonucleic acid (DNA) and direct injection of
nucleic acid into cells or organelles.
“Modern Biotechnology” means the application of:
- In vitro nucleic acid techniques, including recombinant deoxyribonucleic acid (DNA) and direct injection of nucleic acid
into cells or organelles, or
- Fusion of cells beyond the taxonomic family, that overcome natural physiological reproductive or recombinant barriers
and that are not techniques used in traditional breeding and selection1.
"Living modified organism" means any living organism that possesses a novel combination of genetic material obtained
through the use of modern biotechnology.
"Living organism" means any biological entity capable of transferring or replicating genetic material, including sterile
organisms, viruses and viroids.
"Modern biotechnology" means the application of:
- In vitro nucleic acid techniques, including recombinant deoxyribonucleic acid (DNA) and direct injection of nucleic acid
into cells or organelles, or
- Fusion of cells beyond the taxonomic family, that overcome natural physiological reproductive or recombination
barriers and that are not techniques used in traditional breeding and selection.
Definitions
This document is a working paper and cannot be interpreted as OIV's official position.
This definition is taken from the Cartagena Biosafety Protocol under the Convention on Biological Diversity.
CODEX
Alimentarius
Cartagena
Protocol
Organisation
2. Definitions
Law Framework Compilation on GMOs
67
“GM product” as a thing (other than a GMO) derived or produced from a GMO.
“Genetically modified organisms” means:
- An organism that has been modified by gene technology; or
- An organism that has inherited particular traits from an organism (the initial organism),
being traits that occurred in the initial organism because of gene technology; or
- Anything declared by the regulations to be a genetically modified organism, or that belongs
to a class of things declared by the regulations to be genetically modified organisms;
but does not include:
- A human being, if the human being is covered by paragraph (a) only because the human
being has undergone somatic cell gene therapy; or
- An organism declared by the regulations not to be a genetically modified organism, or that
belongs to a class of organisms declared by the regulations not to be genetically modified
organisms.
“Gene technology” means any technique for the modification of genes or other genetic
material, but does not include:
- Sexual reproduction; or
- Homologous recombination; or
- Any other technique specified in the regulations for the purposes of this Act.
“Organism” means any biological entity that is:
- Viable; or
- Capable of reproduction; or
- Capable of transferring genetic material.
Definitions
Gene Technology Act
2000
Legislation / Ref.
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Australia
Country
“Recombinant-DNA Plant” means a plant, in which the genetic material has been changed through in vitro nucleic acid
techniques, including recombinant deoxyribonucleic acid (DNA) and direct injection of nucleic acid into cells or organelles.
68
(Vol. 83, n°947-948-949)
Under FDA’s policy, the term “GRAS” is used to make reference to food and feeds, including
GE foods and GE feeds, which are considered to be “Generally Recognized as Safe”.
“Insect resistance management” is the likelihood of insects to develop a resistance to the
bioengineered plant.
“Plant-incorporated protectant (PIP)” is a pesticidal substance that is produced and used
by the living plant, typically to protect the plant from pests, such as insects, viruses and
fungi.
EPA classifies pesticides produced by GE plants as biopesticides. This category also includes
other naturally occurring chemicals produced by microbes, plants, and animals (and some
minerals). To date, only two classes of GE plants fall under the EPA purview:
- Plants containing Bacillus thuringiensis (Bt) toxins, and;
- Plants expressing resistance to viruses.
A “plant pest” is defined as any living stage of invertebrate animals, bacteria, fungi, parasitic
plants, viruses; or any organisms, agents or substances, which can directly or indirectly
damage or cause injury to plants or parts thereof.
A “regulated article” is any organism which has been altered or produced through genetic
engineering if:
- The donor organism, recipient organism, or vector or vector agent belong to any genera
or taxa designated as, or believed to be, a plant pest.
- The article is deemed to be a plant pest.
However, under the Plant Protection Act of 2000, an organism that is subjected to APHIS
regulations is called a “regulated article”.
APHIS uses the term “biotechnology” to mean the use of recombinant DNA technology, or
genetic engineering (GE) to modify living organisms.
Definitions
This document is a working paper and cannot be interpreted as OIV's official position.
United States
Country
Federal Food, Drug
and Cosmetic Act
(FFDCA)
Federal Insecticide,
Fungicide and
Rodenticide Act
(FIFRA)
Plant Protection Act of
2000
Legislation / Ref.
Law Framework Compilation on GMOs
69
‘Genetically modified organism for food use’ means a GMO that may be used as food or
as a source material for the production of food.
‘Genetically modified food’ means food containing, consisting of or produced from GMOs.
‘Produced from GMOs’ means derived, in whole or in part, from GMOs, but not containing
or consisting of GMOs.
- Cell fusion (including protoplast fusion) or hybridisation techniques where live cells with
new combinations of heritable genetic material are formed through the fusion of two or
more cells by means of methods that do not occur naturally.
- Techniques involving the direct introduction into an organism of heritable material
prepared outside the organism including micro-injection, macro-injection and microencapsulation;
- Recombinant nucleic acid techniques involving the formation of new combinations of
genetic material by the insertion of nucleic acid molecules produced by whatever means
outside an organism, into any virus, bacterial plasmid or other vector system and their
incorporation into a host organism in which they do not naturally occur but in which they
are capable of continued propagation;
Within the terms of this definition:
“Genetically modified organism (GMO)” means an organism, with the exception of human
beings, in which the genetic material has been altered in a way that does not occur naturally
by mating and/or natural recombination.
“Organism” means any biological entity capable of replication or of transferring genetic
material.
Definitions
Regulation N°
1829/2003 of the
European Parliament
and of the Council of
09/22/2003
Directive 2001/18/CE
Legislation / Ref.
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
European
Union
Country /
Organisation
70
(Vol. 83, n°947-948-949)
“GMO derivate” refers to a product obtained from a GMO that does not have independent
capacity for reproduction or one that does not contain a viable form of a GMO2.
“Genetically modified organism (GMOs)”, an organism the genetic material of which –
DNA/RNA has been modified by any genetic engineering technique.
“Genetic engineering”, the activity of manipulating DNA/RNA recombinant molecules.
“Recombinant DNA/RNA molecules”, molecules manipulated outside live cells through
changes made to natural or synthetic DNA/RNA segments that can multiply in a live cell, or
yet, DNA/RNA molecules resulting from this multiplication; DNA/RNA synthetic segments
equivalent to natural DNA/RNA are also considered.
“Deoxyribonucleic acid - DNA, ribonucleic acid – RNA”, genetic material which contains
determining information about transmissible hereditary characters to progeny.
“Organism”, each and every biological entity that is capable of reproducing or transferring
genetic material, including virus and other classes that may be made known.
“Gene therapy”, a technique for delivering functional genes (to replace aberrant ones) into
living cells by means of a genetically modified vector or by physical means in order to
genetically alter the living cell.
“Gene release”, the introduction of GMOs into the environment by whatever means, where
the organisms are no longer contained by any system of barriers and are no longer under any
person’s control, so that the organism is likely to survive and be disseminated.
“Genetically modified organism (GMOs)”, an organism the genes or genetic material of
which has been modified in a way that does not occur naturally through mating or natural
recombination or both, and “genetic modification” shall have a corresponding meaning.
“Organism”, a biological entity, cellular or non-cellular, capable of metabolism, replication,
reproduction or of transferring genetic material and includes a microorganism.
Definitions
Law Nº 11.105 of
03/24/2005
Genetically Modified
Organisms Act (N° 15
of 1997)
Legislation / Ref.
This document is a working paper and cannot be interpreted as OIV's official position.
2
GMO derivates do not include the chemically defined pure substances obtained by biological processes that do not contain GMOs, heterologous proteins
or recombinant DNA.
Brazil
South Africa
Country
Law Framework Compilation on GMOs
71
“Genetically Modified Vegetal Organism (GMVO)”, any vegetal organism that owns a
new combination of genetic matter that has been obtained by means of the application of
modern biotechnology:
- The
insertion
in
an
organism,
by
direct
microinjection,
macroinjection,
microencapsulation or other means, of genetic material inherited preparation outside
that organism;
- Where the recombinant DNA molecule is use in in vitro fertilization, implying genetic
transformation of a eukaryotic cell.
“Genetically Modified Organism”, that one organism in which anyone of its genes or
genetic material has been modified by means of the following techniques of modern
biotechnology: the insertion, by any method, of a virus, of bacterial plasma or other vector
system of a nucleic acid molecule that has been produced by any method outside that virus,
bacterial plasma or other vector system, in such a way to produce a new combination of
genetic material which is able to be inserted in an organism which that combination does not
happen naturally and within which will be inhered genetic material.
“Vegetal genome” group of nuclear genomes and citoplasmatics.
“Principal gene”, means the gene that confers the GMVO new characteristic.
“Marking gene”, means the one gene allowing the GMVO selection, identifying it from
organisms that have not been transformed.
“Modern Biotechnology”:
- In vitro nucleic acid techniques, including recombinant deoxyribonucleic acid (DNA) and
direct injection of nucleic acid into cells or organelles, or
- Fusion of cells beyond the taxonomic family, that overcome natural physiological
reproductive or recombination barriers and that are not techniques used in traditional
breeding and selection.
Definitions
Resolution SENASA N°
412/02
Resolution SAGPyA N°
644/03. Applied by
The Technical Advising
Committee concerning
GMO use CTAUOGM
(SENASA)
Resolution SAGPyA N°
57/03
Resolution SAGPyA N°
39/03 (amending
Resolutions 656/92,
837/93 and 289/97).
Resolution SAGyP N°
656/92
Legislation / Ref.
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Argentina
Country
72
(Vol. 83, n°947-948-949)
Living modified organisms that are intended for direct use as food or feed, or for
processing, clearly identifies that they "may contain" living modified organisms and are not
intended for intentional introduction into the environment, as well as a contact point for
further information. The Conference of the Parties serving as the meeting of the Parties to
this Protocol shall take a decision on the detailed requirements for this purpose, including
specification of their identity and any unique identification, no later than two years after
the date of entry into force of this Protocol;
Living modified organisms that are destined for contained use clearly identifies them as
living modified organisms; and specifies any requirements for the safe handling, storage,
transport and use, the contact point for further information, including the name and
address of the individual and institution to whom the living modified organisms are
consigned; and
Living modified organisms that are intended for intentional introduction into the
environment of the Party of import and any other living modified organisms within the
scope of the Protocol, clearly identifies them as living modified organisms; specifies the
identity and relevant traits and/or characteristics, any requirements for the safe handling,
storage, transport and use, the contact point for further information and, as appropriate,
the name and address of the importer and exporter; and contains a declaration that the
movement is in conformity with the requirements of this Protocol applicable to the
exporter.
a)
b)
c)
Each Party shall take measures to require that documentation accompanying:
In order to avoid adverse effects on the conservation and sustainable use of biological diversity,
taking also into account risks to human health, each Party shall take necessary measures to
require that living modified organisms that are subject to intentional transboundary movement
within the scope of this Protocol are handled, packaged and transported under conditions of
safety, taking into consideration relevant international rules and standards.
Mandatory
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Cartagena
Protocol
Country /
Legislation
3. GMO Labelling
Depends on
each
country’s
legislation
Threshold
level of GMO
N/A
Exceptions
Law Framework Compilation on GMOs
73
or
containing
GMOs,
This document is a working paper and cannot be interpreted as OIV's official position.
b) For non-pre-packaged products offered to the final
consumer the words “This product contains
genetically modified organisms” or “This product
contains genetically modified [name of
organism(s)]” shall appear on, or in connection
with, the display of the product.
a) For pre-packaged products consisting of, or
containing GMOs, the words “This product contains
genetically modified organisms” or “This product
contains genetically modified [name of
organism(s)]” appear on a label;
For products consisting of
operators shall ensure that:
Mandatory
Voluntary
Mandatory
All feeds and foods sold as mixes or combination, must
declare the percentage of consumption with respect to
the weight or volume of each ingredient at the time of
the elaboration of the feed and/or food.
Mandatory
Labelling
≤ 0.9%
N/A
≤ 1%
Depends on
each country’s
legislation
Threshold level
of GMO
Products with present signs
of GMO in a proportion non
superior to 0.9%.
c)
Pharmaceutical medicines
and/or products.
b) Products destined to the
direct use as foods or feeds
or for transformation, with
accidental or technically
traces of GMO smaller to
0.9%.
a)
Yes
Yes
N/A
Exceptions
Bulletin de l’OIV
Regulation N° 1830/2003
concerning the traceability and
labelling of genetically
modified organisms and the
traceability of food and feed
products produced from GMO.
Directive 2008/27/CE
amending Directive
2001/18/CE.
European Union
Plant Protection Act 2000.
United States
Gene Technology Regulations
2001.
Gene Technology Act 2000.
Australia
Codex Alimentarius
Country / Legislation
74
(Vol. 83, n°947-948-949)
Foodstuff obtained through
certain techniques of
genetic modification
(different in respect to the
composition, nutritional
value, mode of storage,
preparation or cooking,
allergenicity or human or
animal origin)3;
Foodstuff obtained through
certain techniques of
genetic modification may
bear a claim with regard to
improved with regard to
improved or enhanced
characteristics such as
composition, nutritional
value and reduced
causation of allerginicity.
a)
b)
These Regulations establishes a
labelling guideline for:
Mandatory
Labelling
≤ 5%
Threshold
level of GMO
c) All ingredients of a mixture, compound or blend as well as
foodstuffs for which compositional standards have been laid down
under the Act or any another Act, shall be exempt from the
b) The following foodstuffs need not be labelled with a list of
ingredients:
- Water to which no ingredient other than carbon dioxide has
been added and the name of which indicates that it has been
carbonated;
- Vinegars which are derived by means of natural fermentation
exclusively from a single basic product and to which no other
ingredient has been added; or
- A dairy product to which no ingredient other than milk, a starter
culture or rennet has been added;
a) The following ingredients of a foodstuff need not be named in
the list of ingredients:
- Constituents of an ingredient which have become temporarily
separated during the manufacturing process and are later
reintroduced in their original proportions;
- Any substance other than water which is used as a solvent or
carrier for a food additive or nutrient and which is used in an
amount that is consistent with good manufacturing practice;
- Water or other volatile ingredients evaporated in the course of
manufacture;
- The constituents of a compound ingredient in a case where the
compound ingredient would not be required to bear a list of
ingredients if it were itself being sold prepacked as a foodstuff.
Yes
Exceptions
This document is a working paper and cannot be interpreted as OIV's official position.
3
For more detailed information about the labelling requirements see point (2) of the Regulations Relating to the Labelling of Foodstuffs Obtained Through
Certain Techniques of Genetic Modification in the Annexe.
Regulations Relating to
the Labelling of
Foodstuffs Obtained
Through Certain
Techniques of Genetic
Modification, which
came into force the
01/16/2004.
South Africa
Country / Legislation
Law Framework Compilation on GMOs
75
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
d) The following foodstuffs, sold as such, shall, unless otherwise
provided in these regulations, be exempt from the requirements
regarding labelling:
- Hens' eggs and ostrich eggs;
- Fresh, unprocessed vegetables and fruit which have not been
mixed;
- Wheaten products which are not prepacked and for which
compositional standards exist in terms of the Agricultural
Product Standards Act, 1990 (Act N° 119 of 1990);
- Any drink referred to in the Liquor Products Act, 1989 (Act N°.
60 of 1989): Provided that where the drink contains the
colourant "tartrazine", and where health statements/health
warning are prescribed, these facts shall be indicated on the
label in accordance with the provisions of the Act;
- Unprocessed fish, unprocessed meat of bovines, goats, sheep,
pigs and poultry which have not been prepacked;
- Unprocessed fish, unprocessed meat of bovines, goats, sheep,
pigs and poultry prepacked in such a way that the purchaser is
able to identify the contents of the package except for an
indication of the type of animal or fish;
- Any foodstuff prepared and sold on the premises of a catering
establishment for immediate consumption;
- Unpacked or transparently-packed portions of foodstuffs that
are sold as snacks on the premises of preparation;
- Any foodstuff which is sold in bulk other than by retail and
which is accompanied by relevant trade documents reflecting
all particulars required by these regulations to appear on the
label of a prepacked foodstuff; or
- Flour confectionary intended to be consumed within 24 hours
of manufacture.
provisions of section 3(1) of the Act relating to the specification on
the label of the proportions or amounts in which the ingredients
are present, unless explicitly otherwise provided by regulation.
76
(Vol. 83, n°947-948-949)
a) "(Product name) transgenic";
b) "Contains (name of ingredient or ingredients)
transgenic(s)"; or
c) "Product produced from (product name)
transgenic."
The label on the packaging or the container should state,
in the main panel and together with a “T” symbol printed
in a yellow triangle that stands for “transgenic”, one of
the following expressions depending on the case:
Mandatory
Voluntary
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Decree n° 4.680 of 04/24/2003, which
regulates the right to information, provided by
the Law N° 8078 of 09/11/1990, Foods and
food ingredients for human consumption or
animal feed containing or produced from
genetically modified organisms without
prejudice to the other standards.
Brazil
MERCOSUR Technique Regulation concerning
food labelling (MERCOSUR/GMC/RES. Nº
26/03).
Resolution MERCOSUR, Chapter V “Labelling
and Advertising Food Regulations”.
Argentinean Foodstuffs Code (Código
Alimentario Argentino - CAA).
Resolution SENASA N° 412/02.
Argentina
Country / Legislation
≤ 1%
N/A
Threshold level
of GMO
N/A
N/A
Exceptions
Law Framework Compilation on GMOs
77
Law Framework Compilation on
Organic Production
Codex Alimentarius
Australia
United States
European Union
South Africa
Argentina
Andrea CHARRY CORREA, Ignacio SÁNCHEZ RECARTE
International Organisation of Vine and Wine – OIV
Economy and Law Unit
18, rue d’Aguesseau – 75008 Paris – France
[email protected]
[email protected]
KEYWORDS: Law, organic production.
This document is a working paper and cannot be interpreted as OIV's official position.
1999
1992
Guidelines for the
Production, Processing,
Labelling and Marketing
of Organically Produced
Foods
The National Standard
for Organic and BioDynamic Produce
Codex
Alimentarius
Australia
General sections describing the organic production concept and the scope of the
text;
Description and definitions;
Labelling and claims (including products in transition/conversion);
Rules of production and preparation, including criteria for the substances allowed in
organic production;
Inspection and certification systems;
Import control.
x
x
x
x
x
x
x
Production;
Labelling;
Transport and storage;
Preparation;
Preservation;
Use of additives and processing aids;
Packaging.
These Standards stipulate minimum requirements for products placed on the market
with labelling which states or implies they have been produced under organic or biodynamic systems for the Commonwealth, States and Territories. The requirements
concern:
x
x
x
x
x
x
The Guidelines include:
The Codex Committee on Food Labelling developed the Guidelines for the Production,
Processing, Labelling and Marketing of Organically Produced Foods in view of the
growing production and international trade in organically produced foods with a view to
facilitating trade and preventing misleading claims. The Guidelines are intended to
facilitate the harmonization of requirements for organic products at the international
level, and may also provide assistance to governments wishing to establish national
regulations in this area.
Objective
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Date
Act / Legislation /
Regulation
Country /
Organisation
1. Acts, Legislations and/or Regulations
80
(Vol. 83, n°947-948-949)
01/01/2009
01/01/2009
Council Regulation
(EC) N° 834/2007 of
06/28/2007 on
organic production
and labelling of
organic products and
repealing Regulation
(EEC) N° 2092/91
Commission
Regulation (EC) N°
889/2008 of
09/05/2008 laying
down detailed rules
for the
implementation of EC
N° 834/2007
12/21/2000
11/28/1990
Organic Foods
Production Act of
1990, Title XXI –
Organic Certification
of the 1990 Farm Bill
Title 7, Part 205,
National Organic
Program; Final Rule
Date
Act / Legislation /
Regulation
The National Organic Program (NOP) under the direction of the Agricultural
Marketing Service (AMS), an arm of the U.S. Department of Agriculture (USDA);
A national-level accreditation program to be administered by the AMS for State
officials and private persons who want to be accredited as certifying agents;
Requirements for labelling products as organic and containing organic ingredients;
Provides for importation of organic agricultural products from foreign programs
determined to have equivalent organic program requirements.
All stages of production, preparation and distribution of organic products and their
control;
The use of indications referring to organic production in labelling and advertising.
x
x
x
x
Live or unprocessed agricultural products;
Processed agricultural products for use as food;
Feed;
Vegetative propagating material and seeds for cultivation.
This Regulation lays down specific rules on organic production, labelling and control in
respect of the following products:
x
x
It establishes common objectives and principles to underpin the rules set out under this
Regulation concerning:
This Regulation establishes a new legal framework for organic products and provides
the basis for the sustainable development of organic production while ensuring the
effective functioning of the internal market, guaranteeing fair competition, ensuring
consumer confidence and protecting consumer interests.
x
x
x
x
The National Organic Program Final Rule establishes and /or includes:
This Act establishes national standards governing the marketing of certain agricultural
products as organically produced product; assures consumers that organically produced
products meet a consistent standard; and facilitates interstate commerce in fresh and
processed food that is organically produced.
Objective
This document is a working paper and cannot be interpreted as OIV's official position.
European
Union
United
States
Country /
Organisation
Law Framework Compilation on Organic Production
81
01/25/2001
09/08/1999
Law N°25.127
concerning Ecologic
or Organic Production
Decree Law N° 97
Draft
Resolution
09/01/1991
Agricultural Product
Standards Act of
1990
DRAFT: Regulations
Regarding Control
Over the Sale of
Organically Produced
Products in the
Republic of South
Africa
Date
Act / Legislation /
Regulation
Plants and plant products;
Live animals;
Products from bee keeping;
Processed products for human consumption;
Inputs influencing, or resulting from, organic production methods.
It regulates the Law N°25.127, establishing the Authority of application and
promulgates the promotion and development of internal and external markets of
ecological, biological or organic products and foods.
This Law defines, identifies and describes products that are considered ecological,
biological or organic and establishes certification conditions.
x
x
x
x
x
The ministry of Agriculture has under section 15 of the Agricultural Product Standards
Act of 1990, added these Regulations, which apply to the following products which
carry, or are intended to carry, descriptive labelling referring to organic production
methods:
x The sale and export of certain agricultural products,
x The sale of certain imported agricultural products;
x Other related products;
and for matters connected therewith.
This Act provides legal measures to control over:
Objective
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Argentina
South Africa
Country
82
(Vol. 83, n°947-948-949)
06/03/1992
02/16/2001
Decree Law N° 206
Resolution SAGyP
N° 423/92
Date
Act / Legislation /
Regulation
x
x
x
x
x
x
x
x
Scope of Application;
Concept;
Importation;
Norms of Production: on Transition, primary production, elaboration, packing,
division and manufacturing plants and identification;
Control systems;
ANNEX A (allowed Fertilizers and Enhancers);
ANNEX B (allowed products for plague and disease control);
ANNEX C (allowed products in food processing).
Regulates the norms of production and organic food elaboration, solving on the
following points:
Establishes a normative frame for organic vegetal production and organic production of
animal origin.
3. Prohibits the commercialization of products of farming origin, raw materials,
intermediate products, finished products and by-products under the ecological,
biological or organic denomination that have not previously obtained the
corresponding certification.
x Will dictate, following a proposal by the National Service of Health and Agroalimentary Quality, the norms of application of the Law N°25.127 and will establish
the practices that raw materials, intermediate products, finished products and byproducts should follow in order to obtain the denomination of ecological, biological
or organic.
x Will regulate the National Registry of Ecological, Biological or Organic Product
Certifiers Organizations.
x Will establish the procedures and instruments, including the requirement of
stamped official or the incorporation of marks, passwords or companies that will
allow the clear identification of ecological, biological or organic products to avoid
damages to the consumers and to prevent disloyal competition.
2. Establishes that the Secretariat of Agriculture, Cattle, Fishing and Feeding
(SAGPyA):
1. Creates the Organic Production Program (PRONAO).
Objective
This document is a working paper and cannot be interpreted as OIV's official position.
Argentina
Country
Law Framework Compilation on Organic Production
83
03/04/1994
08/04/1994
Resolution IASCAV
N° 331/94
11/05/1992
Resolution IASCAV
N° 62/92
Resolution IASCAV
N° 116/94
06/03/1992
Resolution IASCAV
N° 82/92
06/04/1993
06/03/1992
Resolution SAGyP
N° 424/92
Resolution SAGyP
N° 354/93
Date
Act / Legislation /
Regulation
Creation of the Registry for Organic Product Certifiers;
Obligatory nature of the Registry of Organic Product Certifiers;
General requirements for inscription procedures;
Specific requirements of new recruits;
Concerns of the Authority of Application.
Art. 2° approves the annexed regulation regarding the Minimum Requirements of
Control and Precautionary Means established within the Control System contemplated in
the Art. 1° of Regulation SAGyP N° 423 of 3rd June 1992.
Art. 1° adds to part 3 of the ANNEX of Resolution IASCAV N° 82 of June 3rd 1992 part
3.8 indicating that, for all the cases, the Statutes, Social Contracts or Contracts of
constitution will have to contemplate in their objectives the explicit nomination to the
functions of inspection and/or certification of organic products assuring objectivity in
their function with respect to the operators attached to their control.
Updates ANNEX B of Resolution SAGyP N° 423 of June 3rd 1992, including products
based on pheromones for plague control in organic agriculture.
Amends part b) of Article 5 of Resolution SAGyP N° 423 of June 3rd 1992 on plague and
disease handling.
Creates the Advisory Technical Committee for Organic Production creates, indicating the
coordination, integration and faculties of the same.
x
x
x
x
x
Approves the norm annexed regarding the Registry of Organic Product Certifiers for
exportation and internal market, and specifies the following points:
Determines the tariff for the National Organic Product Certifying Company Registry for
inscription and annual renovation, establishing the fixed term for the application of the
surcharge and/or the loss of the Registry.
Objective
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Argentina
Country
84
(Vol. 83, n°947-948-949)
Enhance biological diversity within the whole system;
Increase soil biological activity;
Maintain long-term soil fertility;
Recycle wastes of plant and animal origin in order to return nutrients to the land, thus
minimizing the use of non-renewable resources;
Rely on renewable resources in locally organized agricultural systems;
Promote the healthy use of soil, water and air as well as minimize all forms of pollution thereto
that may result from agricultural practices;
Handle agricultural products with emphasis on careful processing methods in order to maintain
the organic integrity and vital qualities of the product at all stages;
Become established on any existing farm through a period of conversion, the appropriate length
of which is determined by site-specific factors such as the history of the land, and type of crops
and livestock to be produced.
The Rules of Production and Preparation for Organic Production Methods have been also established
under Section 4 of the Guidelines (see Annex of the present working paper).
x
x
x
x
x
x
x
x
An “organic production system” is designed to:
“Organic agriculture” is a holistic production management system which promotes and enhances
agroecosystem health, including biodiversity, biological cycles, and soil biological activity. It
emphasizes the use of management practices in preference to the use of off-farm inputs, taking into
account that regional conditions require locally adapted systems. This is accomplished by using,
where possible, cultural, biological and mechanical methods, as opposed to using synthetic
materials, to fulfill any specific function within the system.
“Organic” is a labelling term that denotes products that have been produced in accordance with
organic production standards and certified by a duly constituted certification body or authority.
There is not a specific definition for the terms “ecologic”, “biologic” or “organic” or for
“production ecologic”.
However, the following terms are defined in the Foreword of the Guidelines for the Production,
Processing, Labelling and Marketing of Organically Produced Foods.
Definitions
This document is a working paper and cannot be interpreted as OIV's official position.
Codex
Alimentarius
Country /
Organisation
2. Definitions
Guidelines for the
Production,
Processing, Labelling
and Marketing of
Organically Produced
Foods
Legislation / Ref.
Law Framework Compilation on Organic Production
85
This document is a working paper and cannot be interpreted as OIV's official position.
x Have been produced and handled without the use of synthetic chemicals, except as otherwise
provided in this title;
x Except as otherwise provided in this title and excluding livestock, not be produced on land to
which any prohibited substances, including synthetic chemicals, have been applied during the 3
years immediately preceding the harvest of the agricultural products;
x Be produced and handled in compliance with an organic plan agreed to by the producer and
handler of such product and certifying agent.
“Organically Produced” means an agricultural product that is produced and handled in accordance
with the Organic Foods Production Act of 1990, Title XXI – Organic Certification of the 1990 Farm
Bill.
Therefore, and according to the National Standards for Organic Production within the Organic Foods
Production Act of 1990, to be sold or labelled as an organically produced agricultural product, an
agricultural product shall:
“Organic produce certificate” is the official government certificate required for all organic export
consignments. It does not include any other official health or phytosanitary export certificate.
“Organic management practices” means organic farming systems and operator practices as
described in theses Standards.
“Organic” means the application of practices that emphasize the:
x Use of renewable resources;
x Conservation of energy, soil and water;
x Environmental maintenance and enhancement, while producing optimum quantities of produce
without the use or artificial fertilizer or synthetic chemicals.
“Natural” means existing or formed by nature, not artificial.
“Bio-dynamic preparation(s)” means the natural activators developed according to Steiner’s
original indications.
“Bio-dynamic” means an agricultural system that introduces specific additional requirements to an
organic system. These are based on the application of preparations indicated by Rudolf Steiner and
subsequent developments for management derived from practical application, experience and
research based on these preparations.
Definitions
Organic Foods
Production Act of
1990, Title XXI –
Organic Certification of
the 1990 Farm Bill
The National
Standards for Organic
and Bio-Dynamic
Produce
Legislation / Ref.
Bulletin de l’OIV
United
States
Australia
Country
86
(Vol. 83, n°947-948-949)
2
1
Produced in accordance with the requirements specified in §205.101 or §§205.202 through
205.207 or §§205.236 through 205.239 and all other applicable requirements of part 205;
Handled in accordance with the requirements specified in §205.101 or §§205.270 through
205.272 and all other applicable requirements of this part 205.
NOTE: Despite the above and for the effects of the present definition, the General Principles and the
Norms of Production equally established in the present Regulation will be considered.2
“Organic production” means the use of the production method compliant with the rules
established in this Regulation, at all stages of production, preparation and distribution.1
“Organic” means coming from or related to organic production.
“Organic production”: a production system that is managed in accordance with the Organic Foods
Production Act and regulations in this part to respond to site-specific conditions by integrating
cultural, biological, and mechanical practices that foster cycling of resources, promote ecological
balance, and conserve biodiversity.
“Organic matter”: the remains, residues, or wastes products of any organism.
x
x
“Organic”: a labelling term that refers to an agricultural product produced in accordance with the
Organic Foods Production Act and the regulations in this Final Rule. Therefore, and according to
section 205.102 of the NOP Final Rule, any agricultural product that is sold, labelled, or represented
as “100% organic”, “organic”, or “made with organic (specified ingredients or food group(s))”
must be:
“Nonsynthetic (natural)”: a substance that is derived from mineral, plant, or animal matter and
does not undergo a synthetic process as defined in section 6502(21) of the Organic Foods Production
Act.
“Nonagricultural substances”: a substance that is not a product of agricultural, such as a mineral
or a bacterial culture, that is used as an ingredient in an agricultural product. A non-agricultural
product also includes any substance, such as gum, citric acid, or pectin, which is extracted from,
isolated from, or a fraction of an agricultural product so that the identity of the agricultural product is
unrecognizable in the exact, isolated, or fraction.
Definitions
This document is a working paper and cannot be interpreted as OIV's official position.
To see the Norms of Production established by Regulation (EC) N° 834/2007, see Chapter I of the Regulation.
Council Regulation 834/2007, Title II, Article 4.
European
Union
United
States
Country /
Organisation
EC N° 834/2007 on
organic production and
labelling of organic
products and repealing
EEC N° 2092/91
Title 7, Part 205,
National Organic
Program; Final Rule
Legislation / Ref.
Law Framework Compilation on Organic Production
87
Enhance biological diversity within the whole system;
Increase soil biological activity;
Maintain and improve long term soil fertility;
Recycle wastes of plant and animal origin in order to return nutrients to the soil, thus minimising
the use of non-renewable resources;
Rely on renewable resources in locally organised agricultural systems;
Promote the healthy use of soil, water and air as well as minimise all forms of pollution thereto
that may result from agricultural practices;
Handle agricultural products with emphasis on careful processing methods in order to maintain
the organic integrity and vital qualities of the product at all stages;
Become established on any existing farm through a period of conversion, the appropriate length
of which is determined by site specific factors such as the history of the farm-land, and type of
crops and livestock to be produced.
Offer healthy products;
Maintain and/or increase the fertility of grounds and biological diversity;
Conserve hydric resources;
Present/display or intensify earth biological cycles in order to provide the nutrients destined to
vegetal and animal life;
Provide to natural systems, vegetal cultures and cattle conditions that will allow them to express
the basic characteristics of their innate behavior, covering its physiological and ecological needs.
This document is a working paper and cannot be interpreted as OIV's official position.
x
x
x
x
x
"Ecologic", "Biologic" or "Organic": all farming production system and its corresponding agroindustry, as well as the harvesting systems, capture and hunt, viable in the time. These systems, by
means of the rational handling of natural resources and avoiding the use of chemical synthesis
products and others of potential poisonous effect for human health, must:
“Organic product” means a product which has been produced, processed and/or handled in
compliance with these regulations.
“Organic in conversion” means a production system which has adhered to these regulations for at
least one year and has been certified as such but which does not qualify as fully organic. Provided
that the term is applicable only to plants and plant products, not animals and animal products.
“Organic compounds” means chemical compounds containing carbon combined with hydrogen and
often also with oxygen, nitrogen and other elements.
“Organic chemistry” means the chemistry of organic compounds.
x
x
x
x
x
x
x
x
“Organic” means produced by the specific management practices indicated in these regulations
which are designed to:
Definitions
Law 25.127 on
Ecological, Biological
or Organic Production
“Draft” Regulations
Regarding the Control
Over the Sale of
Organically Produced
Products
Legislation / Ref.
Bulletin de l’OIV
Argentina
South Africa
Country
88
(Vol. 83, n°947-948-949)
Guidelines for the
Production, Processing,
Labelling and Marketing
of Organically Produced
Foods
Codex
Alimentarius
x Such indications show clearly that they relate to a method of agricultural production;
x The product was produced in accordance with the requirements of Section 4 of the
Guidelines or imported under the requirements laid down in Section 7 of the Guidelines;
x The product was produced or imported by an operator who is subject to the inspection
measures laid down in Section 6 of the Guidelines;
x The labelling refers to the name and/or code number of the officially recognized inspection
or certification body to which the operator who has carried out the production or the most
recent processing operation is subject.
2. The labelling and claims of unprocessed plants and plant products may refer to organic
production methods only where:
1. Organic products should be labelled in accordance with the Codex General Standard for the
Labelling of Prepackaged Foods.
Taken the above into account, the Guidelines for the Production, Processing, Labelling and
Marketing of Organically Produced Foods establishes that:
A product will be regarded as bearing indications referring to organic production methods where,
in the labelling or claims, including advertising material or commercial documents, the product,
or its ingredients, is described by the terms “organic”, “biodynamic”, “biological”,
“ecological”, or words of similar intent including diminutives which, in the country where the
product is placed on the market, suggests to the purchaser that the product or its ingredients
were obtained according to organic production methods.
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Organisation
3. Labelling
Law Framework Compilation on Organic Production
89
Guidelines for the
Production, Processing,
Labelling and Marketing
of Organically Produced
Foods
Codex
Alimentarius
x
x
x
The development of specific labelling provisions for products containing less than 95%
ingredients of agricultural ingredients;
The calculation of the percentages in 3.4 (5%) and in 3.5 (95%) on the basis of the
ingredients of agricultural origin (instead of all ingredients excluding only salt and water);
The marketing of product with in transition/conversion labelling containing more than one
ingredient of agricultural origin.
Pending further review of the Guidelines in accordance with Section 8, Member Countries can
consider the following with regard to products referred to in §1.1(b) marketed in their territory:
4. Labelling of products containing 95% of organic ingredients:
x Such indication show clearly that they relate to a method of agricultural production and are
linked with the name of the agricultural product in question, unless such indication is
clearly given in the list of ingredients;
x All the ingredients of agricultural origin of the product are, or are derived from, products
obtained in accordance with the requirements of Section 4, or imported under the
arrangements laid down in Section 7of the Guidelines;
x The product should not contain any ingredient of non-agricultural origin not listed in Annex
2, Table 3 of the Guidelines;
x The same ingredients shall not be derived from an organic and non-organic origin;
x The product or its ingredients have not been subjected during preparation to treatments
involving the use of ionizing radiation or substances not listed in Annex 2, Table 4 of the
Guidelines;
x The product was prepared or imported by an operator subject to the regular inspection
system as set out in Section 6 of these Guidelines;
x The labelling refers to the name and/or the code number of the official or officially
recognized certification body or authority to which the operator who has carried out the
most recent preparation operation is subject.
3. The labelling and claims of processed agricultural crop products intended for human
consumption may refer to organic production methods only where:
Labelling
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Organisation
90
(Vol. 83, n°947-948-949)
Guidelines for the
Production, Processing,
Labelling and Marketing
of Organically Produced
Foods
Codex
Alimentarius
The product satisfies the requirements of paragraphs 3.3(c), (d) (e), (f) and (g);
The indications referring to organic production methods should only appear on the front
panel as a reference to the approximate percentage of the total ingredients including
additives but excluding salt and water;
The ingredients appear in descending order (mass/mass) in the list of ingredients;
Indications in the list of ingredients appear in the same colour and with an identical style
and size of lettering as other indications in the list of ingredient.
The requirements referred to in paragraphs 3.2 and 3.3 are fully satisfied;
The indications referring to transition/conversion do not mislead the purchaser of the
product regarding its difference from products obtained from farms and/or farm units
which have fully completed the conversion period;
Such indication take the form of words, such as “product under conversion to organic
farming”, or similar words or phrase accepted by the competent authority of the country
where the product is marketed, and must appear in a colour, size and style of lettering
which is not more prominent than the sales description of the product;
Foods composed of a single ingredient may be labelled as “transition to organic” on the
principal display panel;
The labelling refers to the name and/or the code number of the official or officially
approved certification body or authority to which the operator who has carried out the
most recent preparation is subject.
The labelling of non-retail containers of product specified in paragraph 1.1 should meet the
requirements set out in Annex 3, paragraph 10 of the Guidelines for the Production, Processing,
Labelling and Marketing of Organically Produced Foods.
7. Labelling of non-retail containers
x
x
x
x
x
6. Products of farms in transition/conversion to organic production methods may only
be labelled as “transition to organic” after 12 months of production using organic methods
providing that:
x
x
x
x
5. In developing labelling provisions from products containing less than 95% of organic
ingredients in accordance with the paragraph above, member countries may consider the
following elements in particular for products containing 95% and 70% of organic
ingredients:
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Organisation
Law Framework Compilation on Organic Production
91
4
x The same ingredient may not be derived from an organic/bio-dynamic source, and a source not
complying with The National Standard.
x Organically or Bio-Dynamically derived ingredients must be used if available. Any ingredients not
satisfying the production/processing or handling requirements of The National Standard, must be
clearly indicated as such in the ingredients lists.
x The wording of the ingredients that comply with The National Standard must appear in the same
color and with an identical style and size of lettering as the other ingredients listed in the
ingredients list.
x The ingredients and their relative levels appear in descending order (m/m) in the list of
ingredients.
x Only those substances listed in the Appendix III of The National Standard, can be used as food
additives and processing aids.4
x The final product, or any of its ingredients, must not have been subject to treatments involving
the use of ionising radiation (excluding X-rays used for detection or foreign matter), or products
subject to genetic manipulation, or nanotechnology.
3. In addition to points 1 and 2 above, the following conditions apply:
This document is a working paper and cannot be interpreted as OIV's official position.
See The National Standard for Organic and Bio-Dynamic Produce complete text, which has been enclosed at the end of the present working paper.
The National Standard for Organic and Bio-Dynamic Produce text has been enclosed at the end of the present working paper.
The National Standard
for Organic and BioDynamic Produce
Australia
x The name and address, or number of the certified operator;
x The approved certifying organisations name, address, and/or logo/trademark;
x Other labelling requirements as required by Commonwealth, State/territory law.
2. Product labels must be authorised by the approved certifying organisation, and must include the
following on the label:
x Such labelling and/or advertising shows clearly that it relates to a method of production that
satisfies the requirements of this standards;
x The products have been produced or prepared by an operator whose undertakings are subject to
an inspection and certification system as detailed in Section 6 of The National Standard.3
1. The labelling and advertising of a product specified in Section 1 of The National Standard for
Organic and Bio-Dynamic Produce, may refer to organic or bio-dynamic production methods only
where:
Standards:
Labelling
Bulletin de l’OIV
3
Legislation / Ref.
Country
92
(Vol. 83, n°947-948-949)
The National Standard
for Organic and BioDynamic Produce
Australia
NOTE: If any ingredient is a concentrate, or reconstituted from concentrates, the calculation should be
made on the basis of single-strength concentrations of the ingredients and finished product.
x Special conditions apply where 70% or more water has been added to a product (see below).
x For products containing ingredients in both solid and liquid form: Dividing the combined
weight of the solid organic/bio-dynamic ingredients and the weight of the liquid organic/biodynamic ingredients (excluding salt and water) by the total weight (excluding salt and water) of
the finished product.
x If the product and ingredients are liquid: Dividing the fluid volume of all organic/biodynamic ingredients (excluding salt and water) by the fluid volume of the finished product
(excluding salt and water).
x By weight: Dividing the total net weight (excluding water and salt) of the organic/bio-dynamic
ingredients by the total weight (excluding water and salt) of the finished product.
To calculate the percentage of product that may be labelled or represented as “organic” or “biodynamic” in a composite product, the following calculations should be used:
Organic or Bio-Dynamic Ingredient percentage in the Final Product:
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Country
Law Framework Compilation on Organic Production
93
The National
Standard for Organic
and Bio-Dynamic
Produce
Australia
Substances listed in the Appendix III of The National Standard.
-
x The specified ingredients are from organic or bio-dynamic production;
x At least 70% of the ingredients are from organic or bio-dynamic production;
x The remaining ingredients are:
- Of agricultural origin, and cannot be sourced in sufficient quantities in
accordance with the requirements of The National Standard; and/or
- Substances listed in the Appendix III of The National Standard.
A product may be labelled with the statement made with “organic” or “bio-dynamic”
(specified ingredient/s) provided the conditions indicated in above and the following:
Produce labelled as made with Organic or Bio-Dynamic Ingredients:
Of agricultural origin, and cannot be sourced in sufficient quantities in
accordance with the requirements of The National Standard for Organic and
Bio-Dynamic Produce; and/or
-
x The remaining ingredients are:
x At least 95% of the ingredients are from organic or bio-dynamic production;
A product may be sold, labelled or represented as “organic” or “bio-dynamic” provided
the conditions indicated above and the following:
Produced labelled as Organic or Bio-Dynamic:
Products sold, labelled, or represented as “100% Organic or Bio-Dynamic” must
contain, by weight or by fluid volume, 100% raw or processed agricultural product
that fulfils the production and handling/processing requirements of The National
Standard for Organic and Bio-Dynamic Produce.
Produced labelled 100% Organic or Bio-Dynamic:
Labelling
≥ 70%
≥ 95%
100%
Threshold
level of
Organic
Ingredient
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Country
94
(Vol. 83, n°947-948-949)
The National
Standard for Organic
and Bio-Dynamic
Produce
Australia
For other than reconstituted products, where water is added in concentrations greater
than 70% of the product volume the organic ingredient percentage shall be listed per
total product volume.
Labelling where water is in excess of 70% by volume of a product:
The indications referring to in-conversion product must not mislead the purchaser that
the product is other than in-conversion product. Therefore, any in-conversion
indications must be adjacent to and in the same color, shade and size as the word
“organic” or “bio-dynamic”.
The conditions indicated above apply for any products that are to be sold, labelled or
represented as in-conversion, with the exception that the ingredients used are sourced
from farm in-conversion to organic or bio-dynamic production.
Produce labelled as in-conversion:
x The certifying organisations logo or trademark or other identifying marks may
only be used in reference to those ingredients which satisfy The National
Standard.
x The wording of the ingredients that comply with The National Standard for
Organic and Bio-Dynamic Produce, must appear in the same color and with an
identical style and size of lettering as the other ingredients listed in the
ingredients list;
x The ingredients and their relative levels appear in descending order (m/m) in the
list of ingredients;
Reference to organic or bio-dynamic production methods can only be included in the
ingredient list, in conjunction with the name of the ingredient(s) that satisfy The
National Standard for Organic and Bio-Dynamic Produce:
Produce Containing less than 70% Organic or Bio-Dynamic Ingredients:
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Country
≤ 70%
Threshold
level of
Organic
Ingredient
Law Framework Compilation on Organic Production
95
The National Organic
Program Final Rule,
Title 7, Part 205
United States
OP - Any Other Panel. Any other than the principal display panel, information panel, or
ingredients statement.
IS – Ingredients Statement. The list contained in a product shown in their common and usual
names in the descending order of predominance.
IP - Information Panel. Part of the label of a packaged product that is immediately contiguous
to and to the right of the principal display panel as observed by an individual facing the principal
display panel, unless another section of the label is designated as the information panel because
of package size or other package attributes (e.g., irregular shape with one usable surface).
PDP - Principal Display Panel. Part of a label that is most likely to be displayed, presented,
shown, or examines under customary conditions of display for sale.
Letters codes of the information beside indicate position on package and are defined as
follow:
Labelling
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Country
96
(Vol. 83, n°947-948-949)
The National Organic
Program Final Rule,
Title 7, Part 205
United States
x The term “100 percent organic” to modify the product name. (PDP/IP/OP)
6
x The term “organic” to identify the organic ingredients . Water and salt included
as ingredients must not be identified as organic. (IS)
x The USDA organic seal and/or certifying agent seal(s). (PDP/OP)
x The certifying agent business/Internet address or telephone number. (IP)
Your label MAY show:
x An ingredient statement when the product consists of more than one ingredient.
x Below the name and address of the handler (producer, bottler, distributor,
importer, manufacturer, packer, processor, etc.), the statement: “Certified
organic by…” or similar phrase, followed by the name of the Certifying Agent.
Certifying Agent seals may not be used to satisfy this requirement. (IP)
Your label MUST show:
Your product must contain 100% organically produced ingredients, not counting
added water and salt.
“100 percent Organic” (or similar statement):
Labelling Packaged Products5 and Labelling Alcohol Beverage Containers
Labelling
100%
Threshold
level of
Organic
Ingredient
This document is a working paper and cannot be interpreted as OIV's official position.
6
To identify an ingredient as organically produced, in the ingredients statement, use the word, “organic” in conjunction with the name of the ingredient,
or an asterisk or other reference mark which is defined below the ingredient statement.
5
These requirements do not preempt Food and Drug Administration; USDA, Food Safety and Inspection Service; or the Bureau of Alcohol, Tobacco, and
Firearms labelling regulations or label approval requirements.
Legislation / Ref.
Country
Law Framework Compilation on Organic Production
97
x The certifying agent business/Internet address or telephone number. (IP)
x The USDA Organic seal and/or certifying agent seal(s). (PDP/OP)
x “X% organic” or “X% organic ingredients”. (PDP/IP/OP)
x The term “Organic” to modify the product name. (PDP/IP/OP)
Your label MAY show:
x Show below the name and address of the handler (producer, bottler, distributor,
importer, manufacturer, packer, processor, etc.), the statement: “Certified
organic by….” or similar phrase, followed by the name of the Certifying Agent.
Certifying Agent seals may not be used to satisfy this requirement. (IP)
x List the organic ingredient as “organic” when other organic labelling is shown7.
Water and salt included as ingredients must not be identified as organic. (IS)
x Show an ingredient statement;
Your label MUST:
This document is a working paper and cannot be interpreted as OIV's official position.
Ibis.
The National Organic
Program Final Rule,
Title 7, Part 205
United States
x May contain up to 5% of:
- Nonorganically produced agricultural ingredients which are not
commercially available in organic form; and/or
- Other substances, including yeast, allowed by 7 CFR 205.605.
x Must not contain added sulfites.
x Must contain at least 95% organic ingredients, not counting added water and
salt.
Your product:
“Organic” (or similar statement):
Labelling
≥ 95%
Threshold
level of
Organic
Ingredient
Bulletin de l’OIV
7
Legislation / Ref.
Country
98
(Vol. 83, n°947-948-949)
United States
Your label MUST NOT show the USDA Organic seal.
x The certifying agent business/Internet address or telephone number. (IP)
x The certifying agent seal(s). (PDP/OP)
x “X% organic” or “X% organic ingredients”. (PDP/IP/OP)
x The term “Made with organic (specified ingredients or food groups)”. (PDP/IP/OP)
Your label MAY show:
x Show below the name and address of the handler (bottler, distributor, importer,
manufacturer, packer, processor, etc.) of the finished product, the statement:
“Certified organic by….” or similar phrase, followed by the name of the Certifying
Agent. Certifying Agent seals may not be used to satisfy this requirement. (IP)
x List the organic ingredients as “organic” when other organic labelling is shown8.
Water and salt included as ingredients must not be identified as organic. (IS)
x Show an ingredient statement.
Your label MUST:
x May contain up to 30% of:
- Nonorganically produced agricultural ingredients; and/or
- Other substances, including yeast, allowed by 7 CFR 205.605.
x Must not contain added sulfites; except that, wine may contain added sulfur
dioxide in accordance with 7 CFR 205.605.
x Must contain at least 70% organic ingredients, not counting added water and
salt.
Your product:
“Made with Organic Ingredients” (or similar statement):
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Ibis.
The National Organic
Program Final Rule,
Title 7, Part 205
8
Legislation / Ref.
Country
≥ 70%
Threshold
level of
Organic
Ingredient
Law Framework Compilation on Organic Production
99
Your label MUST NOT show:
x Any other reference to organic contents.
x The USDA Organic seal.
x The Certifying agent seal.
Your label MAY show (for Alcohol Beverage Containers):
x The organic status of ingredients in the ingredient statement. (IS)
Your label MAY show (for Packaged Products):
x The organic status of ingredients in the ingredient statement. (IS)
x “X% organic ingredients” when organically produced ingredients are identified in
the ingredient statement. (IP)
Your label MUST show (for Alcohol Beverage Containers):
x An ingredient statement when the word organic is used.
x “X% organic ingredients” when organically produced ingredients are identified in
the ingredient statement. (IP)
This document is a working paper and cannot be interpreted as OIV's official position.
Ibis.
The National Organic
Program Final Rule,
Title 7, Part 205
United States
Your label MUST (for Packaged Products):
x Show an ingredient statement when the word organic is used.
x Identify organic ingredients as “organic” in the ingredients statement9 when %
organic is displayed. Water and salt included as ingredients must not be identified
as organic. (IS)
Your product may contain:
x Less than 70% organic ingredients, not counting added water and salt.
x Over 30% of:
- Nonorganically produced agricultural ingredients; and/or
- Other substances, without being limited to those in 7 CFR 205.605.
The product has some organic ingredients:
Labelling
≤ 70%
Threshold
level of
Organic
Ingredient
Bulletin de l’OIV
9
Legislation / Ref.
Country
100
(Vol. 83, n°947-948-949)
Council Regulation
(EC) N° 834/2007 of
06/28/2007
repealing Regulation
(EEC) N° 2092/91
Commission
Regulation (EC) N°
889/2008 of
09/05/2008 laying
down detailed rules
for the
implementation of
Council Regulation
(EC) N° 834/2007
on organic
production and
labelling of organic
products with regard
to organic
production, labelling
and control.
Legislation / Ref.
For transformed foods, at least 95%, expressed in weight, of the ingredients of
agrarian origin, have to be ecological.
x The indication is linked to the code number of the control body or control
authority as referred to in Article 27(10) of Regulation N° 834/2007.
x The product contains only one crop ingredient of agricultural origin;
x The indication shall appear in a colour, size and style of lettering which is not
more prominent than the sales description of the product, the entire indication
shall have the same size of letters;
x A conversion period of at least 12 months before the harvest has been complied
with;
In-conversion products of plant origin
In-conversion products of plant origin may bear the indication “product under
conversion to organic farming” provided that:
x The indication of the place of origin of the raw materials that compose the
product.
x The communitarian logo which will adjust to the model picked up in Annex XI of
Regulation (EC) N° 834/2007;
x The reference of the control organism that certifies the product;
The labelling of an organic product must be easily visible in the package and
contain:
In the labelling, publicity or commercial documents, it may appear the terms “eco”
and “bio” to characterize an organic product, its ingredients or raw materials.
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
European
Union
Country
≥ 95%
Threshold
level of
Organic
Ingredient
Law Framework Compilation on Organic Production
101
DRAFT: Regulations
Regarding Control
Over the Sale of
Organically Produced
Products in the
Republic of South
Africa
South Africa
the product contains only one crop ingredient from agricultural origin;
the expression is indicated in letters of the same size, type and colour and
the word "organic" may not be more prominent than the rest of the
expression;
x The name and address of the certified operator responsible for the production
or preparation of the products;
x The name of the product;
x The certification carried by the product;
x An indication specifying that the product is covered by the regular inspection
arrangements of an approved certifying organisation.
5. Products covered by these regulations which are not in final packaging
may be transported to other premises only in appropriate packaging or containers
which are adequately labelled and identified to include all of the following:
4. Products covered by these regulations which are in final packaging shall,
subject to any other applicable legislation, also indicate the name and address of the
certified operator responsible for the production or preparation of the products or
the certification number of the certified operator.
3. A registered distinctive mark, indicating that the products are covered by the
inspection scheme of an approved certifying organisation shall appear on the
labelling of organically produced products. Provided that, subject to the provisions of
regulation 2, no labelling of a product may refer to organic production methods
without indicating a distinctive mark of the approved certifying organisation.
2. Organically produced products from plant and animal origin may be labelled as
"product of organic agriculture", "organic", "organically produced",
"certified organic" or with a similar expression referring to "organic", having the
same meaning.
x may not be indicated on the labelling of animal products.
-
x may be indicated on the labelling of organically produced products from plant
origin in conversion after a conversion period of 12 months. Provided that:
1. The indications "produce of organic agriculture in process of conversion" or
"organic in conversion" or similar expression referring to "organic" and
"conversion", having the same meaning,
Labelling
100%
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Country
102
(Vol. 83, n°947-948-949)
DRAFT: Regulations
Regarding Control
Over the Sale of
Organically Produced
Products in the
Republic of South
Africa
South Africa
Ingredients of non-agricultural origin as indicated in Annex VII;
Ingredients which have not been produced organically as indicated in Annex
X;
The operator regularly evaluates the ingredients used on the operation
against the criteria in Annexure I to re-confirm the organic status thereof or
to identify possible alternatives that are of better organic status. Provided
further that the operator reconfirms with the approved certifying
organisation when ingredients are changed.
-
x Where a minimum of 95% of the ingredients are of organic agricultural
origin, products may be labelled as organic or organic in conversion as indicated in
subregulation (1) and (2) and shall carry the distinctive mark of the approved
certifying organisation. Provided that the balance of the ingredients of the products
may only be:
NOTE: Added potable water and salt shall not be included in the percentage
calculations of organic ingredients.
6. Products containing partly organically produced ingredients may be labelled
in the following way (raw material weight).
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Country
≥ 95%
Threshold
level of
Organic
Ingredient
Law Framework Compilation on Organic Production
103
The balance of the ingredients of the products may only be ingredients of
non-agricultural origin as indicated in Annex VII and ingredients which have
not been produced organically as indicated in Annex X;
The operator regularly evaluates the ingredients used on the operation
against the criteria in Annex I to re-confirm the organic status thereof or to
identify possible alternatives that are of better organic status. Provided
further that the operator reconfirms with the approved certifying
organisation when ingredients are changed.
-
-
8. Any non-certified production system, such as Participatory Guarantee System,
although based on organic principles, may not refer to "organic" in any way except for
a written explanation on a pamphlet indicating that the system is based on the
"organic principles" as required by these regulations. Provided that the production
system is based on the requirements of these regulations. Provided further that the
word "organic" in the writing shall not be larger or more prominent than the rest of
the writing
7. No wording, mark, illustration, depiction or any other method of expression that
constitutes a misrepresentation or directly or by implication creates or may create a
misleading impression regarding the quality, nature, class, origin or composition of
organically produced products and organically produced products in conversion shall
be marked on a container of such products.
x Where less than 70% of the ingredients are of certified organic origin, the
indication that an ingredient is organic or organic in conversion may only appear in
the ingredient list.
There is a clear statement of the proportion of the organic ingredients;
-
≤ 70%
≥ 70%
Bulletin de l’OIV
This document is a working paper and cannot be interpreted as OIV's official position.
South Africa
DRAFT: Regulations
Regarding Control
Over the Sale of
Organically Produced
Products in the
Republic of South
Africa
The expression is indicated in letters of the same size, type and colour and
the word "organic" may not be more prominent than the rest of the
expression;
-
x Where less than 95% but not less than 70% of the ingredients are of
organic origin the word “organic” may be used on the principal display panel only
in expressions like “made with organic (in conversion) ingredients”, "with organic (in
conversion) ingredients and appearing with the distinctive mark of the approved
certifying organisation. Provided that:
104
(Vol. 83, n°947-948-949)
Resolution SAGyP N°
423 of 06/03/1992
Argentina
x The products as well as the ingredients, will not be able to be put under
treatments with ionizing radiations, nor contain substances that do not appear in
Annex C.
x Organic products will not be able to include products originated from the chemical
synthesis industry. They will neither include products contaminated with heavy
metals and/or pesticides, like sulfites, nitrates or nitrites. Dyestuffs, synthetic
preservatives and flavors are also excluded. The water that is used in the system
will have to be preferably potable and without chemical treatments.
x When an organic product does not contain the totality of its ingredients produced
organically, the ingredients that are not organic will have to be specified in the
ingredient list using the word “conventional".
x For the products containing less than 95% of organic ingredients, the word
“organic” can only be mentioned after each ingredient, in the ingredient list.
x Notwithstanding this first point, agrarian products are allowed to contain, within
the maximum limit of 5% in weight, ingredients of agrarian origin that do not
fulfill the requirements of the present regulation, provided that they are
necessary, and that they can not be produced organically.
x The agrarian product must contain only ingredients of agrarian origin, produced,
imported or obtained according to the present regulation.
Elaboration Conditions:
They will also fulfill the effective norms in the country on conventional products.
x Certifying company’s name and number corresponding its respective Registry;
x Identification number of origin and processing;
x The mention "Product issued from organic agriculture” when it corresponds to the
final product or in the ingredient list that will appear in decreasing order of
weight;
The products must have the mention “Product issued from organic agriculture”, and
show the inspection organ label and the record number, as well as the number of the
lot that identifies its origin, in accordance with the stipulated in article 9 of Decree
423/92 (SENASA, 1992) which establishes the following.
The packages will have to have adhered forms and/or labels, in a visible place and a
single front the following:
Labelling
This document is a working paper and cannot be interpreted as OIV's official position.
Legislation / Ref.
Country
≥ 95%
Law Framework Compilation on Organic Production
105
106
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Bibliography
ƒ
Organic Food, From Wikipedia, the free encyclopedia:
http://en.wikipedia.org/wiki/Organic_food
ƒ
Codex Alimentarius, Guidelines for the Production, Processing, Labelling and
Marketing of Organically Produced Foods, http://www.codexalimentarius.net
Argentina
ƒ
InfoAgro.com:
http://www.infoagro.com/agricultura_ecologica/ecologia_argentina/ley25127/ley2
5127.htm
Australia
ƒ
The National Association for Sustainable Agriculture Australia (NASAA) website:
http://www.nasaa.com.au/
ƒ
Organic Federation of Australia (OFA) website: http://www.ofa.org.au/
ƒ
Food Standards Australia New Zealand:
http://www.foodstandards.gov.au/links/foodlaw.cfm
ƒ
Australian Government, Department of Agriculture, Fisheries and Forestry
http://www.daff.gov.au/agriculture-food/food/organic-biodynamic
http://www.daffa.gov.au/aqis/export/organic-bio-dynamic
ƒ
Australian Quarantine and Inspection Service: http://www.aquis.gov.au/organic
United States
ƒ
U.S. Department of Agriculture:
http://www.nal.usda.gov/afsic/pubs/ofp/ofp.shtml
ƒ
Organic Agricultural Information website: http://www.organicaginfo.org/
ƒ
Beyond Pesticides website: http://www.beyondpesticides.org
ƒ
Organic Trade Association: http://www.ota.com/pp/legislation/backgrounder.html
ƒ
Electronic Code of Federal Regulation; Title 7, Part 205, National Organic
Program, Final Rule: http://ecfr.gpoaccess.gov/cgi/t/text/textidx?c=ecfr&rgn=div5&view=text&node=7:3.1.1.9.31&idno=7#7:3.1.1.9.31.1
This document is a working paper and cannot be interpreted as OIV's official position.
Law Framework Compilation on Organic Production
107
South Africa
ƒ
National Department of Agriculture: http://www.nda.agric.za
ƒ
South African Organic Certifying Body (Organic Standards):
http://www.afrisco.net/
ƒ
Organic S.A.: http://www.organicsouthafrica.co.za//
ƒ
South African Organic Cosmetic Company: http://www.esse.co.za/
ƒ
American Site set up by the government to educate consumers on the foods they
consume: http://www.foodnews.org/
ƒ
Organic Research information: http://www.organic-research.com/
ƒ
International Organic certifying Body: http://www.soilassociation.org/
http://www.sqs.com/
ƒ
health24.com: http://www.health24.com/natural/Go_organic/17-673,22723.asp
European Union
ƒ
European Union Activities: http://europa.eu/scadplus/leg/es/lvb/l21118.htm
ƒ
Organic Agriculture – Europe: http://ec.europa.eu/agriculture/organic/home_es
Authorities and/or Organisms of Control and Certification
ƒ
Organisme de contrôle et de certification - ECOCERT France:
http://www.ecocert.fr/Mise-a-jour-de-la-liste-des.html
ƒ
Go-organic, Organic Directory: http://www.go-organic.co.za
ƒ
Organic Food Directory, Australian Organic Certifiers:
http://www.organicfooddirectory.com.au/organic-answers/what-isorganic/australian-organic-certifiers.html
ƒ
Euro-Lex, Official Journal of the European Union: http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2007:035:0009:0032:EN:PDF
ƒ
The National Organic Program:
http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=Templa
teJ&navID=NationalOrganicProgram&leftNav=NationalOrganicProgram&page=NOP
ACAs&description=USDA%20Accredited%20Certifying%20Agents&acct=nopgeninf
o
This document is a working paper and cannot be interpreted as OIV's official position.
108
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Annex: Rules of Production and Preparation
1. Organic production methods require that for the production of unprocessed
plants and plant products:
a) at least the production requirements of Annex 1 of the Guidelines for
the Production, Processing, Labelling and Marketing of Organically
Produced Foods should be satisfied;
b) in the case where (a) (above) is not effective, substances listed in
Annex 2, Tables 1 and 2 of the Guidelines for the Production,
Processing, Labelling and Marketing of Organically Produced Foods, or
substances approved by individual countries that meet the criteria
established in Section 5.1 of the Guidelines for the Production,
Processing, Labelling and Marketing of Organically Produced Foods,
may be used as plant protection products, fertilizers, soil conditioners,
insofar as the corresponding use is not prohibited in general
agriculture in the country concerned in accordance with the relevant
national provisions.
2. Organic processing methods require that for the preparation of processed
agricultural crop intended for human consumption derived from unprocessed
plants and plant products:
a) at least the processing requirements of Annex 1 of the Guidelines for
the Production, Processing, Labelling and Marketing of Organically
Produced Foods, should satisfied;
b) substances listed in Annex 2, Tables 3 and 4 of the Guidelines for the
Production, Processing, Labelling and Marketing of Organically
Produced Foods, or substances approved by individual countries that
meet the criteria established in Section 5.1 of the Guidelines for the
Production, Processing, Labelling and Marketing of Organically
Produced Foods, may be used as ingredients of non-agricultural origin
or processing aids insofar as the corresponding use is not prohibited in
the relevant national requirements concerning the preparation of food
products and according to good manufacturing practice.
3. Organic products should be stored and transported according to the
requirements of Annex 1 of the Guidelines for the Production, Processing,
Labelling and Marketing of Organically Produced Foods.
4. By derogation of the provisions of paragraphs 4.1 (a) and 4.2 (a), the
competent authority may, with regard to the provisions on livestock
production at Annex 1 of the Guidelines for the Production, Processing,
Labelling and Marketing of Organically Produced Foods, provide for more
detailed rules as well as for derogations for implementation periods in order
to permit gradual development of organic farming practices.
This document is a working paper and cannot be interpreted as OIV's official position.
Revue signalétique des périodiques
Current awareness of periodicals
Revue signalétique
ECONOMIE / CONSOMMATEURS
111
N° 28 407
STEVEN S. CUELLAR, DAN KARNOWSKY AND FREDERICK ACOSTA
Sonoma State University, Department of Economics, 1801 East Cotati
Avenue, Rohnert Park, CA 94928, USA
[email protected]
The Sideways Effect: A Test for Changes in the Demand for Merlot and
Pinot Noir
EN
Journal of Wine Economics, 2009, vol. 4, n°2, p. 219-232.
KEYWORDS: USA; wine movie; consumer behaviour; Merlot; Pinot Gris
This paper examines the effect of the movie Sideways on US wine consumption.
Specifically, we examine the affects of the movie on the consumption of Merlot, which is
derided in the movie and the affect on Pinot Noir, which is praised. We examine the
trends in consumption before and after the movie and perform statistical tests for
structural changes in consumption. We also test for changes in consumption of each
varietal by price point.
ECONOMIE / CONSOMMATEURS
N° 28 408
JULIE ANNA GUIDRY, BARRY J. BABIN, WILLIAM G. GRAZIANO, W. JOEL SCHNEIDER
Louisiana State University, 101 Agricultural Administration Building, Baton
Rouge LA 70803-5606, USA
Pride and prejudice in the evaluation of wine?
EN
International Journal of Wine Business Research, 2009, vol. 21, n°4, p. 298311.
KEYWORDS: wines; country of origin; France; USA
Purpose: The region where a wine is produced is a factor that influences consumers'
preferences and price perceptions. For most consumers, a wine from an established place
like France would be preferred over a wine from less established place, like Texas.
However, a consumer's identity with their home area (not well known for wine) may
override such an effect. Thus, the purpose of this paper is to determine whether a wine's
geographic origin influences wine preference and price perceptions and, if so, whether
identity with a place and/or wine expertise moderate this relationship.
Methodology: A total of 257 students from a Texas university sample and rate two
identical wines – yet one is labeled as from France and the other as from Texas.
Findings: The paper finds that a wine's country of origin has a strong effect on
consumers' preferences and price perceptions. Specifically, consumers prefer the French
wine over Texas wine and are willing to pay more for the French wine. Consumers'
identification with Texas does not significantly mitigate the effects of country of origin;
those who score low on Texas identity as well as those who score high had similar ratings
for the wines. Similarly, no moderating effects for wine expertise are found.
112
Bulletin de l’OIV
ECONOMIE / CONSOMMATEURS
(Vol. 83, n°947-948-949)
N° 28 409
K.A. LATTEY, B.R. BRAMLEY AND I.L. FRANCIS
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaïde,
SA 5064, Australia
Consumer acceptability, sensory properties and expert quality
judgements of Australian Cabernet Sauvignon and Shiraz wines
EN
Australian Journal of Grape and Wine Research, 2010, vol. 16, n°1, p. 189202.
KEYWORDS: consumer liking; preference mapping; red wine; sensory descriptive
analysis; winemakers
Background and Aims: This study aimed to determine what sensory attributes most
drive consumer and expert acceptance for Cabernet Sauvignon and Shiraz wines.
Methods and Results: The sensory attributes of a set of commercial wines were
quantified by a trained panel. A subset was assessed blind for liking by 203 consumers
and for quality by 67 winemakers. For the total group of consumers, wines with low
levels of 'bitterness', 'hotness', 'metallic', 'smoky' and 'pepper' were preferred. In
addition, four consumer clusters were identified, each with different sensory drivers of
preference, with the attributes 'red berry', 'floral', 'caramel' and 'vanilla' aroma, 'acidity',
'green' flavour and astringency being of importance in distinguishing the different
clusters' acceptance scores. The winemakers' quality scores had little relationship with
consumer response, although both groups gave low ratings to wines with Brettanomycesrelated flavour.
Conclusions: A relatively small set of sensory attributes were of greatest importance to
consumer liking, and these generally dominate varietal differences. Winemakers' quality
concepts do not closely align with those of the consumers.
Significance of the Study: This study identifies sensory properties of red wines which
could be maximised as well as those which should be reduced, allowing producers to
better meet consumers' preferences.
Revue signalétique
ECONOMIE / MARCHÉS
113
N° 28 410
YOUNGJAE LEE, P. LYNN KENNEDY AND BRIAN M. HILBUN
Louisiana State University AgCenter, Department of Agricultural Economics
and Agribusiness, 101 Agricultural Administration Building, Baton Rouge LA
70803-5606, USA
[email protected]
A Demand Analysis of the Korean Wine Market Using an Unrestricted
Source Differentiated LA/AIDS Model
EN
Journal of Wine Economics, 2009, vol. 4, n°2, p. 185-200.
KEYWORDS: Korea; wine market
An unrestricted source differentiated LA/AIDS model was used to estimate Korean wine
demand. In doing so, this study tested the null hypotheses of product aggregation, block
separability and substitutability. The test results show that the unrestricted source
differentiated model is significantly different from the aggregated model, separated
model, and restricted source differentiated model at the conventional level. By using this
system-wide model, this study estimated price and expenditure elasticities to identify the
price effect on Korean wine consumption.
114
ECONOMIE / MARKETING
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
N° 28 411
LARRY LOCKSHIN, DAVID KNOTT
University of South Australia, Wine Marketing Research Group, City West
Campus, SA 5001 Adelaïde, Australia
[email protected]
Boozing or branding? Measuring the effects of free wine tastings at
wine shops
EN
International Journal of Wine Business Research, 2009, vol. 21, n°4, p. 312324.
KEYWORDS: wines; Australia; consumer behaviour; retailing; promotional
methods
Purpose: The purpose of this paper is to focus on both the sales effects of free wine
tastings and the effects on attitudes towards future purchases four weeks after the
tastings.
Methodology: Store scanner data for the four weeks before and after each of ten wine
tastings are used to measure the effect tastings had on sales. A total of 170 consumers,
who attended a free tasting in wine shops across 4 cities, are interviewed as they leave
the store and 37 of these consumers respond to a call back survey one month after the
free tasting.
Findings: Scanner data shows a 400 per cent increase in sales of the wines tasted on
the day of tasting, and a small but significant effect on sales during the four weeks
afterwards. The survey shows that there is no difference in purchasing between those
attending a tasting with the intention to purchase and those just stopping by. Both
groups purchase at about the same rate. Only about 33 per cent of the attendees
purchase; the other two-thirds are boozing.
Research limitations/implications: Free tastings boost immediate sales just like most
price promotions, but the effect on the intention to purchase is stronger for those who
made a purchase. The study is conducted in one country among a small number of
buyers, which limits its generalisability.
Practical implications: The results and implications of this research can be used by
retailers and wine companies to make more informed decisions about free tastings. From
this small study, attracting the maximum number of tasters to increase sales and longterm purchasing intentions would be recommended.
Revue signalétique
ECONOMIE / MARKETING
115
N° 28 412
DANIEL STEICHEN, CHRISTOPHE TERRIEN
Université de Picardie, IUT de Laon, 2 rue Pierre Curie 02000 LAON
[email protected] ; [email protected]
A model of demand in a repeated purchase situation: A simulation of
the Champagne wine market
EN
International Journal of Wine Business Research, 2009, vol. 21, n°4, p. 354372.
KEYWORDS: consumer behaviour; France; repeat buying; simulation
Purpose: The purpose of this paper is to propose a model for consumer demand for
vertically differentiated products. The approach is resolutely dynamic. Consumers are
especially placed in situations of repeated purchases. They may reflect their past
purchases in their decision. The suppliers adapt to the demand by amending their offer
price. A simulation of the model of consumer behavior is made on the Champagne wine
market. It results in a stable market that validates the theoretical choices.
Methodology: The methodology used is multi-agent simulation. It is little used
compared to cross-cutting approaches such as multiple regression, joint analysis and
constrained optimization. The multi-agent simulation is a metaphor of the real world that
makes virtual agents (consumers and suppliers) compete; these agents are provided
with features that can vary over time and with predetermined behavior. This longitudinal
approach allows in particular the capture of the effects of time on the choices observed in
the habit phenomena, and also allows a description of nonlinear relationships.
Findings: The use of a variable personal capital leads to the creation of a simple
dynamic model of consumer behavior and fulfils the simulation of the demand in a
market of vertically differentiated products.
Originality/value: The originality of this work is based both on the formalization of the
dynamic decision process and the methodology used, based on multi-agent simulation. It
helps to explore the evolution of the behavior of agents in the long term by taking into
account past experiences. The simulation allows us to show that, in situations of
repeated purchase, habits and involvement put into perspective the impact of salient
cues of choice (reputation, price).
116
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
ŒNOLOGIE / ARÔMES
1
N° 28 413
2
1
3
1
C. THIBON , S. SHINKARUK , M. JOURDES , B. BENNETAU , D. DUBOURDIEU , T.
TOMINAGA1
1. Université de Bordeaux, UMR Œnologie, INRA, F-33000 Bordeaux, France
2. Université de Bordeaux, ENITAB, CS 40201, F-33000 Bordeaux, France
3. Université de Bordeaux, CNRS, UMR 5255 ISM, F-33405 Bordeaux, France
Aromatic potential of botrytized white wine grapes: Identification and
quantification of new cysteine-S-conjugate flavor precursors
EN
Analytica Chimica Acta, 2010, vol. 660, n°1-2, p. 190-196.
KEYWORDS: aroma precursor; Botrytis cinerea; cysteine-S-conjugate; GC
derivatization; sweet wine; Vitis vinifera
Sweet wines made from botrytized grapes contain much higher concentrations of volatile
thiols, especially 3-sulfanylhexan-1-ol (3SH), than dry white wines. Three new specific
volatile thiols (3-sulfanylpentan-1-ol (3SP), 3-sulfanylheptan-1-ol (3SHp), and 2-methyl3-sulfanylbutan-1-ol (2M3SB) were recently identified in Sauternes wines. Like most
volatile thiols, these compounds were almost totally absent from must, mainly being
formed during alcoholic fermentation. In this work, we describe the identification and
quantification of three new cysteine-S-conjugate precursors in must made from Botrytisinfected grapes. S-3-(pentan-1-ol)-l-cysteine (P-3SP), S-3-(heptan-1-ol)-l-cysteine (P3SHp), and S-3-(2-methylbutan-1-ol)-l-cysteine (P-2M3SB) were identified by direct GCMS analysis of their derivative forms obtained by silylation of an enriched fraction,
isolated from must by affinity chromatography. Concentrations were considerably higher
when Botrytis cinerea had developed on the grapes. In botrytized must, the mean levels
of P-3SP, P-3SHp, and P-2M3SB were in the vicinity of 700, 50, and 500 nM,
respectively, whereas concentrations in healthy must ranged from 0 to 50 nM. This
indicated that these three new sulfanyl alcohols, responsible for the characteristic aroma
of botrytized wines, were formed by the yeast metabolism during alcoholic fermentation
from the corresponding non-volatile cysteine-S-conjugate precursors. Moreover, these
results highlighted the predominant role of botrytization in developing grape aroma
potential.
Revue signalétique
ŒNOLOGIE / MÉTHODES D'ANALYSE
117
N° 28 414
M.UGLIANO, P.A. HENSCHKE
The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064,
Australia
Comparison of three methods for accurate quantification of hydrogen
sulfide during fermentation
EN
Analytica Chimica Acta, 2010, vol. 660, n°1-2, p. 87-91.
KEYWORDS: detector tubes; fermentation; hydrogen sulfide; nitrogenius® kit;
wine; yeast
Two analytical approaches for the rapid measurement of hydrogen sulfide (H2S) have
been compared to a reference method for their potential application as a rapid procedure
for the quantification of H2S formed during alcoholic fermentations. In one case, silver
nitrate, lead acetate, and mercuric chloride selective detector tubes for the analysis of
H2S in air were investigated. In the other case, a commercially available kit for the
diagnosis of nitrogen starvation in wine fermentations, which is based on the detection of
H2S, was investigated. Both methods exhibited excellent linearity of response, but the
mercuric chloride tube was found to suffer from interferences due to the concomitant
presence of mercaptans, which resulted in erroneous H2S quantification. A comparative
study between the two methods studied and the cadmium hydroxide/methylene blue
reference method commonly used to monitor H2S indicate that the two new methods
displayed better recoveries at low H2S concentrations, besides being more rapid and
economical. The two new methods were successfully used to quantify production of H2S
in different grape juice fermentations. The suitability of each method for the study of
specific aspects of H2S production during fermentation is discussed.
118
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
ŒNOLOGIE / MÉTHODES D'ANALYSE
1
1
N° 28 415
1
1
REBIÈRE L. , CLARK A.C. , SCHMIDTKE L.M. , PRENZLER P.D. , SCOLLARY G.R.2
1. National Wine and Grape Industry Centre, Charles Sturt University, Locked
Bag 588, Wagga Wagga, NSW 2678, Australia
2. School of Chemistry, The University of Melbourne, Vic. 3010, Australia
A robust method for quantification of volatile compounds within and
between vintages using headspace-solid-phase micro-extraction
coupled with GC-MS - Application on Semillon wines
EN
Analytica Chimica Acta, 2010, vol. 660, n°1-2, p. 149-157.
KEYWORDS: gas chromatography-mass spectrometry; internal standard;
Semillon; solid-phase micro-extraction; volatile compounds; white wine
A headspace-solid-phase micro-extraction-gas chromatography-mass spectrometry (HSSPME-GC-MS) method has been developed to quantify a range of volatile compounds in
Hunter Valley Semillon wines. The fibre selected for the method was a 50/30 μm
divinylbenzene/carboxen/polydimethylsiloxane fibre, a three-phase fibre that allows
extraction and desorption of a wide range of volatile compounds of different chemical
functionalities and polarities. Four internal standards, methyl isobutyl ketone, ndodecane, 4-methyl-2-pentanol and ethyl nonanoate were used to monitor the SPME
fibre extraction efficiency and integrity. Fibre integrity was monitored by plotting the
ratio of the peak area for each internal standard divided by the sum of the peak area for
all internal standards as a function of analysis number. The advantage of using four
internal standards for better quality control of the fibre integrity is described. The identity
of twenty-one volatile compounds was ascertained by comparison of their chemical
characteristics (retention indices, mass spectra) with reference compounds using two
columns of different polarities. Quantification was achieved using calibration curves
constructed for each compound with linear regression equations having correlation
coefficients (R2) ranging from 0.9717 to 0.9999. The method was applied to two Semillon
wines (recent vintage and aged) representative of the Hunter Valley styles. As is typical
of white wines, 3-methyl-1-butanol was quantified as the most concentrated volatile
compound (83 and 66 mg L-1 for the 2006 and the 1996 wines, respectively). The study
highlights the use of well-defined procedures to ensure integrity of quantitative data
where several fibres may be required during an extended study over one or more
vintages.
Revue signalétique
ŒNOLOGIE / MÉTHODES D'ANALYSE
119
N° 28 416
S. MARCHAND, G. DE REVEL
UMR 1219 Œnologie, ISVV, Université de Bordeaux, 210, Chemin de Leysotte,
CS 50008, 33 882 Villenave d'Ornon Cedex, France
A HPLC fluorescence-based method for glutathione derivatives
quantification in must and wine
EN
Analytica Chimica Acta, 2010, vol. 660, n°1-2, p. 158-163.
KEYWORDS: HPLC fluorescence-based method; glutathione derivatives; must;
wine
A simple and automated high performance liquid chromatography (HPLC) method for the
separation and quantitative determination of γ-glutamylcysteine and reduced glutathione
(GSH) in wines is reported. This technique involves the use of a pre-column
derivatization with 2,3-naphthalenedialdehyde (NDA), an isocratic separation in presence
of β-cyclodextrine and a fluorimetric detection. The quantification of oxidized glutathione
(GSSG) has also been studied, for the first time in wines, using an additive prederivatization step for reduction using glutathione reductase. The method has been
designed for use in laboratories with limited equipment. The assay has been optimized
and presents very good performances in terms of sensitivity and selectivity. Then, it has
been validated for linearity, LOD, LOQ, precision and accuracy.
ŒNOLOGIE / MÉTHODES D'ANALYSE
N° 28 417
L.M. GONÇALVES, J.G. PACHECO, P.J. MAGALHÃES, J.A. RODRIGUES, A.A. BARROS
REQUIMTE - Departamento de Química, Faculdade de Ciências, Universidade
do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
Determination of free and total sulfites in wine using an automatic
flow injection analysis system with voltammetric detection
EN
Food Additives and Contaminants, 2010, vol. 27, n°2, p. 175-180.
KEYWORDS: analysis; method validation; polarography; stripping voltammetry;
sulfite; wine
An automated flow injection analysis (FIA) system, based on an initial analyte separation
by gas-diffusion and subsequent determination by square-wave voltammetry (SWV) in a
flow cell, was developed for the determination of total and free sulfur dioxide (SO2) in
wine. The proposed method was compared with two iodometric methodologies (the
Ripper method and a simplified method commonly used by the wine industry). The
developed method displayed good repeatability (RSD lower than 6%) and linearity
(between 10 and 250 mg l-1) as well as a suitable LOD (3 mg l-1) and LOQ (9 mg l-1). A
major advantage of this system is that SO2 is directly detected by flow SWV.
120
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
ŒNOLOGIE / MÉTHODES D'ANALYSE
1
N° 28 418
2
2
2
P.A. GRANT-PREECE , K.H. PARDON , D.L. CAPONE , A.G. CORDENTE , M.A. SEFTON2,
D.W. JEFFERY2, G.M. ELSEY1,2
1. School of Chemistry, Physics and Earth Sciences, Flinders University, P.O.
Box 2100, Adelaide, SA 5001, Australia
2. Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064,
Australia
Synthesis of wine thiol conjugates and labeled analogues:
Fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol
yields the corresponding cysteine conjugate and free thiol
EN
J. Agric. Food Chem., 2010, vol. 58, n°3, p. 1383-1389.
KEYWORDS: chiral analysis; diastereoisomers; elution order; fermentation; GCMS; HPLC-MS/MS; synthesis; varietal thiols; wine thiol precursors
Synthesis of the putative wine thiol precursor 3-S-glutathionylhexan-1-ol (Glut-3-MH)
has been undertaken to provide pure reference materials for the development of HPLCMS/MS methods for precursor quantitation in grape juice and wine, and for use in
fermentation experiments. Labeled thiol conjugates were also prepared for use as
internal standards. Purification and fermentation of a single diastereomer of Glut-3-MH
with VIN13 (CSL1) yielded not only the (R)-enantiomer of the wine impact odorant 3mercaptohexan-1-ol (3-MH) but also the cysteine conjugate intermediate as a single (R)diastereomer, as determined by HPLC-MS/MS. Chiral GC-MS was used to quantify the
total amount of (R)-3-MH released from the ferments, resulting in a molar conversion
yield of the glutathione conjugate of about 3%. Enzymatic degradation of the single (R)Glut-3-MH diastereomer with a γ-glutamyltranspeptidase confirmed the stereochemical
relationship to the related cysteine conjugate. This is the first demonstration that Glut-3MH can liberate 3-MH under model fermentation conditions, where the cysteine
conjugate is also formed in the process. This furthers our understanding of the nature of
wine thiol precursors and opens avenues for additional studies into formation and
interchange of wine thiols and their precursors.
Revue signalétique
ŒNOLOGIE / MICROBIOLOGIE
121
N° 28 419
M. CIANI, F. COMITINI, I. MANNAZZU, P. DOMIZIO
Dipartimento S.A.I.F.E.T., Sez. di Microbiologia Alimentare, Università
Politecnica Delle Marche, via Brecce Bianche, 60131 Ancona, Italy
Controlled mixed culture fermentation: A new perspective on the use
of non-Saccharomyces yeasts in winemaking
EN
FEMS Yeast Research, 2010, vol. 10, n°2, p. 123-133.
KEYWORDS: fermentation technology; mixed fermentation; non-Saccharomyces;
wine quality
Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving the
complexity and enhancing the particular and specific characteristics of wines. The
profusion of selected starter cultures has allowed the more widespread use of inoculated
fermentations, with consequent improvements to the control of the fermentation process,
and the use of new biotechnological processes in winemaking. Over the last few years, as
a consequence of the re-evaluation of the role of non-Saccharomyces yeasts in
winemaking, there have been several studies that have evaluated the use of controlled
mixed fermentations using Saccharomyces and different non-Saccharomyces yeast
species from the wine environment. The combined use of different species often results
in unpredictable compounds and/or different levels of fermentation products being
produced, which can affect both the chemical and the aromatic composition of wines.
Moreover, possible synergistic interactions between different yeasts might provide a tool
for the implementation of new fermentation technologies. Thus, knowledge of the
Saccharomyces and non-Saccharomyces wine yeast interactions during wine
fermentation needs to be improved. To reach this goal, further investigations into the
genetic and physiological background of such non-Saccharomyces wine yeasts are
needed, so as to apply '-omics' approaches to mixed culture fermentations.
122
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
ŒNOLOGIE / TECHNOLOGIE
1,2
N° 28 420
1
1
2
C.A. STEFENON , M. COLOMBO , C. DE M. BONESI , V. MARZAROTTO , R.
VANDERLINDE1,3, M. SALVADOR1, J.A.P. HENRIQUES1,4
1. Instituto de Biotecnologia, Universidade de Caxias do Sul, Caxias do Sul,
RS, Brazil
2. Laboratório Randon Ltda, Rua Bento Goncalves, 3365 /114, 95020-412
Caxias do Sul, RS, Brazil
3. Laboratório de Referência Enológica, Caxias do Sul, RS, Brazil
4. Faculdade de Farmácia, Universidade Luterana do Brasil, Canoas, RS, Brazil
Antioxidant activity of sparkling wines produced by Champenoise and
Charmat methods
EN
Food Chemistry, 2010, vol. 119, n°1, p. 12-18.
KEYWORDS: antioxidant; DPPH•; phenolic compounds; Saccharomyces
cerevisiae; sparkling wine
The objective of this study was to evaluate the antioxidant activity of 19 Brazilian
sparkling wines produced by Champenoise and Charmat methods. All sparkling wines
tested showed significant antioxidant activity, both in vivo and in vitro assays. In
general, the Charmat brut possessed more antioxidant activity than Charmat demi-sec
and Champenoise samples. In most of the sparkling wines studied, the majority
compound found was gallic acid, although trans-resveratrol, (+)-catechin, (-)epicathechin and procyanidins B1, B2, B3 and B4, were also identified. Significant
differences were observed in the concentrations of these compounds, when considering
the assemblage used and the production methods.
The wine industry around the world uses similar oenological technologies and the wines
are divided into categories, for example, in relation to sugar concentration or elaboration
methods. The findings of this study would help the wineries to determine the sugar
contents and time to mature (sur lie) appropriate for sensorial characteristics desired by
the winemakers and consumers. Furthermore, the data can offer an improvement in the
biological properties of the sparkling wines.
Revue signalétique
ŒNOLOGIE / TECHNOLOGIE
123
N° 28 421
C. CILINDRE, G. LIGER-BELAIR, S. VILLAUME, P. JEANDET, R. MARCHAL
Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims, URVVC-SE
UPRES EA 2069, BP 1039, 51687 Reims Cedex 2, France
Foaming properties of various Champagne wines depending on
several parameters: Grape variety, aging, protein and CO2 content
EN
Analytica Chimica Acta, 2010, vol. 660, n°1-2, p. 164-170.
KEYWORDS: aging; Champagne; Champagne tasting; CO2; effervescence;
foaming properties; protein; yeast
A comparison of the foaming parameters of various Champagne wines was undergone
with two well distinct methods: (i) a classical gas-sparging method providing
standardized but artificial effervescence conditions (the so-called Mosalux), and (ii) a
computer assisted viewing equipment (CAVE), much closer to the real champagne tasting
conditions. The latter one is the only apparatus which enables a thorough descriptive
analysis of foam behavior, during the pouring process of a sparkling wine, and from the
end of its pouring. Various Champagne wines elaborated from two grape varieties
(Chardonnay and Pinot Meunier) and having experienced different aging-periods (15
months and 5 years) were analyzed and compared to a model sparkling wine, elaborated
from a model base wine (devoid of grape colloids). The CO2 and protein content was also
investigated to discuss the foaming behavior of these wines. A significant loss of the CO2
content during aging was observed and might be the reason for the worse foaming
properties of the old champagnes, as determined with CAVE. It is worth noting that
contradictory foaming parameters were obtained through the Mosalux method, which is
indeed more intrusive than the CAVE, and finally far from the real champagne tasting
conditions, since it requires filtration and champagne degassing prior experiment.
124
SANTÉ / ALIMENTATION
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
N° 28 422
N. BABIO, M. BULLÓ, J. BASORA, M.A. MARTÍNEZ-GONZÁLEZ, J. FERNÁNDEZ-BALLART, F.
MÁRQUEZ-SANDOVAL, C. MOLINA, J. SALAS-SALVADÓ
Human Nutrition Unit, Department of Biochemistry and Biotechnology, Faculty
of Medicine and Health Sciences, Rovira i Virgili University, Spain
Adherence to the Mediterranean diet and risk of metabolic syndrome
and its components
EN
Nutrition, Metabolism and Cardiovascular Diseases, 2009, vol. 19, n°8, p.
563-570.
KEYWORDS: metabolic syndrome; mediterranean diet; PREDIMED study; olive
oil; legumes; red wine
Background and aims: The role of diet in the aetiology of metabolic syndrome (MetS)
is not well understood. The aim of the present study was to evaluate the relationship
between adherence to the Mediterranean diet (MedDiet) and MetS.
Methods and results: A cross-sectional study was conducted with 808 high
cardiovascular risk participants of the Reus PREDIMED Centre. MetS was defined by the
updated National Cholesterol and Education Program Adult Treatment Panel III criteria.
An inverse association between quartiles of adherence to the MedDiet (14-point score)
and the prevalence of MetS (P for trend<0.001) was observed. After adjusting for age,
sex, total energy intake, smoking status and physical activity, participants with the
highest score of adherence to the MedDiet (≥9 points) had the lowest odds ratio of
having MetS (OR [95% CI] of 0.44 [0.27-0.70]) compared to those in the lowest quartile.
Participants with the highest MedDiet adherence had 47 and 54% lower odds of having
low HDL-c and hypertriglyceridemia MetS criteria, respectively, than those in the lowest
quartile. Some components of the MedDiet, such as olive oil, legumes and red wine were
associated with lower prevalence of MetS.
Conclusion: Higher adherence to a Mediterranean diet is associated with a significantly
lower odds ratio of having MetS in a population with a high risk of cardiovascular disease.
Revue signalétique
SANTÉ / CANCER
125
N° 28 423
M. MIKSITS, K. WLCEK, M. SVOBODA, O. KUNERT, E. HASLINGER, T. THALHAMMER, T.
SZEKERES, W. JÄGER
Department of Clinical Pharmacy and Diagnostics, University of Vienna,
Vienna, Austria
Antitumor activity of resveratrol and its sulfated metabolites against
human breast cancer cells
EN
Planta Medica, 2009, vol. 75, n°11, p. 1227-1230.
KEYWORDS: Breast disease; cancer; phenols; resveratrol; antineoplastic agent
Resveratrol (3,4',5-trihydroxy-trans-stilbene) is a naturally occurring polyphenolic
compound found in grapes, wine and medicinal plants with a variety of biological and
pharmacological activities including pronounced anticancer properties. These effects are
observed despite its extremely low bioavailability and rapid clearance from the circulation
due to extensive sulfation and glucuronidation in the intestine and liver. In order to
determine whether its metabolites demonstrate any cytotoxic properties, three major
human sulfated conjugates of resveratrol were synthesized and their anticancer activity
evaluated against three breast cancer cell lines (two hormone-dependent: MCF-7 and ZR75-1; one hormone-independent: MDA-MB-231) and one immortalized breast epithelial
cell line (MCF-10A). We found that, in contrast to resveratrol, all three sulfated
metabolites were less potent against MCF-7, MDA-MB-231 and ZR-75-1 cells (transresveratrol 3-O-sulfate < trans-resveratrol 4'-O-sulfate < trans-resveratrol 3-O-4'-Odisulfate) indicating that any conjugation of the phenolic groups with sulfuric acid
strongly affecting the cytotoxicity. Interestingly, all sulfated metabolites were reduced
about 10-fold, but showed nearly equal cytotoxicity towards nonmalignant MCF-10A
breast cells (IC50s: 202-228 μM). In summary, in contrast to resveratrol its sulfated
metabolites showed poor cytotoxicity in human malignant and nonmalignant breast
cancer cell lines. However, the in vitro activity of the metabolites may not necessarily
reflect their in vivo function, given the fact that the ubiquitously existing human
sulfatases could convert the metabolites back to resveratrol in humans.
126
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
SANTÉ / CANCER
N° 28 424
L. GAO, M.N. WECK, C. STEGMAIER, D. ROTHENBACHER, H. BRENNER
Division of Clinical Epidemiology and Aging Research, German Cancer
Research Center, Heidelberg, Germany
Alcohol consumption and chronic atrophic gastritis: population-based
study among 9,444 older adults from Germany
EN
International journal of cancer, 2009, vol. 125, n°12, p. 2918-2922.
KEYWORDS: chronic atrophic gastritis; alcohol consumption; Helicobacter pylori
Moderate alcohol consumption has been suggested to facilitate elimination of
Helicobacter pylori infection which is a key risk factor for chronic atrophic gastritis (CAG)
and gastric cancer. The aim of our study was to assess the association of alcohol
consumption with CAG among older adults from Germany. In the baseline examination of
ESTHER, a population-based study conducted in Saarland, serological measurements of
pepsinogen I and II (for CAG definition) and H. pylori antibodies were taken in 9,444
subjects aged 50-74 years. Moderate current (<60 g/week) and lifetime (≤51,376 g,
lowest quartile) alcohol consumption were found to be associated with significantly
reduced CAG risk compared to alcohol abstinence with adjusted odds ratios of 0.71
(0.55-0.90) and 0.73 (0.55-0.96), respectively. Inverse associations with CAG were
observed for moderate alcohol consumption from both beer and wine, and were slightly
attenuated after additional adjustment for H. pylori infection. Our results are consistent
with the hypothesis that moderate alcohol consumption may be inversely related to CAG,
partly through facilitating the elimination of H. pylori. However, the observed patterns
suggest that other mechanisms are likely to contribute to the association as well.
Revue signalétique
SANTÉ / CANCER
127
N° 28 425
C. CHAO, R. HAQUE, S.K. VAN DEN EEDEN, B.J. CAAN, K.Y. POON, V.P. QUINN
Department of Research and Evaluation, Kaiser Permanente Southern
California, Pasadena, CA 91101, USA
[email protected]
Red wine consumption and risk of prostate cancer: the California
men's health study
EN
International Journal of Cancer, 2010, vol. 126, n°1, p. 171-179.
KEYWORDS: prostate cancer; red wine; alcohol; alcoholic beverage
Red wine contains polyphenol antioxidants that inhibit prostate cancer development in
animal studies. We investigated the effect of red wine intake on the risk of prostate
cancer using data prospectively collected in the California Men's Health Study (CMHS).
CMHS is a multiethnic cohort of 84,170 men aged 45-69 years who were members of the
Kaiser Permanente Southern and Northern California Health Plans. Information on
demographic and lifestyle factors was collected using mailed questionnaires between
2002 and 2003.
We used Cox models to estimate the effect of red wine on prostate cancer risk, adjusting
for potential confounders. A total of 1,340 incident prostate cancer cases identified from
Surveillance, Epidemiology and End Result-affiliated cancer registries were included in
the analyses. We did not find a clear association between red wine intake and risk of
prostate cancer. Hazard ratio (HR) estimates for consuming <1 drink/week, ≥1
drink/week but <1 drink/day and ≥1 drink/day were 0.89, 95% confidence interval
(0.74-1.07), 0.99 (0.83-1.17) and 0.88 (0.70-1.12), respectively. Further, we observed
no linear dose response. The lack of association for red wine intake was consistently
observed when we restricted the analyses to those with and without a history of PSA
screening. In addition, we also did not observe any association with prostate cancer for
beer, white wine, liquor or combined alcoholic beverage intake (HR for combined
alcoholic beverage intake of ≥5 drinks/day = 1.16 (0.83-1.63). Neither red wine nor total
alcohol consumption were associated with prostate cancer risk in this population of
moderate drinkers.
128
Bulletin de l’OIV
SANTÉ / CARDIOVASCULAIRE
(Vol. 83, n°947-948-949)
N° 28 426
B.S. ROCHA, B. GAGO, R.M. BARBOSA, J. LARANJINHA
Faculty of Pharmacy, Center for Neurosciences and Cell Biology, University of
Coimbra, Health Sciences Campus, Azinhaga de Santa Comba, 3000-548
Coimbra, Portugal
Dietary polyphenols generate nitric oxide from nitrite in the stomach
and induce smooth muscle relaxation
EN
Toxicology, 2009, vol. 265, n°1-2, p. 41-48.
KEYWORDS: wine; polyphenols; cardiovascular; nitrite; nitric oxide; diet;
stomach; muscle relaxation
Nitrite, considered a biological waste and toxic product, is being regarded as an
important physiological molecule in nitric oxide (•NO) biochemistry. Because the
interaction of dietary phenolic compounds and nitrite would be kinetically (due to the
high concentrations achieved) and thermodynamically (on basis of the redox potentials)
feasible in the stomach, we have studied the potential reduction of nitrite by polyphenols
present in several dietary sources. By measuring the time courses of •NO production in
simulated gastric juice (pH 2), the efficiency of the compounds studied is as follows:
Epicatechin-3-O-gallate>quercetin>procyanidin B8 dimer>oleuropein>procyanidin B2
dimer>chlorogenic acid>epicatechin>catechin>procyanidin B5 dimer. The initial rates of
•NO production fall in a narrow range (ca. 1-5 μMs-1) but the distinct kinetics of the
decay of •NO signals suggest that competition reactions for •NO are operative. The proof
of concept that, in the presence of nitrite, phenol-containing dietary products induce a
strong increase of •NO in the stomach was established in an in vivo experiment with
healthy volunteers consuming lettuce, onions, apples, wine, tea, berries and cherries.
Moreover, selected mixtures of oleuropein and catechin with low nitrite (1 μM) were
shown to induce muscle relaxation of stomach strips in a structure-dependent way. Data
presented here brings strong support to the concept that polyphenols consumed in a
variety of dietary products, under gastric conditions, reduce nitrite to •NO that, in turn,
may exert a biological impact as a local relaxant.
Revue signalétique
SANTÉ / CARDIOVASCULAIRE
129
N° 28 427
A. DÁVALOS, G. DE LA PEÑA, C.C. SÁNCHEZ-MARTÍN, M. TERESA GUERRA, B. BARTOLOMÉ,
M.A. LASUNCIÓN
Servicio de Bioquímica-Investigación, Hospital Ramón y Cajal, Carretera de
Colmenar km. 9.1, E-28034 Madrid, Spain
[email protected]
Effects of red grape juice polyphenols in NADPH oxidase subunit
expression in human neutrophils and mononuclear blood cells
EN
British Journal of Nutrition, 2009, vol. 102, n°8, p. 1125-1135.
KEYWORDS: endothelial cells; gene expression; grapes; leucocytes; NADPH
oxidase; polyphenols
The NADPH oxidase enzyme system is the main source of superoxide anions in
phagocytic and vascular cells. NADPH oxidase-dependent superoxide generation has been
found to be abnormally enhanced in several chronic diseases. Evidence is accumulating
that polyphenols may have the potential to improve cardiovascular health, although the
mechanism is not fully established. Consumption of concentrated red grape juice, rich in
polyphenols, has been recently shown to reduce NADPH oxidase activity in circulating
neutrophils from human subjects. In the present work we studied whether red grape
juice polyphenols affected NADPH oxidase subunit expression at the transcription level.
For this, we used human neutrophils and mononuclear cells from peripheral blood, HL60-derived neutrophils and the endothelial cell line EA.hy926.Superoxide production was
measured with 2'7'-dichlorofluorescein diacetate or lucigenin, mRNA expression by realtime RT-PCR and protein expression by Western blot. Each experiment was performed at
least three times. In all cell types tested, red grape juice, dealcoholised red wine and
pure polyphenols decreased superoxide anion production. Red grape juice and
dealcoholised red wine selectively reduced p47phox, p22phox and gp91phox expression
at both mRNA and protein levels, without affecting the expression of p67phox. Pure
polyphenols, particularly quercetin, also reduced NADPH oxidase subunit expression,
especially p47phox, in all cell types tested. The present results showing that red grape
juice polyphenols reduce superoxide anion production provide an alternative mechanism
by which consumption of grape derivatives may account for a reduction of oxidative
stress associated with cardiovascular and/or inflammatory diseases related to NADPH
oxidase superoxide overproduction.
130
SANTÉ / CARDIOVASCULAIRE
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
N° 28 428
L. BROWN, P.A. KROON, D.K. DAS, S. DAS, A. TOSAKI, V. CHAN, M.V. SINGER, P. FEICK
School of Biomedical Sciences, The University of Queensland, Brisbane,
Australia
The biological responses to resveratrol and other polyphenols from
alcoholic beverages
EN
Alcoholism: Clinical and Experimental Research, 2009, vol. 33, n°9, p. 15131523.
KEYWORDS: alcoholic beverages; nonalcoholic constituents; polyphenol;
resveratrol; cardiovascular disease
Although excessive consumption of ethanol in alcoholic beverages causes multi-organ
damage, moderate consumption, particularly of red wine, is protective against all-cause
mortality. These protective effects could be due to one or many components of the
complex mixture of bioactive compounds present in red wine including flavonols,
monomeric and polymeric flavan-3-ols, highly colored anthocyanins as well as phenolic
acids and the stilbene polyphenol, resveratrol. The therapeutic potential of resveratrol,
firstly in cancer chemoprevention and then later for cardioprotection, has stimulated
many studies on the possible mechanisms of action. Further indications for resveratrol
have been developed, including the prevention of age-related disorders such as
neurodegenerative diseases, inflammation, diabetes, and cardiovascular disease. These
improvements are remarkably similar yet there is an important dichotomy: low doses
improve cell survival as in cardio- and neuro-protection yet high doses increase cell death
as in cancer treatment. Fewer studies have examined the responses to other components
of red wine, but the results have, in general, been similar to resveratrol. If the
nonalcoholic constitutents of red wine are to become therapeutic agents, their ability to
get to the sites of action needs to be understood. This mini-review summarizes recent
studies on the possible mechanisms of action, potential therapeutic uses, and
bioavailability of the nonalcoholic constituents of alcoholic beverages, in particular
resveratrol and other polyphenols.
Revue signalétique
SANTÉ / CARDIOVASCULAIRE
131
N° 28 429
H. BERROUGUI, G. GRENIER, S. LOUED, G. DROUIN, A. KHALIL
Research Center on Aging, Sherbrooke, QC, Canada
A new insight into resveratrol as an atheroprotective compound:
inhibition of lipid peroxidation and enhancement of cholesterol efflux
EN
Atherosclerosis, 2009, vol. 207, n°2, p. 420-427.
KEYWORDS: atherosclerosis; resveratrol; antioxidant; cholesterol efflux
Resveratrol, a polyphenolic constituent of red wine, is known for its anti-atherogenic
properties and is thought to be beneficial in reducing the incidence of cardiovascular
diseases (CVD). However, the mechanism of action by which it exerts its anti-atherogenic
effect remains unclear. In this study, we investigated the relationship between the
antioxidant effects of resveratrol and its ability to promote cholesterol efflux. We
measured the formation of conjugated dienes and the rate of lipid peroxidation, and
observed that resveratrol inhibited copper- and irradiation-induced LDL and HDL
oxidation as observed by a reduction in oxidation rate and an increase in the lag phase
(p<0.05). We used DPPH screening to measure free radical scavenging activity and
observed that resveratrol (0-50 μM) significantly reduced the content of free radicals
(p<0.001). Respect to its effect on cholesterol homeostasis, resveratrol also enhanced
apoA-1-mediated cholesterol efflux (r2=0.907, p<0.05, linear regression) by upregulating ABCA-1 receptors, and reduced cholesterol influx or uptake in J774
macrophages (r2=0.89, p<0.05, linear regression). Incubation of macrophages (J774,
THP-1 and MPM) with Fe/ascorbate ion, attenuated apoA-1 and HDL3-mediated
cholesterol efflux whereas resveratrol (0-25 μM) significantly redressed this attenuation
in a dose-dependent manner (p<0.001). Resveratrol thus appears to be a natural
antioxidant that enhances cholesterol efflux. These properties make it a potential natural
antioxidant that could be used to prevent and treat CVD.
132
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
SANTÉ / CARDIOVASCULAIRE
N° 28 430
M.M. DOHADWALA, J.A. VITA
Evans Department of Medicine and the Whitaker Cardiovascular Institute,
Boston University School of Medicine, Boston, MA 02118, USA
Grapes and cardiovascular disease
EN
The Journal of nutrition, 2009, vol. 139, n°9, p. 1788 S-1793 S.
KEYWORDS: fruit; nutrition; cardiovascular disease; grape
Epidemiological studies suggest that consumption of wine, grape products, and other
foods containing polyphenols is associated with decreased risk for cardiovascular disease.
The benefits of wine consumption appear to be greater than other alcoholic beverages.
Experimental studies indicate that grape polyphenols could reduce atherosclerosis by a
number of mechanisms, including inhibition of oxidation of LDL and other favorable
effects on cellular redox state, improvement of endothelial function, lowering blood
pressure, inhibition of platelet aggregation, reducing inflammation, and activating novel
proteins that prevent cell senescence, e.g. Sirtuin 1. Translational studies in humans
support these beneficial effects. More clinical studies are needed to confirm these effects
and formulate dietary guidelines. The available data, however, strongly support the
recommendation that a diet rich in fruits and vegetables, including grapes, can decrease
the risk for cardiovascular disease.
Revue signalétique
SANTÉ / ENDOTHÉLIUM
133
N° 28 431
K. KARATZI, E. KARATZIS, C. PAPAMICHAEL, J. LEKAKIS, A. ZAMPELAS
Department of Nutrition and Dietetics, Harokopio University, 50 Promitheos
str., Glyfada, 16674, Athens, Greece
Effects of red wine on endothelial function: postprandial studies vs
clinical trials
EN
Nutrition, Metabolism and Cardiovascular Diseases, 2009, vol. 19, n°10, p.
744-750.
KEYWORDS: red wine; endothelial function; FMD; alcohol; antioxidants
Aims: There are several epidemiological studies suggesting that moderate daily
consumption of red wine may reduce cardiovascular risk. Additionally, results from a
great number of in vitro studies indicate that constituents found in red wine are
responsible for quite a few beneficial effects on endothelial cells. However, comparison of
postprandial studies and clinical trials concerning red wine consumption leads to
controversial results about its effect on endothelial function and especially flow-mediated
dilatation (FMD). Endothelial function is an early indicator of atherosclerosis and vessel
damage and at the same time, it is an independent prognostic factor for cardiovascular
risk. Therefore, it is very important to investigate the known acute postprandial effects of
red wine consumption, which is highly advised by dieticians and doctors, especially in
high-risk populations, such as patients with coronary artery disease (CAD).
Data Synthesis: This is a review of studies investigating acute and short-term effects of
red wine on endothelial function, as well as relevant in vitro studies.
Conclusion: Analysis of all data about the acute effects of red wine constituents on
endothelial function, is inconclusive and it is obvious that new studies are necessary in
order to elucidate this matter. Undoubtedly, one should be very careful in suggesting red
wine consumption in high-risk populations, as its acute postprandial effect is not yet
clear.
134
Bulletin de l’OIV
SANTÉ / MALADIES DÉGÉNÉRATIVES
(Vol. 83, n°947-948-949)
N° 28 432
J. BOURNIVAL, P. QUESSY, M.G. MARTINOLI
Department of Biochemistry and Neuroscience Research Group, Université du
Québec à Trois-Rivières, Trois-Rivières, QC, G9A 5H7, Canada
Protective effects of resveratrol and quercetin against MPP+ -induced
oxidative stress act by modulating markers of apoptotic death in
dopaminergic neurons
EN
Cellular and Molecular Neurobiology, 2009, vol. 29, n°8, p. 1169-1180.
KEYWORDS: apoptosis; resveratrol; quercetin; neuroprotection; oxidative stress
Reactive oxygen species produced by oxidative stress may participate in the apoptotic
death of dopamine neurons distinctive of Parkinson's disease. Resveratrol, a red wine
extract, and quercetin, found mainly in green tea, are two natural polyphenols,
presenting antioxidant properties in a variety of cellular paradigms. The aim of this study
was to evaluate the effect of resveratrol and quercetin on the apoptotic cascade induced
by the administration of 1-methyl-4-phenylpyridinium ion (MPP+), a Parkinsonian toxin,
provoking the selective degeneration of dopaminergic neurons. Our results show that a
pre-treatment for 3 h with resveratrol or quercetin before MPP+ administration could
greatly reduce apoptotic neuronal PC12 death induced by MPP+. We also demonstrated
that resveratrol or quercetin modulates mRNA levels and protein expression of Bax, a
pro-apoptotic gene, and Bcl-2, an anti-apoptotic gene. We then evaluated the release of
cytochrome c and the nuclear translocation of the apoptosis-inducing factor (AIF).
Altogether, our results indicate that resveratrol and quercetin diminish apoptotic neuronal
cell death by acting on the expression of pro- and anti-apoptotic genes. These findings
support the role of these natural polyphenols in preventive and/or complementary
therapies for several human neurodegenerative diseases caused by oxidative stress and
apoptosis.
Revue signalétique
SANTÉ / POLYPHÉNOLS
135
N° 28 433
N. HALEAGRAHARA, A. RADHAKRISHNAN, N. LEE, P. KUMAR
Division of Human Biology, Faculty of Medicine and Health, International
Medical University, Kuala Lumpur, Malaysia
Flavonoid quercetin protects against swimming stress-induced
changes in oxidative biomarkers in the hypothalamus of rats
EN
Eur J Pharmacol., 2009, vol. 621, n°1-3, p. 46-52.
KEYWORDS: wine; nutrition; polyphenols; stress; quercetin; oxidative stress;
antioxidant; hypothalamus
Quercetin is a bioflavonoid abundant in onions, apples, tea and red wine and one of the
most studied flavonoids. Dietary quercetin intake is suggested to be health promoting,
but this assumption is mainly based on mechanistic studies performed in vitro.
The objective of this study was to investigate the effect of quercetin on stress-induced
changes in oxidative biomarkers in the hypothalamus of rats. Adult male Sprague Dawley
rats were subjected to forced swimming stress for 45 min daily for 14 days. Effect of
quercetin at three different doses (10, 20 and 30 mg/kg body weight) on serum
corticosterone and oxidative biomarkers (lipid hydroperoxides, antioxidant enzymes and
total antioxidants) was estimated. Swimming stress significantly increased the serum
corticosterone and lipid hydroperoxide levels. A significant decrease in total antioxidant
levels and super oxide dismutase, glutathione peroxidase and catalase levels was seen in
the hypothalamus after stress and treatment with quercetin significantly increased these
oxidative parameters and there was a significant decrease in lipid hydroperoxide levels.
These data demonstrate that forced swimming stress produced a severe oxidative
damage in the hypothalamus and treatment with quercetin markedly attenuated these
stress-induced changes. Antioxidant action of quercetin may be beneficial for the
prevention and treatment of stress-induced oxidative damage in the brain.
136
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
SANTÉ / POLYPHÉNOLS
N° 28 434
S.C. FORESTER, A.L. WATERHOUSE
Department of Viticulture and Enology, University of California, Davis, CA
95616, USA
Metabolites are key to understanding health effects of wine
polyphenolics
EN
The Journal of nutrition, 2009, vol. 139, n°9, p. 1824 S-1831 S.
KEYWORDS: alcoholic beverage; nutrition; wine; health; metabolite
Phenolic compounds in grapes and wine are grouped within the following major classes:
stilbenes, phenolic acids, ellagitannins, flavan-3-ols, anthocyanins, flavonols, and
proanthocyanidins. Consumption of foods containing phenolic substances has been linked
to beneficial effects toward chronic diseases such as coronary heart disease and
colorectal cancer. However, such correlations need to be supported by in vivo testing and
bioavailability studies are the first step in establishing cause and effect. Class members
from all phenolic groups can be glucuronidated, sulfated, and/or methylated and detected
at low concentrations in the bloodstream and in urine. But the majority of phenolic
compounds from grapes and wine are metabolized in the gastrointestinal tract, where
they are broken down by gut microflora. This typically involves deglycosylation, followed
by breakdown of ring structures to produce phenolic acids and aldehydes. These
metabolites can be detected in bloodstream, urine, and fecal samples by using
sophisticated instrumentation methods for quantitation and identification at low
concentrations. The health effects related to grape and wine consumption may well be
due to these poorly understood phenolic acid metabolites. This review discusses the
known metabolism of each major class of wine and grape phenolics, the means to
measure them, and ideas for future investigations.
Revue signalétique
VITICULTURE / GÉNÉTIQUE
137
N° 28 435
KEIKO FUJITA, MAMIKO SHIMAZAKI, TERUMI FURIYA, TSUTOMU TAKAYANAGI AND SHUNJI
SUZUKI
Laboratory of Fruit Genetics Engineering, The Institute of Enology and
Viticulture, University of Yamanashi, Kofu, Yamanashi 400-0005 Japan
Genetic Variation among Koshu (Vitis vinifera L.) Accessions
Generated by Retrotransposon Insertion into Genome
EN
American Journal of Enology and Viticulture, 2009, vol. 60, n°4, p. 490-496.
KEYWORDS: retrotransposon; IRAP; Vitis vinifera; Koshu; genetic variation
Koshu (Vitis vinifera L.) is indigenous to Japan, where it is the most popular cultivar for
white winemaking. Koshu grapevines have not been systematically classified according to
yield, fruit quality, morphologic phenotype, and genetic variation. We report here the
genetic variation among Koshu accessions classified by the region where they were
cultivated. Eight retroelements were selected for inter-retrotransposon amplified
polymorphism (IRAP) analysis and 16 retrotransposon-specific primers were designed.
Polymerase chain reaction (PCR) using 136 primer sets amplified 731 PCR bands. Thirtyfive polymorphic bands among Koshu accessions were identified by PCR using 24 primer
sets. Individual grapevines from the same accession exhibited monomorphic band
patterns for the primer sets. Cluster analysis based on polymorphic band patterns
identified by IRAP analysis demonstrated that the Koshu accessions tested might be
classified into three genetic groups. Results indicate that genetic variation among
accessions might be generated by retrotransposon insertion into the Koshu genome.
138
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
VITICULTURE / GÉNÉTIQUE
1
2
N° 28 436
2
2
3
P.C.S. LEÃO , S. RIAZ , R. GRAZIANI , G.S. DANGL , S.Y. MOTOIKE AND M.A. WALKER2
1. Embrapa Semi-Árido, BR 428 km 152, Zona Rural, Caixa Postal 23,
Petrolina, CEP. 56.302-970 Brasil
2. Department of Viticulture and Enology and Foundation Plant Services,
University of California, Davis, CA 95616, USA
3. Departamento de Fitotecnia, Universidade Federal de Viçosa, Av. Peter
Henry Rolfs, s/n, Viçosa, CEP. 36.570-000, Brasil
Characterization of a Brazilian Grape Germplasm Collection Using
Microsatellite Markers
EN
American Journal of Enology and Viticulture, 2009, vol. 60, n°4, p. 517-524.
KEYWORDS: Vitis; SSR markers; parentage; genetic diversity
Two hundred and twenty-one grapevine accessions from the Embrapa Semi-Árido,
Juazeiro, Bahia, collection in Brazil were fingerprinted at seven SSR loci: VVS2, VVMD5,
VVMD7, VVMD27, VVMD31, VrZAG62, and VrZAG79. Of these, 187 accessions had
reliable allelic profiles allowing them to be divided into three groups. Group 1 consisted of
86 accessions that were correctly identified; group 2 consisted of 30 accessions that were
incorrectly named, but matched the reference profile of a different cultivar; and group 3
consisted of 71 accessions with SSR profiles that did not match any available reference
profile. Group 3 contained 11 accessions that did not match their internationally validated
reference and 60 accessions for which international reference profiles did not exist. The
profiles of group 3 may then serve as references for those accessions. The SSR allelic
profiles from the reported parents of 19 of the group 3 accessions were used to
determine whether the accessions were correctly named and six were confirmed. These
profiles can now serve as references for this group of important Brazilian cultivars.
Revue signalétique
VITICULTURE / GÉNÉTIQUE
139
N° 28 437
ALBA M. VARGAS, M. TERESA DE ANDRÉS, JOAQUÍN BORREGO AND JAVIER IBÁÑEZ
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
(IMIDRA), Finca El Encín, Carretera A-2, PK 38,200, 28800 Alcalá de Henares,
Spain
Pedigrees of Fifty Table-Grape Cultivars
EN
American Journal of Enology and Viticulture, 2009, vol. 60, n°4, p. 525-532.
KEYWORDS: chlorotype; genotyping; microsatellite; parentage analysis; Vitis
vinifera L.
Information on the origin of elite table-grape cultivars is essential for breeding programs.
A parentage study on table-grape accessions based on analysis of 25 nuclear and five
chloroplast microsatellite loci was carried out. The pedigree of 50 cultivars was analyzed,
including morphology studies when necessary. The chlorotypes clarify the direction of the
crosses in the majority of cases, while likelihood ratios indicate high reliability of the
proposed crosses. Nineteen new pedigrees are proposed for varieties from highly diverse
geographical origins, such as Circé, Imperial Roja, Misket Vratchanskii, Mistress Hall, and
Pizzutello Nero. Mistakes were also detected in previously described pedigrees for 13
cultivars, including Delizia di Vaprio and Madeleine Angevine. Alternative parents were
identified for these 13 varieties. For another 18 varieties the previously proposed
pedigree was confirmed. The cultivars Muscat of Alexandria, Afus Ali, Muscat Hamburg,
and Chasselas were the most frequent parents of these 50 varieties.
140
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
VITICULTURE / MALADIES ET RAVAGEURS
1
1
N° 28 438
2
M.A. JACOMETTI , S.D. WRATTEN AND M. WALTER
1. Bio-Protection Research Centre, PO Box 84, Lincoln University, Canterbury
7647, New Zealand
2. Plant & Food Research, PO Box 51, Lincoln, New Zealand
Review: Alternatives to synthetic fungicides for Botrytis cinerea
management in vineyards
EN
Australian Journal of Grape and Wine Research, 2010, vol. 16, n°1, p. 154172.
KEYWORDS: biological control; Botrytis cinerea; habitat manipulation; induced
resistance; mulch; sustainable viticulture
Botrytis cinerea, the causal agent of botrytis bunch rot, is an important disease of
grapevines worldwide, with canopy management and the prophylactic use of fungicides
being the most common control methods. The latter has resulted in fungicide resistance
and is increasingly raising concerns regarding residues in wine and effects on human and
environmental health. Research-led alternatives to this practice are beginning to emerge,
including a range of biotic and abiotic treatments that induce vine resistance to B.
cinerea and inundative applications of biological control agents such as Trichoderma,
Bacillus, Ulocladium and Streptomyces species. Also, habitat manipulation techniques
that aim to improve the effectiveness of naturally occurring biological control are being
developed using mulches brought into the vineyard, as well as mulched cover crops.
These can accelerate decomposition of botrytis mycelium and sclerotia on the vineyard
floor in winter. The challenges of these different techniques and the prospects for habitat
manipulation for this fungal disease are discussed. Extensive tables on synthetic
fungicides, biofungicides, essential oils and plant extracts effective against B. cinerea are
included.
Revue signalétique
141
VITICULTURE / PHYSIOLOGIE
1
N° 28 439
1
2
M. CARMO VASCONCELOS , MARC GREVEN , CHRIS S. WINEFIELD , MIKE C.T. TROUGHT1
1
AND VICTORIA RAW
1. The New Zealand Institute for Plant and Food Research Limited,
Marlborough Wine Research Centre, PO Box 845, Blenheim 7240,
Marlborough, New Zealand
2. Lincoln University, PO Box 84, Lincoln 7647, Canterbury, New Zealand
The Flowering Process of Vitis vinifera: A Review
EN
American Journal of Enology and Viticulture, 2009, vol. 60, n°4, p. 411-434.
KEYWORDS:
variability; carbohydrates; nutrition; growth regulators; water
relations; genetic control
The flowering of Vitis vinifera spreads over two seasons. Tendrils and inflorescences have
a common origin known as anlage or uncommitted primordia. The fate of the
uncommitted primordia depends on the cytokinin-gibberellin balance, with cytokinins
promoting transition to flowering and gibberellins inhibiting it. High temperature and high
light are induction stimuli for flowering. Neither photoperiod nor vernalization is very
relevant for flowering induction. Inflorescence primordia development in latent buds
stops after the formation of secondary and tertiary branches, approximately one month
before shoot periderm formation. Buds resume growth after dormancy, with further
branching of inflorescences before differentiation of individual flowers. Warm weather at
budburst favors further inflorescence differentiation, resulting in more clusters per shoot,
while cool weather favors differentiation of more flowers per clusters and fewer clusters
per shoot. Environment and cultural practices influence flowering, either directly or
indirectly via their impact on photosynthesis and nutrient availability. Cultural practices
encouraging light penetration into the canopy favor flower initiation, while practices
resulting in shading have a detrimental impact. Flower formation occurs through a series
of sequential steps under hormone-mediated genetic control. The first genetic change
involves the switch from the vegetative to the floral state, in response to different
environmental and developmental signals, through the activity of floral-meristem identity
genes. Second, the floral meristem is patterned into the whorls of organ primordia
through the activity of floral-organ identity genes. Third, the floral-organ identity genes
activate downstream effectors that specify the various tissues which constitute the
different floral structures. The flowers are hermaphroditic and most are self-pollinated
but cross-pollination also occurs. Fertilization is hindered by cool rainy weather and
favored by warm dry weather.
142
Bulletin de l’OIV
VITICULTURE / PHYSIOLOGIE
(Vol. 83, n°947-948-949)
N° 28 440
JASON P. SMITH AND BRUNO P. HOLZAPFEL
National Wine and Grape Industry Centre, Charles Sturt University, Wagga
Wagga, NSW 2678, Australia
Cumulative Responses of Semillon Grapevines to Late Season
Perturbation of Carbohydrate Reserve Status
EN
American Journal of Enology and Viticulture, 2009, vol. 60, n°4, p. 461-470.
KEYWORDS: carbohydrate reserves; postharvest period; vegetative growth;
fruiting; water stress; overcropping
The response of grapevine carbohydrate reserves and seasonal growth and development
to defruiting at the onset of ripening or complete defoliation at commercial harvest was
examined at four sites in two hot, inland regions of New South Wales, Australia. Early
defruiting over two consecutive seasons increased total nonstructural carbohydrates
(TNC) in the roots, and to a lesser extent in the wood, and resulted in yield increases of
up to 60% in the third season when fruit was allowed to remain on the vine until harvest.
In contrast, defoliation at harvest caused a decline in TNC concentrations and reduced
fruit production by up to 22% following one season of treatment and by 50% following
two seasons. The higher yields developed after the two proceeding seasons of early
defruiting were associated with depletion of the initially high carbohydrate reserves
between budbreak and harvest, and reserve restoration did not take place until after
harvest. However, in the lower yielding, previously defoliated vines, carbohydrate
reserves were restored before fruit maturity. These findings show that carbon demands
of ripening fruit, and photoassimilation capacity after harvest, can both limit the
restoration of carbohydrate reserves to preseason levels. Marked differences between
sites in the seasonal maxima of nonstructural carbohydrate concentrations in perennial
tissues and aspects of floral and vegetative development are attributed to water deficits.
The interaction between carbohydrate reserves and fruit and shoot growth suggests a
feedback process whereby homeostasis, following environmental or cultural
perturbations, is restored to a level determined by the capacity of the grapevine to
assimilate and store carbohydrates.
Revue signalétique
143
VITICULTURE / PHYSIOLOGIE
1
1
N° 28 441
2
3
J. JREIJ , MARY T. KELLY , A. DELOIRE , E. BRENON , A. BLAISE
1
1. UMR 1083 "Sciences pour l'Oenologie et la Viticulture" Centre de formation
et de Recherche en Œnologie, Faculté des Sciences Pharmaceutiques, 15 Av.
Charles Flahault, 34093 Montpellier, France
2. Department « plant sciences » Montpellier-SupAgro, 2 Place Viala, 34060
Montpellier, France
3. VIVELYS, Domaine du Chapitre, 170 boulevard du Chapitre, 34750
Villeneuve-lès-Maguelone, France
Combined Effects of Soil-applied and Foliar-applied Nitrogen on the
Nitrogen composition and distribution in water stressed Vitis Vinifera
L. cv Sauvignon blanc Grapes
EN
Journal International des Sciences de la Vigne et du Vin, 2009, vol. 43, n°4.
KEYWORDS: Sauvignon blanc; water-stressed; soil and foliar applied nitrogen
Aims: The aim of this work is to test the effects of soil-applied nitrogen (N) at budbreak
and subsequent foliar-applied N at veraison on the N composition and partitioning in
berries of water stressed Vitis vinifera L. cv. Sauvignon blanc vines.
Methods and results: N fertilizer was applied to the soil at budbreak at doses of 30 or
60 kg N/ha, while the control did not receive any treatment. This did not increase N
content of leaves and the vines showed symptoms of N deficiency from the beginning of
the season. In order to overcome this deficiency, N foliar sprayings were applied at
veraison at doses of 2.5 or 5 kg N/ha to vines having received 30 or 60 kg N/ha of soilapplied N, respectively. Total N of berry flesh responded to N foliar fertilization more than
that any other berry part, whereas amino acids in skins were the more affected by N
foliar fertilization than those of other berry parts. Only the 60 soil/5 foliar N treatment
produced a measurable increase in the total, assimilable and amino N in berry juices at
maturity. Assimilable N was a better indicator for N summer uptake by the vine than
total N. Of all amino acids, arginine showed the highest increases following N fertilization
and could be considered among the better indicators to distinguish between N summer
fertilization treatments.
Conclusion: In conditions of severe water deficit and N deficiency, fertilization at a dose
of 60 kg/ha soil-applied N combined with 5 kg/ha foliar-applied N improved fruit
fermentability. Results support the use of foliar fertilization at veraison as a tool for
enhancing grape quality and to a certain extent the style of wine.
Significance and impact of study: This work helps to provide insight into the effect of
N soil fertilization along with foliar fertilization on water-stressed vines. This may be
useful in fertilization programs in the Mediterranean area and may help to choose the
type and the rate of the N fertilization in case of severe vine water deficit. Also, we
provide information of utmost importance on the distribution of summer foliar-applied N
in grape tissues.
144
Bulletin de l’OIV
VITICULTURE / PHYSIOLOGIE
H.R. SCHULTZ
1,2
AND
(Vol. 83, n°947-948-949)
N° 28 442
1
M. STOLL
1. Institut für Weinbau und Rebenzüchtung, Forschungsanstalt Geisenheim,
von-Lade Str. 1, D-65366, Germany
2. Fachhochschule Wiesbaden, Fachbereich Geisenheim, von-Lade Str. 1, D65366 Geisenheim, Germany
Some critical issues in environmental physiology of grapevines:
future challenges and current limitations
EN
Australian Journal of Grape and Wine Research, 2010, vol. 16, n°S 1, p. 4-24.
KEYWORDS: aquaporins; cover crops; efficient water use; CO2; environmental
stress; isotopic signatures; mesophyll conductance; remote sensing; stomatal
conductance
The rapidly increasing world population and the scarcity of suitable land for agricultural
food production together with a changing climate will ultimately put pressure on grapeproducing areas for the use of land and the input of resources. For most grape-producing
areas, the predicted developments in climate will be identical to becoming more marginal
for quality production and/or to be forced to improve resource management. This will
have a pronounced impact on grapevine physiology, biochemistry and ultimately
production methods. Research in the entire area of stress physiology, from the gene to
the whole plant and vineyard level (including soils) will need to be expanded to aid in the
mitigation of arising problems.
In this review, we elaborate on some key issues in environmental stress physiology such
as efficient water use to illustrate some of the challenges, current limitations and future
possibilities of certain experimental techniques and/or data interpretations. Key
regulatory mechanisms in the control of stomatal conductance are treated in some detail
and several future research directions are outlined. Diverse physiological aspects such as
the functional role of aquaporins, the importance of mesophyll conductance in leaf
physiology, night-time water use and respiration under environmental constraints are
discussed. New developments for improved resource management (mainly water) such
as the use of remote sensing and thermal imagery technologies are also reviewed.
Specific cases where our experimental systems are limited or where research has been
largely discontinued (i.e. stomatal patchiness) are treated and some promising new
developments, such as the use of coupled structural functional models to assess for
environmental stress effects on a whole-plant or canopy level are outlined. Finally, the
status quo and research challenges around the 'CO2-problem' are presented, an area
which is highly significant for the study of 'the future' of the grape and wine industry, but
where substantial financial commitment is needed.
Revue signalétique
VITICULTURE / PRATIQUES VITICOLES
145
N° 28 443
MICHAEL J. COSTELLO
Cooperative Extension, University of California, 1720 S. Maple Ave., Fresno,
CA 93702, USA
Growth and Yield of Cultivated Grape with Native Perennial Grasses
Nodding Needlegrass or California Barley as Cover Crops
EN
HortScience, 2010, vol. 45, n°1, p. 154-156.
KEYWORDS: Vitis vinifera; vineyard; Nassella cernua; Hordeum brachyantherum
ssp. Californicum
Two California native perennial grasses, nodding needlegrass [Nassella cernua (Stebbins
& R.M. Love) Barkworth] and California barley [Hordeum brachyantherum Nevski ssp.
californicum (Covas & Stebbins) Bothmer, N. Jacobsen & Seberg], were compared with a
conventional grass cover crop, ‘Blando’ brome (Bromus hordeaceus L.), as well as
resident (weedy) vegetation and a clean cultivated control for effects on growth and yield
of cultivated grape (Vitis vinifera L. cv. Barbera). Statistical analyses did not reveal yield
differences between treatments with floor vegetation (the native grasses, ‘Blando’
brome, and resident vegetation) and clean cultivation, the cover crop treatments (the
native grasses and ‘Blando brome’) and clean cultivation, nor the native grass treatments
versus treatments with non-native floor vegetation (‘Blando’ brome and resident
vegetation). However, there was a significant difference between the two native grasses
with the average yield of nodding needlegrass 26.2% higher than that of California
barley. Treatments did not differ in °Brix, berry weight, or pruning weight. At the end of
the study, vine trunk diameter was 7.1% higher under the cover crop treatments than
resident vegetation. Given these results, in vineyards where a neutral effect on growth or
yield is desired, nodding needlegrass would be suitable as a permanent cover crop,
whereas California barley would not.
146
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
VITICULTURE / RAISIN DE TABLE
1
2
N° 28 444
1
1
LIPING KOU , YAGUANG LUO , WU DING , XINGHUA LIU AND WILLIAM CONWAY2
1. College of Food Science and Engineering, Northwest A&F University, 28,
Xinong Road, Yangling, Shaanxi, 712100, China
2. Produce Quality and Safety Laboratory, USDA ARS, 10300 Baltimore
Avenue, Beltsville, MD 20705, USA
Hot Water Treatment in Combination with Rachis Removal and
Modified Atmosphere Packaging Maintains Quality of Table Grapes
EN
HortScience, 2009, vol. 44, n°7, p. 1947-1952.
KEYWORDS: hot water; microbial growth; sensory; chlorine; packaging; table
grapes; sulfur dioxide
Alternatives to sulfur dioxide to maintain quality of table grapes, including various
combinations of rachis removal, chlorinated wash, hot water treatment, and modified
atmosphere packaging, were explored in this study. Grapes were prepared by cutting off
the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial
preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or
hot water (45°C, 8 min) treatment and packaged in plastic trays sealed with a gaspermeable film. The treated grapes as well as the commercially packed grapes (COM) in
their original packages were stored at 5°C for up to 4 weeks. Hot water treatment
resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide
accumulation in package headspaces, maintained a firmer texture, higher overall visual
quality, lower decay rate, and lower microbial populations than other treatments or COM
during the entire storage period. Grapes that were cut from the rachis and treated with
hot water and chlorine maintained the highest quality for 4 weeks with the least decay
among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced
microbial populations on cluster grapes and maintained better overall quality.
Conventional COM grapes developed dark decay and lost turgidity and were of
unacceptable quality at 28 days of storage.
Revue signalétique
VITICULTURE / RAISIN DE TABLE
147
N° 28 445
S. LURIE, R. OVADIA, A. NISSIM-LEVI, M. OREN-SHAMIR, T. KAPLUNOV, Y. ZUTAHY, H.
WEKSLER AND A. LICHTER
Departments of Postharvest Science and Ornamental Horticulture, ARO, The
Volcani Center, Israel
Abscisic acid improves colour development in 'Crimson Seedless'
grapes in the vineyard and on detached berries
EN
The Journal of Horticultural Science & Biotechnology, 2009, vol. 84, n°6, p.
639-644.
KEYWORDS: Crimson Seedless; abscisic acid; colour development
‘Crimson Seedless’ is a high quality, red, table grape (Vitis vinifera) cultivar, which may
fail to develop adequate red colour in warm climates. In addition, most bunches contain
some green berries when the rest of the bunch has become red. Abscisic acid (ABA) is a
plant hormone which increases in grape berry skin at the onset of maturation and is
involved in the regulation of anthocyanin accumulation. A commercial formulation, S-ABA
(ProTone®), was sprayed at 400 mg l-1 or 800 mg l-1 in a vineyard at the beginning of
veraison, or 200 mg l-1, 400 mg l-1, or 600 mg l-1 S-ABA was applied to detached berries
or to small bunches (five-to-six berries) in the laboratory by spraying or by allowing
uptake through the pedicel. In the vineyard, the application of S-ABA affected berry
colour, changing the red berry colour of the control [hue angle (h°) = 3.6] to black for SABA-treated clusters (h° = –45°). Ripeness parameters (soluble solids content, titratable
acidity, and berry size) were not affected by S-ABA treatment, but treated berries were
less firm (250 g mm-1) than untreated control fruit (335 g mm-1) using a compression
durometer. Anthocyanin accumulation in berries treated with 400 mg l-1 S-ABA was
almost double that of control berries, although the anthocyanin compositions were
similar. Storage of grapes at 0°C for 3 weeks, with no protection from decay, indicated
that S-ABA did not increase their sensitivity to fungal infection. Green or breaker-stage
detached berries, or bunches, developed a red colour by spraying with S-ABA or by
uptake through the pedicel. Detached berries may therefore serve as an efficient system
with which to test the effects of S-ABA and its interactions with other factors which
influence colour development.
148
Bulletin de l’OIV
VITICULTURE / RAISIN DE TABLE
(Vol. 83, n°947-948-949)
N° 28 446
M.E. AMIRI, E. FALLAHI AND M. MIRJALILI
University of Idaho Research and Extension Center, Parma Research and
Extension Center, Parma, USA
Effects of abscisic acid or ethephon at veraison on the maturity and
quality of 'Beidaneh Ghermez' grapes
EN
The Journal of Horticultural Science & Biotechnology, 2009, vol. 84, n°6, p.
660-664.
KEYWORDS: abscisic acid; ethephon; veraison; Beidaneh Ghermez; berry color
Vitis vinifera ‘Beidaneh Ghermez’ is one of the most popular seedless table-grape
cultivars grown in the Middle East, but it usually has a poor berry colour. The impact of
abscisic acid (ABA) or ethephon, applied at four rates (0, 100, 200, or 300 μl l-1) at 20 –
30% of verasion, on berry quality in ‘Beidaneh Ghermez’ was studied over two seasons
(2007 – 2008). Application of ethephon or ABA did not significantly affect berry yield
compared to untreated controls, but berry size increased as the rate of ethephon
increased. Neither treatment affected soluble solids concentrations (SSC), titratable
acidity (TA), or juice pH. The highest SSC and TA values were recorded in the untreated
controls. Total anthocyanin contents of berry skin increased with each incremental
increase in ABA or ethephon. The relationship between anthocyanin content and berry
skin colour was linear. Berries that received ABA were firmer than the untreated controls,
or those treated with ethephon. Ethephon reduced berry firmness compared to control
and ABA-treated grapes. All ABA-treated grapes had better overall berry quality than
those which received no treatment or ethephon.
Informations
News
Prix de l’OIV
151
Prix de l’OIV
Chaque année depuis 1930, les prix de l’OIV récompensent les meilleurs ouvrages parus
au cours des deux précédentes années dont le contenu représente un apport scientifique,
original, pertinent et de portée internationale pour le secteur de la vigne et du vin.
Les ouvrages sont jugés par un panel de lecteurs spécialisés, présidé par le diplomate,
poète et écrivain, Frantisek Lipka, actuellement Ambassadeur de Slovaquie auprès du
Royaume de Belgique et du Grand Duché du Luxembourg.
Un prix est décerné dans chacune des disciplines suivantes :
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
Viticulture
Œnologie
Economie et droit vitivinicoles
Histoire, Littérature et Beaux-arts
Médecine et hygiène du vin
Monographies et études spécialisées
Actes de symposia et colloques scientifiques
Les auteurs qui désirent proposer leur candidature à l’un des prix de l’OIV devront
adresser leur ouvrage en 6 exemplaires, à l'adresse suivante:
OIV - Jury des Prix
18, rue d’Aguesseau
F-75008 Paris
OIV Awards
Every year since 1930, the Award jury of the OIV commemorates the best written works
published over the past two previous years which are original, pertinent, and with an
international scope for the vine and wine sector.
These works are evaluated by a panel of specialists (university professors, journalists,
scientists, historians) under the presidency of His Excellency the Ambassador František
Lipka.
One award is given in each of these fields:
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
Viticulture
Oenology
Vitivniculture economy and law
History, literature and fine arts
Medicine and hygiene of wine
Monographs and specialised studies
Symposium proceedings
Authors wanting to submit a candidacy for one of the OIV Awards need to send 6 copies
of their work to the following address:
OIV, Jury des Prix
18, rue d’Aguesseau
F-75008 Paris
152
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Preis der OIV
Seit 1930 verleiht die OIV jährlich einen Preis für die besten, innerhalb der letzten zwei
Jahre erschienenen Bücher, die sich durch Originalität und Pertinenz auszeichnen und
von internationaler Tragweite für den Weinbausektor sind.
Die Werke werden von einem Gremium fachkundiger Leser beurteilt. Vorsitzender der
Jury ist Frantisek Lipka, Diplomat, Schriftsteller und Dichter sowie Botschafter der
Slowakei in Belgien und Luxemburg.
Es wird jeweils ein Preis in folgenden Kategorien vergeben:
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
Weinbau
Önologie
Weinbaurecht und wirtschaft
Geschichte, Literatur, schöne Künste
Medizin, Hygiene
Monographien und/oder Fachstudien
Symposiumbeiträge
Autoren, die sich für einen Preis der OIV bewerben möchten, werden gebeten, sechs
Exemplare ihres Werkes bis spätestens an folgende Adresse zu senden:
OIV - Jury des Prix
18, rue d’Aguesseau
F-75008 Paris
Premios de la OIV
Cada año desde 1930, los Premios de la OIV recompensan las mejores obras escritas
aparecidas durante los dos años precedentes y cuyo contenido representa un aporte
original, pertinente y de alcance internacional para el sector de la viña y el vino.
Las obras son juzgadas por un panel de lectores especializados. Preside el Jurado de los
Premios el diplomático, poeta y escritor Frantisek Lipka, actualmente Embajador de
Eslovaquia ante el Reino de Bélgica y el Gran Ducado de Luxemburgo.
Se otorgará un premio en cada una de las siguientes disciplinas:
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
Viticultura
Enología
Economía y derecho vitivinícolas
Historia, literatura y bellas artes
Medicina e higiene del vino
Monografía y/o estudios especializados
Actas de simposios
Los autores que deseen proponer su candidatura a uno de los premios de la OIV deberán
enviar su obra en seis ejemplares a la dirección siguiente:
OIV - Jury des Prix
18, rue d’Aguesseau
F-75008 Paris
Prix de l’OIV
153
Premi dell’OIV
Dal 1930, ogni anno, i Premi dell’OIV ricompensano i migliori lavori scritti pubblicati nel
corso dei due anni precedenti e il cui contenuto rappresenta un contributo originale,
pertinente e di portata internazionale per il settore della vigna e del vino.
I lavori sono giudicati da un panel di lettori specializzati. La giuria dei premi è presieduta
dal diplomatico, poeta ed autore, Frantisek Lipka, attualmente ambasciatore della
Slovacchia presso il regno del Belgio ed il Granducato del Lussemburgo.
Per ciascuna delle discipline seguenti verrà attribuito un premio:
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
Viticoltura
Enologia
Economia e diritto vitivinicoli
Storia, letteratura e belle arti
Medicina ed igiene del vino
Monografie e/o studi specializzati
Atti de simposi
Gli autori che desiderano proporre la loro candidatura ad uno dei premi dell’OIV dovranno
inviare le loro opere in 6 copie all'indirizzo seguente:
OIV - Jury des Prix
18, rue d’Aguesseau
F-75008 Paris
154
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
Les Publications de l’OIV
OIV’s Publications
Titre / Title
Edition Format
Prix
Price
Langue
Language
VITICULTURE - VITICULTURE
DE, EN, ES,
FR, IT, PO, RU
Lexique de la vigne et du vin
1963
680 p.
70 €
Description des cépages du monde
Description of wine and grape varieties throughout the world
2000
449 p.
100 €
DE, EN, ES, FR
Liste des descripteurs OIV pour les variétés et espèces de Vitis
(2ème édition)
List of OIV descriptors for Vitis varieties and species (2nd ed)
Traduit en arabe par / Translated in Arab by / Fethi ASKRI
2009
232 p.
50 €
AR, DE, EN,
ES, FR, IT
Liste internationale des variétés de vigne et de leurs synonymes
International list of vine varieties and their synonyms
2009
237 p.
30 €
DE, EN, ES,
FR, IT
Cahier scientifique et technique : Gestion des effluents de cave et
de distillerie
Scientific and technical Booklet: Management of winery and
distillery effluents
1999
81 p.
25 €
EN, FR
La protection des terroirs viticoles
1991
222 p.
51 €
FR
Histoire de la lutte contre le phylloxera de la vigne en France de
Roger POUGET
1990
157 p.
20 €
FR
Codex œnologique international
International Oenological Codex
2009
493 p.
70 €
EN, ES, FR
Code International des Pratiques Œnologiques
International Code of Oenological Practices
2010
276 p.
65 €
EN, ES, FR
Recueil des méthodes internationales d’analyse des vins et des
moûts (2 vol.)
Compendium of International Methods of Analysis of Wines and
Musts (2 vol.)
2009
424 p.
476 p.
100 €
EN, FR
ŒNOLOGIE - OENOLOGY
Recueil des méthodes internationales d’analyse des boissons
spiritueuses
1994
312 p.
50 €
FR
Cahier scientifique et technique : Le Plomb
1995
145 p.
15 €
FR
Cahier scientifique et technique : Vin et maladies
cardiovasculaires
1998
245 p.
25 €
FR
Norme internationale pour l’étiquetage des vins et des eaux-devie d’origine vitivinicole
International Standard for labelling wines and spirited beverages
2006
60 p.
10 €
DE, EN, ES, FR
Norme OIV des concours internationaux de vins et de boissons
spiritueuses d'origine vitivinicole
OIV Standard for International Wine and Spirituous Beverages of
viticultural origin Competitions
2009
125 p.
20 €
DE, EN, ES,
FR, IT
Quels vins pour le troisième millénaire ?
2000
31 p.
10 €
FR
ECONOMIE - ECONOMY
Situation et statistiques mondiales du secteur vitivinicole
World Situation and Statistics of the vitiviniculture sector
2005
206 p.
20 €
DE, EN, ES,
FR, IT
Vignes et Vin, composantes d’une civilisation de Maurice VALLERYRADOT
1990
56 p.
20 €
FR
Le vin au Moyen-âge dans le bassin méditerranéen
1994
120 p.
15 €
FR
L’histoire du vin : une histoire de rites
1997
200 p.
15 €
FR
Le vin : 50 siècles de passion (chrono-rama)
1997
-
56 €
FR
HISTOIRE - HISTORY
(Vol. 83, n°947-948-949)
Bulletin de l’OIV
155
BON DE COMMANDE / ORDER FORM / PEDIDOS
OIV - 18, rue d’Aguesseau - 75008 Paris – France
Tél. + 33 (0)1.44.94.80.80 – Fax. + 33 (0)1.42.66.90.63 - e-mail [email protected] – www.oiv.int
Quantité
Quantity
Prix Unitaire
Unit Price
Titre / Title
* FRAIS
D E P O R T E T D ’ E M BA L L A G E
AND
PACKING PRICE
EUROPE
ALGERIE, TUNISIE, MAROC
5,00 €
10,00 €
12,50 €
10 %
FRANCE
Jusqu’à (up to) 24 Euros
de (from) 25 à (to) 60 Euros
de (from) 61 à (to) 130 Euros
au delà de (above) 130 Euros
- P O S T A GE
3,00 €
7,00 €
9,50 €
8%
Pour toute commande importante ou expédition par
porteur, frais réels sur facture
For all important orders or expeditions by special mailing,
real postage price on invoice
Prix Total
Total Price
AUTRES PAYS
OTHER COUNTRIES
7,00 €
13,00 €
16,00 €
15 %
FRAIS DE PORT / POSTAGE*
TOTAL
Nom (Name) Prénom (First Name) :
Adresse d’expédition (Destination Address) :
Code Postal (Post Code) :
Téléphone (Phone Number) :
Ville (Town) :
Télécopie (Fax Number) :
Pays (Country) :
E-mail :
Adresse de facturation (Invoice Address) :
N° de TVA (VAT Identification) :
Date :
Signature :
Chaque facture sera établie en 2 exemplaires / Each invoice will be made out in two copies
Publications expédiées à réception du règlement / Publications are sent on receipt of payment
REGLEMENT PAR / PAYM ENT BY / MODALIDADES DE PAGO
‰
Chèque à l’ordre de l’OIV et payable en France /Cheque made out to OIV and payable in France
‰
Virement / Bank credit transfer / Giro bancario : SOCIÉTÉ GÉNÉRALE - PARIS ST HONORÉ
CODE BANQUE
30003
- SWIFT : SOGEFRPP
‰
CODE GUICHET
03031
N° COMPTE
00020073947
CLE RIB
04
- Iban : FR 76 30003 03031 00020073947 04
Carte Bleue – Visa –MasterCard N°:
Notez les 3 derniers chiffres du numéro au verso de votre carte bancaire
Write down the last 3 numbers on the back of your credit card
Escriba las últimas 3 cifras del número que se encuentra en el reverso de su
tarjeta
}
Date d'expiration
Expiry date
: …...../….....
Fecha de expiración
156
Bulletin de l’OIV
(Vol. 83, n°947-948-949)
LES PÉRIODIQUES DE L’OIV
OIV PERIODICALS
LE BULLETIN DE L’OIV
Parution trimestrielle / Quarterly publication
Français-Anglais-Espagnol-Italien-Allemand / French-English-Spanish-Italian-German
y Abonnement annuel de janvier à décembre avec 1 supplément
Situation et statistiques mondiales du secteur vitivinicole en 2007
Annual subscription from January to December
Abonnement Web………………………………………………………………70,00 euros
Abonnement Version papier (incluant l’accès Web)………………..135,00 euros
y Le numéro……………………………………………………………………….40,00 euros
SITUATION ET STATISTIQUES MONDIALES DU SECTEUR VITIVINICOLE
Version papier………………………………………………………………………..20,00 euros
Le numéro supplémentaire pour les abonnés au Bulletin……….15,00 euros
(Vol. 83, n°947-948-949)
Bulletin de l’OIV
157
BON DE COMMANDE / ORDER FORM / PEDIDOS
A B O N N E M E N T S — S U B S C R I P T I O N S — A B O N O S OIV
OIV - 18, rue d’Aguesseau - 75008 Paris – France
Tél. + 33 (0)1.44.94.80.92 – Fax. + 33 (0)1.42.66.90.63 - [email protected]
Quantité
Prix
Prix total
Unitaire
BULLETIN DE L’OIV – Papier / print format
Incluant l'accès au téléchargement sur Internet
Including Internet access and downloading
Année/Year/Año
……………
4 numéros / an
4 issues / year
4 números / aňo
135,00 €
BULLETIN DE L’OIV – WEB
Année/Year/Año
………………
4 numéros / an
4 issues / year
4 números / aňo
70,00 €
Montant total
Les frais de port sont inclus dans le prix de notre abonnement.
Postage costs are included in our subscription price.
Los gastos de envío están incluídos en el precio de la suscripción
ADRESSE D’EXPÉDITION (Destination address) :
NOM, PRÉNOM (Name, First name) :………………………………………
ADRESSE DE FACTURATION (Invoice address) :
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
…………………………………………………………………………………………………
E-MAIL :…………………………………………………………………………………… N° DE TVA (VAT Identification) :…………………………………………
TEL
:…………………………………………………………………………………………
E-MAIL :…………………………………………………………………………………
FAX : ………………………………………………………………………………………… SIGNATURE :
DATE :
REGLEMENT
‰
‰
PAR
BY
/ MODALIDADES
DE
PAGO
Chèque à l’ordre de l’OIV et payable en France / Cheque made out to OIV and payable in France
Virement / Bank credit transfer / Giro bancario : SOCIÉTÉ GÉNÉRALE - PARIS ST HONORÉ
CODE BANQUE
30003
CODE GUICHET
03031
- SWIFT : SOGEFRPP
‰
/ PAYMENT
N° COMPTE
00020073947
CLE RIB
04
- Iban : FR 76 30003 03031 00020073947 04
Carte Bleue – Visa– MasterCard...N°:
Notez les 3 derniers chiffres du numéro au verso de votre carte bancaire
Write down the last 3 numbers on the back of your credit card
Escriba las últimas 3 cifras del número del reverso de su tarjeta
}
Date d'expiration
Expiry date
: …...../….....
Fecha de expiración
RECOMMANDATIONS AUX AUTEURS
Le « Bulletin de l’OIV » publie exclusivement des travaux originaux et de
haut niveau scientifique ou technique se rapportant à la Viticulture, à l’Œnologie,
à l’Economie et au Droit vitivinicoles ainsi qu’au Vin et à la Santé.
Tout article présenté doit répondre aux normes suivantes, faute de quoi sa
parution risque d’être retardée, voire refusée.
Les travaux doivent être adressés en version électronique, dans leur texte
définitif et dans leur langue originale, à [email protected] pour être soumis au
Comité de Lecture qui s’entourera, le cas échéant, de l’avis de spécialistes.
Les articles doivent respecter la présentation suivante : titre, auteur(s),
mots-clés, résumé, texte de l’article, tableaux et figures légendés,
remerciements éventuels, bibliographie.
Titre, résumé et mots-clés
Le titre doit être bref, précis et suivi des noms et adresses des auteurs.
Le résumé doit être complet et fournir tous les renseignements sur la nature
du mémoire, son but, ses conclusions. Il sera accompagné d’environ cinq motsclés. Un résumé en anglais doit obligatoirement être fourni, quelle que soit la
langue originale de l’article.
Tableaux, figures et photographies
Les tableaux et figures doivent être compréhensibles sans référence au
texte et accompagnés d’une légende brève et claire.
Les tableaux ainsi que les figures doivent être numérotés dans l’ordre de
leur première citation dans le texte.
Le tracé des figures doit être de bonne qualité pour permettre un clichage
direct.
Références bibliographiques
Dans la bibliographie, les références doivent être conformes au modèle cidessous : auteur(s), titre de l’article, titre du périodique, année de parution,
volume, numéro, première et dernière page.
PRIOR R.L., WU X., SCHAICH K. Standardized methods for the determination
of antioxidant capacity and phenolics in food and dietary supplements.
Journal of Agricultural and Food Chemistry, 2005, vol. 53, n°8, p. 3101-3113.
ANTONACCI D. Sotto controllo i residui di fitofarmaci nella viticoltura da
tavola pugliese. Rivista di Frutticoltura, 2003, vol. 4, p. 52-57.
___________________________
RECOMMENDATIONS TO AUTHORS
The « Bulletin de l’OIV » publishes exclusively original works of a high
scientific and technical level dealing with Viticulture, Oenology, Economy and vitivinicultural law as well as wine and health.
All articles presented must correspond to the following norms, in order to
avoid delayed or refused publication.
Texts must be addressed in electronic version, in their final text and in their
original language, to [email protected] in order to be submitted to the Editorial
Committee which will, should the occasion arise, refer to the advice of
specialists.
The articles should follow this presentation: title, author(s), keywords,
abstract, text, tables, figures, captions to the figures, possible acknowledgments,
references.
Title, abstract and keywords
The title must be brief, concise and followed by the author’s names and
addresses.
The abstract must be complete and supply all information on the nature of
the dissertation, its aim and its conclusions. It should be accompanied by at least
five key words. An abstract in English must necessarily be provided, regardless
of the original language of the article.
Tables, figures and photographs
Tables and figures must be understood without reference to the main text
and accompanied by a short and clear caption.
The tables as well as the figures must be in the numerical order of
appearance in the text.
Figure drawings must be of good quality to allow direct printing.
References
In the bibliography, cited references must conform to the models as
below: authors(s), article title, journal title, year of publication, volume, issue,
first and last page.
PRIOR R.L., WU X., SCHAICH K. Standardized methods for the determination
of antioxidant capacity and phenolics in food and dietary supplements.
Journal of Agricultural and Food Chemistry, 2005, vol. 53, n°8, p. 3101-3113.
ANTONACCI D. Sotto controllo i residui di fitofarmaci nella viticoltura da
tavola pugliese. Rivista di Frutticoltura, 2003, vol. 4, p. 52-57.
Bulletin de l’OIV
REVUE INTERNATIONALE
DE VITICULTURE, OENOLOGIE,
ECONOMIE, DROIT VITIVINICOLE,
VIN ET SANTE
Fondée en 1928 – Trimestrielle –
Direction, Rédaction, Administration
18, rue d’Aguesseau, 75008 Paris
Tél. : 01 44 94 80 80 – Fax : 01 42 66 90 63
Direction de publication :
Réalisation et abonnements :
Federico CASTELLUCCI
Camille LAPLANCHE
La reproduction totale ou partielle des textes
publiés dans cette Revue n’est autorisée que
sous réserve de la mention « Extrait du Bulletin
de l’OIV ».
For the full or partial reproduction of papers
published
in
this
Journal,
proper
acknowledgement ought to be made with
reference “Excerpt from Bulletin de l’OIV”.