Reflections on the evolution of oenological practices in Europe

Abstract

The regulation of oenological practices put in place in Europe at the beginning of the 20th century was intended to save traditional viticulture from the excesses of liberalism and the manufacture of artificial wines. The foundations of this regulation have been taken up by European texts and are still in force today. Over the last fifteen years, in order to improve the competitiveness of the sector in a context of global competition, practices have become more and more numerous and they are sometimes moving away from these foundations. The new environmental, societal and commercial challenges facing the wine sector may well call into question the current production model and give rise to reflections on the definition of wine.

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“…As at the end of the 19th century, the wine industry is facing new challenges being: the consequences of climate change, taking into account respect for the environment, the reduction of inputs, the use of resistant varieties, the quest of authenticity. 19…”

“…Consequently, the first official definition of wine was provided by article 1 of the law dated August 14, 1889 (Griffe law), which stated that: “ No individual is allowed to transport, sell, or present for sale, under the designation of wine, a product that is not the result of the fermentation of fresh grapes ”. 19 According to the European Union regulations, wine is defined as “ the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must ”. Among the various regulatory measures introduced to control wine production, one of the most significant strategies involves defining different appellations, such as the European Protected Designation of Origin (PDO) and Geographical Indications (GI), regulated by EC N° 607/2009.…”

“…As at the end of the 19th century, the wine industry is facing new challenges being: the consequences of climate change, taking into account respect for the environment, the reduction of inputs, the use of resistant varieties, the quest of authenticity. 19 Due to the high global wine consumption, the necessity for regulations and specications became essential. Consequently, the rst official denition of wine was provided by article 1 of the law dated August 14, 1889 (Griffe law), which stated that: "No individual is allowed to transport, sell, or present for sale, under the designation of wine, a product that is not the result of the fermentation of fresh grapes".…”