THE RELATIONSHIP BETWEEN TERROIR AND PRODUCT - AN ANALYSIS OF THE TERROIR-VINE-WINE SYSTEM AND ITS ANALOGOUS APPLICATION TO OTHER PRODUCTS

This paper aims to investigate the idea of ''terroir'' and to analyse a general method used to study the link between a product and its prod uction site. Using the ''terroir-vine-wine'' system as a model, the re lationship between several factors which define the ''terroir'' (e.g. situation, soil, climate, agricultural practices) are studied. The eff ect of physical factors on grape quality at harvest and of rational an d oriented processes on the final transformed product (i.e. wine) are discussed. A comparative approach involving ''potentialities'' is prop osed, in order to develop a general methodology which can be applied t o other agricultural products, particularly milk products.