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It is now widely accepted the climate change is having a profound impact on the weather systems around the world. These, in turn, have a considerable effect on two important elements of the Tuscan economy: wine producing and tourism. This case study sought to explore the relationship between the perception of Tuscan wine-producing agritourism owners of the potentially abstract notion of climate change and their concrete experiences as entrepreneurs. Semi-structured interviews were conducted with eight wine-producing agritourism owners or managers in Val d’Orcia, a small area of Siena, Tuscany and analyzed thematically. The impact of climate change on the area’s viticulture is undeniable but the responses to the challenges are more nuanced. Political leadership on the climate crisis appears absent and perhaps as a consequence, these small-scale operators lack knowledge and funds to enable them to plan ahead: they react often day-to-day to the immediate weather conditions rather than planning long term. While recognizing the difficulties they face from climate change as viticulturists, as agrotourism owners they welcome the longer seasons which enable them to open in the formally barren shoulder seasons but struggle with last-minute cancellations due to unpredictable weather in the area.

Mestrado em Segurança e Higiene no Trabalho Submitted by Maria da Luz Antunes (mluz.antunes@estesl.ipl.pt) on 2021-12-21T20:36:06Z No. of bitstreams: 1 Exposição ao dióxido de enxofre (SO2) em trabalhadores vinícolas_revisão sistemática.pdf: 5572484 bytes, checksum: 866457575a864f60ff614cc1ad91faac (MD5) Made available in DSpace on 2021-12-21T20:36:06Z (GMT). No. of bitstreams: 1 Exposição ao dióxido de enxofre (SO2) em trabalhadores vinícolas_revisão sistemática.pdf: 5572484 bytes, checksum: 866457575a864f60ff614cc1ad91faac (MD5) Previous issue date: 2021-12 N/A

[ES] Coupage es una palabra adoptada del francés que describe el arte de la mezcla de vinos para mejorar sus propiedades y cualidades. Eso es, en esencia, lo que se busca con este proyecto arquitectónico: una mezcla entre la gente, el pueblo, las tradiciones y la tierra. El proyecto, emplazado en Huércanos, un municipio de 800 habitantes de La Rioja Alta, trata de acercar la cultura del vino a los más jóvenes. Dado que la mayoría del pueblo se dedica al mundo del vino gracias a la bodega cooperativa, se busca generar un espacio conectado a ella tanto de enseñanza e investigación como de reunión en el que la gente del lugar pueda aprender e interesarse por el mundo vitivinícola. Es, por tanto, un centro donde conocer la viticultura, la enología y la cultura del vino. Esto se realizará mediante la creación de espacios comunes, espacios docentes, jardines interactivos para observar el desarrollo de la vid, espacios de cata e investigación, entre otros., [EN] Coupage is a French-adopted word that describes the art of mixing wines so as to enhance its properties and qualities. That is in essence, what is sought with this architectural project: a mixture between the people, the village, its traditions and the land. The project, located in Huércanos, a municipality of 800 inhabitants in La Rioja Alta, tries to bring the wine culture to the youngest. Thanks to the winemaking cooperative most of the people are dedicated to the world of wine. Therefore, it seeks to generate a space connected to it both teaching and research and gathering place in which locals can learn and take an interest in this world; hence it is a centre where one can learn about viniculture, oenology and wine culture. This will be done through the establishment of common spaces, schools, interactive gardens to observe vine development, tasting and research spaces among others.

International audience; La ville de Moissac présente un sous-sol particulièrement riche d’un point de vue archéologique, favorisé par une forte humidité propice à la préservation des restes organiques, en particulier de bois et de graines. C’est dans ce contexte qu’ont été mis au jour, au sein même de la ville, d’importants restes de vinification associés aux vestiges d’un puissant pressoir à levier à taissons enterrés. La conservation de nombreuses pièces de bois permet de documenter les fondations de cette structure datée de la fin du xiiie s. ou du début du xive s. Pour cette époque, plusieurs pressoirs appartenant à l’abbaye Saint-Pierre sont mentionnés dans les textes, mais tous sont situés aux portes de la ville. Le statut de l’ouvrage reste donc inconnu, même si ses dimensions suggèrent plutôt d’y voir un pressoir collectif. Cette découverte, rare pour cette période et ce contexte, invite aussi à réfléchir sur la chaîne opératoire et sur la topographie des lieux de production du vin.

L’évolution des pratiques de la viticulture aux XIXe et XXe siècles, entraîne inéluctablement celle de la vinification. L’adéquation de l’appareillage aux méthodes nouvelles repose sur la constance des progrès scientifiques et techniques : motorisation, électrification et, dans les dernières décennies du XXe siècle, informatisation. L’empirisme séculaire est progressivement remplacé par l’acquis et la diffusion d’une science qui intervient sur les divers procédés culturaux et de vinification. L’avènement de machines et appareils vinicoles de plus en plus complexes et performants contribue au recul des anciens usages. La culture des ceps et la phase d’obtention du produit dans ses diverses spécificités relèvent durant le XIXe et XXe siècles d’une gamme d’appareils et d’outils qui ne cessent d’être perfectionnés ou inventés, rendant obsolètes des éléments d’appareillage inadaptés aux nouvelles exigences. Au XXe siècle, la grande capacité de traitement des unités du mouvement coopératif contribue à la fabrication de machines au rendement supérieur qui ne sont pas sans influer sur la typologie des bâtiments. Cette incessante avancée technique condamne bon nombre d’éléments d’appareillage ; la récession du vignoble accentue la situation. Depuis un demi-siècle, tout un pan de ce patrimoine vinicole souffre d’un état de conservation des plus sommaires ; une grande partie a déjà été vouée au recyclage. L’évolution de sa reconnaissance et de sa protection fait part d’une volonté qui demeure globalement, à ce jour, en deçà de ce qu’elle devrait être. The evolution of viticulture practice in the 19th and 20th centuries inevitably led to changes in vinification. Adaptation of equipment to new methods is based on constant scientific and technical progress: motorisation, electrification and, in the final decades of the 20th century, computerisation. Secular empiricism was gradually replaced by the learnings and deployment of science, which impacted various agricultural and wine-making processes. The advent of increasingly complex and efficient wine-making machines and appliances further contributed to a decline in former uses. During the 19th and 20th centuries, vineyard management and vinification techniques, with all their specificities, depended on a range of devices and tools, constantly being invented or improved, and rendering obsolete many items unsuitable for new requirements. In the 20th century, the heightened processing capacity of the cooperative movement contributed to the production of high-performance machinery, directly impacting the typology of buildings. Unending technical progress condemned many past techniques, and the vineyard recession further accentuated the situation. For half a century, much viticultural heritage was ill-conserved… often sent off for recycling. Enhanced recognition and protection of this heritage is still lacking today.

The work is dedicated to the oenologist Petru Ungureanu (1894–1975), founding member of Academy of Sciences of the Moldavian Soviet Socialist Republic. Based on inedited documents, oral sources and bibliographic analysis was presented aspects of the scientist’s private and scientific biography. In general, the article reflects the condition of the scientist in Soviet Moldova.

Submitted by Fabiano Jucá (fjuca@unicentro.br) on 2019-03-26T12:23:37Z No. of bitstreams: 1 1542903999_tese_final_gabriela.pdf: 3926102 bytes, checksum: f59a40b3c68e639a44f149c5154ddf76 (MD5) Made available in DSpace on 2019-03-26T12:23:37Z (GMT). No. of bitstreams: 1 1542903999_tese_final_gabriela.pdf: 3926102 bytes, checksum: f59a40b3c68e639a44f149c5154ddf76 (MD5) Previous issue date: 2017-12-19 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES This study proposed the characterization of flours and oils from seeds obtained from grape pomace from the winemaking process, with regard to nutritional and technological parameters for possible use in human or animal food. The pomace of the commercial vinification of Pinot Noir, Malbec, Tannat, Ancellotta, Merlot, Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Sangiovese (Vitis vinifera), Seibel 2 and Ives (Vitis labrusca) were evaluated in relation to the dehydration method (stove or lyophilizer), type of flour (shell or pomace) and vinification process (whether or not subject to maceration). Flours were submitted to the following analyzes: moisture content, ash, protein, lipids, gross fiber and carbohydrates, minerals (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn), total phenolic compounds and individual, and anthocyanins. Additionally, the microbiological determinations of coliforms at 45 ° C and molds and yeasts in the flours of the Ives and Ancellotta varieties were carried out. The seed oils were cold extracted. Based on the results it was possible to verify that the samples showed absence of the microorganisms investigated, characterizing product safety, as well as high fiber and protein contents for all cultivars evaluated. The lyophilization method significantly preserved the content of total, phenolic and anthocyanin compounds when compared to the dehydrated flour in the greenhouse, for all varieties studied. Among the polyphenols, the catechins, the epicatechins, quercetin and rutin, with statistical superiority in cvs. Cabernet Franc and Sauvignon Blanc. The efficacy of lyophilization was also verified by the measurement of the antiradicalar activity. All the samples dehydrated in stove had less capacity of inhibition of the free radicals, by both methods of IC50. The IC50 activity for the ABTS radical showed the best results for the lyophilized samples, in this way, smaller quantities of the flours are able to inhibit at least 50% the activity of the free radicals ABTS and HOCl-, with emphasis on the Merlot cultivar. These results reinforce the information that temperature conditions influence the preservation of antioxidant compounds. The chromatographic analysis of grape seed oils identified four fatty acids (oleic acid, linoleic acid, stearic acid and palmitic acid) and statistically superior vitamin E indices in the Merlot and Malbec cultivars. The thermogravimetric analysis showed that the samples present similar curves, whose degradation point of fatty acids is higher than 280 ° C, representing good prospects of using this oil for cooking preparations that require high temperatures (oven or deep fryer), but with preservation of fatty acids that makes it up. Due to the nutritional enrichment and to add value to the agroindustrial residue discarded by the wineries, the addition of the flour obtained from the grape marc and the oils extracted from the seeds are viable alternatives in the food industry and in the daily cooking. Este estudo propôs caracterizar farinhas e óleos de sementes obtidos a partir de bagaços de uvas provenientes do processo de vinificação, no que diz respeito aos parâmetros nutricionais e tecnológicos para fins de possível utilização na alimentação humana ou animal. Resíduos da vinificação comercial das cultivares Pinot Noir, Malbec, Tannat, Ancellotta, Merlot, Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Sangiovese (Vitis vinífera), Seibel e Bordô (Vitis labrusca) foram avaliados em relação ao método de desidratação (estufa ou liofilizador), tipo de farinha (casca ou bagaço) e processo de vinificação (submetido ou não à maceração). As farinhas foram submetidas às seguintes análises: teor de umidade, cinzas, proteína, lipídeos, fibra bruta e carboidratos, minerais (N, P, K, S, Ca, Fe, Mg, Mn, Fe e Zn), compostos fenólicos totais e individuais, antocianinas e avaliação da atividade antiradicalar pelos métodos ABTS e HOCl-. Adicionalmente, realizaram-se as determinações microbiológicas de coliformes a 45 °C e bolores e leveduras nas farinhas das cultivares Bordô e Ancellotta. Os óleos foram extraídos das sementes a frio. Com base nos resultados foi possível verificar que as amostras apresentaram ausência dos microrganismos investigados, caracterizando segurança do produto, e também, elevados teores de fibras e proteínas para todas as cultivares avaliadas. O método de desidratação por liofilização preservou significativamente o conteúdo de compostos fenólicos totais, individuais, e antocianinas quando comparadas às farinhas desidratadas em estufa, para todas as cultivares estudadas. Entre os polifenóis, destacaram-se as catequinas, as epicatequinas, quercetina e rutina, com superioridade estatística nas cvs. Cabernet Franc e Sauvignon Blanc. A eficácia da liofilização também foi verificada pela mensuração da atividade antiradicalar. Todas as amostras desidratadas em estufa tiveram menor capacidade de inibição dos radicais livres, por ambos os métodos de IC50. A atividade IC50 para o radical ABTS apresentou os melhores resultados para as amostras liofilizadas, desta forma, quantidades menores das farinhas são capazes de inibir em pelo menos 50% a atividade dos radicais livres ABTS e HOCl-, com destaque para a cultivar Merlot. Estes resultados reforçam as informações de que as condições de temperatura influenciam na preservação de compostos antioxidantes. A análise cromatográfica dos óleos de sementes de uva identificou quatro ácidos graxos (ácido oleico, ácido linoleico, ácido esteárico e ácido palmítico) e índices de vitamina E estatisticamente superiores nas cultivares Merlot e Malbec. A análise termogravimétrica mostrou que as amostras apresentam curvas semelhantes, cujo ponto de degradação de ácidos graxos é superior a 280°C, representando boas perspectivas de uso deste óleo para preparações culinárias que necessitem elevadas temperaturas (forno ou fritadeira), porém, com preservação dos ácidos graxos que o compõem. Pelo enriquecimento nutricional e por agregar valor ao resíduo agroindustrial descartado pelas vinícolas, a adição das farinhas obtidas do bagaço de uva e dos óleos extraídos das sementes são alternativas viáveis na indústria alimentícia e na culinária cotidiana.

URL: http://sutad.selcuk.edu.tr/sutad/article/view/828, Mersin’in Tarsus ilçesine bağlı bir orman köyü iken, 1972 yılında kasaba statüsü kazanan Sebil, 1990’da Çamlıyayla’ya bağlanmıştır. 1970’li yıllara kadar ekonomisi daha çok orman işçiliği ve hayvansal üretime dayalı olan kasabada, bu yıllardan sonra bitkisel üretim ağırlık kazanmaya başlamıştır. Engebeli bir arazide kurulan ve toplu yerleşme dokusuna sahip Sebil’de bağ-bahçe tarımı arazi şartlarından dolayı yerleşim yerinden uzakta yapılmaktadır. Bu uzaklık bağ evleri olgusunu ortaya çıkarmıştır. Bağ ve bahçelerde çalışmalar yaklaşık Mart ayında başlar ve üretilen ürünün çeşidine ya da bulunulan mekâna göre Kasım ayına kadar sürebilir. Bu çalışmada nitel araştırma yöntemlerinden olan ve var olan bir durumu ayrıntılarıyla açıklamayı amaçlayan betimsel analiz yöntemi kullanılmıştır. Katılımcı gözlem ve sahadan elde edilen veriler konu ile ilgili literatürden taranan verilerle desteklenmiş ve betimsel analiz yaklaşımı ile ortaya konulmuştur. Araştırmada bağ evlerinin ortaya çıkışı, bağ evi olarak kullanılan meskenlerin özellikleri, kasaba ile bağ evi arasındaki göçler, bağ evlerinde iş bölümü, kışa hazırlık, yetiştirilen ürünler ve bu ürünlerin değerlendirilmesi, günlük hayat gibi özellikler ayrıntılı olarak incelenmiştir., The town of Sebil that became town in 1972 while it had been a forest village affiliated to Tarsus district of Mersin, it was affiliated to Çamlıyayla district in 1990. Whereas the town’s economy based more upon woodworking and animal production until 1970s, vegetative production started to gain importance after these years. The vegetative production started with viticulture depended upon grapes, and then horticulture for fruits such as apple, peach, walnut, plum, etc. started to be popular. The orchard and vineyard agriculture was has been engaged in away from the residential area due to the field conditions in Sebil that has a collective settlement tapestry. This distance revealed the fact of vineyard houses. Workings in orchards and vineyards start nearly in March and can continue till to November according to the location or the species of the plant. Descriptive analysis method aiming to explain a current situation through the details which is also one of the qualitative research method was used to reveal the vineyard houses culture appeared as depending upon the hard physical and economic conditions. The data obtained from the participant observations and the field were supported through the data in the literature related to the subjective and were revealed through the descriptive analysis method. Emergence of vineyard houses, properties of the residences used as the vineyard house, the migrations between the town and vineyard houses, division of labor in vineyard houses, preparation for winter, the grown products, and assessment of these products were analyzed in details in the study.

As Indicações Geográficas (IGs) podem ser entendidas, do ponto de vista econômico, como uma estratégia para agregar valor a produtos ou serviços que têm características próprias relacionadas ao território ao qual estão inseridas, e assim, fortalecer o desenvolvimento territorial. Este instituto divide-se em indicação de procedência (IP) e denominação de origem (DO). O primeiro indica que produtos ou serviços procedem de determinado lugar, cujos elementos principais para sua caracterização são as ações do homem e o saber fazer. O segundo destaca que, além dos elementos de produção humana, requer que o produto se caracterize pelos elementos da natureza, tais como, relevo, clima e solo. Este instituto também visa proteger os produtos, os produtores e principalmente garantir a qualidade e a informação aos consumidores. A analise do presente artigo é caracterizada como qualitativa e descritiva e quanto aos meios de investigação classifica-se como bibliográfica. A pesquisa bibliográfica foi realizada como meio de investigação em fontes secundárias. Procurou-se verificar como o instituto da IG pode promover o desenvolvimento territorial, identificando pontos fortes e vocações econômicas que podem tornar a região mais competitiva a partir da análise da experiência da IP dos Vales da Uva Goethe, na região de Urussanga – SC. O estudo demonstrou que as IGs podem ser verdadeiras catalisadoras do desenvolvimento territorial. Na experiência da Indicação de Procedência dos Vales da Uva Goethe observou-se importantes vantagens, sobretudo econômicas, após o reconhecimento, como o aumento nas vendas e o acesso a novos mercados. Além disso, identificou-se o desenvolvimento de atividades complementares como o enoturismo e a preservação da identidade local.

HICL, Z.: Evaluation of viniculture in the Czech Republic from the perspective of industry and prediction of development until 2020 according to selected variables. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 7, pp. 89–100 This article analyzes the viniculture and viticulture in the Czech Republic from the perspective of industry and predicts the outlook of Czech viniculture and viticulture until 2020. The fi rst part of the article defi nes the methods and procedures of calculation and SWOT analysis. The contribution using the method of reliability bands predicts consumption of grapes per capita per year and further predicts sugar content in grapes during harvest in future years. Sugar content of grapes has been chosen as the indicator of quality of grapes and indicator of the level of wine growing systems. Based on an evaluation of the current state of viniculture and viticulture in the Czech Republic and results of statistical calculations it recommends in well-arranged way the basic directions of development of viniculture and viticulture. If the development does not deviate too much from statistically estimated parameters, it can be expected that viniculture and viticulture will develop successfully in the conditions existing in the Czech Republic as predicted by the article.

Odjemalci se danes težko odločajo za nakup v množici različnih izdelkov, saj so njihove zahteve in pričakovanja vse večja. Embalaža je dejavnik, ki lahko na samem mestu nakupa vpliva na nakupno odločitev. V teoretičnem delu diplomskega projekta bodo predstavljene različne vrste embalaže in njihove osnovne funkcije ter vedenjski odzivi odjemalcev in vloga embalaže v nakupnem procesu. Vpliv na odjemalce bo opredeljen tudi z vidika celostne grafične podobe. V okviru raziskovalnega projekta smo se osredotočili predvsem na vinogradništvo in vinsko embalažo ter celostno grafično podobo treh vinskih podjetij. Pregledali smo primer spremembe celostne grafične podobe in embalaže, primer uspešnega slovenskega vinskega podjetja, ki prodaja vina na tujih trgih, ter primer inovativne embalaže in celostne podobe iz Francije. Spoznali smo, da je celostna grafična podoba del identitetnega sistema in se izraža v vizualnem jeziku. Celostna podoba podjetja mora izhajati iz samega podjetja, njegove vizije, poslanstva, filozofije, ciljev, strategij in kulture. Clients are nowadays making very difficult decisions what to buy in a wide variety of products. Their demands and expectations are growing. Packaging is a factor that can effect the purchase decision on the spot. In theoretical part of the diploma project packaging and its basic functions will be presented, together with clients` behavioral response. The impact on clients will be defined also in terms of corporate identity. In the scope of diploma research the emphasis was on customer behaviour and the role of packaging in purchasing process and also its impact on customers and users. The main focuse was on viniculture where we present examples of packaging and identity of products of three wine companies. We reviewed one case of changes in corporate identity and packaging, one example of a successful Slovenian wine company that trades with wines on foreign markets and one example of innovative packaging and corporate identity from France. We have realized that corporate identity is a part of identity sistem and is reflected as visual language. Corporate identity must be built on company vision, mission, philosophy, goals, strategies and culture.

In 2014, the National Wine Agency of the Republic of Georgia initiated a three-year "Research Project for the study of Georgian Grapes and Wine Culture. Through collaborative research by Georgian and foreign institutions and researchers, the project aims to: stimulate research of Georgian viticulture and viniculture, through the lens of the country with the earliest tradition of grape domestication and winemaking; and to reconstruct the continuous development of viticulture and wine culture through time. The project advances the study of grape and wine culture by utilizing a multidisciplinary approach, including: archaeology, history, ethnography, molecular genetics, biomolecular archaeology, palaeobotany, ampelography, enology, climatology and other scientific fields. These studies are diachronic in their approach, beginning with the oldest Neolithic civilizations, to present day, creating a holistic understanding of the continuity and complexity of Georgian Wine Culture to help popularize Georgian Wine throughout the global wine market.

Wine production in the northern Curitiba, Paraná, Brazil, specifically the communes of Colombo and Almirante Tamandaré, is based mainly on the utilization of Vitis labrusca grapes var. Bordô (Ives). Total sugar content, pH, and total acidity were analyzed in red wine samples from 2007 and 2008 vintages following official methods of analysis. Moreover, total phenolic, flavonoid, and tannin contents were analyzed by colorimetric methodologies and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical methodology. Phenolic compounds were identified by high performance liquid chromatography. The total phenolic content of wine samples presented concentrations varying between 1582.35 and 2896.08 mg gallic acid.L-1 since the major part corresponds to flavonoid content. In these compounds' concentration range, a direct relationship between phenolic compounds content and levels of antioxidant activity was not observed. Among the identified phenolic compounds, chlorogenic, caffeic, and syringic acids were found to be the major components. Using three principal components, it was possible to explain 81.36% of total variance of the studied samples. Principal Components Analysis does not differentiate between vintages. A produção de vinhos ao norte de Curitiba, Paraná, Brasil, especificamente nas cidades de Colombo e Almirante Tamandaré, está baseada principalmente no uso de uvas Vitis labrusca var. Bordô (Ives). Os parâmetros - açúcar total, teor alcoólico, pH e acidez total - foram analisados em amostras de vinhos tintos das safras 2007 e 2008 por metodologias oficiais. Além disso, também foram determinadas as concentrações de compostos fenólicos totais, flavonoides e taninos por métodos colorimétricos e a atividade antioxidante foi determinada pelo método do radical 2,2-difenil-1-picrilhidrazila (DPPH). Os compostos fenólicos foram identificados por Cromatografia Líquida de Alta Eficiência. A concentração de compostos fenólicos totais das amostras de vinho variou entre 1582,35 e 2896,08 mg de ácido gálico.L-1, com a maior parte correspondendo à concentração de flavonoides. Na faixa de concentração destes compostos, não foi encontrada relação direta entre compostos fenólicos e atividade antioxidante. Entre os compostos fenólicos identificados, os ácidos clorogênico e cafeico foram os componentes majoritários. Com o uso de três componentes principais, foi possível explicar 81,36% da variância total das amostras estudadas. A diferenciação entre as safras não foi possível com o uso da análise de componentes principais.

In this study, an attempt was made to clarify the influence of the climate variation on viniculture for the brewing in central Japan. First of all, some vineyards in central Japan were investigated. Next, as for the orchards in central part Japan, the cluster analysis was applied to various factors such as climate, topology and soils, and the clusters' features were clarified. Moreover, the local climate around the vineyards was simulated by using the climate easing evaluation model, and the feature of the climate was verified. Based on these results, the influences of the climate variation for the viniculture were examined. Those are as follows: 1）Vinicultures for brewing are seen mainly in central and northern Japan. Many new vineyards are opened in the north.Moreover, the breed of grape tends to be replaced by the one found in the south. 2）Grapes for brewing are often cultivated in the basin and the foothill of the inland. New vineyards are opened in the high basin even in central Japan. In one basin, grapes to be served fresh are grown on the lower part of the slope and grapes for the brewing are grown in the upper part of the slope. 3）For the viniculture, some methods are adopted to avoid precipitation in its glowing period. Heavy rain is often brought by the southwest wind, so the vineyards are opened at the eastern sides of the mountains which function as the rain shadow ofthe mountain. 4）There are vineyards not only in the inland but also on the hills near the sea coast. There, it is a little cool even in the summer hot days because of the height. In addition, by the invasion of the sea breeze, the temperature rise is controlled. 5）There are usually forests around the vineyards, especially on their upper part of slope. By such a slope of forest, the temperature rise is especially controlled on the extremely hot days during the growing period.

In this paper, the influence of the climate change in recent years on viniculture was examined. At first, the change of the grape garden areas in recent years in the northern part of Europe was clarified. Next, the change of viniculture in that region was compared with the change of the temperature in recent years. In addition, the influences of the factors other than the climate on viniculture were examined. The results are as follows.1）Commercial viniculture started inthe 1990's invarious places. Around the Atlantic Ocean, viniculture became possible even in Ireland, northern part of England, and souther npart of Netherland. In the Continent, viniculture restarted in the Baltic coast of Germany and the Baltic States. In Northern Europe, the first commercial grape garden was opened in Denmark and Sweden. 2）The mean temperature of September that relates with grape harvest has risen greatly in the major wine producing region in Europe since the 1990's. The mean temperature from April to October that relates to the quality of wine rose after the 1990's. By these changes, the viniculture condition became better in the north, but it became worse in the south. 3）Another factor that enabled commercial production of wine in the north, is technical development. Grape breed was improved and an excellent hybridization kind for the cool temperature appeared and was introduced into new grape gardens.Also the harvest method, such as late time harvest, was improved in the north. 4）In addition, the change of the social factor acted advantageously for the north, too. In the globalization, traditional wine production regions in EU received damages by the inflow ofwine from the new producing regions. Moreover, the name management system for wine producing region, like AOC of France, has been established and the producing region itself comes to possess great significance. In addition, by the change of lifestyle, the consumption of ordinary wine has decreased, while the needs for rare wine have increased., ワインは農産物の中でも，貿易上きわめて重要なものの一つである。2003年には，ワインは世界の農産物輸出額の3.3％を占め，小麦の3.1％をも上まわって最多となっている。ワイン輸出は1980年代後半より急速に拡大し，ワイン生産に占める国際貿易割合は，2001年には26％に増加した（岩佐和幸，2006）。ワインの生産地も，近年大きく変化している。伝統的なワイン産地のイタリア，フランス，スペインのみならず，新興のオーストラリア，チリ，米国，南アフリカなどで，生産とともに輸出も増大している。本論では，まず欧州北部を中心とした現在のワイン生産の実態を明らかにする。欧州北部でも，とくに新興のバルト海周辺などの北辺地域をとりあげる。次に，ワイン生産と気候変動との関わりについて分析する。さらに気候以外の要因とのかかわりについても検討を試みる。

En Mendoza, el valle de Uco ha sido elegido por grandes empresarios para la instalación de campos vitivinícolas irrigados con agua subterránea. Avalados por el Estado provincial para luchar contra la desertificación, el ingreso de estos empresarios modifica las áreas irrigadas tradicionalmente con agua superficial. Se analizan las políticas hídricas provinciales, la modificación de la estructura agraria y cómo los productores locales atraviesan este proceso. Se concluye que ocurre un proceso de enajenación del agua, de la tierra y de la producción que, sin embargo, el Estado difunde como el triunfo del hombre frente al avance del desierto y la escasez hídrica. In Mendoza, the Uco Valley was chosen by big entrepreneurs for setting up viticulture fields, irrigated with groundwater. With the approval of the provincial State to fight against desertification, the appearance of these entrepreneurs changes areas traditionally irrigated with surface waters. We analyze the provincial hydric policies, the modification of the agrarian structure, and how local producers are going through this process. We conclude that there is an alienation process of water, earth, and production that, nevertheless, is publicized by the State as the triumph of men over the advancement of desert and the lack of water. Dans la province de Mendoza, la vallée d'Uco était élue par ses grands entrepreneurs de champs vinicoles irrigues avec de l'eau souterraine. Assurés par l'état provincial pour lutter contre la désertification, l'entrée de ces entrepreneurs modifie les espaces irrigues traditionnellement avec de l'eau de la surface. On analyse les politiques hydriques provinciales, la modification de la structure agraire et comment les producteurs locaux surpassent ce processus. On conclut qu'il y a un processus d'aliénation de l'eau, de la terre et de la production, et néanmoins l'état diffuse cela en tant que le grand triomphe de l'homme en face de l'avance du désert et la manque hydrique. Em Mendoza, o vale do Uco foi escolhido por grandes empresários para a instalação de campos vitivinícolas irrigados com água subterrânea. Avaliados pelo Estado provincial para lutar contra a desertificação, a entrada destes empresários modifica as áreas irrigadas tradicionalmente com água superficial. As políticas hídricas provinciais, a modificação da estrutura agrária e como os produtores locais atravessam este processo é analisado. Conclui-se que acontece um processo de alienação d'água, da terra e da produção que, no entanto, o Estado espalha como triunfo do homem frente ao avanço do deserto e da escassez hídrica.

Pojawienie się żołnierzy rzymskich na obszarze prowincji Mezja Dolna nieuchronnie spowodowało transformację tych obszarów. Jej zaludnienie, początkowo słabe, uległo radykalnemu zwiększeniu, pojawiły się liczne wsie, nie brakowało ośrodków życia miejskiego, które w dobie panowania Sewerów zyskały na znaczeniu gospodarczym. Powstały wille zajmujące się produkcją rolną i rzemieślniczą. Nie ma jednak wątpliwości, że każdy aspekt życia gospodarczego Mezji Dolnej powiązany był z wojskiem. Prowincja gospodarczo ewaluowała, żeby zaspokoić potrzeby aprowizacyjne armii, co w efekcie doprowadziło do wykształcenia się rynku cywilnego. The paper presents the Roman army as the factor of change and economic transformation in the province of Lower Moesia. It addresses such issues as construction activities of the Roman army, development of the logistical base in order to meet the provisioning needs of the Roman troops. The main issue is the process of development of the local market of trade and production, as well as role of the Roman army in establishing and developing the fundamental branches of economy.

Des de finals dels anys vuitanta fins a l’actualitat, la comarca del Priorat ha experimentat un procés de desenvolupament local impulsat per l’activitat vitivinícola. Aquest article té com a objectiu identificar els canvis d’usos i cobertes del sòl ocorreguts durant aquest període, els quals han donat lloc a un nou mosaic agroforestal. El mètode d’anàlisi ha combinat l’explotació de dades estadístiques (censos agraris de 1989 i 1999) i de dades cartogràfiques (el Mapa de Cobertes del Sòl de Catalunya de 1993 i el de 2005-2007, analitzats mitjançant tecnologia SIG). Els canvis més rellevants fan referència a un increment del 51,4% de la superfície de cultiu vitícola entre 1989 i 2007, un fenomen que ha destacat especialment a la subzona del Priorat Geològic (+118,3%), caracteritzada per sòls de llicorella, on aquest increment s’ha produït a partir de la recuperació de parcel·les abandonades. Això ha minimitzat la dinàmica general d’abandonament de cultius a la muntanya mediterrània., Desde finales de los años ochenta hasta la actualidad, la comarca del Priorat ha experimentado un proceso de desarrollo local impulsado por la actividad vitivinícola. Este artículo tiene como objetivo identificar los cambios de usos y cubiertas del suelo ocurridos durante este período, los cuales han dado lugar a un nuevo mosaico agroforestal. El método de análisis ha combinado la explotación de datos estadísticos (censos agrarios de 1989 y 1999) y de datos cartográficos (el Mapa de Cubiertas del Suelo de Catalunya de 1993 y el de 2005-2007, analizados mediante tecnología SIG). Los cambios más relevantes hacen referencia a un incremento del 51,4% de la superficie de cultivo vitícola entre 1989 y 2007, un fenómeno especialmente relevante en el área del Priorat Geológico (+118,3%), caracterizado por suelos pizarrosos, donde este incremento se ha producido a partir de la recuperación de parcelas abandonadas. Ello ha minimizado la dinámica general de abandono de cultivos en la montaña mediterránea., Since the late 80’s to the present, the Priorat region has undergone a process of local development driven by the viticulture and the wine industry. This paper aims to identify the land use and land cover changes that have occurred during this period, which have led to a new agroforestry mosaic. The method of analysis has combined the use of statistical data (agricultural censuses of 1989 and 1999) and mapping data (Land Cover Map of Catalonia 1993 and 2005-2007, which has been analyzed with GIS technology). The most significant changes relate to an increase of 51.4% of the vineyard growing area between 1989 and 2007, a phenomenon particularly relevant in the Geological Priorat area (+118.3%), characterized by slate soils, where this increase has been due to the recovery of abandoned plots, countering the general dynamics of crop abandonment in the Mediterranean mountain areas.

In this effort an attempt was made to analyse the geographical factors i.e. their objective impact on viniculture and wine tourism in the renowned Tikvesh Basin, which represents a symbol of this type of activities in the Republic of Macedonia. The need of such analysis resulted from the fact that this region comprises 8 % of the Republic’s territory and has established itself as an influential agricultural and economic region in the wider vicinity as well. For this purpose adequate methods were utilised such as: mathematical-statistical, cartographic, climatological, touristic, etc. One of the pillars of these research activities, which support the essential postulates of the effort, was the long-lasting terrain exploration. It all points to the final conclusion that the Tikvesh Basin features quite favourable natural and socio-geographical factors which enhance development of vine-growing, winery and wine tourism, whose outstanding potential has only modestly been utilised so far.