La langue régionale : une marque de terroir ? by Fatiha Fort

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Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome by José Miguel Fuentes-Espinosa, Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno

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Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect by Xue Zhang, Hui Yang, Na Liu, Jian Sun, Ruijia Yao, Fangzhou Shi, Jiming Li, Wenguang Jiang, Hongying Li, Qingchen Zhang, JunXiang Zhang

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Les zones de pêche protégées au Sénégal : entre terroir du pêcheur et parcours du poisson. Quelle(s) échelle(s) de gestion ? by Adama Mbaye, Ndiaga Thiam, Massal Fall

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MODERN TECHNOLOGIES OF WINE PRODUCTION IN THE CONTEXT OF GLOBAL WARMING AND ORGANIC APPROACH IN VINEYARD by N. Kamenieva, O. Verechuk

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‘Quality’ as a governmental rationality in New Zealand wine by Russell Prince, Nicolas Lewis

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