La condición relacional del terroir simbiótico

El paradigma clásico del terroir, fundamentado en el determinismo geográfico y la estabilidad climática, muestra signos de agotamiento frente al giro microbiológico y la crisis ambiental contemporánea. Este artículo propone el concepto de ‘terroir simbiótico’: un marco fundamentado en una ontología relacional que desplaza el foco desde el ‘lugar fijo’ hacia el ‘ensamblaje multiespecie’. A través de una genealogía crítica de los dispositivos institucionales y un análisis de la evidencia metagenómica reciente, argumentamos que el vino no es una expresión estática del suelo, sino un holobionte coproducido por las interacciones dinámicas entre la vid, la microbiota, los humanos y las tecnologías. Lejos de un mero reduccionismo biológico, esta propuesta articula una política del cuidado, la justicia epistémica y una gobernanza adaptativa, entendiendo la tipicidad como un logro relacional situado y no como una esencia inmutable.

Terroir simbiótico, Ontología relacional, Microbiota del vino, Holobionte, Justicia epistémica, Antropoceno

Alaimo, Stacy. Bodily Natures: Science, Environment, and the Material Self. Bloomington: Indiana University Press, 2010. DOI: https://doi.org/10.2979/6079.0

Anderson, Colin R., Janneke Bruil, M. Jahi Chappell, Csilla Kiss y Michel P. Pimbert. Agroecology and Transdisciplinary Research for Food Systems Transformation. Londres: Routledge, 2021. DOI: https://doi.org/10.1007/978-3-030-61315-0

Arriagada-Carrazana, J. P., C. Sáez-Navarrete y E. Bordeu. “Membrane Filtration Effects on Aromatic and Phenolic Quality of Cabernet Sauvignon Wines”. Journal of Food Engineering 68, núm. 3 (2005): 363-368. https://doi.org/10.1016/j.jfoodeng.2004.06.011. DOI: https://doi.org/10.1016/j.jfoodeng.2004.06.011

Ascione, Elisa. “Soil Stories: Care, Knowledge, and Microbiological Life in Sustainable Viticulture”. Ethnologia Europaea 50, núm. 2 (2020): 12-27.

Ascione, Elisa, Jared Belsky, Mackenzie Nelsen y Manuel Barbato. “Cultivating Activism through Terroir: An Anthropology of Sustainable Winemakers in Umbria, Italy”. Food, Culture & Society 23, núm. 3 (2020): 277-295. https://doi.org/10.1080/15528014.2020.1741063. DOI: https://doi.org/10.1080/15528014.2020.1741063

Barad, Karen. Meeting the Universe Halfway: Quantum Physics and the Entanglement of Matter and Meaning. Durham, NC: Duke University Press, 2007. DOI: https://doi.org/10.2307/j.ctv12101zq

Barham, Elizabeth. “Translating Terroir: The Global Challenge of French AOC Labeling”. Journal of Rural Studies 19 núm. 1 (2003): 127-138. https://doi.org/10.1016/S0743-0167(02)00052-9. DOI: https://doi.org/10.1016/S0743-0167(02)00052-9

Bekris, Fotiοs, Lola Despina, Elena Papadopoulou, Sotirios Vasileiadis, Spiros Paramithiotis, Yorgos Kotseridis, Dimitrios G. Karpouzas. “Spontaneous Vinification Supports Different Microbiota, Volatilome and Leads to Wines with Different Sensory Attributes Compared to Vinifications Inoculated with Commercial and Indigenous Saccharomyces cerevisiae”. LWT-Food, Science and Technology 205 (2024): 116543. https://doi.org/10.1016/j.lwt.2024.116543. DOI: https://doi.org/10.1016/j.lwt.2024.116543

Belda, Ignacio, Javier Ruiz, Alicia Alastruey-Izquierdo, Enrique Navascués, Domingo Marquina, y Antonio Santos. “Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement”. Molecules 22, núm. 2 (2017): 189. https://doi.org/10.3390/molecules22020189. DOI: https://doi.org/10.3390/molecules22020189

Bertorelli, Sara, Stella Gubelli, Valentina Bramanti, Ettore Capri, y Lucrezia Lamastra. “How Does the Wine Sector Perform and Communicate Sustainability? The Italian Case”. Sustainability 15, núm. 17 (2023): 12700. https://doi.org/10.3390/su151712700. DOI: https://doi.org/10.3390/su151712700

Bokulich, Nicholas A., John H. Thorngate, Paul M. Richardson, y David A. Mills. “Microbial Biogeography of Wine Grapes Is Conditioned by Cultivar, Vintage, and Climate”. Proceedings of the National Academy of Sciences 111, núm. 1(2014): E139-E148. https://doi.org/10.1073/pnas.1317377110. DOI: https://doi.org/10.1073/pnas.1317377110

Bordenstein, Seth R., y Kevin R. Theis. “Host Biology in Light of the Microbiome: Ten Principles of Holobionts and Hologenomes”. PLOS Biology 13, núm. 8 (2015): e1002226. https://doi.org/10.1371/journal.pbio.1002226. DOI: https://doi.org/10.1371/journal.pbio.1002226

Callon, Michel, Cécile Méadel y Vololona Rabeharisoa. “The Economy of Qualities”. Economy and Society 31, núm. 2 (2002): 194-217. https://doi.org/10.1080/03085140220123126. DOI: https://doi.org/10.1080/03085140220123126

Caponi, Gustavo. “El reduccionismo en la biología contemporánea”. Signos Filosóficos 6, núm. 12 (2004): 33-62. http://www.redalyc.org/articulo.oa?id=34301202.

Capozzi, Vittorio, Carmela Garofalo, Maria Assunta Chiriatti, Francesco Grieco, y Giuseppe Spano. “Microbial Terroir and Food Innovation: The Case of Yeast Biodiversity in Wine”. Microbiological Research 181 (2015): 75-83. https://doi.org/10.1016/j.micres.2015.10.005. DOI: https://doi.org/10.1016/j.micres.2015.10.005

Carbone, María Julia, Matías Gelabert, Victoria Moreira, Pedro Mondino y Sandra Alaniz.. “Grapevine Nursery Propagation Material as Source of Fungal Trunk Disease Pathogens in Uruguay”. Frontiers in Fungal Biology 3 (2022): 958466. https://doi.org/10.3389/ffunb.2022.958466. DOI: https://doi.org/10.3389/ffunb.2022.958466

Castellano, Sylvaine, Insaf Khelladi, Rosella Sorio, Mehmet A. Orhan y David E. Kalisz. “Exploring the Microfoundations of Nomadic Dynamic Capabilities: The Example of Flying Winemakers”. Technological Forecasting and Social Change 163 (2021): 120422. https://doi.org/10.1016/j.techfore.2020.120445. DOI: https://doi.org/10.1016/j.techfore.2020.120445

Chaptal, Jean-Antoine. L’Art de faire, gouverner et perfectionner les vins. París: Delalain fils, 1801.

Cheyns, Emmanuelle, y Guillaume Simonet. “Viticulture, Microbiomes and Territorial Governance in France”. Sociologie du Travail 64, núm. 3 (2022): 301-320.

Krzywoszynska, Anna, y Greta Marchesi. “Toward a Relational Materiality of Soils: Introduction”, Environmental Humanities 12, núm. 1 (2020): 190-204. https://doi.org/10.1215/22011919-8142297. DOI: https://doi.org/10.1215/22011919-8142297

Day, Martin. P., Simon A. Schmidt, Paul A. Smith, y Eric. N. Wilkes. “Use and Impact of Oxygen during Winemaking”. Australian Journal of Grape and Wine Research 21, núm. S1 (2015): 693-704. https://doi.org/10.1111/ajgw.12199. DOI: https://doi.org/10.1111/ajgw.12199

De la Cadena, Marisol, y Mario Blaser, eds. A World of Many Worlds. Durham, NC: Duke University Press, 2018. DOI: https://doi.org/10.1515/9781478004318

Demossier, Marion. “Beyond Terroir: Territorial Construction, Hegemonic Discourses, and French Wine Culture”. Journal of the Royal Anthropological Institute 17, núm. 4 (2011): 685-705. https://doi.org/10.1111/j.1467-9655.2011.01714.x. DOI: https://doi.org/10.1111/j.1467-9655.2011.01714.x

Demossier, Marion. Burgundy: A Global Anthropology of Place and Taste. Nueva York: Berghahn Books, 2018. DOI: https://doi.org/10.2307/j.ctvw04ffz

Descola, Philippe. Beyond Nature and Culture. Chicago: University of Chicago Press, 2013. DOI: https://doi.org/10.7208/chicago/9780226145006.001.0001

Douglas, Angela E. The Symbiotic Habit. Princeton, NJ: Princeton University Press, 2010.

Echeverría, Javier. La revolución tecnocientífica. Ciudad de México: Fondo de Cultura Económica, 2003.

Echeverría, Javier. “La revolución tecnocientífica”. CONfines de Relaciones Internacionales y Ciencia Política 1, núm. 2 (2005): 9-15. https://confines.tec.mx/index.php/confines/article/view/112.

Feinberg, Rebecca. “Uprooting Wine”. Food, Culture & Society 23, núm. 5 (2020): 551-569. https://doi.org/10.1080/15528014.2020.1807800. DOI: https://doi.org/10.1080/15528014.2020.1807800

Flores García, Brianda. Parras, cuna de la vinicultura en América: Reinventando el vino y creando terroir en el noreste mexicano. Monterrey: Tecnológico de Monterrey, 2025.

Fricker, Miranda. Epistemic Injustice: Power and the Ethics of Knowing. Oxford: Oxford University Press, 2017.

Gambetta, Gregory A., y Sahap K. Kurtural. “Global Warming and Wine Quality: Are We Close to the Tipping Point?”. OENO One 55, núm. 3 (2021): 353-361. https://doi.org/10.20870/oeno-one.2021.55.3.4774. DOI: https://doi.org/10.20870/oeno-one.2021.55.3.4774

Ge, Xiaoxin, Jie Wang, Xiaodi Wang, Yaqiong Liu, Chao Dang, Ran Suo y Jianfeng Sun. “Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma”. Foods 12, núm. 16 (2023): 3073. https://doi.org/10.3390/foods12163073. DOI: https://doi.org/10.3390/foods12163073

Gerbi, Vincenzo, y Camilla De Paolis. “The Effects of Climate Change on Wine Composition and Winemaking Processes”. Italian Journal of Food Science 37, núm. 1 (2025): 246-260. https://doi.org/10.15586/ijfs.v37i1.2775. DOI: https://doi.org/10.15586/ijfs.v37i1.2775

Gilbert, Jack A., Daniel van der Lelie e Iratxe Zarraonaindia. “Microbial Terroir for Wine Grapes”. Proceedings of the National Academy of Sciences 111, núm. 1 (2014): 5-6. https://doi.org/10.1073/pnas.1320471110. DOI: https://doi.org/10.1073/pnas.1320471110

Gilbert, Scott F., Jan Sapp, y Alfred I. Tauber. “A Symbiotic View of Life: We Have Never Been Individuals”. The Quarterly Review of Biology 87, núm. 4 (2012): 325-341. https://doi.org/10.1086/668166. DOI: https://doi.org/10.1086/668166

Haraway, Donna J. “Situated Knowledges: The Science Question in Feminism and the Privilege of Partial Perspective”. Feminist Studies 14, núm. 3 (1988): 575-599. DOI: https://doi.org/10.2307/3178066

Haraway, Donna J. Simians, Cyborgs, and Women: The Reinvention of Nature. Londres: Routledge, 1991.

Haraway, Donna J. Modest_Witness@Second_Millennium. FemaleMan©_Meets_OncoMouse™: Feminism and Technoscience. Londres: Routledge, 1997.

Haraway, Donna J. Staying with the Trouble: Making Kin in the Chthulucene. Durham, NC: Duke University Press, 2016. DOI: https://doi.org/10.2307/j.ctv11cw25q

Hawkins, Diana Lynne, Jess Ryder, Soon A. Lee, Katie Parish‐Virtue, Bruno Fedrizzi, Matthew R. Goddard y Sarah J Knight. “Mixed Yeast Communities Contribute to Regionally Distinct Wine Attributes”. FEMS Yeast Research 23 (2023): foad005. https://doi.org/10.1093/femsyr/foad005. DOI: https://doi.org/10.1093/femsyr/foad005

Hayden, Cori. “Microbial Capital: Biotechnological Commons and Bioeconomic Inequalities”. Science, Technology & Human Values 47, núm. 5 (2022): 845-864.

Ingold, Tim. Correspondences. Cambridge: Polity Press, 2021.

Institut National de l’Origine et de la Qualité (INAO). Les signes officiels de la qualité et de l’origine en France. Montreuil: INAO, 2019. https://www.inao.gouv.fr.

Jasanoff, Sheila, ed. States of Knowledge: The Co-Production of Science and Social Order. Londres: Routledge, 2004. DOI: https://doi.org/10.4324/9780203413845

Jasanoff, Sheila. The Ethics of Invention: Technology and the Human Future. Nueva York: W. W. Norton, 2018.

Jones, Gregory V., Michael A. White, Owen R. Cooper y Karl Storchmann. “Climate Change and Global Wine Quality”. Climatic Change 73, núm. 3 (2005): 319-343. https://doi.org/10.1007/s10584-005-4704-2. DOI: https://doi.org/10.1007/s10584-005-4704-2

Junqua, Remy, Liming Zeng y Alexandre Pons. “Oxygen Gas Transfer through Oak Barrels: A Macroscopic Approach”. OENO One 55, núm. 3 (2021): 53-65. https://doi.org/10.20870/oeno-one.2021.55.3.4692. DOI: https://doi.org/10.20870/oeno-one.2021.55.3.4692

Karpik, Lucien. Valuing the Unique: The Economics of Singularities. Princeton: Princeton University Press, 2010. DOI: https://doi.org/10.1515/9781400835218

Kirksey, Eben, y Stefan Helmreich. “The Emergence of Multispecies Ethnography”. Cultural Anthropology 25, núm. 4 (2010): 545-576. https://doi.org/10.1111/j.1548-1360.2010.01069.x. DOI: https://doi.org/10.1111/j.1548-1360.2010.01069.x

Knight, Sarah, Steffen Klaere, Bruno Fedrizzi, y Matthew R. Goddard. “Regional Microbial Signatures Positively Correlate with Differential Wine Phenotypes: Evidence for a Microbial Aspect to Terroir”. Scientific Reports 5 (2015): 14233. https://doi.org/10.1038/srep14233. DOI: https://doi.org/10.1038/srep14233

Latour, Bruno. Science in Action: How to Follow Scientists and Engineers through Society. Cambridge, MA: Harvard University Press, 1987.

Latour, Bruno. We Have Never Been Modern. Cambridge, MA: Harvard University Press, 1993.

Latour, Bruno. Politics of Nature: How to Bring the Sciences into Democracy. Cambridge, MA: Harvard University Press, 2004. DOI: https://doi.org/10.4159/9780674039964

Latour, Bruno. Reassembling the Social: An Introduction to Actor-Network-Theory. Oxford: Oxford University Press, 2005. DOI: https://doi.org/10.1093/oso/9780199256044.001.0001

Lazcano, Cristina, Charlotte Decock, y Stewart G. Wilson. “Defining and Managing for Healthy Vineyard Soils: Intersections with the Concept of Terroir”. Frontiers in Environmental Science núm. 8 (2020): 68. https://doi.org/10.3389/fenvs.2020.00068. DOI: https://doi.org/10.3389/fenvs.2020.00068

Lewontin, Richard C. The Genetic Basis of Evolutionary Change. Nueva York: Columbia University Press, 1974.

Lewontin, Richard C. “The Analysis of Variance and the Analysis of Causes”. American Journal of Human Genetics 26 (1974): 400-411.

Longino, Helen E. Science as Social Knowledge: Values and Objectivity in Scientific Inquiry. Princeton: Princeton University Press, 1990. DOI: https://doi.org/10.1515/9780691209753

Loreau, Michel. “Biodiversity and Ecosystem Stability Revisited”. Current Opinion in Environmental Sustainability 47 (2020): 94-100.

Margulis, Lynn. Symbiosis as a Source of Evolutionary Innovation: Speciation and Morphogenesis. Cambridge, MA: MIT Press, 1991.

Margulis, Lynn. Symbiotic Planet: A New Look at Evolution. Nueva York: Basic Books, 1998.

Martínez-Navarro, Jesús, y Ricardo Sellers-Rubio. “Three Decades of Research on Wine Marketing”. Heliyon 10, núm. 10 (2024): e30938. https://doi.org/10.1016/j.heliyon.2024.e30938. DOI: https://doi.org/10.1016/j.heliyon.2024.e30938

Martiniuk, Jonathan T., Braydon Pacheco, Gordon Russell, Stephanie Tong, Ian Backstrom y Vivien Measday. “Impact of Commercial Strain Use on Saccharomyces cerevisiae Population Structure in Spontaneous Fermentations”. PLOS ONE 11, núm. 8 (2016): e0160259. https://doi.org/10.1371/journal.pone.0160259. DOI: https://doi.org/10.1371/journal.pone.0160259

Miccichè, D., Stefano Puccio, Rosario Di Lorenzo, Lucia Turano, Francesco Di Carlo y Antonino Pisciotta. “Adapting Viticulture to Climate Change: Impact of Shading in Sicily”. Horticulturae 11, núm. 2 (2025): 163. https://doi.org/10.3390/horticulturae11020163. DOI: https://doi.org/10.3390/horticulturae11020163

Mira de Orduña, Ramón. “Climate Change Associated Effects on Grape and Wine Quality and Production”. Food Research International 43, núm. 7 (2010): 1844-1855. https://doi.org/10.1016/j.foodres.2010.05.001. DOI: https://doi.org/10.1016/j.foodres.2010.05.001

Mol, Annemarie. The Body Multiple: Ontology in Medical Practice. Durham, NC: Duke University Press, 2002. DOI: https://doi.org/10.1215/9780822384151

Morin, Edgar. Introducción al pensamiento complejo. Barcelona: Gedisa, 2008.

Nicolescu, Basarab. Manifesto of Transdisciplinarity. Albany: SUNY Press, 2002.

Ortega-Heras, Miriam, María Curiel-Fernández, Silvia Pérez-Magariño, y María Luisa González-Sanjosé. “Generation of Wine Sensory Descriptors by One-Step Method Based on Free Profile and Comparative Analysis by Pairs to Establish the Typicity of PDO Wines”. LWT - Food Science and Technology 203 (2024): 116410. https://doi.org/10.1016/j.lwt.2024.116410. DOI: https://doi.org/10.1016/j.lwt.2024.116410

Paxson, Heather. “Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes”. American Anthropologist 112, núm. 3 (2010): 444-457. https://doi.org/10.1111/j.1548-1433.2010.01251.x. DOI: https://doi.org/10.1111/j.1548-1433.2010.01251.x

Paxson, Heather. The Life of Cheese: Crafting Food and Value in America. Berkeley: University of California Press, 2012. DOI: https://doi.org/10.1525/9780520954021

Ponce de León, María A., y Brian N. Bailey. “Fruit Zone Shading to Control Grape Berry Temperature: A Modeling Study”. American Journal of Enology and Viticulture 73, núm. 3 (2022): 183.197. https://doi.org/10.5344/ajev.2022.21054. DOI: https://doi.org/10.5344/ajev.2022.21054

Pretorius, Isak S. “Tasting the Terroir of Wine Yeast Innovation”. FEMS Yeast Research 20, núm. 1 (2020): foz084. https://doi.org/10.1093/femsyr/foz084. DOI: https://doi.org/10.1093/femsyr/foz084

Puig de la Bellacasa, Maria. Matters of Care: Speculative Ethics in More-Than-Human Worlds. Minneapolis: University of Minnesota Press, 2017. DOI: https://doi.org/10.1017/S2753906700002096

Rainer, Gerhard. “Geographies of Qualification in the Global Fine Wine Market”. Environment and Planning A: Economy and Space 53, núm. 1 (2021): 95-112. https://doi.org/10.1177/0308518X20934816. DOI: https://doi.org/10.1177/0308518X20934816

Ramos, María Concepción, y Fernando Martínez de Toda. “Influence of Weather Conditions and Projected Climate Change on Phenology and Grape Composition of Carignan in Rioja DOCa”. International Journal of Biometeorology 66 (2022): 1297-1314. https://doi.org/10.1007/s00484-022-02258-6. DOI: https://doi.org/10.1007/s00484-022-02258-6

Rioja Trade. “Rioja Addresses Climate Change: Transitioning to Higher-Altitude Plots and Cooler Vineyards”. Rioja Trade (2024, marzo). https://riojatrade.com/discover/rioja-addresses-climate-change/.

Rockström, Johan, Will Steffen, Kevin Noone, Åsa Persson, F. Stuart Chapin III, Eric F. Lambin et al. “A Safe Operating Space for Humanity”. Nature núm. 461 (2009): 472-475. https://doi.org/10.1038/461472a. DOI: https://doi.org/10.1038/461472a

Rogiers, Suzy Y., Dennis H. Greer, Yin Liu, Tintu Baby, y Zeyu Xiao. “Impact of Climate Change on Grape Berry Ripening: An Assessment of Adaptation Strategies for the Australian Vineyard”. Frontiers in Plant Science 13 (2022): 1094633. https://doi.org/10.3389/fpls.2022.1094633. DOI: https://doi.org/10.3389/fpls.2022.1094633

Rosária, Mariana, Miguel Oliveira, Ana C. Correia, y Antonio M. Jordão. “Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines”. Processes 10, núm. 2 (2022): 284. https://doi.org/10.3390/pr10020284. DOI: https://doi.org/10.3390/pr10020284

Rouxinol, Maria Inês, Maria Rosário Martins, João Mota Barroso, y Ana Elisa Rato. “Wine Grapes Ripening: A Review on Climate Effect and Analytical Approach to Increase Wine Quality”. Applied Biosciences 2, núm. 3 (2023): 347-372. https://doi.org/10.3390/applbiosci2030023. DOI: https://doi.org/10.3390/applbiosci2030023

Santos, Boaventura de Sousa. Epistemologies of the South: Justice Against Epistemicide. Boulder, CO: Paradigm Publishers, 2014.

Santos, Boaventura de Sousa. The End of the Cognitive Empire: The Coming of Age of Epistemologies of the South. Durham, NC: Duke University Press, 2018. DOI: https://doi.org/10.1215/9781478002000

Santos, João, Chenyao Yang, Helder Fraga, Aureliano C. Malheiro, José Moutinho-Pereira, Lia-Tânia Dinis, Carlos Correia et al. “Long-Term Adaptation of European Viticulture to Climate Change: An Overview from the H2020 Clim4Vitis Action”. IVES Technical Reviews (2021). https://ives-technicalreviews.eu/article/view/4644. DOI: https://doi.org/10.20870/IVES-TR.2021.4644

Serrano-Bosquet, Francisco Javier. “El reduccionismo fisicalista en la obra biológica de Linus Pauling”. Thémata. Revista de Filosofía núm. 44 (2011): 532-553.

Serrano-Bosquet, Francisco Javier y Gustavo Caponi. “Warren Weaver: Valores cognitivos y perspectiva epistemológica del Experimental Biology Program de la Fundación Rockefeller”. Scientiae Studia 12, núm. 2 (2014): 325-341. DOI: https://doi.org/10.1590/S1678-31662014000100007

Serrano-Bosquet, Francisco Javier. “La introducción de variedades de trigo durante el proceso de constitución del modelo agrícola estadounidense”. História (São Paulo) núm. 40 (2021): e2021038. https://doi.org/10.1590/1980-4369e2021038. DOI: https://doi.org/10.1590/1980-4369e2021038

Souza Gonzaga, Lira, Dimitra L. Capone, Susan E. P. Bastian, y Lukas Danner y David W. Jeffery. “Using Content Analysis to Characterise the Sensory Typicity and Quality Judgments of Australian Cabernet Sauvignon Wines”. Foods 8, núm. 12 (2019): 691. https://doi.org/10.3390/foods8120691. DOI: https://doi.org/10.3390/foods8120691

Stengers, Isabelle. “Introductory Notes on an Ecology of Practices”. Cultural Studies Review 11, núm. 1 (2005): 183-196. DOI: https://doi.org/10.5130/csr.v11i1.3459

Stengers, Isabelle. Cosmopolitics I. Minneapolis: University of Minnesota Press, 2010.

Steyn, Jonathan D. “Authenticity Framing and Market Creation for Meta-Organisations: The Case of the Swartland Independent Producers in the South African Wine Field”. Tesis doctoral, University of Cape Town, 2021. http://hdl.handle.net/11427/36157.

Sun, Qingyang, Ruiguo Cui y Yue Zhao. “Regional Aroma Characteristics of Spontaneously Fermented Cabernet Sauvignon Wines Produced from Seven Sub-Regions in Shangri-La of China”. Scientific Reports 14 (2024): 15903. https://doi.org/10.1038/s41598-024-76353-6. DOI: https://doi.org/10.1038/s41598-024-76353-6

Trubek, Amy B. The Taste of Place: A Cultural Journey into Terroir. Berkeley: University of California Press, 2008.

Tsing, Anna Lowenhaupt. The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins. Princeton: Princeton University Press, 2015. DOI: https://doi.org/10.1515/9781400873548

Ugliano, Maurizio, Jean-Baptiste Dieval, Tracey E. Siebert, Mariola Kwiatkowski, Olav Aagaard, Stéphane Vidal y Elizabeth J. Waters. “Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines: Influence of Pre- and Postbottling Controlled Oxygen Exposure”. Journal of Agricultural and Food Chemistry 60, núm. 35 (2012): 8561-8570. https://doi.org/10.1021/jf3014348. DOI: https://doi.org/10.1021/jf3014348

Ugliano, Maurizio. “Oxygen Contribution to Wine Aroma Evolution during Bottle Aging”. Journal of Agricultural and Food Chemistry 61, núm. 26 (2013): 6125-6136. https://doi.org/10.1021/jf400810v. DOI: https://doi.org/10.1021/jf400810v

Unwin, Tim. Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade. Londres: Routledge, 1991.

Valero, Eva, Dorit Schuller, Brigitte Cambon, Margarida Casal, y Sylvie Dequin. “Dissemination and Survival of Commercial Wine Yeast in the Vineyard: A Large-Scale, Three-Year Study”. FEMS Yeast Research 5, núm. 10 (2005): 959-969. https://doi.org/10.1016/j.femsyr.2005.04.007. DOI: https://doi.org/10.1016/j.femsyr.2005.04.007

Van Leeuwen, Cornelis y Gerard Seguin. “The Concept of Terroir in Viticulture”. Journal of Wine Research 16, núm. 1 (2005): 1-10. https://doi.org/10.1080/09571260600633135. DOI: https://doi.org/10.1080/09571260600633135

Van Leeuwen, Cornelis, y Philippe Darriet. “The Impact of Climate Change on Viticulture and Wine Quality”. Journal of Wine Economics 11, núm. 1 (2016): 150-167. https://doi.org/10.1017/jwe.2015.21. DOI: https://doi.org/10.1017/jwe.2015.21

Van Leeuwen, Cornelis, Jean-Christophe Barbe, Philippe Darriet, Olivier Geffroy, Eric Gomès, Sabine Guillaumie, Pierre Helwi et al. “Recent Advancements in Understanding the Terroir Effect on Aromas in Grapes and Wines”. OENO One 54, núm. 4 (2020): 985-1006. https://doi.org/10.20870/oeno-one.2020.54.4.3983. DOI: https://doi.org/10.20870/oeno-one.2020.54.4.3983

Vaudour, Emmanuelle. “The Quality of Grapes and Wine in Relation to Geography: Notions of Terroir at Various Scales”. Journal of Wine Research 13, núm. 2 (2002): 117-141. https://doi.org/10.1080/0957126022000017981. DOI: https://doi.org/10.1080/0957126022000017981

Vignale, Silvana. “La vida y la incertidumbre. Ensayo sobre perspectivismo y ontología relacional”. En-Claves del Pensamiento 37 (2025): 1-25. https://doi.org/10.46530/ecdp.v0i37.726. DOI: https://doi.org/10.46530/ecdp.v0i37.726

Vinetur. “Torres Family Could Leave Catalonia in 30 Years”. Vinetur, 22 de mayo de 2025. https://www.vinetur.com/en/2025052287875/torres-family-could-leave-catalonia-in-30-years.html.

Waterhouse, Andrew L., Gavin L. Sacks y David W. Jeffery. Understanding Wine Chemistry. Chichester: John Wiley & Sons, 2016. DOI: https://doi.org/10.1002/9781118730720

Webb, Leanne. B., Penny H. Whetton, y Edward W. R. Barlow. “Observed Trends in Winegrape Maturity in Australia”. Global Change Biology 17, núm. 8 (2011): 2707-2719. https://doi.org/10.1111/j.1365-2486.2011.02434.x. DOI: https://doi.org/10.1111/j.1365-2486.2011.02434.x

Zheng, Yue. Terroir and Globalization: Wine Production, Identity, and Authenticity in Emerging Regions. Londres: Palgrave Macmillan, 2019.

Zheng, Yue. “Emergent Wine Regions and the Politics of Terroir in East Asia”. Journal of Wine Research 30, núm. 4 (2019): 291-309.