Toujours le vin sent son terroir
Organization(s):Collège Jules FERRY
Student(s):FASOLO Eva LALY Shirley GUIDON Olivia BAGIEU Romane CHEVILLOT Aurore LALAURIE Camille MUSSOTTE Sarah BARRAFITE Anna CAPDAREST LASSERRETTE Margaux LUCBERT Jeanne GERARD Sarah DESTAMINIL Cloé CHEVREUIL KLAILE Coralie BONNIN Maëlle ZAUSA Héloïse DEYRIS Anouchka FAZELI Isabella Lola GRASZK Zoé ABELA Sébastien BIARGUES Simon DUCLERC Yohann TELLI Alexandre MILAN William DUZAN Eliott DUFAU Marius GIRAUD Edgar EMO Maxence VIDEAU Noah LANDREIN Léo
Grade Level:Lower Primary (grades K-2, ages 5-8)
GLOBE Teacher(s):Sophie CHEVILLOT
Contributors:CNES, Genodics, L'auringleta, Château Guiraud, Château Pouyanne
Report Type(s):International Virtual Science Symposium Report
Protocols:Air Temperature, Barometric Pressure, Clouds, Wind, Water Temperature, Soil Characterization, Soil pH, Soil Particle Size Distribution
Presentation Video: View Video
Presentation Poster: View Document
Optional Badges: Be a Data Scientist, Be a STEM Professional, Be a STEM Storyteller
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Our project is a scientific and linguistic, named “toujours le vin sent son terroir”. During our studies, we have improved in english and studied our soil thanks to different type of subjects like chemistry, biology or geography. The aim of this project is to compare our observations, our knowledge about our region with California’s wineries. At the beginning, we started with nothing, without any help. But then we got support from many different partners and sponsors, and wihtout them, our studies and finance earnings could not have been possible. After, thanks to them, to our many events (dance shows, parties, bake sales...) and our entry in many scientific contests such as C-Genial, the contest from the teaching ministry, the simposium Globe international, we collected enough money to be able to go to California. During this amazing trip to the United States, the students from the Middle School Jules Ferry in Langon will be the ambassadors of the whole of France, in Califronia.
Are these environmental conditions the only ones responsible for the gustatory values of our wines and is it possible within the framework of a technology and expertise transfer to make a comparaison?
What are the differences? And could there be an exchange of expertise?
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