A climatic characterisation of the sub-Appellations in the Niagara Peninsula wine region

The aims of this study were to examine the effect of high sugar concentrations of must and copper residues on different commercial wine yeasts. Copper originating from pesticides has been known to inhibit yeast, but it’s effect on fermentation performance and VA production of different yeast strains had not been investigated in detail.

Extreme climatic events, such as prolonged drought followed by intense flooding, increasingly impact viticulture, affecting vine physiology, productivity, and grape composition.

The current tendency to reduce SO2 in winemaking, due to its adverse effects in sensitive individuals [1], has led to the development of new techniques to mitigate SO2 absence and to exert the same antimicrobial and antioxidant effects.

In a framework in which climate change is increasingly recognized as a critical global challenge, traditional viticulture must be reconsidered in order to provide better solutions for future needs [1].

Soil physical and chemical properties affect vine nutrition, as indicated by leaf and petiole nutrient content, in a way that may directly impact wine properties.