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

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

Among the factors that influence the sensory quality, style, safety, sustainability, and sense of place of a wine, the contributions of microbial biodiversity are widely becoming more recognized. Throughout winemaking, multiple biochemical reactions are performed by a myriad of different microorganisms interacting in many ways.

Climate change presents a challenge for agriculture worldwide. Yet, crop productivity is negatively impacted by abiotic hazards such as high temperatures and water deficit.

Context and purpose of the study. Cover cropping in vineyards supports grape yield, quality, and soil health.

Uruguay had an average annual rainfall of 1200 mm characterized by a high monthly variability, which generates periods of water deficit and excess. The rational water management