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

Interpretation of ancient texts, such as the Amos epigraphic farming leases, questions both locations and spatial extents of the viticultural area, as well as soils, landscapes, cropping methods

The presence of grapevine trunk diseases (GTDs) related pathogens leads to severe economic losses in wine‐growing regions all over the world

Sterols are a class of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality (Daum et al., 1998).

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Environmental factors like soil and climate influence grape quality potential. Their impact is often mediated through vine water and nitrogen status. Depending on the color of the grapes (red or white) and the type of wine produced, the desired level of vine water and nitrogen status for optimum wine quality is different. Little investigation has been carried out concerning these factors and their potential influence on sparkling wine quality on two vintages. In this study vine water and nitrogen status were assessed at a very high density and related to grape composition and berry weight. Through statistical analyses, the major factors driving grape quality potential on Pinot noir in Champagne were highlighted.