Cultivation forms and viticulture models adapting to adverse “environmental” conditions

The first South African wine was made by Jan van Riebeeck on the second of February 1659. His initial determination to produce wine at the Cape refreshment station was continued by other governors

Franconia which is a “cool climate” winegrowing region is well known for its fruity white wines. The most common grape cultivars are Silvaner and Mueller-Thurgau.

Double cropping is a novel technique, driven by the extension of the growing season caused by global warming.

Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the Kokumi sensory concept [1].

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.