Cartes thématiques: applications au vignoble champenois

To characterize in depth the enological productions according to the origin territories and to provide modern tools for the qualitative raising of the assorted typologies of wine produced, Veneto Agricoltura (the regional agency for the agriculture, forestry and food industry development), the Regional Government of Veneto (north-eastern Italy) and various Consortia of Producers have undertaken since 2002 a systematic classification of the viticultural territories by agro-ecological zoning to achieve a strategic project aimed to set Veneto as the first Italian region to have completed in a systematic and scientifically rigorous way the zoning of most of its Denomination of Origin areas.

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

In this work, these four red varieties were characterized in terms of phenolic composition. Thus, the anthocyanin accumulation and the extractability evolution during ripening were compared.

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

Sauvignon blanc was first planted in Marlborough, New Zealand in the mid-1970s. Since that time, Marlborough has gained an international reputation by producing the definitive wine style of that grape variety.