Recognition of terroir in american viticultural areas

New Zealand viticulture has long been characterised by sustainable grape growing practices as promoted by Sustainable Winegrowing New Zealand (SWNZ) as well as by Organic Viticulture.

Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.

It is widely known the impact that oxidation has on wine sensory degradation and eventually, in the shortening of its longevity.

Climate change strongly affects the wine-growing sector which increasingly requires in situ adaptation strategies aimed at preserving the sustainability of production. Investigating microclimate becomes crucial in comprehending environmental pressures on plants. The microclimatic investigation conducted in the Orvieto PDO (central Italy) allowed us to highlight the climatic dynamics occurring in the last 25 years and the frequency and intensity of abiotic stresses. Two management strategies for the canopy were identified: early defoliation (ELR) and foliar application of Basalt Flour ® (FB) compared to the ordinary management (C) of the company (bud selection and topping). The effects on plant vigour indices (LAI), resource allocation in terms of carbon stored in the above-ground organs of the vine, and the microclimate of the canopy and the berry were evaluated. In particular, microclimate was evaluated through a network of sensors connected wirelessly (Wireless Sensor Network), dedicated to collecting information on temperature and humidity in the canopy and clusters.

The use of elicitors to promote the biosynthesis of secondary metabolites in grapes has been tackled in several reports, however its study linked to nanotechnology is less developed.