Grape flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics and the effects that different concentrations and interactions between these compounds have on flavour potential.

Several factors like vineyard site, climate, grape variety, ripeness, physical health of the grapes and pest management influence the populations of indigenous yeasts on grapes and later on in spontaneous fermentations.

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Climate change scenarios suggest an increase in temperatures and an intensification of summer drought. Measuring seasonal plant water status is an essential step in choosing appropriate adaptations to ensure yields and quality of agricultural produce. The water status of grapevines is known to be a key factor for yield, maturity of grapes and wine quality. Several techniques exist to measure the water status of soil and plants, but stem water potential proved to be a simple and precise tool for different plant species.

In a previous zoning program (1998-2002), climatic and pedological factors were able to distinguish 14 terroir within the Soave DOC area where wine characteristics are well recognizable. Nevertheless, in the past vinegrowers identified several vineyards where a better quality of the grapes and wines could be obtained. So, « beyond the zonation » will aim to suggest a new methodology to characterise the Cru, starting with 15 vineyards that were selected in the Soave Classico DOC area. In the year 2005, a meteorological station was positioned in each vineyard and temperature data were collected; because of the limited area of investigation, only 3 rain sensors were set up.