Changing New Zealand climate equals a changing New Zealand terroir?

The wide diffusion of organic cultivation of vineyards and the need to reduce the use of pesticides highlights the urgent need for alternative and sustainable methods of vine protection by pathogen molds.

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Studies suggest that ethanol (EtOH), triggers plant adaptation to various stresses at low concentrations (10 µM to 10 mM).

There is evidence in the literature that non-volatile wine matrix can modify the release and therefore the perception of the compounds involved in wine aroma [1-3].

The physical factors that influence the grape ripening include elevation, slope, aspect, potential global radiation, sun hours and soil type of the vineyards.