Changing New Zealand climate equals a changing New Zealand terroir?

Long-term use of copper fungicides causes increased accumulation of total copper in the surface layer of vineyard soils. Many of authors has researched the anthropogenic influx of copper in such soils, which can result in environmental risks.

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Terroir zoning studies have to manage the heterogeneity and complexity of the landscape properties and processes. The varying geology is one of the main landscape properties conditioning the spatial variability of terroirs.

The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.