Geological influences on terroir development

The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies

Climate change results in increasing water stress due to co-effects of rising evapotranspiration (ET) and decreased precipitation over the past 65 years (Spinoni et al. 2019).

The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties.

A crucial issue associated with the long-term impact of climate change in viticulture concerns the capacity of resilience of the typical varieties currently cultivated in traditional areas. Indeed, regions that are currently characterized by optimal climatic conditions can cease to be so in the future. At the same time, new premium wine production regions may arise north of 50oN. Both these threats and opportunities are based on the assessment of a very likely gradual temperature increase along the 21st century, resulting from the ensemble mean of the state-of-the-art climate projections. Such an assessment is orienting decision-makers and stakeholders to rethink the grapevine cultivation zoning, prefiguring, for each variety, a shift at higher latitudes and/or at higher altitudes areas.

Soil physical and chemical properties affect vine nutrition, as indicated by leaf and petiole nutrient content, in a way that may directly impact wine properties.