Historical zoning in the world

Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation.

Vigor declines in older vineyards and poor vine establishment in replant situations have been attributed to plant-parasitic nematodes. The northern root-knot nematode, Meloidogyne hapla, is the most prevalent plant-parasitic nematode species found in Washington wine grape vineyards. Management for nematodes in established vineyards is limited to the application of post-plant nematicides. We are evaluating new nematicides that are currently not registered in grape for their efficacy in controlling M. hapla and a part of that evaluation includes improving the alignment of nematicide application timing with the vulnerable second-stage juvenile (J2) life stage of M. hapla.

The components and methodology for characterization of the terroir in Spain have been described by Gómez-Miguel et al. (2003), Sotés et al. (2003), taking into account the full range of environmental factors (i.e: climate, vegetation, topography, soils, altitude, etc.),

According to the different concern of the ‘traditional’ and the ‘new’ wine-producing Countries, a variable importance is recognized to the climate/soil and to grapevine cultivars as factors affecting the wine quality. However, the viticultural experience can state that, within each area, climate and soil plays an incontestable role in affecting grape quality, and consequently wine quality, as well as the genetic characteristics of the cultivar.