Historical zoning in the world

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

AIM: The appellation “Bianco di Custoza” or “Custoza”, born in 1971, is one of the oldest white wines Protected Designation of Origin in Italy.

It is important to quantify the effect of potential crop on vine water constraint in order to adapt vine-growing consulting and vine management to the Mediterranean climate conditions

Climate is a key parameter when the modulation of berry and subsequent wine composition is considered. Recent decades have already seen an increase in global surface temperatures

Annually, around 31.95 million tonnes of grapevine prunings are produced worldwide as agricultural waste.