New methods and technologies to describe the environment in terroir studies

The wine industry is increasingly focused on carbon accounting due to consumer’s demand and the industry’s goal of reducing carbon emissions.

Australia is the seventh largest producer of wine and crushed 1.42 million tonnes of wine grapes in the 2001 vintage.

In grapevine, phenology from bud break to berry maturation, depends on temperature and water availability. Increases in average temperatures accelerates initiation of bud break, exposing newly formed shoots to detrimental environmental stresses. It is therefore essential to identify genotypes that could delay phenology in order to adapt to the environment. The use of different rootstocks has been applied to change scion’s characteristics, to adapt and resist to abiotic and biotic stresses[1].

Climate change poses significant challenges for viticulture, particularly in Mediterranean regions like Portugal, where extreme heat and drought conditions are becoming more frequent.

Conflicting messages about the consumption of alcoholic beverages – including wine – continue to dominate the media, causing increasing uncertainty among consumers and health professionals.