The zoning of grapevine in a hilly area should consider the variability of the environmental characteristics due to topography. Since soil and climate data are usually available as point data
In a context of a sustainable viticulture, a new uprising strategy to improve grape and wine composition (or quality) is the exogenous application of plant activators(Gil-Muñoz et al., 2017)
Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].
The wine industry, a key sector for the European Union’s economy, exhibits significant energy consumption, amounting to approximately 1,750 million kWh annually within this geographic context, with major contributions from Italy, France, Spain, and Portugal (Fuentes Pila et al., 2015).
Wine minerals, including calcium, derive mainly from grape berry extraction, but they could also arise from winemaking additives, processing aids, and other sources.
