Australia’s Wine Future: A Climate Atlas

Ecological sustainability refers to developing viticulture in adequate environmental conditions.

Aromatic characteristics of wines are strongly influenced by agronomical and enological factors, depending of the climate, cultivar and winemaking process. Tropical wines are a new concept of vitiviniculture that is being developped in the Northeast of Brazil since the 80’s, located between 8-9º latitude of the South Hemisphere, where the second most important cultivar used for reds is Tempranillo. In this condition, vines produce grapes and enologists elaborate wines twice a year, because high temperatures, solar radiation and water availability for irrigation.

The Ribera del Duero Designation of Origin (DO) has acquired great recognition during the last decades, being considered one of the highest quality wine producing regions in the world. This DO has grown from 6,460 ha of vineyards officially registered in 1985 to approximately 21,500 ha in 2013. The total grape production stands at around 90 million kg, with an average yield that approaches nearly 4,500 kg/ha. Most vineyards are cultivated under rainfed conditions.

loss and color browning which lead to wine unacceptance by consumers. These changes are mainly driven by the consumption of oxygen by polyphenols leading to the production of quinones which are oxidant compounds. Quinones can react with numerous nucleophilic compounds notably aromatic thiols, decreasing the aromatic bouquet of the wine.

Fruit quality in grapes is not well defined but is often depicted as correlating inversely with crop yield. Both fruit yield and composition, however, are made from distinct components that interact in complex ways. Reproductive growth of grapevines extends over two growing seasons. Inflorescences initiated in buds during the previous year differentiate flowers and set and develop berries during the harvest year.