Australia’s Wine Future: A Climate Atlas

Originally, the role of the malolactic fermentation (MLF) was simply to improve the microbial stability of wine via biological deacidification. However, there is an accumulation of evidence to support the fact that lactic acid bacteria (LAB) also contribute positively to the taste and aroma of wine. Many different LAB enter into grape juice and wine from the surface of grape berries, cluster stems, vine leaves, soil and winery equipment. Due to the highly selective environment of juices and wine, only a few types of LAB are able to grow.

To meet the demand of assessment tool of water managers we adapted to the vine production the INDIGO® method to developed initially for arable farming at the field scale.

In order for a spatialized gestion of wine-producing areas, delineation of viticultural zones is needed. Viticultural zoning according to qualitative expression of varieties is a great concern

Biodiversity loss and ecosystem degradation are among the greatest challenges of our time, and agriculture’s use of pesticides is a major driver.

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.