Terroir or Tūrangawaewae? Expressing sense of place in an emerging New Zealand wine region

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

In this audio recording of the IVES science meeting 2022, Thibaut Verdenal (Agroscope, Pully, Switzerland) speaks about managing nitrogen balance in cover-cropped vineyard. This presentation is based on an original article accessible for free on OENO One.

The market of non-alcoholic wine has notably increased in recent years, driven by growing health awareness and regulatory trends aimed at reducing alcohol consumption.

Grapevines are an important economic crop grown in temperate climates of both hemispheres characterized by short‐term heat spells and heat waves