Development of a new indicator of grape skin ripening in relation to Botrytis cinerea susceptibility

A terroir can be defined as a natural unit that is characterised by a specific agricultural potential, which is imparted by natural environmental features, and is reflected in the characteristics of the final product.

Wine quality maintenance during the storage is a fundamental aspect for both wine producers and consumers. Nowadays, great attention has been given to the light effect

Increasing concentrations of greenhouse gases (GHGs) in the atmosphere due to human activities are leading to a rise in the average temperature of the atmosphere. among the scenarios established by the un’s intergovernmental panel on climate change (IPCC), only two enable us to achieve the minimum objective of the paris agreements signed at cop 21 in 2015: staying below +2°c after 2050. both scenarios forecast a rapid reduction in GHG emissions as early as 2025, thanks to strong international cooperation, the priority given to sustainable development and responsible consumer choices.

With the steady rise in wildfire occurrence in wine regions around the world, there are quality issues beginning to face the wine industry. These fires produce clouds of smoke which have the ability to carry organic molecules across vast distances that can be absorbed by grapes. When these compounds make their way into the final wine, unpleasant smokey and burnt flavors are present, along with a lasting ashy finish. Along with the volatile compounds carried by smoke, once incorporated into the fruit these compounds become bound to sugars, forming glycosidic compounds.

This paper summarises a national survey of the geological setting of vineyards in New Zealand. We also provide an overview of climate, slope, aspect and varietals planted in New Zealand vineyards as a whole and for some individual regions.