The terroir of Carnuntum: investigation of the physiogeographic characteristics and interdisciplinary study of viticultural functions of the Carnuntum wine district, Austria

Climate is a key parameter when the modulation of berry and subsequent wine composition is considered. Recent decades have already seen an increase in global surface temperatures

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation

Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.

In Tuscany region the Rufina is a district of Chianti D.O.C.G. positioned in Val di Sieve, 20 km north east from Florence.