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

SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine such as its toxicity and the unpleasant odor in case of excess.

Traditional methods for identifying downy mildew in commercial vineyards are often labour-intensive, subjective, and time-consuming.

AIM Current winery efforts in Spanish warm climate regions, as Andalusia, are aimed at red wine production in spite of sub-optimal climatological conditions

The quantity and distribution of polyphenols in musts play a fundamental role in the white winemaking. This is because these substances are exposed to oxidation reactions, which are catalysed by the polyphenol oxidase (PPO), leading to a decrease in the quality of the wines produced. PPO is inactivated by SO2, but currently, due to the restrictions of the legislation, other methodologies are being investigated. Ultra-High Pressure Homogenization (UHPH) is a non-thermal physic technology that exerts an ultrahigh pressure pumping (>200 MPa) of a fluid through a valve in a continuous system.

Climate change is driving global temperatures up together with a reduction of rainfall, posing a risk to grape yields, wine quality, and threatening the historical viticulture areas of Europe.