Relationship between terroir and vegetative potential, productivity, yield and must composition of Vitis Vinífera L. Cvs. Cabernet Sauvignon under warm climate conditions

Following the idea of « Grande Filiera » (GF) (Great chain), of « Grande Zonazione » (GZ) (Great Zonation), of “interpretation, estimation and valorisation of vineyards and wines landscape, of “qualities”(we have classified more than ninety), of quality economy.

In this study we have compared the predictive ability of two phenological models: a traditional Thermal Time (TT) and a version of the more recently develop Unified Model (UM).

The pinking is a phenomenon that can occur in white wine produced with white grape causing the color change from yellow to red-salmon hue. Even if its appearance is highly variable and dependent to the vintage, the wines from certain grape varieties, such as Sauvignon blanc, Chardonnay, Riesling and Trebbiano di Lugana, have been identified to be more susceptible to the pinking.

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.

Over the last few years a drastic reduction has been noted in the survival rate of vine cuttings in nurseries, as well as in young vineyards in the Western Cape Province of South Africa. The low average take percentages of young vines can be attributed to several factors, including fungal, bacterial and viral diseases, insect and nematode pests,