D1.1
Complete digital geodatabase
D1.2
Definition of Terroir Units
D2.1.1
Climate parameters report / NTU (1st period)
D2.1.2
Climate parameters report / NTU (2nd period)
D2.2.1
Soil parameters report / NTU
D2.2.2
δ13C /NTU exposure (1st vegetative period)
D2.2.3
δ13C /NTU exposure (2nd vegetative period)
D3.1.1
Report on the ecophysiology & development of the vine /NTU
D3.1.2
Report on the ecophysiology & development of the vine /NTU
D3.2.1
Report on the chemical composition of the grapes/NTU
D3.2.2
Report on the chemical composition of the grapes/NTU
D4.1.1
Analytical & organoleptic profile of wines by NTU
D4.1.2
Analytical & organoleptic profile of wines by NTU
D4.2.1
Characterization of antioxidant & anti-cancer properties of produced wines
D5.1
Registration of the vine microbiome by variety and NTU
D5.2
Recording of the winemaking microbiome by variety and NTU
D5.3.1
Creation of a bank of microbial strains of oenological interest
D5.3.2
Assembled genomes of major members of the winemaking microbiome
D5.4
Evaluation of indigenous strains of yeast & malolactic bacteria
D6.1.1
Evaluation report on the wine potential of NTUs and proposals for improvement
D6.1.2
Suitability maps for the establishment of new vineyards