Climate change affects the phenology and composition of grapes and influencing eventually on winemaking, wine microbiology, chemistry, and sensory aspects. Over the next few years, the economic value of industrial bio-fuel chains has shown improvement and will be a promising source of co-product useful to sustainable agriculture systems. In a recent review of literature, many studies have reported an increase in plant parasites under organic modifications. Suppressive composts utilization is necessary to reduce agricultural waste and exhaust biomass from different bio-fuel chains. This paper introduces the advanced temperature and time agricultural bio-ethanol harvest method to increase the concentration of grape sugar levels. Under very warm temperatures, it is already seen in some areas that the metabolism of wine can be impaired. This leads to decreased accumulations of metabolites, which may influence the scent and color of the wine. To apply this residual to agriculture, diligent monitoring is required to detect early soil quality modifications. This case study is carried out using three different fertilizers ammonium sulfate, calcium ammonium nitrate, and calcium cyanamide. With no acid addition regulation, the increased pH can lead to significant modifications of the microbial ecology of musts and wines and increase the risk of organoleptic degradation and spoilage.

气候变化会影响葡萄的物候和成分，并最终影响酿酒，葡萄酒微生物学，化学和感官方面。在接下来的几年中，工业生物燃料链的经济价值已显示出改善，并将成为对可持续农业系统有用的副产品的有希望的来源。在最近的文献综述中，许多研究报告了有机修饰下植物寄生虫的增加。抑制堆肥的使用对于减少农业废弃物和从不同生物燃料链中排出生物质很有必要。本文介绍了先进的温度和时间农业生物乙醇收获方法，以提高葡萄中糖的浓度水平。在非常温暖的温度下，已经在某些区域发现葡萄酒的新陈代谢会受到损害。这导致代谢产物的积累减少，这可能影响葡萄酒的气味和颜色。为了将这种残留物应用于农业，需要进行认真的监测以发现早期的土壤质量变化。本案例研究是使用三种不同的肥料硫酸铵，硝酸钙铵和氰胺钙进行的。在没有酸添加规定的情况下，增加的pH值可能会导致芥末和葡萄酒的微生物生态学发生重大变化，并增加感官降解和变质的风险。硝酸钙铵和氰胺钙。在没有酸添加规定的情况下，增加的pH值可能会导致芥末和葡萄酒的微生物生态学发生重大变化，并增加感官降解和变质的风险。硝酸钙铵和氰胺钙。在没有酸添加规定的情况下，增加的pH值可能会导致芥末和葡萄酒的微生物生态学发生重大变化，并增加感官降解和变质的风险。