Acid production during veraison in cool v.s. hot climates ?

hello,

I was leading a wine training session for a few of my fellow employees and we were talking about hot climate wines v.s cold climate wine and this question came up. I couldn't answer it definitively, so I bring it to you...

I know that heat + sunlight leads to more sugar production, but I couldn't answer this: in a cool region (or a region with a large diurnal shift) is acid production actually accelerated by the cool weather, or is it simply that the phenolic and sugar ripeness are lower and so perceptibly the acid is higher?



Please help.
Thanks!


I didn't find the right solution from the Internet.




References:
www.guildsomm.com/4cb697f52c/discussion_...ool-v-s-hot-climates


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