• » Vine Physiology
  • » How can grapevine physiology contribute to a sustainable wine production in a changing climate?
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

How can grapevine physiology contribute to a sustainable wine production in a changing climate?

Manuela CHAVES, Instituto de Tecnologia Química e Biológica. Univ. Nova de Lisboa, Portugal

How can grapevine physiology contribute to a sustainable wine production in a changing climate?

Grapevine physiology made major contributions to improve vineyard management and wine quality over the last decades. Pioneering work, studying carbon uptake and light interception by grapevine canopy was the basis for developing vineyard training systems adapted to local conditions.

Concepts of sink-source balance shaped management tools like pruning, irrigation and the appropriate root-stock. Presently, we face an increasingly unpredictable climate, combining seasonal drought with high temperatures, mostly in Mediterranean climates, where a large proportion of vineyards is located.

These conditions exert large constraints on yield and quality, posing new challenges on wine production. Paradigms are also changing. Among new practices are the use of genotypes with suitable phenology for the particular climate and stress resistant varieties and root-stocks.

Management tools as controlled irrigation, new training systems, canopy interventions and soil management practices can be designed to mitigate excessive solar input and therefore heat stress. Regulated deficit irrigation emerged as a powerful instrument to increase water savings in agriculture, allowing crops to withstand mild water stress with marginal decreases on yield and likely positive impact on fruit quality.

Under changing climate, production of high-quality wine will require a continuous monitoring of physiological markers, allowing a timely intervention of the viticulturist. Those markers will be based on advanced knowledge of physiological and molecular mechanisms of plant responses to the environment, particularly available water/temperature.

Current research challenges involve studying how the environment regulates genes and proteins of various metabolic pathways responsible for berry development and composition and therefore shapes wine quality. Our success in mitigation/adaptation to a changing climate will rely on multi-strategies combining the different disciplines that come together in viticulture.

The paper reproduced in this video-seminar was presented at the International Congress on Grapevine and Wine Sciences - ICGWS (Logroño, Spain, November 7-9, 2018) organized by ICVV.

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 12/09/2019
Item available in spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Manuela CHAVES , streaming, 40 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,609375