Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Modelled impact of future climate change on the phenology of winegrapes in Australia
L.B. Webb, P.H. Whetton and E.W.R. Barlow, AGJWR Volume 13, Number 3, 2007
Projected impacts from future warming on grapevine phenology have been modelled for two important varieties across six representative wine-growing regions in Australia. Various regional warming projections are based on a range of future greenhouse gas emission scenarios and patterns of climate change from a suite of climate models. Results are compared and contrasted regionally and the sensitivity of grapevine phenology to different climate futures is assessed. Impacts on budburst vary from region to region. Cabernet Sauvignon budburst in Coonawarra is projected to occur earlier by four to eight days in the year 2030, and by six to 11 days in 2050. Season duration (from budburst to harvest) is compressed in all regions studied and harvest is earlier in most cases. Given the highest warming scenario, harvest could be 45 days earlier in Coonawarra by 2050. Some regions may be adversely affected by the chilling requirement not being met in future warmer climates. For example, in the Margaret River region budburst is projected to be later. An important finding of this analysis is that harvest is projected to occur both earlier in the year and in a warmer climate, i.e. a dual warming impact. Harvesting in warmer temperatures can negatively impact grape quality. (We recommend that you consult the full text of this article. Original title …)
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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