terclim by ICS banner
IVES 9 IVES Conference Series 9 Influence of weather and climatic conditions on the viticultural production in Croatia

Influence of weather and climatic conditions on the viticultural production in Croatia

Abstract

The research includes an analysis of the impact of weather conditions on phenological development of the vine and grape quality, through monitoring of four experimental cultivars (Chardonnay, Graševina, Merlot and Plavac mali) over two production years. In each experimental vineyard, which were evenly distributed throughout the regions of Slavonia and The Croatian Danube, Croatian Uplands, Istria and Kvarner and Dalmatia, the dates of occurrence of the following phenophases are recorded: swelling and opening of buds, the beginning of flowering, the pattern and technological maturity of grapes (harvesting), representing BBCH phases 09, 68, 83 and 89. By analysing multiannual data on harvest deadlines and qualitative parameters of grapes from different regions of Croatia and comparing them with climate data for the same period, we found that the main climatic components affected grape production. In addition, the meteorological data of the Croatian Hydrometeorological Institute also identified trends in Huglin’s index, index sum of the effective temperatures according to Winkler, cold night index and the average air temperature index in the vegetation, for the period 1961-2018. Maps of the four agroclimate indices in 1989-2018 and comparisons with the reference period 1961-1990 indicated climate change over the last 30 years. Due to the increase in the Huglin index of 200 -300°C throughout Croatia, it is possible to change the grapevine varieties in continental Croatia, i.e. planting black wine varieties that need a greater amount of heat, and the possibility of raising winegrowing plantations of early grape varieties in mountain Croatia below 600 m above sea level. The purpose of this research is to increase the adaptability and reduce the vulnerability of Croatian viticulture related to the impact of climate change on grape and wine production through the revision of existing and possible proposal for the establishment of new wine-growing zones in Croatia.

Download the PDF

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Ivan Prša1, Daniel Rašić2, Višnja Vučetić3, Maja Telišman Prtenjak4, Branimir Omazić4, Marko Karoglan5, Darko Preiner5 and Dragoslav Ivanišević6

1Croatian Center for Agriculture, Food and Rural Affairs, Centre for Viticulture, Enology and Edible Oils Analysis, Croatia
2Croatian Center for Agriculture, Food and Rural Affairs, Centre for Soils, Croatia
3Croatian Hydrometeorological Institute, Sector for Meteorological Research and Development, Department of Agrometeorology, Croatia
4Geofizički odsjek Prirodoslovno matematičkog  fakulteta Sveučilišta u Zagrebu, Croatia
5Faculty of Agriculture, University of Zagreb, Department of Viticulture and Enology, Croatia
6University of Novi Sad, Faculty of Agriculture, Serbia

Contact the author

Keywords

agroclimatic indices, climate, grapevine, viticultural zones

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

Read More

La place du terroir dans le processus de patrimonialisation : l’exemple des paysages culturels viticoles du patrimoine mondial de l’Unesco

Eleven wine-growing sites are now on the UNESCO World Heritage List as Cultural Landscapes. If the viticultural character of these sites constitutes the main argument for the demonstration of their heritage value, the terroir and its biophysical and environmental characteristics tend however to appear in a minor mode compared to the aesthetic and cultural dimensions. In other words, the “specific characteristics of the soil, topography, climate, landscape and biodiversity” (OIV definition) are most often used as descriptive elements in the presentation of the sites, but it is more the aesthetic, historical,

Read More

Influence of different strains of lab on quality of catarratto wine produced in sicily

AIM: Lactiplantibacillus plantarum and Oenococcus oeni species is worldwide used as starter for malolactic fermentation [1, 2].

Read More

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Read More

Influence of dipping pretreatments in drying of ‘Pedro Ximenez’ grapes in chamber at controlled temperature

The influence of dipping pretreatments on drying of ‘Pedro Ximenez’ grapes, destined to the elaboration of sweet wines, in chamber at controlled temperature, has been studied. Changes in color and phenolic composition of raisins produced were observed during the process of raisining.

Read More