terclim by ICS banner
IVES 9 IVES Conference Series 9 Simulating climate change impact on viticultural systems in historical and emergent vineyards

Simulating climate change impact on viticultural systems in historical and emergent vineyards

Abstract

Global climate change affects regional climates and hold implications for wine growing regions worldwide. Although winegrowers are constantly adapting to internal and external factors, it seems relevant to develop tools, which will allow them to better define actual and future agro-climatic potentials. Within this context, we develop a modelling approach, able to simulate the impact of environmental conditions and constraints on vine behaviour and to highlight potential adaptation strategies according to different climate change scenarios. Our modeling approach, named SEVE (Simulating Environmental impacts on Viticultural Ecosystems), provides a generic modeling framework for simulating grapevine growth and berry ripening under different conditions and constraints (slope, aspect, soil type, climate variability…) as well as production strategies and adaptation rules according to climate change scenarios. Each activity is represented by an autonomous agent able to react and adapt its reaction to the variability of environmental constraints. Using this model, we have recently analyzed the evolution of vineyards’ exposure to climatic risks (frost, pathogen risk, heat wave) and the adaptation strategies potentially implemented by the winegrowers. This approach, implemented for two climate change scenarios, has been initiated in France on traditional (Loire Valley) and emerging (Brittany) vineyards. The objective is to identify the time horizons of adaptations and new opportunities in these two regions. Carried out in collaboration with wine growers, this approach aims to better understand the variability of climate change impacts at local scale in the medium and long term.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Poster

Authors

Cyril Tissot1, Mathias Rouan1, Théo Petitjean2, Valérie Bonnardot2, Jeanne Thibault1 and Hervé Quénol2

1UMR 6554 CNRS LETG, Brest, France
2UMR 6554 CNRS LETG, Rennes, France

Contact the author

Keywords

agent based modelling, climate change, climatic risks, adaptation strategies, prospective simulation

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Understanding and managing wine production from different terroirs

A « terroir » is a cultivated ecosystem in which the vine interacts with the soil and the climate. Main climatic parameters include temperature, rainfall and reference evapotranspiration

Read More

The challenge of improving oenological quality in favorable conditions for productivity

Marselan (Cabernet-Sauvignon x Grenache), has been planted for more than 20 years now in Uruguay. Due to its good agronomic and oenological aptitudes under uruguayan conditions, it is currently the red variety with highest plantation rate. The objective of the study was to identify management practices, aimed at improving quality in highly productive vineyards, different fruit/leaf regulation methods were tested in southern Uruguay.

Read More

Impact of yeast strains on wine profiles of nine PIWIs: focus on volatile thiols

Disease resistant grapevine varieties (PIWI) are increasingly important for sustainable wine production, yet the impact of different yeasts on their wine profiles remains poorly studied. In this study, nine white interspecies varieties (i.e., caladris blanc, fleurtai, hibernal, johanniter, muscaris, sauvignon kretos, soreli, souvignier gris, and voltis) grown at the faculty of agriculture, university of Zagreb (Croatia) were vinified with three different saccharomyces cerevisiae yeasts (control strain, zymaflore x5, and zymaflore xarom).

Read More

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

Read More

Transition metals and light-dependent reactions: application of a response surface methodology approach

Light-induced reactions can be responsible for detrimental changes of white and rosé wines. This is associated to the photo-degradation of riboflavin (RF) and of methionine (Met) causing the appearance of light-struck taste (LST).

Read More