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…

Effect of two contrasting soils on grape and wine sensory characteristics in Shiraz

Aims: Berry composition and wine sensory characteristics reflect the origin of grape production and seasonal climatic conditions. The aim of this study was to compare berry and wine sensory characteristics from two contrasting soil types where the vineyard climate, geography, topography, vine and management factors were not different.

Read More

Merano Wine Festival 2020

IVES was a partner of the Merano Wine Festival (innovation section), a digital event held from 6 to 10 November 2020. During this festival participants attended scientific conferences on cutting-edge topics for the wine industry. Some of the topics covered have been selected from our journals

Read More

Dimethyl sulfide transfer through wine closures during bottle aging: implications for wine aroma management

Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).

Read More

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Read More

Identification and quantification of molecular ellagitannins in cognac eaux-de-vie by a mass spectrometry method: barrel toasting and aging impact

Ellagitannins are the main oak wood phenolic compounds that contribute to wine and spirits organoleptic quality (color, astringency, bitterness)(1-3). Given the lack of knowledge regarding their composition and evolution in spirits, the objectives were to follow their extraction kinetic in Cognac “eaux-de-vie” matured in barrel representing different toasting and to observe their evolution and structural modifications during aging. METHODS: Eight different toasting levels were used for studying the impact of the toasting on ellagitannins composition. Two verticals (1978-2018) of “eaux-de-vie” samples coming from two terroirs were analyzed in order to observe ellagitannins evolution during aging. The above analyses were conducted using HPLC-Triple Quadrupole mass spectrometer (4) and the unknown compounds were identified by UPLC-Q-TOF, purified by preparative HPLC prior to 1D/2D-NMR analysis.

Read More