terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2023 9 Understanding the complexity of grapevine winter physiology in the face of changing climate

Understanding the complexity of grapevine winter physiology in the face of changing climate

Abstract

Context and purpose of the study – The vast majority of our understanding of grapevine physiology is focused on the processes that occur during the growing season. Though not obvious, winter physiological changes are dynamic and complex, and have great influence on the survival and phenology of grapevines.  In cool and cold climates, winter temperatures are a constant threat to vine survival. Additionally, as climate changes, grapevine production is moving toward more traditionally cool and cold climates, either latitudinal or altitudinal in location. Our research focuses on understanding how grapevines navigate winter physiological changes and how temperature impacts aspects of cold hardiness and dormancy. Through these studies, we have gained keen insight into the connections between winter temperature, maximum cold haridness, and budbreak phenology, that can be used to develop prediction models for viticulture in a changing climate.

Material and methods – Cold hardiness ability can be assessed for dormant buds of grapevine using a method called differential thermal analysis, or DTA. Using this method, we can measure the precise temperature which results in the death of the primary reproductive bud. We monitor the cold hardiness of V. vinifera and North American adapted varieties weekly throughout winter to track changes in cold hardiness. We measure the impact of decreasing fall temperatures on the vines ability to acclimate to cold using growth chamber studies to simulate different winter conditions. Additionally, we collect data on the resistance of these buds to warm temperatures in order to develop risk models associated with early budbreak phenology. 

Results – Our studies have revealed many new insights into the processes of winter physiology of the dormant bud. Examining the impact on decreasing winter temperatures have revealed a key requirement for daily temperature oscillation for acclimation, or the gaining of cold hardiness in early winter. Patterns of midwinter cold hardiness across several years demonstrated clear differences between V. vinifera and North American adapted cultivars, with adapted cultivars superior in winter hardiness. Deacclimation studies have revealed that these same adapted cultivars are also much more responsive to late winter warming, making them more risky for early spring frosts. When combined, this data has enabled us to build predictive models for cold hardiness and bud phenology that are more accurate the current methods. These models should allow us to determine which regions, and which cultivars, are risky as climate warms around us.  

DOI:

Publication date: June 21, 2023

Issue: GiESCO 2023

Type: Article

Authors

Jason LONDO1*, Hongrui WANG1, Al KOVALESKI2, Tim MARTINSON1, Bruce REISCH1

1School of Integrative Plant Science : Horticulture, Cornell University
2Department of Horticulture, University of Wisconsin-Madison

Contact the author*

Keywords

grapevine, cold hardiness, chilling requirement, climate change, winter physiology

Tags

GiESCO | GIESCO 2023 | IVES Conference Series

Citation

Related articles…

Climats: a model of terroir-based winegrowing recognized by UNESCO

In Burgundy, a climat has nothing to do with the weather but accurately designates a named vine plot, often centuries-old, which produces a singular wine. This wine is the combination of history, the natural environment (relief, type of soil, exposure to the sun), a grape variety and know-how going back thousands of years. The grapes of each climat are harvested separately and the wine is made from a single grape variety and has a unique name featured on the bottle. Romanée conti, clos de vougeot, montrachet, musigny, corton…

Lean management to improve sustainability in wine sector: an exploratory study in the Prosecco DOC appellation

The contemporary wine sector confronts a formidable array of challenges, including burgeoning production costs and the constricted availability of natural resources. Heightened consumer awareness regarding sustainability issues further compounds these pressures, compelling companies to adopt more judicious resource utilization strategies. In response to these imperatives, there is a growing recognition of the need to overhaul production methodologies within the wine industry with a view to minimizing inputs and eliminating waste.

Emosensory profile and chemical characterization of wine vinegar from the Douro and Rioja demarcated regions

Wine vinegars have a tangy flavor and are versatile in cooking. They’ve been used since the neolithic period and are now used as microbial inhibitors and acidifiers. They’re low in calories, have antioxidants, and have a long shelf life, but quality may decrease after opening. The objective of this study focuses on the physical-chemical, sensory, and emotional characterization of wine vinegar samples from the douro demarcated region and la rioja. In total, 22 samples of wine vinegar were analyzed at the time of opening.

Where the sky is no limit – the transformation of wine marketing through text-to-video generation AI models

The introduction of ai-driven tools in digital content creation represents a significant shift in the landscape of marketing, particularly for industries reliant on rich visual storytelling such as the wine sector. The development of ai models like openai’s sora, runway’s gen-2 or google’s lumiere, which can generate realistic video content from textual descriptions, offers promising new avenues for enhancing brand narrative and consumer engagement. This research explores the potential of text-to-video (t2v) ai models to revolutionize wine marketing by creating dynamic, engaging content that captures the essence of vineyards and their products without the need for traditional video production processes.

A century of evolution of the rules relating to grape varieties  in the regulation of French wine AOCs

To characterize a wine, the most frequently used criteria describe its color, its origin, the grape varieties from which they come, or even for white wines its residual sugar content (dry, semi-dry, sweet). In france, the system of appellations of origin set up in 1919 was initially based solely on the notoriety and origin of the wines. But given the unfavorable consequences that this lack of details generated, the public authorities quickly integrated in 1927 into the “capus” law criteria for access to designations of origin, relating to the specific characteristics of the soils of the vineyards and the grape varieties used, in particular exclusion of interspecific hybrid varieties. In 1935 the creation of the aoc system confirmed the interest in precisely defining all the production conditions that must be implemented to be able to claim the benefit of an aoc, and grape varieties were an essential condition for acquisition.