terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Impact of temperature and solar radiation on grape composition variability in the Saint-Emilion winegrowing area 

Impact of temperature and solar radiation on grape composition variability in the Saint-Emilion winegrowing area 

Abstract

Grape composition is strongly influenced by climate conditions. Their expected modifications in near future, notably because of increased temperatures, could significantly modify the biochemical composition of berries at harvest, and thus wine typicity and quality. Elevated temperatures favor sugar accumulation in grapes, enhance malic acid degradation and modify the amino acid content. They also reduce significantly anthocyanin accumulation in Merlot,leading to the imbalance between anthocyanins and sugars, while no significant effects on final anthocyanin levels were reported in Tempranillo[1] and finally affect aromas or aroma precursors. However, at local scale, several other environmental factors also contribute to the overall berry composition variability between nearby vineyards and the impact of each individual factor is difficult to identify. In this context, the objective of our study was to clarify the effect of temperature variability across a network of vineyards from the Saint-Emilion and Pomerol wine producing areas, by selecting well-characterized Merlot plots presenting significant temperature differences and gradients at various time scales linked to environmental factors[2].

The selected sites were characterized by similar soils, vine age and training system. The average temperature difference during the ripening period was about 2°C between the coldest and warmest sites. Samples of 20 to 50 berries were collected at different phenological stages from véraison to maturity in 2019 and 2020. In order to further investigate the putative impact of cluster exposure to solar radiation, the biochemical composition of berries in clusters from each side of differently oriented rows (E/W or N/S) was evaluated separately and combined with RNA-seq technology to screen differentially expressed genes at the transcriptome level.

Results showed significant effects on grape composition and gene expression profiles in relation with temperature, site, and bunch azimuth, with a noteworthy impact of temperature and solar radiation exposure on anthocyanin content in grape skins.

Acknowledgements: this project was supported by “Conseil Interprofessionnel des Vins de Bordeaux “ (CIVB) n°51640/18008/9/10

References :

  1. Arrizabalaga-Arriazu, M. et al, (2020). High temperature and elevated CO2 modify berry composition of different clones of grapevine (Vitis vinifera L.) cv. Tempranillo, Front. Plant Sci. dec 2020, 11:603687. doi: 10.3389/fpls.2020.603687
  2. de Rességuier L et al (2020). Temperature variability at local scale in the Bordeaux area. Relations with environmental factors and impact on vine phenology. Front Plant Sci. may 20,11:515. doi: 10.3389/fpls.2020.00515

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Ghislaine Hilbert-Masson1, Christel Renaud1, Philippe Pieri1, Laure de Rességuier1, Cécile Thibon2, Céline Cholet2, David Lecourieux1, Sabine Guillaumie1, Nathalie Ollat1

1 EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33882 Villenave d’Ornon, France
2 Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, 33140 Villenave d’Ornon, France / Bordeaux Sciences Agro, 33170 Gradignan, France

Contact the author*

Keywords

vineyard, Merlot, climate change, solar radiation, metabolites, anthocyanins

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Read More

Towards a better understanding of cultivar susceptibility to esca disease: results from a pluriannual common garden monitoring

Grapevine (Vitis vinifera L.) exhibits a high level of genetic and phenotypic diversity among the approximately 6000 cultivars recorded. This perennial crop is highly vulnerable to numerous fungal diseases, including esca, which is a complex vascular pathology that poses a significant threat to the wine sector, as there is currently no cost-efficient curative method[1]. In this context, an effective approach to mitigate the impact of such diseases is by leveraging the crop’s genetic diversity. Indeed, susceptibility to esca disease appears to vary between cultivars, under artificial or natural infection. However, the mechanisms and varietal characteristics underlying cultivar susceptibility to esca are still unknown.

Read More

Under-vine management effects on grapevine vegetative growth, gas exchange and rhizosphere microbial diversity

The use of cover crops under the vines might be an alternative to the use of herbicides or tillage, improving grapevine quality and soil characteristics. The aim of this research was to study the implications of different management strategies of the soil under the vines (herbicide, cultivation or cover crops) on grapevine growth, water and nutritional status, gas exchange parameters and belowground microbial communities.
The experimental design consisted in 4 treatments applied on 35L-potted Tempranillo vegetative grapevines with 10 replicates each grown in an open-top greenhouse in 2022 and 2023. Treatments included two cover crop species (Trifolium fragiferum and Bromus repens), herbicide (glyphosate al 36%) and an untreated control.

Read More

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Read More

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Read More