terclim by ICS banner
IVES 9 IVES Conference Series 9 Temperature-based phenology modelling for the grapevine 

Temperature-based phenology modelling for the grapevine 

Abstract

Historical phenology records have indicated that advances in key developmental stages such as budburst, flowering and veraison are linked to increasing temperature caused by climate change. Using phenological models the timing of grapevine development in response to temperature can be characterized and projected in response to future climate scenarios.
We explore the development and use of grapevine phenological models and highlight several applications of models to characterize the timing of key stages of development of varieties, within and between regions, and the result of projections under different climate change scenarios. The following aspects were evaluated: (1) importance of defining modelling objectives, (2) an understanding of database characteristics and how this may influence modelling outcomes, (3) the accuracy of models compared to observations, (4) the influence of the quality of phenological observations on model development and (5) the importance of calibrating a maximum the varieties for specific models. The challenges of the different modelling approaches and strengths and limitations of the outputs are discussed, particularly in the context of climate change projections.
Combining the results of these separate approaches highlights the opportunities and limitations of different modelling solutions and how different modelling approaches are needed to understand how temperature influences grapevine development depending on objectives, and that tools are available to help us better evaluate the potential effects of climate change on grapevine development.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Amber K. Parker1*, Mike C.T. Trought1,2, Laure de Rességuier3, Cornelis van Leeuwen3, Elena Moltchanova4, Hervé Quénol5, Andrew Sturman6, Inaki Garcia de Cortazar Atauri7

1 Department of Wine, Food and Molecular Biosciences, PO Box 85084, Lincoln University, Lincoln 7647, Christchurch, New Zealand
2The New Zealand Institute for Plant & Food Research Limited (PFR), Marlborough Research Centre, New Zealand
3 EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, F-33882 Villenave d’Ornon, France
4School of Mathematics and Statistics, University of Canterbury, Private Bag 4800, Christchurch 8140, New Zealand
5 LETG-Rennes COSTEL, UMR 6554 CNRS, Université Rennes 2, Rennes, France
6 Centre for Atmospheric Research, University of Canterbury, Christchurch, New Zealand
7Agroclim, INRAE, Avignon, France

Contact the author*

Keywords

grapevine, phenology, temperature, climate change, modelling

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Macrowine 2021: available on IVES Conference Series

We were a partner of the 2021 Macrowine international congress. This event was held virtually last June. On IVES Conference Series portal, more than 280 abstracts written by wine scientists are available. They are available in Open Access and are divided into 6...

Chemical and sensory profile of Brazilian red wines upon the cultivar and geographic origin of vineyards

Many vineyards implanted in Brazil in the last 20 years are placed under very different natural conditions if compared to Serra Gaúcha, the oldest and more traditional viticultural region in the country.

Application of cyclic voltammetry to the classification of enological tannins in relationship to oxygen consumption rate and botanical origin 

Enological tannins are a diversified group of winemaking products that vary in several aspects such as chemical composition, botanical origin, and production method. In consideration of their richness in phenolic compounds, one of their main application in vinification is related to their antioxidant capacity, in particular their ability to consume oxygen during red wine maturation.

Evaluation of “Accentuated cut edges” technique on the release of varietal thiols and their precursors in Shiraz and Sauvignon blanc wine production

Accentuated cut edges (ACE) is a novel grape crushing technique used sequentially after a conventional crusher to increase the extraction rate and content of polyphenolics, as shown for Pinot noir wine. This inspired us to apply the technique during Shiraz and Sauvignon blanc winemaking, primarily to assess its impact on the extraction of varietal thiol precursors in grape must/juice and formation of varietal thiols in the resultant wines

Wine by-products valorisation by green chemistry methods: Impact of the extraction process on the structure, functionalities and activity of the extracted molecules

Wine by-products valorisation by green chemistry methods: Impact of the extraction process on the structure, functionalities and activity of the extracted molecules