terclim by ICS banner
IVES 9 IVES Conference Series 9 Winter physiology in a warmer world: Cold hardiness and deacclimation sensitivity drive variation in spring phenology

Winter physiology in a warmer world: Cold hardiness and deacclimation sensitivity drive variation in spring phenology

Abstract

As the climate warms, the focus of concern in viticulture often turns to how higher temperatures may shift growing regions, change the character of AVAs, and alter fruit quality. However, climate warming is increasing most quickly during the winter dormancy cycle, a critical and often underappreciated portion of the grapevine life cycle.  In response to decreasing temperatures and decreasing daylength, grapes initiate a series of physiological changes to enter dormancy, acquire freeze resistance, and time spring phenology such that the growing season begins after threat of frost.  We have been working to understand the connections between temperature perception and dormancy physiology in grapevine through field and growth chamber experiments.  Examining 30 different cultivars over 3 years, we have uncovered a critical link between the depth of freeze resistance, the interaction with chilling accumulation, and the eventual timing of spring budbreak. Results demonstrate that chilling accumulation and perception is conserved across diverse grapevine cultivars and the perceived difference in chill requirement for synchronous budbreak is largely driven by variation in thermal efficiency (deacclimation resistance) during ecodormancy. Phenotypic variation in maximal cold hardiness and deacclimation resistance suggest adaptive potential in different wild grape species that can be tapped for a world of erratic climate.      

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Jason P Londo1, Alisson P Kovaleski2

1Cornell University
2University of Wisconsin-Madison

Contact the author*

Keywords

Cold Hardiness, winter survival, deacclimation, dormancy, phenology

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Olfactometry approach to assess odorant compounds of grape spirits used for Port wine production-first results

The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness

Consumer acceptance of sweet wines produced by stopping fermentation with octanoic and decanoic acids

The use of medium chain fatty acids for arresting the fermentation and producing sweet wines was investigated at industrial level. Doses of 10 mg/l of octanoic or decanoic acid and a combination of 5+5 mg/l octanoic and decanoic acid were used to produce sweet wines of tamaioasa romanească variety in volumes of 3000 l.

Assessment of the optimal number of observations in the study of vineyard soil (Rigosol)

A study of soil pH on the experimental field resulted in a high variability of pH on a very small scale. This kind of heterogenity in soil pH have effects on growth of two grapevine varieties on rootstock Kober 5BB

Effect of supplementation with inactive yeast during alcoholic fermentation in base wine for sparkling

INTRODUCTION: Foam stability of sparkling wines is significantly favored by the presence of surface active agents such as proteins and polysaccharides [1]. For that reason, the renowned sparkling wines are aged after the second fermentation in contact with the lees for several months (even years). Thereby wines are enriched in these macromolecules due to yeast autolysis. Since this practice is slow and costly, winemakers are seeking for alternative procedures to increase their concentration in base wines. In that sense, the supplementation with inactive yeast during alcoholic fermentation has been proposed [2]. The aim of this study was to determine whether this new strategy is really useful for enriching base wines in macromolecules and for improving foam properties of the base wines.

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).