Soil Temperature and Climate Change: Implications for Mediterranean Vineyards 

Global warming is a phenomenon with far-reaching consequences affecting the environment, society, and the economy, impacting several sectors, including the wine industry [1].

Heat and drought episodes during the growing season are becoming more frequent and more severe in many of the world’s grape‐growing regions

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Wildfire smoke exposure has continued to be a threat for the wine industry, causing smoke tainted wines, reminiscent of medicinal, smoky smell and ashy aftertaste.

As Vitis vinifera varieties are susceptible to fungal diseases, numerous chemical treatments are generally required to ensure the quantity and quality of the harvest. However, in the context of sustainable viticulture, there are increasing societal request, political incitation, and winegrowers’ awareness to reduce the use of pesticides.