Leaf elemental composition in a replicated hybrid grape progeny grown in distinct climates

Drought is one of the most challenging threats for viticulture because of its impact on reducing yield and on the composition of grapes.

AIM: Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated red grapewine variety in Greece1 located mainly in Nemea region, the largest PDO zone in Greece2. Although Agiorgitiko is considered as one of the most interesting red grape varieties, not only in Greece3, but also at international level4,5, however, there is a lack of knowledge

What if, in 25 years, most wines were dealcoholized and flavored ? What if vines were only cultivated to combat erosion, store carbon, and provide anthocyanins…? What if climate change completely changed the list of vine varieties cultivable for wine production in France? What if food stores had completely disappeared in favor of virtual platforms? And if… because the long-term future is not predetermined and therefore not knowable, because the future is open to several possibilities, because the future does not emerge from nothing but from the present which conceals heavy trends and weak signals, prospective approaches make it possible to consider the room for maneuver that actors have to promote the advent of a future, which we can hope to be chosen, at least in part.

The current levels of greenhouse gas emissions are expecting to provoke a change on the environmental conditions which, among others, will include a rise of global mean surface temperature and an increment of atmospheric CO2 levels (IPCC, 2014), known as climate change. The response of grapevine (Vitis vinifera L.), one of the most important crops in Europe, from both a cultural and economic point of view, is not completely understood yet and the studies considering the interaction between factors are scarce. Besides, the potential variety of responses among somatic variants needs to be studied in order to be exploited in the avoidance of undesired traits linked to climate change (Carbonell‐Bejerano et al., 2015).

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.