Climate change projections in serbian wine-growing regions

Aging wine on lees benefits different wine sensory and technological properties including an enhanced resistance to oxidation. Several molecules released by yeast, such as membrane sterols and glutathione, have been previously proposed as key factors for this activity [1].

Bottle ageing is considered essential for most premium red wine production. An important aim of bottle ageing of wine is to achieve a balance between the oxidative and reductive development. This is typically evaluated by the accumulation of aldehyde compounds (causing oxidative off-flavour) and sulfur-containing compounds (causing reductive off-flavour) in the wine [1]

Many winegrape regions have hillside vineyards, where vine water use is affected by vine age, density and health, canopy size, row orientation, irrigation practices

Climate change has varied effects across French vineyards, with marked regional differences in temperature shifts. Fine-scale studies highlight significant local climate variability, emphasizing the need for precise regional characterization to adapt vineyard management at the regional scale.

Reducing sugar accumulation in grape (Vitis vinifera L.) berries may be a way to mitigate the effect of climate change. Managing canopy and crop load is an effective way to do so, however, reducing canopy size has been demonstrated to induce undesirable effects on anthocyanins. The aim of this study was to test if an application of exogenous ABA on the grape berries of defoliated vines (⅔ of the leaves removed) can result in slower sugar accumulation while maintaining grape and wine quality. An experiment with defoliation and exogenous ABA application on directly on clusters (factorial design 2×2) was performed with ‘Tempranillo’ fruit-bearing cuttings.