A fine scale study of temperature variability in the Saint-Emilion area (Bordeaux, France)

Air temperature is arguably one of the most decisive factors for winegrape varieties developmental cycle, ripening potential and yield.

Context and purpose of the study. Sparkling wine production is majorly impacted by climate change as sugar accumulation and aromatic development in grapes are often decoupled.

Water deficit profoundly impacts the quality of grapes and results in considerable reductions in crop yield. First symptoms manifest with reduced stomatal conductance and transpiration, accompanied by the wilting of apical leaves and tendrils. So far, there is no available data on the water stress response in Croatian grapevine germplasm. Therefore, objective of this study was to determine influence of genotype and treatment on stomatal conductance (gsw), transpiration (E), electron transport rate (ETR), and quantum efficiency in light (PhiPS2).

Specific inactivated yeast derivatives (SYDs) from S. cerevisiae are obtained through thermal, mechanical, and enzymatic processes and are used to enhance wine quality.

Climate change is causing a gap between the technological and phenolic maturity of grapes, resulting in wines with high alcohol content and low polyphenol concentration. Another phenomenon associated with high temperatures and whose effect is more pronounced if the harvest is delayed is the decrease in the acidity of the grapes, mainly in malic acid, and an increase in pH caused by the accumulation of potassium derived from the increase in temperature. Therefore, climate change and the effects it causes on the vine leads to unbalanced wines, with high alcohol content and lack of color, with green tannins, astringency and excessively low acidity if not corrected.