The future of wine grape growing regions in europe

Abstract

Recent warming trends in climatic patterns are now evident from observational studies. Nowadays, investigating the possible impacts of climate change on biological systems has a great importance in several fields of science. 

We applied the MaxEnt modelling approach to predict the possible effect of climate change on wine grape distribution as a species at European scale using basic bioclim variables. Two climate models were developed for 2050 and 2080 by Hadley Centre Coupled Model and Commonwealth Scientific and Industrial Research Organization. The area loss is calculated for the main wine producing countries in Europe (Portugal, Spain, France, and Italy). 

Based on the analysis of variable contribution we can conclude that annual mean temperature has great importance in model performance while precipitation variables show much less contribution. The prediction of the best model for the present fits well to the known wine growing regions. Future predictions show consistent changes based on various climate scenarios: wine growing regions are predicted to shift northwards. At the same time, additional problems might arise in the Mediterranean region, especially in the Iberian Peninsula where the most radical changes are predicted (30 % losses in average). France and Italy are less affected. For 2080 the suitable areas continuously decrease except for France where only a small amount of area loss is predicted. The predicted stability until 2050 is dynamic implying adaptation such as change of grape varieties, selection or modification of cultivation technology could be necessary even in those regions which remains suitable in the future.

DOI:

Publication date: August 11, 2020

Issue: Terroir 2014

Type: Article

Authors

János P. TÓTH (1), Zsolt VÉGVÁRI (2)

(1) Research Institute for Viticulture and Oenology, Tarcal, H-3915 Tarcal, Könyves Kálmán Str. 54., Hungary 
(2) Department of Conservation Zoology, University of Debrecen – Hortobágy National Park Directorate, H-4024 Debrecen Sumen Str. 2., Hungary

Contact the author

Keywords

Vitis vinifera, climate change, MaxEnt, bioclim, climate scenarios

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Geospatial technologies in spatially defined viticulture: case study of a vineyard with Agiorgitiko variety in Koutsi, Nemea, Greece

Geospatial technologies have significant contribution to viticulture, especially in small-scale vineyards, which require precise management. Geospatial data collected by modern technologies, such as Unmanned Aerial Vehicle (UAV) and satellite imagery, can be processed by modern software and easily be stored and transferred to GIS environments, highlighting important information about the health of vine plants, the yield of grapes and the wine, especially in wine-making varieties. The identification of field variability is very important, particularly for the production of high quality wine. Modern geospatial data management technologies are used to achieve an easy and effortless localization of the fields’ variability.

Variety specific thresholds for plant-based indicators of vine nitrogen status

Aim: Several plant-based indicators of vine N status are reported in the literature. Among these, yeast assimilable nitrogen in grape must (YAN) and total N concentration of petiole and leaf blades are considered to be reliable indicators and so is the chlorophyll index, measured with a device called N-tester. The N-tester index is used to measure the intensity of the green colour of the leaf blade, and therefore to estimate its chlorophyll content.

Climate change projections in serbian wine-growing regions

Changes in bioclimatic indices in wine-growing region of Serbia are analyzed under the RCP 8.5 IPCC scenario.

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Influence of nitrogen source on expression of genes involved in aroma production in Saccharomyces uvarum

Saccharomyces uvarum has interesting properties that can be exploited for the production of fermented beverages. Particularly, the cryotolerance and capacity to produce high amounts of volatile compounds offers new opportunities for the wine industry.