Observation and modeling of climate at fine scales in wine-producing areas

Aim: Northwest China occupies an important position in China’s wine regions due to its superior geographical conditions with dry climate and sufficient sunlight. In this work, we aimed to investigate the physico-chemical colour and flavour characteristics of red wine in Northwest China.

The northern root-knot nematode (Meloidogyne hapla) is one of the most prevalent plant-parasitic nematodes affecting Washington State Vitis vinifera vineyards. This nematode induces small galls on roots, restricting water and nutrient uptake. In new vineyards this can impede establishment. In existing vineyards, it can exacerbate decline in chronically stressed vines. While preplant fumigation is a common strategy for M. hapla management, its efficacy is temporary and relies on broad-spectrum chemicals that undergo frequent regulatory scrutiny. The trap crop litchi tomato (Solanum sisymbriifolium) showed promise in reducing plant-parasitic nematode densities in potato. This prompted field greenhouse experiments to evaluate its potential to reduce M. hapla in V. vinifera.

Nitrogen (N) uptake by grapevine roots in forms like nitrate, ammonium, urea, or amino acids influences vegetative and generative growth, impacting grape quality and wine sensory profile. The study examined nitrogen’s influence on phenolic compounds in leaves, berries, and wine across different scales — hydroponics, soil culture, and vineyard trials. Nitrogen forms altered metabolite patterns in leaves and wine significantly, affecting aroma and flavor. Key nitrogen assimilation enzymes (NR, NiR, GS) in grapevine rootstocks responded to nitrogen forms and timing. Hydroponically grown rootstocks fertilized with various forms showed differences in enzyme expression and activity, suggesting rootstocks can assimilate amino acid glutamine (Gln).

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].

Climate change is a major challenge in wine production. The IPCC (2014) projected that by the end of the 21st century average temperatures will increase by 1-3.7°C. Consequently, harvest dates could advance by approximately 30 days. A general observed trend is the increase in berry sugar content and decrease in organic acids, posing challenges for winegrowers. Variability among cultivars is a precious resource to adapt viticulture to a changing environment.