Terroir 2020 banner
IVES 9 IVES Conference Series 9 Global warming effects on grape growing climate zones within the Rioja Appllation (DOCa Rioja) in north Spain

Global warming effects on grape growing climate zones within the Rioja Appllation (DOCa Rioja) in north Spain

Abstract

Aims: The aims of this work were (1) to assess the changes in some of the main bioclimatic indices used for climate viticultural zoning within the Rioja Appellation area in the north of Spain between 1950-2014 (60 years), and (2) to carry out a comprehensive sociological evaluation among grapegrowers and winemakers of this region, to better understand the impact of climate change on their activity, their degree of concern about it and the potential adaptation measures they would be willing to adopt to cope with it in future years.

Methods and Results: For the climatic evaluation, two high-resolution (5Km x 5Km) daily gridded temperature and precipitation datasets covering the years between 1950-2014 were used. Following the criterium of the World Meteorological Organization, two subperiods of 30 years were created. For the Winkler index (WI), the Huglin index (HI), the Growing Season average Temperature (GST) and the Growing Season Precipitation (GSP), the median for each subperiod was compared (at p<0.01 or p<0.05) using the Wilcolxon-Mann-Whitney test. A significant increase between 0.7 and 1.1°C of GST was found for most of the region between the two subperiods. This was reflected in changes in the WI and HI zoning within the region, with increased and predominant area in zones II and III for WI and H+1 and H-1 for HI. In terms of GSP, no significant changes were detected, but larger areas with GSP between 160 and 200 mm H2O were observed. Regarding the sociological approach, 481 on-site surveys with 29 different questions were conducted among grapegrowers, winemakers, consultants and other wine-related stakeholders. Some of the main findings include that 64.3% of respondents have experienced some negative impact, including economical effects. The main actions taken in the last years to cope with climate change were installation of irrigation, increase of crop insurance adoption against hail and frost, and adaptation to new pests and diseases.

Conclusions: 

Global warming was significantly detected in a 60 year period in the Rioja Appellation area, which caused changes in the grapegrowing climate zoning within the region. At social level, climate change was highly perceived by viticulturists and winemakers, which had started to adopt different actions to cope with increased temperatures and strong climate events. 

Significance and Impact of the Study: This work provides a unique, high-resolution diagnosis about climate change and viticultural zoning displacement within the Rioja Appellation, which is one of the top wine regions worldwide. Likewise, the sociological study is the first one carried out in this area, and offers valuable information for policy makers to drive mitigation and adaptation policies towards global warming in future years.

DOI:

Publication date: March 17, 2021

Issue: Terroir 2020

Type: Video

Authors

Maria P. Diago1,2*, Lya Arpón1,2, Sergio Andrés-Cabello3, Carmen Bengoechea4

1Departamento de Agricultura y Alimentación. Universidad de La Rioja, Madre de Dios, 53. 26006. Logroño. La Rioja, Spain
2Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja) Finca La Grajera, Ctra. de Burgos Km 6. 26007 Logroño, La Rioja, Spain
3Departamento de Ciencias Humanas. Universidad de La Rioja. Luis de Ulloa, 2, 26004, Logroño. La Rioja, Spain 
4Soluciones Turísticas. Avda. de la Sierra, 29, 4º A, 26007, Logroño, La Rioja, Spain

Contact the author

Keywords

Climate change, Rioja, bioclimatic indices, viticultural zoning

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Convergence and divergence in chemical and sensory profiles of disease-resistant and Vitis vinifera white wines from South Tyrol: addressing strategies for market adoption

This study investigates the chemical and sensory profiles of white wines produced from disease-resistant hybrid grape cultivars (DRHGCs) compared to traditional Vitis vinifera L. cultivars in South Tyrol, Italy.

Analytical and Chemometric Investigation of Phenolic Content of South African Red Wines

Phenolic compounds have been the focus of a lot of research in recent years for their important contribution to sensory characteristics of wine, their beneficial health effects, as well as the possibility they offer of characterising wines. In this contribution, a method is developed that allows the direct injection of wine samples followed by liquid

Agrivoltaic: chances preparing Riesling towards a better climate resilience

Agrivoltaics (AV), the innovative dual-use of land for agriculture and photovoltaic energy production on the same land, offers a promising solution to the challenges of expanding renewable energy without compromising valuable agricultural land.

Yeasts protein extracts: new low impact tool for wine protein stability

Yeast protein extracts (ypes) have flocculating properties, allowing clarification of musts and wines. They are already authorized by oiv for fining purposes with a maximum dosage limit of 60 g/hl for red wines, and 30 g/hl for musts, white and rosè wines. The extraction of ypes from the cytoplasm of yeasts (saccharomyces spp) cells is defined by the resolution oiv oeno 452-2012, that indicate also some specification of the final product.