Adaptation to climate change by determining grapevine cultivar differences using temperature-based phenology models

Brazil is historically known at the international wine market as an importer, eventhough in the last decades there was an increase in quantity and quality of the internal production. Nowadays, about 40% of fine wines comsuption of the country are national ones. The main production region is called Serra Gaúcha, where the natural conditions are heterogeneous and viticulture is develloped in small properties, mainly done by the owners family.

For a long time environment was known as one of the most important factors to characterize the quality of wines but at the same time it appears very difficult to distinguish inside the “terroir” the role of the single factor. These remarks partially explain why methods for viticultural evaluation are often quite different (Amerine et al., 1944; Antoniazzi et al., 1986; Asselin et al., 1987; Astruc et al., 1980; Bonfils, 1977; Boselli, 1991; Colugnati, 1990; Costantinescu, 1967; Costantini et al., 1987; Dutt et al., 1981; Falcetti et al., 1992; Fregoni et al., 1992; Hidalgo, 1980; Intrieri et al., 1988; Laville, 1990; Morlat et al., 1991; Scienza et al., 1990; Shubert et al., 1987; Turri et al., 1991).

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Vers la fin du XX siècle, la vitiviniculture argentine a subi une profonde transformation qualitative atteignant toute la filière. L’analyse de l’évolution de la superficie des vignobles, l’élaboration des vins, la consommation et les exportations, permet de mettre en évidence ces changements. Dans ce contexte, l’origine apparaît comme un outil de force, d’expansion et de succès sur les marchés.

Climate change is leading to a rise in average temperature and in the frequency and severity of heatwaves, and is already significantly disturbing grapevine phenology and berry composition. With the evolution of the weather of Australian grape growing regions that are already warm and hot, flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted. These compounds include anthocyanins and tannins which contribute substantially to grape and wine quality. The goals of this project were to determine if berry tannin accumulation is sensitive to high temperature and to enhance knowledge on upper temperature limits for viable wine production, in turn informing critical timing for mitigation strategies.