Climate, grapes, and wine: structure and suitability in a variable and changing climate

Storage temperature and bottling parameters are among the most important factors, which influence the development of wine after bottling. It is well studied that higher storage temperatures speed up chemical reactions and results in faster wine aging [1,2]. It is also known that higher SO2 level and lower oxygen content provide better protection and longer shelf-life for the wine. At the same time, the mechanisms of chemical transformations of wine aromas during the aging process are not fully understood. In particular, how oxidation reactions contribute to the transformations of varietal aroma compounds.In the present study [3], we investigated the development of Riesling wine depending on a series of bottling conditions, which differed in the free SO2 level in wine (low—13 mg/L, medium—24 mg/L, high—36 mg/L), CO2 treatment of the headspace.

Climate change impacts on both yields and quality have increased over the past decades, with the effects of extreme climate events having the most dramatic and obvious impacts. Increasing length and intensity of heatwaves associated with increased water stress necessitates a reevaluation of climate change responses of grapevine and, ultimately, a reconsideration of vineyard management practices under future conditions. Here we summarize results from a three-year field trial manipulating irrigation prior to and during heatwave events to assess impacts of water application rates on vine health and physiology, berry chemistry, and wine quality. We also highlight potential mitigation strategies for extreme heat, both in terms of water application, as well as other cultural practices that could be widely applicable.

SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation.

Fast, accurate, and non-destructive analytical techniques based on hyperspectral imaging (hsi) represent effective tools for food quality evaluation. A visible change in the appearance of a fresh product often negatively impacts the perceived quality from a consumer’s point of view.

In order to avoid the loss of grapevine intra-varietal diversity of DOCa Rioja grape varieties, Regional Government of La Rioja established a germplasm bank with more than 1.600 accessions, whose origin lies in the prospecting and sampling of ancient vineyards located throughout the whole region. 30 clones of Tempranillo and 13 clones of Graciano were preselected and multiplied in a new vineyard for further observations. The aim of this work is to describe the first results from the physiological characterization by an optical sensor of these preselected clones, which constitute the base of a new clonal selection that aims to increase the range of available certified clones and to improve the adaptation of these varieties to future objectives and environmental conditions.