Appliance of climate projections for climate change study in Serbian vineyard regions

In winemaking grapes, it is known that most aroma compounds are present as non-volatile precursors, such as glycosidic precursors. In fact, there is strong evidence supporting the connection between the content of aroma precursors and the aromatic quality of wine [1]. Acid hydrolysis is preferred to reveal the aroma potential of winemaking grapes, as it predicts more accurately the chemical rearrangements occurring during fermentation in acidic environments [2]. In this study, a method involving a fast fermentation followed by acid hydrolysis at 75ºC was used to evaluate the accumulation of aroma compounds over time in fractions obtained from six different varieties of winemaking grapes.

Climate is one of the main conditioning factors of winemaking. In this context, bioclimatic indices are a useful zoning tool, allowing the description of the suitability of a particular region

ƴ-Nonalactonehas been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

A good knowledge of the soil physicochemical properties, as well as its ability to retain and put the necessary water available to the plants, is essential when it comes at the design of an irrigation plan.

Climate change is challenging viticulture worldwide compromising its sustainability due to warmer temperatures and the increased frequency of extreme events. Grafting Vitis vinifera L.