Climate effect on ripening process in Vitis vinifera, L. cv. Cencibel

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO 624-2022).

Until the 19th century, the wild form of cultivated grapevines (vitis vinifera l. subsp. sylvestris gmelin, v. sylvestris) was ubiquitous in many european and west asian regions. However, many factors like deforestation, the intensification of agriculture, or the introduction of several pests and pathogens decimated its presence in these growing sites, and natural populations are now mostly restricted to river-bank forests and creeks with specific soil and climate conditions. in fact, v. sylvestris is now considered an endangered subspecies that is protected by law in many european countries to prevent its loss.

This paper investigates sustainability in European wineries. The growing body of literature on the subject of sustainability underlines the increasing attention on the environmental and social impacts of intensive and irresponsible wine production.

Wine industry has to develop new strategies to reduce the negative impact of global climate change in wine quality while trying to mitigate its own contribution to this climate change. The term “ecosystem services”, whose use has been recently increasing, refers to the benefits that human beings can obtain from the interactions between the different living beings that coexist in an environment or system. The management of biodiversity in the vineyard has a positive impact on this crop. It has recently been reported that practices such as plant cover can reduce the occurrence of pests, increase pollination of the vine, improve plant performance1 and affect the phenolic content of grapes.2

A « terroir » is a cultivated ecosystem in which the vine interacts with the soil and the climate. Main climatic parameters include temperature, rainfall and reference evapotranspiration