Terroir 2010 banner

Climate change – variety change?

Abstract

In Franconia, the northern part of Bavaria in Germany, climate change, visible in earlier bud break, advanced flowering and earlier grape maturity, leads to a decrease of traditionally cultivated early ripening aromatic white wine varieties as Mueller-Thurgau (30 % of the wine growing area) and Bacchus (12 %). With the predicted rise of temperature in all European wine regions the conditions for white wine grape varieties will decline and the grapes themselves will lose a part of their aromatic and fruity expression. Variety change towards the cultivation of later ripening white wine varieties is a very expensive and long-term process, and must be accompanied by special marketing efforts.
In the “cool climate” region Franconia, adapted methods are required for the longer use of traditionally grown aromatic early ripening varieties. Studies about maturity management of the early ripening variety Mueller-Thurgau show first results. Cordon pruning compared with traditional spur pruned training system, leads in dependence of botrytis infection to a maturity delay of 4 up to 6 days. The new natural growth training system, also called “minimal pruning”, results in a maturity delay of 8 up to 12 days in the same varieties.
Later grape harvest times economize energy for must cooling and fermentation control. Lower night temperatures can better conserve the fresh and fruity flavours of these aromatic grapes. The consequences of maturity retardation effects on must and wine quality will be studied.

Download the PDF

DOI:

Publication date: November 23, 2021

Issue: Terroir 2010

Type: Article

Authors

Arnold Schwab, Ulrike Maaß

Bavarian State Institute for Viticulture and Horticulture, An der Steige 15, D-97332 Veitshöchheim

Contact the author

;

Keywords

Climate change, Franconia, earlier harvest time, variety change, canopy management

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Chemical and colorimetric study of copigmentation between malvidin-3-O-glucoside and wine polyphenols and polysaccharides

The objective of this work was to perform a colorimetric study of the copigmentation between malvidin-3-O-glucoside, one of the main anthocyanins in red wines,
Read More

Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines

According to the OIV Focus 2017 estimating the vine varieties distribution in the world, Italy is the richest grape producing country in terms of varieties.

Read More

What drives Indications of Geographical Origin protection and governance mechanisms in the U.S. and European contexts? A contribution of the social sciences

There are fundamentally two different ways in which indications of geographical origin (igos) can be protected. The us approach favors the pre-existing trademark system through collective marks (cms), while the eu approach favors a maximalist approach via a sui generis system which promotes appellations of origin (aos). A consensus however emerges regarding the fundamental protection of origin against misleading, confusing and dilutive uses. Previous literature discusses these competing igo logics from historical, legal and international trade perspectives. In this paper, we depart from the field of social sciences, in particular from recent advancements in the well-established literature on proximities, in order to provide a reflection on the different logics underpinning the aos and cms systems.

Read More

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

Grapevine phenology is advancing with increased temperatures associated with climate change. This may result in higher fruit sugar concentrations at harvest and/or earlier compressed harvests and changes in the synchrony of sugar with other fruit metabolites. One adaptation strategy that growers may use to maintain typicity of wine style is to change cultivars. This approach may enable fruit

Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More