Climate influence on the grapevine phenology and anthocyanins content in wines from the Skopje vineyard area, Republic of Macedonia

The production of grapes with a balanced composition is one of the main goals that agronomists and oenologists pursue to produce premium quality wines.

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation.

Given that climate change is a continuous process, it is necessary to constantly search for new strategies that help the viticulturist sector to mitigate its consequences. All adaptation strategies will have a greater or lesser effect that in turn will be marked by the times of action. As a long-term action, a genetic breeding program to obtain new varieties descendant from Monastrell has been developed in the Region of Murcia (more specifically, in the IMIDA Research Center) since 1997. In this program, new red varieties have been developed through directed crosses of the Monastrell variety with other varieties such as Cabernet Sauvignon, Tempranillo and Syrah.

The temperature increase related to ongoing climate changes is causing a progressive anticipation of the ripening time, negatively affecting grape quality at harvest.

Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.