Landscapes of Vines and Wines Patrimony – Stakes – Valorisation

Climate change is having a profound effect on viticulture by altering the conditions under which vines grow, leading to increased water stress and earlier harvests, which in turn affect the quality and character of wines [1].

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH

Climate change is leading to a rise in average temperature and in the frequency and severity of heatwaves, and is already significantly disturbing grapevine phenology and berry composition. With the evolution of the weather of Australian grape growing regions that are already warm and hot, flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted. These compounds include anthocyanins and tannins which contribute substantially to grape and wine quality. The goals of this project were to determine if berry tannin accumulation is sensitive to high temperature and to enhance knowledge on upper temperature limits for viable wine production, in turn informing critical timing for mitigation strategies.

Grapevine susceptibility to fungal diseases, including the vascular disease esca, is a major threat for wine productivity and vineyard perennity worldwide.