Grapevine Facing Climate Change: From Land, through Plants to Grapes and Wine

Topic Information

Dear Colleagues,

The viticultural sector, comprising table grapes, juices and wine production, constitutes a major socio-economic sector at the global level. Vines are cultivated throughout agricultural lands, and in renowned wine-growing areas give place to peculiar and unique grapes and wines due to their very specific terroirs. The environmental context has a major impact on production, crop quality and processing and, at the microclimate scale, can be influenced by cultural practices. Global climate change continues to threaten crop production and may lead to significant alterations in the environmental suitability and cultivation conditions of extended viticultural areas worldwide. Meteorological conditions, such as those that prevailed in 2022, with an unprecedented frequency of drought and heat stresses being recorded in many regions, are among the most threatening factors for grape production and have a central impact on the quality of grapes and their composition, which impacts berry processing and winemaking. Undoubtedly, climate change will continue having a large impact on viticulture as well as on grape processing and the different stages of winemaking. It is therefore important to develop our knowledge concerning grapevine responses, resilience and adaption to climate, from molecular through to genetic and physiological functions to agronomic and cultural practices, to better cope and mitigate the adverse effects on grapevine performances and management and to optimise and adapt the vinification process, including yeast choice or establishing new winemaking processes in order to reach the standard typicity or to create a new product. This topic is dedicated to new ideas and original works that deal with the effects of climate change conditions on vine genetics, development and production; on berry composition and transformation processes; and on agricultural practices and land suitability evaluation, to face, adapt and mitigate the ongoing changes in climate.

Dr. Othmane Merah
Dr. Ana Fernandes De Oliveira
Dr. Daniela Satta
Dr. Mario Cunha
Dr. Jesus Yuste
Dr. Jalloul Bouajila
Topic Editors

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Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agronomy agronomy	3.7	5.2	2011	17.3 Days	CHF 2600	Submit
Beverages beverages	3.5	5.8	2015	21.5 Days	CHF 1600	Submit
Fermentation fermentation	3.7	3.7	2015	12.9 Days	CHF 2600	Submit
Horticulturae horticulturae	3.1	2.4	2015	14 Days	CHF 2000	Submit
Plants plants	4.5	5.4	2012	15.3 Days	CHF 2700	Submit

Published Papers (2 papers)

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All Agronomy Beverages Fermentation Horticulturae Plants

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Open AccessArticle

Alpine Viticulture and Climate Change: Environmental Resources and Limitations for Grapevine Ripening in Valtellina, Italy

by

Davide Modina

,

Gabriele Cola

,

Davide Bianchi

,

Martino Bolognini

,

Sonia Mancini

,

Ivano Foianini

,

Adriano Cappelletti

,

Osvaldo Failla

and

Lucio Brancadoro

Plants 2023, 12(11), 2068; https://doi.org/10.3390/plants12112068 - 23 May 2023

Viewed by 709

Abstract

The effects of the spatial and temporal variability of environmental factors on viticulture are particularly important in mountainous wine regions due to their complex geomorphology. A typical example is Valtellina, an Italian valley in the middle of the Alpine chain known for its [...] Read more.

The effects of the spatial and temporal variability of environmental factors on viticulture are particularly important in mountainous wine regions due to their complex geomorphology. A typical example is Valtellina, an Italian valley in the middle of the Alpine chain known for its wine production. The aim of this work was to assess the effects of the current climatic conditions on Alpine viticultural production by evaluating the relationship between sugar accumulation, acid degradation, and environmental factors. To achieve this objective, a 21-year time series of ripening curves from 15 vineyards (cv Nebbiolo) along the Valtellina wine-growing belt was collected. The ripening curves were then analysed in conjunction with meteorological data to assess the influence of geographical and climatic characteristics, as well as other limiting environmental factors, on grape ripening. Valtellina is currently characterised by a stable warm phase, with yearly precipitation slightly higher than in the past. In this context, the timing of ripening and the level of total acidity are correlated with altitude, temperature, and summer thermal excess. Precipitation shows good correlations with all the maturity indices, so higher precipitation leads to late ripening and higher total acidity. Considering the oenological goal of local wineries, the results suggest that the Alpine area of Valtellina is currently facing favourable environmental conditions, with early development and increased levels of sugar while maintaining good levels of acidity. Full article

(This article belongs to the Topic Grapevine Facing Climate Change: From Land, through Plants to Grapes and Wine)

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Open AccessArticle

Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation

by

Alessandro Zanchin

,

Lorenzo Lovat

,

Patrick Marcuzzo

,

Marco Sozzi

,

Francesco Marinello

and

Diego Tomasi

Agronomy 2023, 13(5), 1369; https://doi.org/10.3390/agronomy13051369 - 12 May 2023

Viewed by 688

Abstract

Several researchers stated that climate change effects are arising quickly in the Mediterranean region. Temperature increasing and droughty summers are two of the most common patterns threatening sparkling wines’ grape quality. The present study investigated nitrogen nutrition to enhance acidity and preserve the [...] Read more.

Several researchers stated that climate change effects are arising quickly in the Mediterranean region. Temperature increasing and droughty summers are two of the most common patterns threatening sparkling wines’ grape quality. The present study investigated nitrogen nutrition to enhance acidity and preserve the aromatic compound on Vitis vinifera var. Glera for producing white sparkling wine. Half of the one-hectare vineyard placed in northeast Italy was fertigated with nitrogen during summer, while the control half received only mineral fertilization in spring as usual in the area. The trial lasted three years. The grapes’ quality was monitored and compared at harvest. The statistical analysis proved an affordable trend among treatments in which the fertigated grapes showed, on average, more free amino acids (+32%), more yeast assimilable nitrogen (+71%), more acidity (+21%), and lower total soluble solids concentration (−3%) than the control grapes. Energy storage, fruit yield, and wood mass were measured too. The study proved the nitrogen supply did not affect either fruit yield or plant vigor. Therefore, nitrogen fertigation has been confirmed to be a reasonable growing practice to preserve wine’s aroma and acidity against climate change. Full article

(This article belongs to the Topic Grapevine Facing Climate Change: From Land, through Plants to Grapes and Wine)

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