Topic Editors

1. Agro-Industrial Chemistry Laboratory (LCA), University of Toulouse, 31030 Toulouse, France
2. Biological Engineering Department, Paul Sabatier University, 32000 Auch, France
AGRIS, Agricultural Research Agency of Sardinia, Loc. Bonassai S.S. 291 Sassari-Fertilia—Km. 18600, 07100 Sassari, Italy
Dr. Daniela Satta
AGRIS, Agricultural Research Agency of Sardinia, Arboriculture Service, Via De Martini 244, 07100 Sassari, Italy
1. Sciences Faculty, Porto University (FCUP) Rua do Campo Alegre, s.n. 4169-007 Porto, Portugal
2. Researcher at Institute for Systems and Computer Engineering, Technology (INESC TEC) Portugal, R. Dr. Roberto Frias, Porto, Portugal
Agricultural research and technology, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain
Faculté de pharmacie de Toulouse, Laboratoire des IMRCP UMR CNRS 5623, Université de Toulouse, Université Paul-Sabatier, 118 Route de Narbonne, F-31062 Toulouse, France

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

Abstract submission deadline
closed (30 September 2023)
Manuscript submission deadline
30 June 2024
Viewed by
6645

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

Keywords

  • vine physiology
  • climatic influence and zonation
  • genetic selection and breeding
  • molecular adaptation processes
  • PGPR and biostimulants
  • cover crops, fertilisation and biofertilisation
  • biochemical composition of berries
  • wine-making and extraction processes

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Agronomy
agronomy
3.7 5.2 2011 15.8 Days CHF 2600 Submit
Beverages
beverages
3.5 5.8 2015 18.5 Days CHF 1600 Submit
Fermentation
fermentation
3.7 3.7 2015 14.3 Days CHF 2600 Submit
Horticulturae
horticulturae
3.1 2.4 2015 14.7 Days CHF 2200 Submit
Plants
plants
4.5 5.4 2012 15.3 Days CHF 2700 Submit

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Published Papers (5 papers)

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14 pages, 2218 KiB  
Article
A New Approach for Element Characterization of Grapevine Tissue with Laser-Induced Breakdown Spectroscopy
by Renan Tosin, Filipe Monteiro-Silva, Rui Martins and Mario Cunha
Horticulturae 2024, 10(1), 82; https://doi.org/10.3390/horticulturae10010082 - 15 Jan 2024
Viewed by 957
Abstract
The determination of grape quality parameters is intricately linked to the mineral composition of the fruit; this relationship is increasingly affected by the impacts of climate change. The conventional chemical methodologies employed for the mineral quantification of grape tissues are expensive and impracticable [...] Read more.
The determination of grape quality parameters is intricately linked to the mineral composition of the fruit; this relationship is increasingly affected by the impacts of climate change. The conventional chemical methodologies employed for the mineral quantification of grape tissues are expensive and impracticable for widespread commercial applications. This paper utilized Laser-Induced Breakdown Spectroscopy (LIBS) to analyze the mineral constituents within the skin, pulp, and seeds of two distinct Vitis vinifera cultivars: a white cultivar (Loureiro) and a red cultivar (Vinhão). The primary objective was to discriminate the potential variations in the calcium (Ca), magnesium (Mg), and nitrogen (N) concentrations and water content among different grape tissues, explaining their consequential impact on the metabolic constitution of the grapes and, by extension, their influence on various quality parameters. Additionally, the study compared the mineral contents of the white and red grape cultivars across three distinct time points post veraison. Significant differences (p < 0.05) were observed between the Loureiro and Vinhão cultivars in Ca concentrations across all the dates and tissues and for Mg in the skin and pulp, N in the pulp and seeds, and water content in the skin and pulp. In the Vinhão cultivar, Ca differences were found in the pulp across the dates, N in the seeds, and water content in the skin, pulp, and seeds. Comparing the cultivars within tissues, Ca exhibited differences in the pulp, Mg in the skin and pulp, N in the pulp and seeds, and water content in the skin, pulp, and seeds. These findings provide insights into the relationship between the grape mineral and water content, climatic factors, and viticulture practices within a changing climate. Full article
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11 pages, 1073 KiB  
Article
The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone
by Pablo Andreu-García, Ana Jiménez-Cantizano, Pau Sancho-Galán, Víctor Palacios, Remedios Castro-Mejías and Antonio Amores-Arrocha
Agronomy 2023, 13(11), 2686; https://doi.org/10.3390/agronomy13112686 - 25 Oct 2023
Viewed by 870
Abstract
Due to global warming and the effects associated with it, the wine industry is facing important challenges during the winemaking process and the production of high-quality wines. In this study, mistelas and naturally sweet wines were produced with the ‘Pedro Ximénez’ grapevine cultivar, [...] Read more.
Due to global warming and the effects associated with it, the wine industry is facing important challenges during the winemaking process and the production of high-quality wines. In this study, mistelas and naturally sweet wines were produced with the ‘Pedro Ximénez’ grapevine cultivar, overripened by sun drying and fermented with and without the presence of grape skins. Some oenological parameters related to alcoholic fermentation and low-molecular-weight polyphenols and furans were considered. Naturally sweet wines with skins presence showed a higher value of viable biomass than those with grape skins absence. However, in terms of density and ethanol production, sweet wines with grape skins absence presented lower and higher values, respectively, than the other elaborations. No significant differences in the organic acids and low-molecular-weight polyphenols and furans contents, with respect to the presence or absence of grape skins, were observed. In this sense, this research proves that the production of sweet wines from sun-dried grapes with the presence/absence of grape skins during alcoholic fermentation could be a possible choice in areas where agro-climatic conditions make it possible. Full article
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18 pages, 3862 KiB  
Article
Monitoring of Seasonal Under-Vine CO2 Effluxes in a Vineyard under Different Fertilization Practices
by Pasquale Cirigliano, Andrea Cresti, Andrea Rengo, Mauro Eugenio Maria D’Arcangelo and Elena Brunori
Horticulturae 2023, 9(10), 1107; https://doi.org/10.3390/horticulturae9101107 - 06 Oct 2023
Viewed by 1029
Abstract
Soil CO2 efflux is a pivotal component of agro-ecosystem C budgets. It is considered a proxy indicator of biological activity and a descriptor of soil quality that is strongly linked to agricultural soil management. We investigated the effects of soil fertilization practices [...] Read more.
Soil CO2 efflux is a pivotal component of agro-ecosystem C budgets. It is considered a proxy indicator of biological activity and a descriptor of soil quality that is strongly linked to agricultural soil management. We investigated the effects of soil fertilization practices (organo-mineral (OMN) versus chemical (C)) on soil under-vine CO2 efflux (TSR) in an Italian rainfed vineyard (cv Chardonnay). The TSR was measured using the chamber technique as follows: a close multi-chamber system (prototype) was placed under a vine. Data (CO2, temperature, and moisture) were acquired hourly during two consecutive years (2021 and 2022) from flowering to berry ripening. Physical–hydrological soil parameters were determined, and the seasonal trends of the TSR, soil temperature, and soil moisture were assessed. The TSR measurements fluctuated for the 2021 season, ranging from 1.03 to 1.97 µmol CO2∙m−2∙s−1 for the C treatment, while for the OMN treatment, the TSR measurements ranged from 1.24 to 1.71 µmol CO2∙m−2∙s−1. Extreme weather conditions (2022) highlighted the differences between the two agronomical practices, and a decoupling was found between the TSR and the soil water content, with the TSR being controlled primarily by the soil temperature. At the daily scale, the findings showed that the TSR reached its minimum in the early morning hours (5:00–8:00). The results promote organic–mineral nutrition as an improved practice for soil carbon storage (restoration of the organic fraction) by reducing the TSR, permitting the preservation of soil quality and stabilizing the hydrological traits by preserving the biotic activities. Full article
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22 pages, 3575 KiB  
Article
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
Cited by 1 | Viewed by 1303
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
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14 pages, 2201 KiB  
Article
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 1101
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
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