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Climate change: effects on viticulture and wine quality

Luigi BAVARESCO, Mario FREGONI, Matteo GATTIIstituto di Frutti-Viticoltura

Università Cattolica del Sacro CuorePiacenza, Italia

PREMIER SEMINARIO INTERNACIONAL COLCHAGUACARMENERE

PMC Vitivinicola Valle de Colchagua, Chile25 noviembre 2009

Main fruit world production in 2006( www.FAO.org)

0.230574729,431PLUMS

0.316342024612,989LEMONS/LIMES

0.4-4817161818,260PINEAPPLES

0.733446124.517,188PEACHES/NECTAR

-789111016,962OLIVES

12164.655.5319,539PEARS

0.41364115625,659TANG.MAND.CLE.

0.1-76591026,574MANGOES

--32067133,985PLANTAINS

1295269363,805APPLES

19233227864,795ORANGES

34924911568,952GRAPES

1.50.65223121170,756BANANAS

OCEANIAOCEANIA%%

EUROPAEUROPA%%

ASIAASIA%%

SOUTH SOUTH AMERICAAMERICA

%%

NORTH / NORTH / CENT CENT

AMERICAAMERICA%%

AFRICAAFRICA%%

World production(x 1000 t)

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table grapes: 27%

wine grapes: 70%

raisins: 3%

UTILIZATION OF GRAPES IN THE WORLD

Wine grapes: 70%

Table grapes: 27%

Raisins: 3%

9.010.012.64.99.6

10.54.31.54.13.4

/

6,072,1006,790,2008,553,6003,303,0006,520.9007,088,5002,963,8001,022,2002,829,7002,319,200

67,396,900

14,811.210.66.96.15.04.23.12.72.4

/

1,180,000894,000842,000555,000485,000399,000338,000240,000219,000193,000

7,929,000

SpainFranceItalyTurkeyChinaUSAIranPortugalArgentinaChileWorld

%t%haCountry

ProductionSurface

Grape surface and production in the mainviticultural countries in 2005 (OIV, Paris)

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0°

10°

30°

45°Cool climate

Temperate climate

Sub tropical climate

10°

30°

45°

Sub tropical climate

Temperate climate

Cool climate

Distribution of world viticultural area according to climatic zones

0,3%

6,0%

70,5%

23,2%

Tropical V. Sub-Tropical V. Temperate V. Cool V.

4

ViticulturalViticultural AgriAgri--systemsystem

SoilClimate

Variety/Rootstock

Cultural

practices

genius loci

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CLIMATE

• Definition: number of factors describing the averagestatus of the athmosphere in a give area. It is definedby the meteorological conditions of many years (30-50)

• It is characterizad by: Light, Temperature, Rainfall

• It is affectd by: Latitude, Elevation, Exposure, Closeness to large water bodied and/or forests

Climatic requirements for the vine

• Winter temperatures must not be so cold that plantsare killed

• Winters must not be so warm that buds getinadequate chilling to break winter rest.

• The growing season (number of frost-free days) must be long enough to mature the fruit.

• Temperature and light during the growing season must be adequate for the species to develop goodquality grapes

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TEMPERATURES AND VARIETY CHOICE

Varieties are grown in different climatic areas, depending on their ripening time

High latitudes/elevations: early ripening varieties

(Jones, Italus Hortus, 2008)

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CLIMATE CHANGE• Increasing temperatures

• Declining precipitations (in some areas)

• Cause: increasing emission of geenhouse gases (ex. CO2, methane, halocarbons, tropospheric ozone) and black carbon

• Profound and direct impact, over the next few decades, on agricultural and food systems and on health

• In semiarid regions → yield reduction for corn, wheat, rice and other prymary crops

(Kerner and Rochard, Rev. Oenologues, 2007)

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(Kerner and Rochard, Rev. Oenologues, 2007)

(Liu and Diamond, Science, 2008)

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(Kerr, Science, 2006, data related to the Northern Hemisphere)

(Kerr, Science, 2009)

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(Kerr, Science, 2007)

(Jones, Italus Hortus, 2008)

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(Jones, Italus Hortus, 2008)

1400

1600

1800

2000

2200

2400

1950 1960 1970 200019901980

Winkler Index (sDD, from April till October) at Piacenza (45 ° Lat N, 61 m a.s.l.) from 1950 till2007 (Osservatorio Alberoni, Piacenza).

2007

2003

sDD °C

years

12

BarberaCroatina

Malvasia diCandia aromatica

Colli Piacentini DOCSurface: 6,400 HaProduction: 263,425 HL

+

Gutturnio

Gutturnium

>12°, deeply coloured, fruity,soft tannins, easy drinking

Tortelli

Pisarei e fasö

Malvasia rosa

(Kerr, Science, 2007)

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COCO22 Emission in the Emission in the atmosphereatmosphere

4 %Other (air, train transport, etc.)

12 %Energy Processes

18 %Services/Residential

21 %Industry

21 %Road Trasportations

24 %Agriculture/Forestry

%Activity

Source: CIVC Champagne

CarbonCarbon balance in Champagnebalance in Champagne

30.1Wood at vineyardexplantation, end life cycle

210.8Pruning wood and storagein the perennial wood

261.0Grapes

501.9Respiration

1003.8Photosynthesis

%t C/ha/year

Source: CIVC Champagne

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CarbonCarbon production of production of winewine sectorsector and and reductionreduction possibilitiespossibilities by 10 by 10 yearsyears

0

10

20

30

40

50

60

70

80En

ergi

avi

ticol

tura

Ener

gia

enol

ogia

Emis

sion

i non

ener

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he(c

ombu

stio

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vers

e, fu

ghe)

Tras

port

i

Spo

stam

enti

pers

one

Mat

eria

lien

trant

i

Fabb

rica

zion

e e

fine

di v

itaim

balla

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Resi

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fflue

nti

Am

mor

tam

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Mig

liaia

di t

onne

llate

equ

ival

enti

di c

arbo

nio

Valori residuali Obiettivi di riduzione

Source: CIVC Champagne

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Effects of climatic factors on physiological processes

• Photosynthesis: (stops at 35°C)

• Respiration: (increases with T°)

• Transpiration: 1.500 m3/H2O/hato 5.000 m3/H2O/ha(different factors)

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Effects of temperature on grape sugarsand acids

•A1) Sugar synthesis

Winkler index (heathsummation)

•A2) Acid degradation

Warm areas: more tartrate(oxidized 37°C) than malate(burnt 30 °C)

Cool areas: more malate than tartrate

(Perard et al., Rev. Oenologues, 2007)

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0

5

10

15

20

25

30

35

40

45

18/7 28/7 7/8 17/8 27/8 6/9 16/9 26/9

°Brix

- A

cidi

tà ti

t.

I V1977-78

1989-911999-00(Vercesi, 2002)

Pinot noirOltrepò pavese, Italy (45°Lat N)

Harvest dates

1977-1978 7-12 Sept.

1989-1991 2-6 Sept.

1999-2000 25-28 Aug.

2003 17 Aug.

2007 15 Aug.

Polyphenols in the berry

TanninsAnthocyaninsCinnamic acids (est) Flavan–3-oliFlavonolsStilbenes

N.B. The arrow means a decreasing content

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• Anthocyanin synthesis

Temperature daily range

PAL stops at 35 °C

Sunlight is positive, but> 100 μmol/m2/sec reducesthe synthesis

• Tannin synthesis

Synthesis also with T° >35°but herbaceous and aggressive tannins

The same with high sunlight

Effects of climatic factors on grapeanthocyanins and tannins

Day Temperature (°C)25 25 25 25

Night Temperature (°C)15 20 25 30

from Kliewer and Torres, 1972

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25 °C

35 °C

Cabernet Sauvignon

From Mori et al., 2007Night T (20:00 – 6:00) 20 °C in the two situations

y = e(10.175-0.5187x)

r = -0.49**

0

0,2

0,4

0,6

0,8

1

1,2

19 21 23 25 27 29

Tav. August (°C)

cis

-Res

vera

trol

(mg/

L)

y = e(6.3522-0.005x)

r = -0.50**

0

0,2

0,4

0,6

0,8

1

1,2

1200 1400 1600 1800 2000 2200

DD (°C)

cis

-Res

vera

trol

(mg/

L)

(Bavaresco et al. OIV World Congress, Verona, 2008)

Effect of some bioclimatic indices onGutturnio wines (Barbera+Croatina) cis-resveratrol content(Vintages 1998 – 2004)

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Effect of climatic factors on grapearoma synthesis

• Terpenes:• Lower T° than anthocyanins• Sunlight necessary in the

herbaceous phase of berrygrowth (green berries)

• Highest concentration in shaded clusters

• High Winkler Index → low terpene synthesis

• C13-nor-isoprenoids (from β-carotene):

• β-damascenone, α-ionone, β-ionone, TDN

• β-carotene synthesis takesplace in green berries

• High temperature (35 °C) and sunlight→ high C13-nor-isoprenoid synthesis

• Pyrazines (IBMP):• High sunlight → low pyrazines• High T° → low skin pyrazines,

High T° (> 35°C) →high seedpyrazines

High T° →Enhancement of oxidizing enzymes (peroxidase, polyphenoloxidase)

White grape varieties more susceptible than red grapevarieties

Under high T°, the mechanical harvest can increase the oxidizing enzymes

Effects of climatic factors on grapeenzymes synthesis

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Adaptation of viticulture to climatechange

• Vineyards shifting to higher latitudes and elevations• Grape variety replacement: red instead of white• Drought tolerant rootstocks• Low expansion training systems• Long cane – and two times- winter pruning• Sprinkle irrigation• Foliar sprays anti-stress (mineral elements, aminoacids,

oligosaccharines, hormons, anti-oxidants)• Canopy management• Soil management

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Greek gobelet “a settonce” (Az. Avignonesi, Toscana)

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Anti-stress (thermic, water) products : stress produces protein dismantling, cell early

oxidation and death

Involved factors• Macro- and trace-elements (help

protein stability)• Aminoacids• Oligosaccarids

• Hormons (citochinine, auxine,etc.)• Vitamins (group B)• Enzymes• Anti-oxidants (resveratrol, etc .)

Hormons (cellreplication)

Cell wall (pectateCa and Mg), oligosaccarids

Cell membrane

Aminoacids

Proteins

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From veraison on, the young leaves (including lateral shoots) have to be 20-30% of total plant leaf surface, while adult and old leaves 70-80%. Young leaves have to be more where sugar synthesis is important (cool climate), while adult and old leaves have to bemore where polyphenols synthesis is important.

Canopy structure

Canopy structure and berry physiology(Jackson and Lombard, 1993, modified)

1 – 1,5>3Herbaceous taste (pyrazines)

<1.5 (pre-veraison)>1.5 (ripening)

Terpenes

>21- 1.5Aromas (C13 –nor-isoprenoids)

31 – 1,5Polyphenols (anthocyanins,tannins)

>31 – 1,5pH

1 – 1,53Titratable acidity

31 – 1,5Sugars

Decrease(# leaf layers)

Enhancement(# leaf layers)Compounds

(

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• Thank you very much for your attention!