Influence of weather conditions and projected climate change scenarios on the suitability of Vitis vinifera cv. Carignan in Rioja DOCa, Spain

Ramos, M. C.; Toda, F. Martínez de

doi:10.1007/s00484-022-02258-6

Cited by 9 publications

(5 citation statements)

References 49 publications

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“…Some studies show an increase in temperatures during the period of growth and ripening of the vine, between 1 • C and 2.2 • C in northern Spain [51,52], up to 2.3 • C in the Veneto region in Italy [53], and between 3 • C and 4 • C in Madrid, Spain, from 1957 to 2021 [13]. As can be observed, the absolute maximum temperatures easily reached 40.0 • C in 2022 and in 2023, and they exceed that level more frequently than usual; this is a temperature that had not occurred in previous years at this frequency.…”

Section: Discussionmentioning

confidence: 99%

Phenological Evaluation of Minority Grape Varieties in the Wine Region of Madrid as a Strategy for Adaptation to Climate Change

Espinosa-Roldán,

García-Díaz,

Raboso

et al. 2024

Horticulturae

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In this study, a total of 34 Spanish minority varieties were studied during four seasons from 2020 to 2023, and their behavior was characterized according to their main phenological stages (bud break, bloom, veraison, and maturity) and complete cycle. We focused on the varieties prospected in the central Spanish plateau and conserved in the “El Encín” grapevine collection, aiming to identify the potential for adaptation of these varieties and for them to be considered by winegrowers as an alternative to current climate change conditions. The growing degree days required for the expression of the phenological stage, and the duration of each stage, were compiled. Characteristics of oenological interest were also monitored, such as °Brix, pH, and titratable acidity in must at the time of harvest. This study was carried out in years with atypical snowfall and cold spells (winter 2021), as well as with heat waves (summer 2022), with average temperatures 3–5 °C higher than normal and absolute maximum temperatures over 40 °C. Both cases also exceeded records of historical series (1957–2019). Veraison has been identified as the stage most susceptible to damage from high temperatures, in addition to the maturation and duration of the complete cycle. The varieties were classified into five groups according to the duration of each phenological stage (very early, early, medium, late, and very late). Some varieties with late or very late maturation and with must characteristics of 20–23 °Brix, 3–5 g/L of titratable acidity, and pH 3.5–4.5, as well as others, retained stability in their phenological periodicity and must quality. The results suggest that special attention should be given to thoroughly evaluating these varieties, and that the strategies contemplated should be considered as a feasible cultivation alternative in viticulture to mitigate the effects of climate change.

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Section: Discussionmentioning

confidence: 99%

Phenological Evaluation of Minority Grape Varieties in the Wine Region of Madrid as a Strategy for Adaptation to Climate Change

Espinosa-Roldán,

García-Díaz,

Raboso

et al. 2024

Horticulturae

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“…Similar results were reported by Ramos and de Toda regarding Vitis vinifera cv. Carignan [89]. This effect was further enhanced by water stress.…”

Section: Weather Parametersmentioning

confidence: 90%

The Effect of Pre-Harvest Treatments with Tanacetum vulgare L. and Satureja montana L. Essential Oils (EOs) on the Yield and Chemical Composition of Aronia melanocarpa (Michx.) Elliot Fruit

Górska-Drabik,

Golan,

Kot

et al. 2023

Agriculture

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Tanacetum vulgare and Satureja montana essential oils (EOs) on Aronia melanocarpa before the flowering period were used against Acrobasis advenella. We hypothesised that the use of the aforementioned EOs (1.5%, 3% and 4.5%) would simultaneously improve yield and fruit quality. The profile of the EO constituents was determined by GC-MS analysis. Thujone (66.62%) was identified as the most abundant component in tansy EO, while thymol (40.04%) was dominant in savory EO. The mean weight of 100 berries ranged from 82.40 g to 88.00 g. A loss in fruit weight was recorded after the addition of 4.5% S. montana EO. A. melanocarpa shrubs treated with 4.5% tansy EO showed the highest content of phenols (848.03 mg per 100 g FW), along with high levels of anthocyanins (310.19 mg/100 g), tannins (1884 mg/100 g) and chlorogenic acid (187.38 mg/100 g) but exerted negative effects on the mineral fruit content (Mg, K). T. vulgare oil, particularly at higher concentrations, has shown promise for increasing the content of valuable compounds with strong antioxidant properties. The application of S. montana EOs positively affected minerals and chlorogenic acid content. However, their phytotoxic effects on A. melanocarpa preclude them from further use, even at low concentrations.

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“…Despite the low diversity of wastes, each of them can present significant differences depending on the grape variety, on land characteristics, and on the weather conditions during the development of the grapes. This is especially critical at the levels of sugars, phenolics, and acidity [156,157]. This heterogeneity and complexity of the feedstock should be considered when selecting the type of bioprocess and the required pretreatment steps.…”

Section: Future Perspectivesmentioning

confidence: 99%

Obtaining Value from Wine Wastes: Paving the Way for Sustainable Development

Evtuguin,

Aniceto,

Marques

et al. 2023

Fermentation

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Winemaking is one of the main Portuguese industries and has significantly grown in recent years, thus increasing the quantity of obtained residues. These wastes have a complex chemical composition and structure, and, for this reason, their treatment and valorisation are simultaneously a challenge and an opportunity. After an overview of the wine industry and its wastes, this article intends to review the different solid winemaking wastes, highlighting their chemical composition and structural characteristics, as well as their main potential applications. These wastes, such as grape stalks, can be directly applied as a source of bioenergy in the form of pellets or subjected to chemical/biological processing, resulting in valuable food additives, materials, or chemicals. Grape seeds provide food grade oil with potential biomedical applications. Grape skins are a promising source of biologically active substances. The sugar fraction of grape pomace can be biologically converted to a wide variety of bioproducts, like bioethanol, biogas, polyhydroxyalkanoates, and bacterial cellulose. The integration of the different processes into a biorefinery is also discussed, considering the characteristics of the Portuguese wine industry and pointing out solutions to valorise their wastes.

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Influence of weather conditions and projected climate change scenarios on the suitability of Vitis vinifera cv. Carignan in Rioja DOCa, Spain

Cited by 9 publications

References 49 publications

Phenological Evaluation of Minority Grape Varieties in the Wine Region of Madrid as a Strategy for Adaptation to Climate Change

Phenological Evaluation of Minority Grape Varieties in the Wine Region of Madrid as a Strategy for Adaptation to Climate Change

The Effect of Pre-Harvest Treatments with Tanacetum vulgare L. and Satureja montana L. Essential Oils (EOs) on the Yield and Chemical Composition of Aronia melanocarpa (Michx.) Elliot Fruit

Obtaining Value from Wine Wastes: Paving the Way for Sustainable Development

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