Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

Abstract

Aims: A better understanding of the relationship between weather conditions and wine quality would provide tools for assessing the impact of climate change and the potential for adaptation. Most studies rely on assessing wine quality by the price per bottle or by an overall ranking and then establishing general relations to weather conditions. However, such an approach may imply the addition of bias by variable winemaking techniques overcoming vintage effects. The aim of our study was therefore to implement a controlled conditions approach using grape samples from a single vineyard and a standardized micro-scale winemaking technique to produce wines in similar conditions for each vintage over more than a decade. We hope that this data will allow new insights into responses to climatic differences.Methods and results: From 2005 to 2015, data was collected from a vineyard of Hochschule Geisenheim University planted with Vitis vinifera L. cv. Pinot Noir grafted on rootstock SO4 in four field replicates. Weather conditions were recorded together with the major phenological stages, yield, infection of the bunches by Botrytis cinerea bunch rot, and pruning weight. Key primary juice compounds were analyzed and berry phenolics in skins and seeds were determined before harvest. Micro-scale winemaking was developed to produce wines in standardized conditions. The repeatability of the method to assess the extraction of anthocyanins and tannins was shown to be 2–10% and 8–12%, respectively, depending on grape maturity stage. Sugar accumulation was coupled to warmer conditions during the maturation period, and high temperatures after véraison decreased the concentration of malic acid in the juice. The accumulation of primary amino acids (N-OPA) in the juices seemed positively related to warmer conditions between bud break and flowering. Increased temperature, especially before véraison, accompanied by a lack of precipitation was related to an accumulation of tannins in fruit and wine, with a higher accumulation in skins than seeds. The temperature-sensitive anthocyanin accumulation in grapes was coupled to warmer conditions after véraison. These differences in anthocyanin concentration could also be observed in the wine.Conclusions: High-quality vintages were linked to warmer than normal growing seasons and below normal precipitation.Significance and impact of the study: The use of a micro-scale winemaking technique represents an innovative tool to provide detailed information in a controlled and reproducible way. A better understanding of the interaction between weather conditions and berry/wine compounds will help with developing improved winemaking techniques and better adapting to future impacts of climate change.

Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

“…As can be seen, the musts from harvest 03 (V03) were located in the most distant area from the defects (lactic, musty, herbaceous and chemical character), with no influence from the variety or the raisining method. This would confirm the important influence of the vintage on the quality of raisin musts, as some authors had already pointed out in previous studies [37,38]. 4.2 ± 0.9 2.9 ± 0.8 0.7 ± 0.4 3.0 ± 1.1 3.4 ± 1.0 0.9 ± 0.5 1.9 ± 0.6 0.7 ± 0.4 0.9 ± 0.7 0.3 ± 0.6 0.2 ± 0.3 1.2 ± 0.5 3.7 ± 0.…”

Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)

“…However, the biochemical and molecular mechanisms involved downstream of the MA metabolic pathways are still raveled, and an unclear slower drop in MA content has been observed in cooler regions (Sweetman et al, 2014). MA degradation appears to be slower in cool climates, where it represents up to the 50 % of total acidity in berry juice (Jackson, 2008), and faster in warmer regions, as reported for Pinot noir by Blank et al (2019). This negative correlation between MA content and high temperatures are ascribed to the differences observed in the optimum activity temperatures of enzymes involved in the biosynthesis and catabolism of MA (Conde et al, 2007); therefore, climatic conditions and environmental stressors can physically and biochemically affect grapevine berries during the ripening period, as well as influence the final sugar/organic acid ratio (Volschenk et al, 2006).…”

“…MA is also sensitive to warm temperatures both before and after véraison, when process linked to the biosynthetic pathway and the respiration process respectively take place (Kliewer et al, 1967;Ruffner et al, 1984). Many studies reported the negative correlation between high temperatures and MA content after véraison (Sweetman et al, 2014;Rienth et al, 2016;Blank et al, 2019). However, the biochemical and molecular mechanisms involved downstream of the MA metabolic pathways are still raveled, and an unclear slower drop in MA content has been observed in cooler regions (Sweetman et al, 2014).…”

Influence of Climate Warming on Grapevine (<em>Vitis vinifera</em> L.) Phenology in Conditions of Central Europe (Slovakia)

“…Climate characterization and monitoring of grapevine phenology and berry biochemistry are efficient tools to define environmental vulnerability of wine regions and create basis for addressing strategies for future planning of viticulture practices [19]. Understanding of the interaction between weather conditions and berry/wine compounds will help with developing improved winemaking techniques as a part of adapting to future impacts of climate change [20]. Temperature is an essential factor influencing duration of phenophases.…”

“…Among the most important climate change related effects are advanced harvest time and temperatures, increased grape sugar concentrations that lead to high wine alcohol levels, lower acidities and modification of varietal aroma compounds [18]. In cooler wine regions sugar accumulation is positively influenced by warmer conditions during veraison while malic acid content decreases [20].…”