Adaptive capacity to climate change in the wine industry: A Bayesian Network approach

Merloni, Eva; Camanzi, Luca; Mulazzani, Luca; Malorgio, Giulio

doi:10.1016/j.wep.2018.11.002

Cited by 31 publications

(20 citation statements)

References 46 publications

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“…Finally, in 2019, these same varieties obtained maximum and minimum values (3.12 and 2.11 kg by vine respectively). According to Merloni et al [25], wine grape yield and quality are largely dependent on climatic conditions, particularly during the growing season. In our study, climatic conditions followed different trends in the three seasons studied (Supplemental Table 1).…”

Section: Physicochemical Characteristics Of Grapesmentioning

confidence: 99%

Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition

Moreno‐Olivares

Paladines-Quezada

Giménez-Bañón

et al. 2022

Eur Food Res Technol

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Monastrell grape variety is grown for the elaboration of quality red wines, but climate change has meant the study of new grape varieties from Monastrell, to adapt to the new edaphoclimatic scenario in hot climates. Three new varieties have recently been registered from Monastrell (M) from directed crosses with others such as Cabernet Sauvignon (C) and Syrah (S). These new varieties are MC80 known as Calnegre, MC98 Gebas, and MS10 Myrtia. In this work, cell wall characterization of these new varieties has been carried out. Results from three seasons showed high significant differences in the concentration of carbohydrates present in the Monastrell and MC80 cell walls. As for lignin concentration, MS10 was highlighted. However, the concentration of phenolic compounds and proteins was different as regards each variety and season studied. To find some correlation between the characterization of the walls and extractability of different compounds in the wine, the phenolic composition of these wines from these varieties was analysed following alcoholic fermentation. All crosses presented a higher concentration of total polyphenols (IPT) and total anthocyanins (AT) in addition to color intensity (IC), highlighting the high significant differences found in MS10.

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Section: Physicochemical Characteristics Of Grapesmentioning

confidence: 99%

Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition

Moreno‐Olivares

Paladines-Quezada

Giménez-Bañón

et al. 2022

Eur Food Res Technol

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“…Winemakers in this region are working hard in order to elaborate new styles of wine that are more competitive in the market [32]. The knowledge and selection of native yeasts is a very important achievement to confer typicity and originality to the wine [33,34], and its use is also considered a reactive adaptation practice to climate change [35].…”

Section: Introductionmentioning

confidence: 99%

Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine

García¹,

Esteve-Zarzoso

Cabellos³

et al. 2020

Fermentation

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Over the last decades, the average alcohol content of wine has increased due to climate change and consumer preferences for particular wine styles that resulted in increased grape sugar levels at harvest. Therefore, alcohol reduction is a current challenge in the winemaking industry. Among several strategies under study, the use of non-conventional yeasts in combination with Saccharomyces cerevisiae plays an important role for lowering ethanol production in wines nowadays. In the present work, 33 native non-Saccharomyces strains were assayed in sequential culture with a S. cerevisiae wine strain to determine their potential for reducing the alcohol content in Malvar white wines. Four of the non-Saccharomyces strains (Wickerhamomyces anomalus 21A-5C, Meyerozyma guilliermondii CLI 1217, and two Metschnikowia pulcherrima (CLI 68 and CLI 460)) studied in sequential combination with S. cerevisiae CLI 889 were best able to produce dry wines with decreased alcohol proportion in comparison with one that was inoculated only with S. cerevisiae. These sequential fermentations produced wines with between 0.8% (v/v) and 1.3% (v/v) lower ethanol concentrations in Malvar wines, showing significant differences compared with the control. In addition, these combinations provided favorable oenological characteristics to wines such as high glycerol proportion, volatile higher alcohols, and esters with fruity and sweet character.

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“…Access to affordable water in a competitive water market is another challenge in the medium to long term. Impacts of climate change are already being felt across the wine sector, and this presentation builds on the growing knowledge base on this topic in the scientific literature (Anderson, 2017; Ubeda, Hornedo‐Ortega, Cerezo, Garcia‐Parrilla, & Troncoso, 2020; Merloni, Camanzi, Mulazzani, & Malorgio, 2018; Sánchez, Martínez‐Graña, Santos‐Francés, & Yenes, 2019). The risks are now cystallizing in the consumer market and are generally recognized by markets and consumers ††…”

Section: Resultsmentioning

confidence: 99%

Is there a role for not‐for‐profit or for‐purpose organizations in supporting governance professionals to engage with climate‐related opportunities and risks?

Scheltus

Guerin

Pears

2021

Environmental Quality Mgmt

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Climate change in Australia has become a political risk (for political parties) and a physical, transitional, and regulatory risk for businesses. Not‐for‐profits (NFPs) and for‐purpose (FPs) organisations, for example, Climate Alliance Limited, have acted in the absence of national climate risk policy, to support businesses to become better informed to manage their exposure to this risk, and helping them to set their own commitments and pathways to low and net zero carbon businesses. The objective of this article is to demonstrate, through the case study method, how one Australian NFP/FP has influenced the business sector and regulation. Climate Alliance Limited has done this through its interventions of (1) sharing case studies (best practices) on successful transitions to a low carbon business model and linking climate risk to business risk; (2) bringing thought leaders (advocacy) from the Bank of England and UK Prudential Regulator into the Australian finance and business sector; and (3) by offering a program (reward and recognition), showcasing how business leaders have and are adapting to climate risks and capturing business value.

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Adaptive capacity to climate change in the wine industry: A Bayesian Network approach

Cited by 31 publications

References 46 publications

Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition

Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition

Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine

Is there a role for not‐for‐profit or for‐purpose organizations in supporting governance professionals to engage with climate‐related opportunities and risks?

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