Climate Change Effects on Ripening Process and Wine Composition in Oltenia's Vineyards From Romania

Câmpeanu, C. B.; Beleniuc, G.; Simionescu, V.; Panaitescu, L.; Grigorică, L. G.

doi:10.17660/actahortic.2012.931.4

Cited by 10 publications

(6 citation statements)

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“…On the other hand, taking into account the existing close correlation between the growing season temperature and the phenological development of vines [4], AvGST increases are also accompanied by changes in the rhythm of the phenophases and in the chemical composition of grapes [48,60]. Moreover, among the information provided by viticultural research, data from Romania indicate that an increase of 0.2-0.4 • C in the average annual temperature is accompanied by increases in the sugar content of 12 to 20 g/L, decreases in the total acidity at ripening of 0.75 to 1.8 g/L tartaric acid, increases of 100 mg/kg of anthocyanins in the grapes [67], favorable developments that confirm the increase in viticulture potential for quality red wines production in the southern Romania found in previous research [27].…”

Section: Discussionmentioning

confidence: 99%

Structural and Spatial Shifts in the Viticulture Potential of Main European Wine Regions as an Effect of Climate Change

Irimia,

Patriche,

Petitjean

et al. 2024

Horticulturae

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Climate change modifies the base climate of the wine regions and, with it, the structure of their traditional types of wine production, imposing measures to adapt, mitigate, or capitalize on the newly emerging conditions. In order to assess the impact of climate change and establish the appropriate adaptation measures for each wine region, regional and local studies are needed, which allow knowledge of their current climate profile. The aim of this research was to identify the changes that appeared as an effect of climate change in the initial climate profile and the initial structure of the traditional types of wine production of Bordeaux (France), Loire Valley (France), Rhine-Main-Nahe (Germany), La Rioja (Spain) and Cotnari (Romania) wine regions, and also in climate suitability for wine production of the Sussex area from the UK. The study uses multi-year averages for the 1951–1990 and 1991–2010 time periods of reference bioclimatic indices for viticulture, namely the Average Temperature of the Growing Season (AvGST), the Huglin Index (HI), and the Oenoclimatic Aptitude Index (IAOe). The results of this research reveal significant changes in climate suitability for wine production of the studied wine regions: in the Bordeaux wine region, climate change led to the appearance of conditions for the cultivation of the Mediterranean climate varieties Grenache, Syrah, and Carignan; in the cool climate wine regions Rhine-Main-Nahe and Cotnari, traditional producers of white wines, the climate has also become suitable for the cultivation of Pinot noir and Cabernet franc varieties, and implicitly for the production of red wines; in all studied wine regions, the classes of climate suitability for viticulture shifted higher in altitude, as is the case of the La Rioja region, where, in the recent period, the grapevine can be grown up to 922.9 m asl, higher by 206.2 m compared to the 1951–1990 time period; in the low area of each wine region, one or even two new climate suitability classes for wine grape growing appeared. The shifts revealed by this research generate solid conclusions regarding the effect of climatic change on the viticultural potential of geographical areas, namely: in the context of climate change, the altitude of the wine region has a major influence on the evolution of the local viticulture potential; a higher topography allows a better adaptation of the wine region to climate change; low-elevation wine regions are more vulnerable to climate changes, especially the further south they are located; as an effect of climate change, conditions appear in the wine regions for the cultivation of new grapevine varieties and the production of new types of wine.

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Section: Discussionmentioning

confidence: 99%

Structural and Spatial Shifts in the Viticulture Potential of Main European Wine Regions as an Effect of Climate Change

Irimia,

Patriche,

Petitjean

et al. 2024

Horticulturae

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“…Another factor that is assumed to influence profitability is the vineyard's geographical location. Several studies have demonstrated that climate change effects on grape quantity and quality are strongly variable from a spatial perspective (Baduca Campeanu et al, 2012;Gaaĺ et al, 2012). In the northern area of the Moldova region, for example, grape varieties best suited to cold climatesbut with lower productive performance and increased susceptibility to unusual pests and pathogensare cultivated.…”

Section: Objectives and Research Hypothesesmentioning

confidence: 99%

“…Scholars assessing the climate change impacts on grape and wine production 301 Determinants of winegrowers' profitability and quality have pointed out: the importance of grape phenology in determining the sign and magnitude of impacts (Santos et al, 2013) and the great variability of such impacts in terms of geographical area (Fraga et al, 2013) and grape variety (Tate, 2001). Other scholars have mainly focussed on the evaluation of climate change effects on grape quality (Baduca Campeanu et al, 2012;Shanmuganathan et al, 2010;Storchmann, 2005;Webb et al, 2008). As only a few have investigated the climate change effects on wine prices or winegrowers' revenues (Ashenfelter and Storchmann, 2010a, b;Webb et al, 2008;Haeger and Storchmann, 2006), there is uncertainty about the generalised effects of climate change on winegrowers' economic performance.…”

Section: Introductionmentioning

confidence: 99%

Determinants of winegrowers’ profitability: evidence from an Eastern Europe wine region

Salvo

Begalli

Capitello

et al. 2017

EMJB

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Purpose The purpose of this paper is to identify the main determinants of winegrowers’ profitability in Eastern Europe with the ultimate purpose to improve the wine industry competitiveness. Design/methodology/approach The research is focussed on the Moldova region (Romania), a little studied wine-growing area that presents potential for the future development of the wine industry. A hierarchical approach is applied to consider the simultaneous effects of climate aspects, vineyard features, winegrowers’ characteristics and management practices on vineyards’ profitability. The model is based on data from 274 vineyards managed by 64 winegrowers, where 32 different grape varieties are cultivated in different districts. Different scenarios are simulated and alternative policies are analysed. Findings Climate aspects and human factors, particularly the educational level and type of agriculture practiced, emerge as main determinants. Farmers’ climate change perceptions also have a primary role. The grape variety affects profitability differences across vineyards at a lower extent. Research limitations/implications The study suggests an approach easily replicable to other viticultural contexts. Practical implications Results are useful for policymakers in order to forecast the impact of policies devoted to improving the wine industry competitiveness in Eastern Europe. Originality/value The study presents a micro-scale analysis in which the effects of climate aspects, vineyard features, winegrowers’ characteristics and management practices are simultaneously estimated. It also produces new knowledge in a little studied wine region.

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“…Additionally, higher temperatures have been linked to increased potassium (K + ) levels [4,5]. The combination of these factors results in higher pH levels in musts and wines [6,7], disrupting their physicochemical balance [8]. Consequently, elevated pH levels in musts and wines can lead to microbiological issues, organoleptic changes like color alterations [9], and reduced aging capabilities.…”

Section: Introductionmentioning

confidence: 99%

Impact of acidification at bottling by fumaric acid on red wine after 24 months

Payan,

Gancel,

Omiliadis

et al. 2023

BIO Web Conf.

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Global warming is directly linked to a lower concentration of organic acids in grape berries. Because of this lack of organic acids, wines tend to have higher pH levels and low titrable acidity. Many important factors are impacted, such as the chemical, microbiological and organoleptic equilibriums. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. As a potential acidification candidate, fumaric acid (FA), authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used since it has a better acidifying power than tartaric acid. Thus, the objective of the present study was to investigate the impact of the addition of FA at bottling in comparison to TA on white wine’s quality. For this purpose, a sulfite-free Cabernet Sauvignon red wine was divided into two batches, one of which was sulfited at 80 mg/L. The two batches, sulfite-free and sulfited, were then redivided into five batches, one of which without any addition, two of the batches in which TA was added at concentrations of 1.25 and 2.5 g/L respectively, and two batches in which FA was added at concentrations of 1, and 2 g/L, respectively. Classical oenological parameters (pH, titratable acidity), color parameters (color intensity, CIELAB), total phenolic compounds (IPT, Folin), as well as total tannins, total anthocyanins and their composition (HPLC analysis) were analyzed. Sensory analyses were also performed on the wines in order to assess the organoleptic impact of FA addition.

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Climate Change Effects on Ripening Process and Wine Composition in Oltenia's Vineyards From Romania

Cited by 10 publications

References 0 publications

Structural and Spatial Shifts in the Viticulture Potential of Main European Wine Regions as an Effect of Climate Change

Structural and Spatial Shifts in the Viticulture Potential of Main European Wine Regions as an Effect of Climate Change

Determinants of winegrowers’ profitability: evidence from an Eastern Europe wine region

Impact of acidification at bottling by fumaric acid on red wine after 24 months

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