Global Climate Change, Sustainability, and Some Challenges for Grape and Wine Production

Abstract

Grapevines are cultivated on six out of seven continents, between latitudes 4°and 51°in the Northern Hemisphere and between latitudes 6°and 45°in the Southern Hemisphere across a large diversity of climates (oceanic, warm oceanic, transition temperate, continental, cold continental, Mediterranean, subtropical, attenuated tropical, and arid climates). Accordingly, the range and magnitude of environmental factors differ considerably from region to region and so do the principal environmental constraints for grape production. The type, number, and magnitude of environmental constraints are currently undergoing changes due to shifts in climate patterns already observed for the past and predicted for the future. These changes are already affecting grape composition with observed changes in sugar and acidity concentrations. As with other components such as polyphenols or aroma compounds, their relationships to environmental changes are more difficult to quantify. In general, one can divide the expected climatic changes during the grape-ripening period into two scenarios: warmer and dryer and warmer and moister, with different responses for red and white grape varieties. The production challenges within this broad separation are vastly different, and the strategies to ensure a sustainable product need to be adapted accordingly. The economic impact of these changes is difficult to assess. An in-depth analysis is necessary to construct relevant scenarios and risk analysis for individual regions and to quantify the costs and/or benefits of regional climate developments. (JEL Classifications: Q1, Q54)

New Zealand Winegrowers Attitudes and Behaviours towards Wine Tourism and Sustainable Winegrowing

“…Winegrowing, similar to tourism, is an industry that is especially vulnerable to the effects of climate change, and "the wine industry is expected to be especially vulnerable to these impacts" [57] (p. 5). The potential impacts of climate change on winegrowing have resulted in a range of work that examines both the effects of climate change and the business response [80,[84][85][86][87][88][89][90][91].…”

Effect of drying on tartaric acid and malic acid in Shiraz and Merlot berries

“…The greatest effects are likely to be seen in traditional growing regions where old, previously well adapted cultivars will continue to be grown (Mira de Orduña ). Most vine growing regions, however, will require agronomic and varietal adaptations (Hannah et al , Keller and Shrestha , van Leeuwen et al , Schultz ). Hence, it is important to understand better berry physiology of different cultivars under abiotic stresses to provide physiological traits for breeders to enable the breeding of cultivars adapted better to future climatic conditions, for example high acidity and low sugar (Duchêne et al , Duchêne ).…”

Influence of water availability and grapevine phenological stage on the spatial variation in soil respiration

“…Historically, irrigation has been banned by the wine laws of the European Union; however, in recent years, countries such as Spain have been relaxing their regulations in view of increased frequency, extent and intensity of high temperature (heat wave) coupled with variations in precipitation and seasonality. Heat waves during the growing season not only restrict vine productivity but also raise soil temperature causing greater loss of water from the soil (Schultz ). These unprecedented climatic changes necessitate irrigation to be an integral component of production practices so that grape production can be sustained under stressful circumstances.…”