2021
DOI: 10.3390/foods10010145
|View full text |Cite
|
Sign up to set email alerts
|

Responses on Must and Wine Composition of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO2 Enrichment (FACE)

Abstract: Challenges of climate change on the future grape and wine production are widely discussed in science and in the wine industry with the goal to maintain a consistent must and wine quality in the future. Therefore, the effect of elevated CO2 (eCO2)—as one of the relevant greenhouse gases jointly responsible for a changing climate—was investigated concerning the composition of must and wine made of two grapevine cultivars V. vinifera L. cvs. Riesling and Cabernet Sauvignon within the established VineyardFACE (Fre… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
12
0

Year Published

2021
2021
2023
2023

Publication Types

Select...
7
2

Relationship

2
7

Authors

Journals

citations
Cited by 13 publications
(13 citation statements)
references
References 64 publications
1
12
0
Order By: Relevance
“…However, in a FACE study that considered Riesling and Cabernet Sauvignon vines exposed to moderate increases of atmospheric CO 2 , sugar concentration was not affected even though yields were increased (Wohlfahrt et al, 2018). In wines made from the latter FACE experiment must and young wines quality and compositin was not found to be negatively influenced by an eCO 2 (Wohlfahrt et al, 2021). Anthocyanins and proanthocyanidins were not affected by eCO 2 in most studies (Goncalves et al, 2009;Salazar-Parra et al, 2012;Kizildeniz et al, 2015).…”
Section: Co 2 Concentrationmentioning
confidence: 88%
“…However, in a FACE study that considered Riesling and Cabernet Sauvignon vines exposed to moderate increases of atmospheric CO 2 , sugar concentration was not affected even though yields were increased (Wohlfahrt et al, 2018). In wines made from the latter FACE experiment must and young wines quality and compositin was not found to be negatively influenced by an eCO 2 (Wohlfahrt et al, 2021). Anthocyanins and proanthocyanidins were not affected by eCO 2 in most studies (Goncalves et al, 2009;Salazar-Parra et al, 2012;Kizildeniz et al, 2015).…”
Section: Co 2 Concentrationmentioning
confidence: 88%
“…Table 1 Studies of carbon enrichment with grapevine, using temperature growth chambers (GC), greenhouse (GH), temperature gradient greenhouses (TGG), open top chambers (OTC) and Free Air Carbon Enrichment (FACE) with significant findings are summarized here. The contrast in results for photosynthetic response is likely due to the duration of the studies and the material used (fruiting cuttings for the Salazar-Parra et al 2015 study versus field grown vines for Wohlfahrt et al 2017Wohlfahrt et al , 2018. Photosynthesis (Anet) increased in response to elevated CO2 in all of these studies.…”
Section: Discussionmentioning
confidence: 91%
“…Heat, elevated carbon dioxide, and limited water availability are necessary for cultivating quality grapes, however, studies on their interactive effects indicate these will have a negative synergistic impact on grapevine (Lobell et al 2006, Edwards et al 2017, Galat Giorgi et al 2019. The varietyspecific responses to these environmental conditions introduces further variability to any study of grapevine response to future climate (Wohlfahrt et al 2017), while variability in viticultural production is often viewed as undesirable. The varying physiology of cultivars and the long-term perennial nature of grapevine creates a challenging subject for adaptation studies; we expect that any adaptation will be much slower than that of annual crops (Lobell et al 2006, Venios et al 2020.…”
Section: Introductionmentioning
confidence: 99%
“…Because increases in air CO 2 concentration lead to increases in global temperature, grapevine responses must be evaluated considering both factors. Through free air CO 2 enrichment experiments, grapevine biomass, photosynthesis, and fruit production normally increase ( Bindi et al, 2001 ; Moutinho-Pereira et al, 2009 ), with no effect on fruit and wine quality ( Bindi et al, 2001 ; Gonçalves et al, 2009 ; Arrizabalaga-Arriazu et al, 2020b ; Wohlfahrt et al, 2021 ). In contrast, the individual effect of elevated CO 2 stimulating grapevine production was reduced or completely canceled when elevated CO 2 was combined with elevated temperature ( Bindi et al, 2001 ).…”
Section: Main Problems In Chilean Grapevinesmentioning
confidence: 99%