Download - Bavaresco Seminario Colchagua 2009
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Climate change: effects on viticulture and wine quality
Luigi BAVARESCO, Mario FREGONI, Matteo GATTIIstituto di Frutti-Viticoltura
Università Cattolica del Sacro CuorePiacenza, Italia
PREMIER SEMINARIO INTERNACIONAL COLCHAGUACARMENERE
PMC Vitivinicola Valle de Colchagua, Chile25 noviembre 2009
Main fruit world production in 2006( www.FAO.org)
0.230574729,431PLUMS
0.316342024612,989LEMONS/LIMES
0.4-4817161818,260PINEAPPLES
0.733446124.517,188PEACHES/NECTAR
-789111016,962OLIVES
12164.655.5319,539PEARS
0.41364115625,659TANG.MAND.CLE.
0.1-76591026,574MANGOES
--32067133,985PLANTAINS
1295269363,805APPLES
19233227864,795ORANGES
34924911568,952GRAPES
1.50.65223121170,756BANANAS
OCEANIAOCEANIA%%
EUROPAEUROPA%%
ASIAASIA%%
SOUTH SOUTH AMERICAAMERICA
%%
NORTH / NORTH / CENT CENT
AMERICAAMERICA%%
AFRICAAFRICA%%
World production(x 1000 t)
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table grapes: 27%
wine grapes: 70%
raisins: 3%
UTILIZATION OF GRAPES IN THE WORLD
Wine grapes: 70%
Table grapes: 27%
Raisins: 3%
9.010.012.64.99.6
10.54.31.54.13.4
/
6,072,1006,790,2008,553,6003,303,0006,520.9007,088,5002,963,8001,022,2002,829,7002,319,200
67,396,900
14,811.210.66.96.15.04.23.12.72.4
/
1,180,000894,000842,000555,000485,000399,000338,000240,000219,000193,000
7,929,000
SpainFranceItalyTurkeyChinaUSAIranPortugalArgentinaChileWorld
%t%haCountry
ProductionSurface
Grape surface and production in the mainviticultural countries in 2005 (OIV, Paris)
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0°
10°
30°
45°Cool climate
Temperate climate
Sub tropical climate
10°
30°
45°
Sub tropical climate
Temperate climate
Cool climate
Distribution of world viticultural area according to climatic zones
0,3%
6,0%
70,5%
23,2%
Tropical V. Sub-Tropical V. Temperate V. Cool V.
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ViticulturalViticultural AgriAgri--systemsystem
SoilClimate
Variety/Rootstock
Cultural
practices
genius loci
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CLIMATE
• Definition: number of factors describing the averagestatus of the athmosphere in a give area. It is definedby the meteorological conditions of many years (30-50)
• It is characterizad by: Light, Temperature, Rainfall
• It is affectd by: Latitude, Elevation, Exposure, Closeness to large water bodied and/or forests
Climatic requirements for the vine
• Winter temperatures must not be so cold that plantsare killed
• Winters must not be so warm that buds getinadequate chilling to break winter rest.
• The growing season (number of frost-free days) must be long enough to mature the fruit.
• Temperature and light during the growing season must be adequate for the species to develop goodquality grapes
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TEMPERATURES AND VARIETY CHOICE
Varieties are grown in different climatic areas, depending on their ripening time
High latitudes/elevations: early ripening varieties
(Jones, Italus Hortus, 2008)
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CLIMATE CHANGE• Increasing temperatures
• Declining precipitations (in some areas)
• Cause: increasing emission of geenhouse gases (ex. CO2, methane, halocarbons, tropospheric ozone) and black carbon
• Profound and direct impact, over the next few decades, on agricultural and food systems and on health
• In semiarid regions → yield reduction for corn, wheat, rice and other prymary crops
(Kerner and Rochard, Rev. Oenologues, 2007)
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(Kerner and Rochard, Rev. Oenologues, 2007)
(Liu and Diamond, Science, 2008)
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(Kerr, Science, 2006, data related to the Northern Hemisphere)
(Kerr, Science, 2009)
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(Kerr, Science, 2007)
(Jones, Italus Hortus, 2008)
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(Jones, Italus Hortus, 2008)
1400
1600
1800
2000
2200
2400
1950 1960 1970 200019901980
Winkler Index (sDD, from April till October) at Piacenza (45 ° Lat N, 61 m a.s.l.) from 1950 till2007 (Osservatorio Alberoni, Piacenza).
2007
2003
sDD °C
years
12
BarberaCroatina
Malvasia diCandia aromatica
Colli Piacentini DOCSurface: 6,400 HaProduction: 263,425 HL
+
Gutturnio
Gutturnium
>12°, deeply coloured, fruity,soft tannins, easy drinking
Tortelli
Pisarei e fasö
Malvasia rosa
(Kerr, Science, 2007)
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COCO22 Emission in the Emission in the atmosphereatmosphere
4 %Other (air, train transport, etc.)
12 %Energy Processes
18 %Services/Residential
21 %Industry
21 %Road Trasportations
24 %Agriculture/Forestry
%Activity
Source: CIVC Champagne
CarbonCarbon balance in Champagnebalance in Champagne
30.1Wood at vineyardexplantation, end life cycle
210.8Pruning wood and storagein the perennial wood
261.0Grapes
501.9Respiration
1003.8Photosynthesis
%t C/ha/year
Source: CIVC Champagne
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CarbonCarbon production of production of winewine sectorsector and and reductionreduction possibilitiespossibilities by 10 by 10 yearsyears
0
10
20
30
40
50
60
70
80En
ergi
avi
ticol
tura
Ener
gia
enol
ogia
Emis
sion
i non
ener
getic
he(c
ombu
stio
nidi
vers
e, fu
ghe)
Tras
port
i
Spo
stam
enti
pers
one
Mat
eria
lien
trant
i
Fabb
rica
zion
e e
fine
di v
itaim
balla
ggi
Resi
dui/e
fflue
nti
Am
mor
tam
enti
Mig
liaia
di t
onne
llate
equ
ival
enti
di c
arbo
nio
Valori residuali Obiettivi di riduzione
Source: CIVC Champagne
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Effects of climatic factors on physiological processes
• Photosynthesis: (stops at 35°C)
• Respiration: (increases with T°)
• Transpiration: 1.500 m3/H2O/hato 5.000 m3/H2O/ha(different factors)
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Effects of temperature on grape sugarsand acids
•A1) Sugar synthesis
Winkler index (heathsummation)
•A2) Acid degradation
Warm areas: more tartrate(oxidized 37°C) than malate(burnt 30 °C)
Cool areas: more malate than tartrate
(Perard et al., Rev. Oenologues, 2007)
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0
5
10
15
20
25
30
35
40
45
18/7 28/7 7/8 17/8 27/8 6/9 16/9 26/9
°Brix
- A
cidi
tà ti
t.
I V1977-78
1989-911999-00(Vercesi, 2002)
Pinot noirOltrepò pavese, Italy (45°Lat N)
Harvest dates
1977-1978 7-12 Sept.
1989-1991 2-6 Sept.
1999-2000 25-28 Aug.
2003 17 Aug.
2007 15 Aug.
Polyphenols in the berry
TanninsAnthocyaninsCinnamic acids (est) Flavan–3-oliFlavonolsStilbenes
N.B. The arrow means a decreasing content
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• Anthocyanin synthesis
Temperature daily range
PAL stops at 35 °C
Sunlight is positive, but> 100 μmol/m2/sec reducesthe synthesis
• Tannin synthesis
Synthesis also with T° >35°but herbaceous and aggressive tannins
The same with high sunlight
Effects of climatic factors on grapeanthocyanins and tannins
Day Temperature (°C)25 25 25 25
Night Temperature (°C)15 20 25 30
from Kliewer and Torres, 1972
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25 °C
35 °C
Cabernet Sauvignon
From Mori et al., 2007Night T (20:00 – 6:00) 20 °C in the two situations
y = e(10.175-0.5187x)
r = -0.49**
0
0,2
0,4
0,6
0,8
1
1,2
19 21 23 25 27 29
Tav. August (°C)
cis
-Res
vera
trol
(mg/
L)
y = e(6.3522-0.005x)
r = -0.50**
0
0,2
0,4
0,6
0,8
1
1,2
1200 1400 1600 1800 2000 2200
DD (°C)
cis
-Res
vera
trol
(mg/
L)
(Bavaresco et al. OIV World Congress, Verona, 2008)
Effect of some bioclimatic indices onGutturnio wines (Barbera+Croatina) cis-resveratrol content(Vintages 1998 – 2004)
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Effect of climatic factors on grapearoma synthesis
• Terpenes:• Lower T° than anthocyanins• Sunlight necessary in the
herbaceous phase of berrygrowth (green berries)
• Highest concentration in shaded clusters
• High Winkler Index → low terpene synthesis
• C13-nor-isoprenoids (from β-carotene):
• β-damascenone, α-ionone, β-ionone, TDN
• β-carotene synthesis takesplace in green berries
• High temperature (35 °C) and sunlight→ high C13-nor-isoprenoid synthesis
• Pyrazines (IBMP):• High sunlight → low pyrazines• High T° → low skin pyrazines,
High T° (> 35°C) →high seedpyrazines
High T° →Enhancement of oxidizing enzymes (peroxidase, polyphenoloxidase)
White grape varieties more susceptible than red grapevarieties
Under high T°, the mechanical harvest can increase the oxidizing enzymes
Effects of climatic factors on grapeenzymes synthesis
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Adaptation of viticulture to climatechange
• Vineyards shifting to higher latitudes and elevations• Grape variety replacement: red instead of white• Drought tolerant rootstocks• Low expansion training systems• Long cane – and two times- winter pruning• Sprinkle irrigation• Foliar sprays anti-stress (mineral elements, aminoacids,
oligosaccharines, hormons, anti-oxidants)• Canopy management• Soil management
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Greek gobelet “a settonce” (Az. Avignonesi, Toscana)
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Anti-stress (thermic, water) products : stress produces protein dismantling, cell early
oxidation and death
Involved factors• Macro- and trace-elements (help
protein stability)• Aminoacids• Oligosaccarids
• Hormons (citochinine, auxine,etc.)• Vitamins (group B)• Enzymes• Anti-oxidants (resveratrol, etc .)
Hormons (cellreplication)
Cell wall (pectateCa and Mg), oligosaccarids
Cell membrane
Aminoacids
Proteins
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From veraison on, the young leaves (including lateral shoots) have to be 20-30% of total plant leaf surface, while adult and old leaves 70-80%. Young leaves have to be more where sugar synthesis is important (cool climate), while adult and old leaves have to bemore where polyphenols synthesis is important.
Canopy structure
Canopy structure and berry physiology(Jackson and Lombard, 1993, modified)
1 – 1,5>3Herbaceous taste (pyrazines)
<1.5 (pre-veraison)>1.5 (ripening)
Terpenes
>21- 1.5Aromas (C13 –nor-isoprenoids)
31 – 1,5Polyphenols (anthocyanins,tannins)
>31 – 1,5pH
1 – 1,53Titratable acidity
31 – 1,5Sugars
Decrease(# leaf layers)
Enhancement(# leaf layers)Compounds
(
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• Thank you very much for your attention!