1. PREMIER SEMINARIO INTERNACIONAL COLCHAGUA
CARMENERE
PMC Vitivinicola Valle de Colchagua, Chile
25 noviembre 2009
Climate change: effects on
viticulture and wine quality
Luigi BAVARESCO, Mario FREGONI, Matteo GATTI
Istituto di Frutti-Viticoltura
Università Cattolica del Sacro Cuore
Piacenza, Italia
Main fruit world production in 2006
( www.FAO.org)
World NORTH / SOUTH ASIA EUROPA OCEANIA
production AFRICA CENT AMERICA % % %
(x 1000 t) % AMERICA %
%
BANANAS 70,756 11 12 23 52 0.6 1.5
GRAPES 68,952 5 11 9 24 49 3
ORANGES 64,795 8 27 32 23 9 1
APPLES 63,805 3 9 6 52 29 1
PLANTAINS 33,985 71 6 20 3 - -
MANGOES 26,574 10 9 5 76 - 0.1
TANG.MAND.CLE. 25,659 6 5 11 64 13 0.4
PEARS 19,539 3 5.5 5 64.6 21 1
OLIVES 16,962 10 1 1 9 78 -
PEACHES/NECTAR 17,188 4.5 12 6 44 33 0.7
PINEAPPLES 18,260 18 16 17 48 - 0.4
LEMONS/LIMES 12,989 6 24 20 34 16 0.3
PLUMS 9,431 2 7 4 57 30 0.2
1

2. Raisins: 3%
raisins: 3%
Table grapes:
table grapes:
27% 27%
wine grapes:
Wine grapes:
70%
70%
UTILIZATION OF GRAPES IN THE WORLD
Grape surface and production in the main
viticultural countries in 2005 (OIV, Paris)
Surface Production
Country ha % t %
Spain 1,180,000 14,8 6,072,100 9.0
France 894,000 11.2 6,790,200 10.0
Italy 842,000 10.6 8,553,600 12.6
Turkey 555,000 6.9 3,303,000 4.9
China 485,000 6.1 6,520.900 9.6
USA 399,000 5.0 7,088,500 10.5
Iran 338,000 4.2 2,963,800 4.3
Portugal 240,000 3.1 1,022,200 1.5
Argentina 219,000 2.7 2,829,700 4.1
Chile 193,000 2.4 2,319,200 3.4
World 7,929,000 / 67,396,900 /
2

3. Cool climate
45°
Temperate climate
30°
Sub tropical climate
10°
0°
10°
Sub tropical climate
30°
Temperate climate
45°
Cool climate
Distribution of world viticultural area
according to climatic zones
0,3%
6,0%
23,2%
70,5%
Tropical V. Sub-Tropical V. Temperate V. Cool V.
3

4. Viticultural Agri-system
Variety/Rootstock
Cultural
practices
Climate genius loci Soil
4

5. CLIMATE
• Definition: number of factors describing the average
status of the athmosphere in a give area. It is defined
by 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 plants
are killed
• Winters must not be so warm that buds get
inadequate 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 good
quality grapes
5

6. 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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7. 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)
7

8. (Kerner and Rochard, Rev. Oenologues, 2007)
(Liu and Diamond, Science, 2008)
8

9. (Kerr, Science, 2006, data related to the Northern Hemisphere)
(Kerr, Science, 2009)
9

10. (Kerr, Science, 2007)
(Jones, Italus Hortus, 2008)
10

11. (Jones, Italus Hortus, 2008)
Winkler Index (sDD, from April till October) at Piacenza (45 ° Lat N, 61 m a.s.l.) from 1950 till
2007 (Osservatorio Alberoni, Piacenza).
sDD °C
2400 2003
2200 2007
2000
1800
1600
1400
1950 1960 1970 1980 1990 2000
years
11

12. Malvasia di
Candia aromatica
Colli Piacentini DOC
Surface: 6,400 Ha
Production: 263,425 HL Malvasia rosa
+
Gutturnium Tortelli
Barbera
Croatina
Gutturnio
>12°, deeply coloured, fruity,
soft tannins, easy drinking Pisarei e fasö
(Kerr, Science, 2007)
12

13. CO2 Emission in the atmosphere
Activity %
Agriculture/Forestry 24 %
Road Trasportations 21 %
Industry 21 %
Services/Residential 18 %
Energy Processes 12 %
Other (air, train transport, etc.) 4%
Source: CIVC Champagne
Carbon balance in Champagne
t C/ha/year %
Photosynthesis 3.8 100
Respiration 1.9 50
Grapes 1.0 26
Pruning wood and storage
0.8 21
in the perennial wood
Wood at vineyard
0.1 3
explantation, end life cycle
Source: CIVC Champagne
13

14. Migliaia di tonnellate equivalenti di carbonio
0
10
20
30
40
50
60
70
80
Energia
viticoltura
Energia
enologia
Emissioni non
Source: CIVC Champagne
energetiche
(combustioni
diverse, fughe)
Trasporti
Valori residuali
Spostamenti
persone
Materiali
entranti
Obiettivi di riduzione
Fabbricazione e
fine di vita
imballaggi
Residui/effluenti
reduction possibilities by 10 years
Ammortamenti
Carbon production of wine sector and
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15. 15

16. Effects of climatic factors on
physiological processes
• Photosynthesis: (stops at 35°C)
• Respiration: (increases with T°)
• Transpiration: 1.500 m3/H2O/ha
to 5.000 m3/H2O/ha
(different factors)
16

17. Effects of temperature on grape sugars
and acids
•A1) Sugar synthesis •A2) Acid degradation
Warm areas: more tartrate
Winkler index (heath (oxidized 37°C) than malate
summation) (burnt 30 °C)
Cool areas: more malate
than tartrate
(Perard et al., Rev. Oenologues, 2007)
17

18. 45
40
Pinot noir
Oltrepò pavese, Italy (45°Lat N) 35
30
°Brix - Acidità tit.
25
Harvest dates
1977-1978 7-12 Sept. 20
1989-1991 2-6 Sept. 15
1999-2000 25-28 Aug.
10
2003 17 Aug.
5
2007 15 Aug.
0
18/7 28/7 7/8 17/8 27/8 6/9 16/9 26/9
1977-78
I V
1989-91
(Vercesi, 2002) 1999-00
Polyphenols in
the berry
Tannins
Anthocyanins
Cinnamic acids (est)
Flavan–3-oli
Flavonols
Stilbenes
N.B. The arrow means a decreasing content
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19. Effects of climatic factors on grape
anthocyanins and tannins
• Anthocyanin synthesis • Tannin synthesis
Temperature daily range Synthesis also with T° >35°
but herbaceous and
PAL stops at 35 °C aggressive tannins
Sunlight is positive, but The same with high sunlight
> 100 μmol/m2/sec reduces
the synthesis
Day Temperature (°C)
25 25 25 25
15 20 25 30
Night Temperature (°C)
from Kliewer and Torres, 1972
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20. Cabernet
Sauvignon
25
°C
35
°C
Night T (20:00 – 6:00) 20
°C in the two situations From Mori et al., 2007
1,2
1
cis -Resveratrol (mg/L)
0,8
Effect of some bioclimatic indices on
0,6 y = e(10.175-0.5187x)
r = -0.49** Gutturnio wines (Barbera+
0,4 Croatina) cis-resveratrol content
(Vintages 1998 – 2004)
0,2
0
19 21 23 25 27 29
Tav. August (°C)
1,2
1
cis -Resveratrol (mg/L)
0,8
0,6
y = e(6.3522-0.005x)
r = -0.50**
0,4
0,2
0
1200 1400 1600 1800 2000 2200
(Bavaresco et al. OIV World Congress, Verona, 2008) DD (°C)
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21. Effect of climatic factors on grape
aroma synthesis
• C13-nor-isoprenoids (from β-
• Terpenes: carotene):
• Lower T° than anthocyanins • β-damascenone, α-ionone, β-
• Sunlight necessary in the ionone, TDN
herbaceous phase of berry • β-carotene synthesis takes
growth (green berries) place in green berries
• Highest concentration in • High temperature (35 °C) and
shaded clusters sunlight→ high C13-nor-
• High Winkler Index → low isoprenoid synthesis
terpene synthesis • Pyrazines (IBMP):
• High sunlight → low pyrazines
• High T° → low skin pyrazines,
High T° (> 35°C) →high seed
pyrazines
Effects of climatic factors on grape
enzymes synthesis
High T° →Enhancement of oxidizing enzymes (peroxidase,
polyphenoloxidase)
White grape varieties more susceptible than red grape
varieties
Under high T°, the mechanical harvest can increase the
oxidizing enzymes
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22. Adaptation of viticulture to climate
change
• 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
22

23. Greek gobelet “a settonce” (Az. Avignonesi, Toscana)
23

24. Anti-stress (thermic, water) products :
stress produces protein dismantling, cell early
oxidation and death
Cell wall (pectate Hormons (cell
Ca and Mg), replication)
oligosaccarids
Aminoacids
Cell membrane Proteins
Involved factors
• Hormons (citochinine, auxine,etc.)
• Macro- and trace-elements (help • Vitamins (group B)
protein stability) • Enzymes
• Aminoacids • Anti-oxidants (resveratrol, etc .)
• Oligosaccarids
24

25. Canopy structure
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 be
more where polyphenols synthesis is important.
Canopy structure and berry physiology
(Jackson and Lombard, 1993, modified)
(
Enhancement Decrease
Compounds
(# leaf layers) (# leaf layers)
Sugars 1 – 1,5 3
Titratable acidity 3 1 – 1,5
pH 1 – 1,5 >3
Polyphenols (anthocyanins,tannins) 1 – 1,5 3
Aromas (C13 –nor-isoprenoids) 1- 1.5 >2
Herbaceous taste (pyrazines) >3 1 – 1,5
Terpenes <1.5 (pre-veraison)
>1.5 (ripening)
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26. 26

27. • Thank you very much for your attention!
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