Impact of climate change on wine industry
2018
Teslić, Nemanja (https://orcid.org/0000-0002-8219-1909) | Ricci, Arianna | Parpinello, Giuseppina P. | Versari, Andrea
Impact of climate change on grape quality (berry sugar at harvest) and quantity (crop load) were evaluated by bioclimatic indices. Results are indicating that higher thermal accumulation during grape growing season (Huglin index) and longer droughts (Dry spell index) have statistically significant impact on higher berry total soluble solids concentration at the harvest, thus causing production of wines with higher alcohol. On the other hand, increase of crop load was more influenced by non-climatic variables comparing to climatic variables. Combination of early harvest and non-Saccharomyces cerevisiae yeasts was used as an „alternative approach‟ to remove excessive alcohol and increase acidity in Chardonnay wines. Obtained wines were characterized in terms of alcohol content, glycerol, pH, total acidity, volatile acidity and phenolics. Wine ethanol content was successfully decreased by ~ 1.2% v/v, while the total acidity increased up to ~ 2.5 g/L. However, other results highlighted that the proposed approach may cause bitterness perception and excessive acidity. Indicating that further deacidification and fining treatments may be needed in certain cases.
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