Characterization of varietal effects on the acidity and pH of grape berries for selection of varieties better adapted to climate change
Climate change is drastically modifying berry composition and wine quality across the world. Most wine regions with a history of winemaking are suffering from a loss of typicity and terroir expression because of climate change impact on berry components at harvest, including wine acidity, with total...
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| Published in | Frontiers in plant science Vol. 15; p. 1439114 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
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10.10.2024
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| Abstract | Climate change is drastically modifying berry composition and wine quality across the world. Most wine regions with a history of winemaking are suffering from a loss of typicity and terroir expression because of climate change impact on berry components at harvest, including wine acidity, with total acidity decreasing and pH increasing. Such changes can have a major impact on wine stability and quality. One important option for adaptation is the selection of grapevine varieties better adapted to warmer and drier conditions. Weekly measurement of tartaric acid, malic acid, pH and titratable acidity from veraison until maturity were carried out on 51 varieties over seven years in two experimental plots. Varietal differences were shown for the rate of malic acid degradation during the ripening period, with some varieties metabolizing malic acid faster per unit of thermal time than others. Some varietal differences were also noticed regarding tartaric acid modulation, which can occur under exceptionally high temperatures. Differences in the dynamics of pH evolution in grape must over the growing season were evaluated and varieties characterized with regard to organic acids (tartaric acid and malic acid), inorganic compounds (cations) as well as pH levels and stability. This multi-trait approach allows the selection of grapevine varieties based on parameters linked to their acidity, which is of particular importance in the context of climate change. |
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| AbstractList | Climate change is drastically modifying berry composition and wine quality across the world. Most wine regions with a history of winemaking are suffering from a loss of typicity and terroir expression because of climate change impact on berry components at harvest, including wine acidity, with total acidity decreasing and pH increasing. Such changes can have a major impact on wine stability and quality. One important option for adaptation is the selection of grapevine varieties better adapted to warmer and drier conditions. Weekly measurement of tartaric acid, malic acid, pH and titratable acidity from veraison until maturity were carried out on 51 varieties over seven years in two experimental plots. Varietal differences were shown for the rate of malic acid degradation during the ripening period, with some varieties metabolizing malic acid faster per unit of thermal time than others. Some varietal differences were also noticed regarding tartaric acid modulation, which can occur under exceptionally high temperatures. Differences in the dynamics of pH evolution in grape must over the growing season were evaluated and varieties characterized with regard to organic acids (tartaric acid and malic acid), inorganic compounds (cations) as well as pH levels and stability. This multi-trait approach allows the selection of grapevine varieties based on parameters linked to their acidity, which is of particular importance in the context of climate change. Climate change is drastically modifying berry composition and wine quality across the world. Most wine regions with a history of winemaking are suffering from a loss of typicity and terroir expression because of climate change impact on berry components at harvest, including wine acidity, with total acidity decreasing and pH increasing. Such changes can have a major impact on wine stability and quality. One important option for adaptation is the selection of grapevine varieties better adapted to warmer and drier conditions. Weekly measurement of tartaric acid, malic acid, pH and titratable acidity from veraison until maturity were carried out on 51 varieties over seven years in two experimental plots. Varietal differences were shown for the rate of malic acid degradation during the ripening period, with some varieties metabolizing malic acid faster per unit of thermal time than others. Some varietal differences were also noticed regarding tartaric acid modulation, which can occur under exceptionally high temperatures. Differences in the dynamics of pH evolution in grape must over the growing season were evaluated and varieties characterized with regard to organic acids (tartaric acid and malic acid), inorganic compounds (cations) as well as pH levels and stability. This multi-trait approach allows the selection of grapevine varieties based on parameters linked to their acidity, which is of particular importance in the context of climate change.Climate change is drastically modifying berry composition and wine quality across the world. Most wine regions with a history of winemaking are suffering from a loss of typicity and terroir expression because of climate change impact on berry components at harvest, including wine acidity, with total acidity decreasing and pH increasing. Such changes can have a major impact on wine stability and quality. One important option for adaptation is the selection of grapevine varieties better adapted to warmer and drier conditions. Weekly measurement of tartaric acid, malic acid, pH and titratable acidity from veraison until maturity were carried out on 51 varieties over seven years in two experimental plots. Varietal differences were shown for the rate of malic acid degradation during the ripening period, with some varieties metabolizing malic acid faster per unit of thermal time than others. Some varietal differences were also noticed regarding tartaric acid modulation, which can occur under exceptionally high temperatures. Differences in the dynamics of pH evolution in grape must over the growing season were evaluated and varieties characterized with regard to organic acids (tartaric acid and malic acid), inorganic compounds (cations) as well as pH levels and stability. This multi-trait approach allows the selection of grapevine varieties based on parameters linked to their acidity, which is of particular importance in the context of climate change. |
| Author | Lecourt, Julien van Leeuwen, Cornelis Plantevin, Marc Merpault, Yoann Destrac-Irvine, Agnès Dijsktra, Lucile |
| AuthorAffiliation | 2 Château La Tour Carnet , Saint-Laurent-Médoc , France 1 EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV , Villenave d’Ornon , France 3 Pôle Scientifique, Bernard Margez Grands Vignobles , Bordeaux , France |
| AuthorAffiliation_xml | – name: 1 EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV , Villenave d’Ornon , France – name: 2 Château La Tour Carnet , Saint-Laurent-Médoc , France – name: 3 Pôle Scientifique, Bernard Margez Grands Vignobles , Bordeaux , France |
| Author_xml | – sequence: 1 givenname: Marc surname: Plantevin fullname: Plantevin, Marc – sequence: 2 givenname: Yoann surname: Merpault fullname: Merpault, Yoann – sequence: 3 givenname: Julien surname: Lecourt fullname: Lecourt, Julien – sequence: 4 givenname: Agnès surname: Destrac-Irvine fullname: Destrac-Irvine, Agnès – sequence: 5 givenname: Lucile surname: Dijsktra fullname: Dijsktra, Lucile – sequence: 6 givenname: Cornelis surname: van Leeuwen fullname: van Leeuwen, Cornelis |
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| Keywords | tartaric acid grapevine Vitis Vinifera varietal traits pH malic acid inorganic cations climate change |
| Language | English |
| License | Copyright © 2024 Plantevin, Merpault, Lecourt, Destrac-Irvine, Dijsktra and van Leeuwen. Attribution: http://creativecommons.org/licenses/by This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
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| Title | Characterization of varietal effects on the acidity and pH of grape berries for selection of varieties better adapted to climate change |
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