Analysis and impact of recent climate trends on grape composition in north-east Italy

• Main Authors: Cogato Alessia, Meggio Franco, Pirotti Francesco, Cristante Alberto, Marinello Francesco
• Format: Article
• Language: English
• Published: EDP Sciences 2019-01-01
• Series: BIO Web of Conferences
• Online Access: https://www.bio-conferences.org/articles/bioconf/full_html/2019/02/bioconf_conavi2018_04014/bioconf_conavi2018_04014.html

Climate is the most relevant factor influencing the ripening of high quality grapes to produce a given wine style. This notion should be taken into account, given the increase of extreme weather events (EWE) related to climate change. Under this evolving climate scenario, North-East Italian wine regions have seen a recent expansion, potentially disregarding optimal planting choices. The use of marginal land, indeed, could lead to the establishment of vineyards in areas where it is not possible to take advantage of the best row orientation, slope and aspect. Under these conditions, the consequences of some EWE may be more severe. The objective of this study is to verify whether planting options in combination with climate conditions, may affect yield and fruit quality. An area localised in Northern Italy was analysed for row orientation and slope, taking advantage of QGIS tools. The area was also examined for climate conditions, using weather conditions and climate indices. Such variables were combined with 10-year yield and must composition of four varieties (Chardonnay, Pinot Gris, Merlot and Glera) by using linear regression. The paper reports the most significant relationships between climatic conditions and grapevine composition. The results showed high positive correlation between sugar concentration and the number of frost days during the year in three varieties. The sugar content was positively correlated with the relative humidity in June in three varieties and negatively correlated with the number of days with a temperature >25°C during the month of June in two varieties. The content of tartaric acid showed high correlations with thermal indices of May in all varieties.