Climate Change and Grape and Wine Biomolecules: Effect and Solutions
A special issue of Biomolecules (ISSN 2218-273X). This special issue belongs to the section "Biological Factors".
Deadline for manuscript submissions: closed (20 March 2022) | Viewed by 13160
Special Issue Editors
Interests: wine; fining agents; phenolic compounds; volatile compounds; organoleptic properties; tannins; wine stabilization
Special Issues, Collections and Topics in MDPI journals
Interests: wine; grape; phenolic compounds; volatile compounds; ochratoxin A; biogenic amines
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The wine sector is being directly affected by climate change, and all the events related to climate change can be reflected in the quality of the grapes and the wines that have been produced in the last few years all around the world. High temperatures are causing general advances in the dates of harvest, due to their influence on the physiology of the vine. Very high temperatures (> 30 ºC) during the ripening period can cause an acceleration of berry growth, faster sugar accumulation and a decrease in berry acidity, resulting in high-pH musts. In addition, a gap between the ripening of the pulp (with increases in sugar content and decreases in acid concentration) and that of the skin is usually seen, since the so-called aromatic and phenolic maturation processes are slower and require longer periods than the sugar accumulation in the pulp. All of these lead to the production of unbalanced wines, with high alcohol contents (which may exert a number of negative effects that pose microbiological, technical, sensory, economic and health challenges) and low acidity and with the consequent problems of a lack of color and aroma, and a high presence of green tannins and astringency.
In this Special Issue, we aim to collect the latest knowledge on the effects of climate change on the quality of grapes and wines, through the study of how their main biomolecules (sugars, organic acids, polysaccharides, polyphenols, volatile compounds, mineral content, etc.) are affected as well as the main developments that are being implemented, both in the vineyard and in the winery, to limit and/or correct the problems that these changes cause, in order to improve the quality of grapes and wines or adapt them to the new circumstances.
Dr. Encarna Gómez-Plaza
Dr. Rocio Gil-Muñoz
Guest Editors
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Keywords
- Grape biochemistry
- Wine biochemistry
- Maturation and harvest
- Climate and viticulture
- Phenolic compounds
- Aroma compounds
- Proteins and nitrogen compounds
- Polysaccharides
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