Abstract
Phenolics compounds in grapes contribute to berry and must color, organoleptic properties, nutritional value, antioxidant properties and provide protection against environmental challenges. Climate change has place mammoth challenges for the viticulture industry in different viticulture regions. Environmental variables determine to the greater extent, suitable grapes varieties for fresh as well as premium quality wine production. Grape berry composition is particularly affected by heat, drought, and intensity of solar irradiation. It is expected that climatic extremes will have an adverse effect on berry quality traits such as phenolic compounds in different grape cultivars. Polyphenols particularly anthocyanins decrease at elevated temperature, similarly flavanols levels increase with better exposure to solar radiation. Water availability is crucial for better vine growth and good production, however modest water stress particularly near veraison, upregulates the activity of key enzymes of the phenylpropanoid and flavonoid pathways. Therefore, it is important to know that how and when phenolic substance accumulate in berries and how various cultivars respond. This review elaborates the effect of weather conditions on biosynthesis of different phenolic compounds in grapes. Berry phenolic substances e.g., total phenolic compounds (TPC), total anthocyanins (TAC) and total flavonoid contents (TFC) synthesis is strongly regulated under the influence of environmental conditions during growing season. In this chapter we, shall focus on accumulation of phenolic compounds in grapevine in relation to climatic variations.
Highlights
1.1 Global climate changeClimate changes are the mammoth challenges that human race will face in coming decades as described by Intergovernmental Panel on Climate Change
Rise in temperature may cause a disconnection of sugar-anthocyanin accumulation and biosynthesis, leading to a lower anthocyanin-sugar ratio which might be due to delayed anthocyanin biosynthesis or lesser anthocyanin accumulation during ripening phases
Temperanillo cuttings where elevated temperature condition i.e., +4°C and CO2 i.e., 700 ppm were simulated it was deduced that high CO2 in combination with elevated temperature hastened berry ripening and decreased high temperature tempted anthocyanin– sugar decoupling in berries [145]
Summary
Climate changes are the mammoth challenges that human race will face in coming decades as described by Intergovernmental Panel on Climate Change. The increase in release of greenhouse gases, CO2 is considered as the main cause of global warming. The concentration of CO2 has increased from 280 ppm to 400 ppm subsequently of 0.5–1°C rise in an average temperature. It is expected that mean global temperature will rise by 0.2–0.3°C per decade rise of 1.2 to 5.8°C. The increase in mean temperature in key viticulture regions was 1.6–1.8°C in Europe and 1.2–1.4°C across the globe during the growing seasons from 1950 to 2000 [1–4]. In addition to rising temperature, corresponding heat waves are becoming more common and frequent. It is a major challenge that viticulture industry has to face in coming decades
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