Abstract
Challenges of climate change on the future grape and wine production are widely discussed in science and in the wine industry with the goal to maintain a consistent must and wine quality in the future. Therefore, the effect of elevated CO2 (eCO2)—as one of the relevant greenhouse gases jointly responsible for a changing climate—was investigated concerning the composition of must and wine made of two grapevine cultivars V. vinifera L. cvs. Riesling and Cabernet Sauvignon within the established VineyardFACE (Free-Air Carbon dioxide Enrichment) experiment. Must and wine analysis were conducted in three consecutive years (2014–2016) by analyzing standard must and wine parameters, e.g., total soluble solids (TSS), pH, total acidity (TA), organic acids (e.g., tartaric acid, malic acid, shikimic acid, citric acid, volatile acid and gluconic acid) or total phenolics (TP). Also, for both cultivars CIELab coordinates (L* for lightness, a* as green/red and b* as blue/yellow components) were used to test colour in young white and red wines. Additionally, total anthocyanins and monomeric indices were analyzed for young wines of the red cultivar Cabernet Sauvignon. With marginal differences between CO2 treatments, the composition of must and young wines was not found to be negatively influenced by an eCO2 concentration.
Highlights
One of the most relevant greenhouse gases, atmospheric carbon dioxide (CO2 ), has been increasing continuously since pre-industrial times
Malic and citric acid, L*, a* and pH were higher on the left side (Figure 8)
Cabernet Sauvignon young wines of 2014 vintage shifted to the right side and were separated by PC1 from 2016 vintage located on the left side
Summary
One of the most relevant greenhouse gases, atmospheric carbon dioxide (CO2 ), has been increasing continuously since pre-industrial times. The Intergovernmental Panel on Climate Change (IPCC) has predicted an average atmospheric CO2 -increase of 2.25 ppm per year based on four main emission-scenarios [1]. The closely linked increase in global mean surface temperature together with elevated CO2 concentrations, leads to a potential alteration in plant physiology, yield performance and fruit quality of perennial crops. Grapevines as special crop plants are widely recognized for being sensitive to climate change, and numerous studies have been investigated over the last decades dealing with grapevine physiology, yield efficiency and grape and wine composition responses to changing environmental conditions [2,3,4,5,6,7,8,9,10,11].
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