Exploring New Grape Varieties for Sustainable Wine Production in Warm Climates

Greg Howard
23rd August, 2024

Exploring New Grape Varieties for Sustainable Wine Production in Warm Climates

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at São Paulo State University (Unesp) found that new grapevine genotypes can improve wine quality and sustainability in warmer climates
  • These new genotypes produced wines with higher polyphenol contents, including anthocyanins, which enhance color and potential health benefits
  • The study also revealed that intermediate wines had the highest levels of hydroxytyrosol, a compound known for its antioxidant properties
Grapevines, especially the widely cultivated Vitis vinifera, face significant challenges due to their susceptibility to various stresses, both biotic (like pests and diseases) and abiotic (such as climate change). The need for grapevine genotypes that can withstand these stresses while maintaining high wine quality has driven extensive breeding programs. Researchers at São Paulo State University (Unesp) have conducted a study to explore the oenological potential of wines from novel grapevine genotypes developed to improve climate adaptation, sugar content, and berry color[1]. The study employed sensory analyses and comprehensive metabolite profiling, including both targeted and untargeted approaches, to investigate wines produced from these new genotypes. The results indicated that these novel grapevine genotypes could potentially enhance viticulture sustainability and wine quality in warmer climates. This is particularly relevant as climate change imposes new challenges on traditional grape growing regions[2]. One of the key findings was that the new genotypes had higher yields and produced wines with increased polyphenol contents, including anthocyanins, which are crucial for color and potential health benefits. Interestingly, the study also noted a decrease in volatile monoterpenes throughout the breeding cycles when there was no selective pressure for these compounds. This suggests that certain traits not directly targeted in breeding programs can still be affected, highlighting the complexity of grapevine genetics. The comprehensive metabolite profiling revealed that intermediate wines had the highest polyphenol contents, with hydroxytyrosol levels reaching up to three times the values previously reported. Hydroxytyrosol is a phenolic compound known for its antioxidant properties, which can contribute to the health benefits of wine. The study also found significant correlations between mouthfeel attributes (such as astringency, leafy taste, flavor, body, and persistency) and untargeted metabolic features. This connection underscores the importance of metabolomics in understanding and predicting wine sensory characteristics. Supervised model-based analyses were able to effectively discriminate wines based on their genetic origins, demonstrating the potential of metabolomics to identify biomarkers for wines from sustainable genotypes. This capability is crucial for the future of viticulture, as it allows for the precise selection of traits that contribute to both wine quality and environmental resilience. This study builds on previous research that emphasizes the genetic diversity of wild grape species (Vitis spp.) and their potential to enhance viticulture's climatic resilience and sustainability[3]. By leveraging the genetic traits from wild species, breeders can develop new cultivars that are better adapted to changing environmental conditions. This is particularly important given the historical challenges faced by grapevine breeders, such as the need to balance multiple breeding goals and overcome preconceptions about the quality of wines from new resistant selections[2]. Furthermore, the study's findings align with research on the effects of high temperatures on grape coloration and anthocyanin biosynthesis[4]. As climate change leads to higher temperatures during critical stages of grape development, understanding how new genotypes respond to these conditions is vital. The increased polyphenol contents observed in the novel genotypes suggest that they may possess enhanced resilience to such stressors, potentially leading to better wine quality in warmer climates. Additionally, the study's metabolomic approach is in line with previous work on the metabolic composition of wild American grape genotypes, which highlighted the variability in metabolite profiles and the influence of environmental conditions[5]. This variability underscores the importance of comprehensive metabolite profiling in breeding programs, as it can reveal valuable insights into the chemical composition and potential quality of new grapevine genotypes. In conclusion, the research conducted by São Paulo State University (Unesp) demonstrates the potential of novel grapevine genotypes to support sustainable viticulture and high-quality wine production in warm climates. By integrating advanced metabolomic techniques and sensory analyses, the study provides a robust framework for understanding the complex relationships between grape genetics, environmental conditions, and wine quality. This approach not only addresses current challenges in viticulture but also paves the way for future innovations in grape breeding and wine production.

FruitsSustainabilityGenetics

References

Main Study

1) Wine metabolome and sensory analyses demonstrate the oenological potential of novel grapevine genotypes for sustainable viticulture in warm climates.

Published 22nd August, 2024

https://doi.org/10.1002/jsfa.13832

Related Studies

2) A cool climate perspective on grapevine breeding: climate change and sustainability are driving forces for changing varieties in a traditional market.

https://doi.org/10.1007/s00122-022-04077-0

3) The wild side of grape genomics.

https://doi.org/10.1016/j.tig.2024.04.014

4) High temperature at veraison inhibits anthocyanin biosynthesis in berry skins during ripening in 'Kyoho' grapevines.

https://doi.org/10.1016/j.plaphy.2020.10.024

5) The metabolomic profile of red non-V. vinifera genotypes.

https://doi.org/10.1016/j.foodres.2017.01.024


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