Researchers from Italy have put together a useful paper (pdf) on the effects of climate change on wine composition and winemaking processes, focusing on the challenges posed and strategies to address them. This research is relevant because climate change will increasingly alter the flavour profiles, quality and availability of wines.
It highlights how increasing temperatures, changing rainfall patterns and extreme weather events impact grapevine physiology, grape composition and overall wine quality. These changes result in higher sugar content, reduced acidity and elevated pH levels, leading to increased alcohol levels in wine, which affects its sensory characteristics and market appeal.
To tackle these challenges, the research mentions various strategies, including adjustments to vineyard management practices, such as earlier harvesting and innovative winemaking techniques like nanofiltration, reverse osmosis and fermentation using yeasts that produce lower alcohol levels. It also explores methods for producing low- or alcohol-free wines, such as spinning cone column technology, osmotic distillation and blending wines of differing sugar concentrations. These approaches aim to retain wine quality while meeting consumer preferences and regulatory requirements.
The review also underscores the need for collaboration between wine producers and researchers to develop sustainable solutions, ensuring wine quality and traditional practices are upheld despite the challenges of climate change.
