Research Topic

Grapes, Wine and its Composition in the Era of Climate Change

About this Research Topic

Global warming is happening now, the frequency, intensity and duration of droughts, the heat waves and the heavy rains are negatively affecting to the agriculture sector. Because of this, table or wine grapes quality has been compromised, among others crops, affecting to the nutritional, organoleptic and health quality. One of the main facts, is that due of the increment of temperature, veraison date has advanced, and the grapes reach the amounts of sugars/acids earlier (traditional technological variables to harvest) but the ideal concentration of secondary metabolites (phenolics, volatile compounds, tannins, polysaccharides…) do not get to the adequate concentration in the grape-berries. On the other hand, from an oenological point of view, the increase of the sugar content in the grapes, and as consequence, the amount of ethanol in wine, could have a negative impact on the organoleptic characteristics of the final products. In addition, this situation gives rise grapes with higher pH, which, joined to an eventual increase of humidity, easily triggers the growth of pathogenic microorganism with their corresponding toxins attached, turning the product a potential hazard.Climate change, grape, wine, mitigation strategies, nutritional/health/organoleptic quality

These facts may have consequences in the nutritional, the health and the organoleptic properties of the product and by-products obtained such as grape-juice and wine. To overcome these events, different viticulture and enological practices should be tested to implement strategies to avoid the potential negative effects. This Research Topic aims to provide new research work, recent advances, and technology strategies to mitigate nutritional, health and organoleptic quality decrease because of climate change.

This Research Topic will explore the following sub-themes:
- Viticultural challenges in the face of climate change
- Oenology and wine production; adapting the wine industry to global warming
- Table grapes and wine-related products, nutrition facts for the future
- Effect of climate change in the functional features and taste of wine
- Changes in the chemistry of table grapes and wine-related products


Keywords: Climate change, grape, wine, mitigation strategies, nutritional/health/organoleptic quality


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

Global warming is happening now, the frequency, intensity and duration of droughts, the heat waves and the heavy rains are negatively affecting to the agriculture sector. Because of this, table or wine grapes quality has been compromised, among others crops, affecting to the nutritional, organoleptic and health quality. One of the main facts, is that due of the increment of temperature, veraison date has advanced, and the grapes reach the amounts of sugars/acids earlier (traditional technological variables to harvest) but the ideal concentration of secondary metabolites (phenolics, volatile compounds, tannins, polysaccharides…) do not get to the adequate concentration in the grape-berries. On the other hand, from an oenological point of view, the increase of the sugar content in the grapes, and as consequence, the amount of ethanol in wine, could have a negative impact on the organoleptic characteristics of the final products. In addition, this situation gives rise grapes with higher pH, which, joined to an eventual increase of humidity, easily triggers the growth of pathogenic microorganism with their corresponding toxins attached, turning the product a potential hazard.Climate change, grape, wine, mitigation strategies, nutritional/health/organoleptic quality

These facts may have consequences in the nutritional, the health and the organoleptic properties of the product and by-products obtained such as grape-juice and wine. To overcome these events, different viticulture and enological practices should be tested to implement strategies to avoid the potential negative effects. This Research Topic aims to provide new research work, recent advances, and technology strategies to mitigate nutritional, health and organoleptic quality decrease because of climate change.

This Research Topic will explore the following sub-themes:
- Viticultural challenges in the face of climate change
- Oenology and wine production; adapting the wine industry to global warming
- Table grapes and wine-related products, nutrition facts for the future
- Effect of climate change in the functional features and taste of wine
- Changes in the chemistry of table grapes and wine-related products


Keywords: Climate change, grape, wine, mitigation strategies, nutritional/health/organoleptic quality


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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Submission Deadlines

26 November 2020 Abstract
23 February 2021 Manuscript

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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Topic Editors

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Submission Deadlines

26 November 2020 Abstract
23 February 2021 Manuscript

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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