Climate change affects the phenolic composition of grape skins and seeds in several ways, ultimately impacting the quality and characteristics of wine produced from these grapes. Let’s explore how this occurs.
Temperature Changes
One of the primary ways climate change affects grape phenolic composition is through temperature changes. Warmer temperatures can lead to:
- Accelerated ripening of grapes
- Increased sugar content in grapes
- Decreased acidity levels
These changes can alter the phenolic development in grapes, affecting the balance of compounds responsible for color, tannins, and flavor in wine.
UV Radiation Exposure
Increased UV radiation due to climate change can also impact the phenolic composition of grapes. UV radiation can:
- Trigger the production of defense compounds
- Increase the synthesis of specific phenolic compounds
This can lead to higher concentrations of certain phenolic compounds in grape skins, influencing the taste and mouthfeel of the resulting wine.
Water Stress
Climate change can result in more frequent and severe drought conditions in vineyard regions, leading to water stress in grapevines. Water stress can cause:
- Reduced grape size
- Concentration of phenolic compounds in grapes
- Changes in the ratio of skin to juice in grapes
These changes can significantly impact the phenolic composition of grapes, affecting the structure and quality of the wine produced.