Turning up the heat: Climate change consequences for Pinot Noir berry quality

Abstract

Temperature increase due to climate change affects grapevine productivity and berry quality. Studies have shown that higher temperatures lead to increased sugar concentrations at harvest, or earlier harvests to retain the same sugar targets. Temperature increases may also impact anthocyanins (colour) and amino acids crucial for fermentation. New Zealand researchers out to explore how microclimates influence anthocyanin, phenolic compounds and amino acids in Pinot Noir.