From Grapes to Wine in a Climate Change Scenario: Chemistry, Vineyard Management, Processing (Bio)Technologies, Analytical Issues, and Sensory Impact

Dear Colleagues,

Viticulture and winemaking face increasing challenges due to global warming, both in warm and in cold areas. Such challenges are sometimes linked to new opportunities, and they often require adaptation through innovation. The chemical environment of berries, musts, and wines is changing in response to climate change, thereby posing unprecedented issues, with pH shifts, salt equilibria, colloidal stability, color stability, oxidation processes, and aroma profiles being some of the affected aspects. Genetic diversity, through breeding as well as minor cultivar and novel rootstock exploitation, is a partially unexplored resource. New strategies for the management of vineyards are the subsequent step to adapt to this changing scenario. Winemaking, ranging from grape harvests to bottle shelf lives, requires innovative tools and renewed traditions. Biotechnologies are showing their potential for adaptation, including enzymes, non-Saccharomyces yeasts, and bioprotection. Even analytical platform support decisions require the implementation of affordable, easy, precise methodologies. Finally, there is a need for a deep understating of the effects of climate change on the sensory profile of wines, the effectiveness of innovative and adaptative strategies in preventing the onset of defects, and preserving or improving grape aroma.

This Special Issue represents a place for the exchange of knowledge for researchers from around the world who are focused on this urgent theme. Research articles, as well as reviews and perspectives, are welcome.

Prof. Dr. Vito Michele Michele Paradiso
Guest Editor

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