Periodic Reporting for period 2 - vWISE (Vine and Wine Innovation through Scientific Exchange)
Reporting period: 2023-03-01 to 2025-02-28
Composed of recognized Vines and Wine Institutes, Universities and Industries from Europe and outside Europe, the Vine and Wine Innovation through Scientific Exchange (vWISE) project objective is to progress towards key advances in vine sustainability and adaptation to new environmental conditions to tackle impacts of climate change on vines and wines. Climate change is projected to worsen (high temperatures, drought and diseases) in regions already vulnerable to climate variability, and to reduce water availability, vineyard productivity, estate sustainability and oenotourism opportunities.
Our project is focused on three main objectives:
1: Adapting the vines, grapes and wines to climate change with the use of genetic vines resources
2: Safeguarding the wine production against authenticity issues by developing the biodiversity of yeast and bacteria
3: Developing the winemaking innovations for sustainability and safety
The vWISE consortium brings a unique richness, a diversity of scientific specialties and is focused on convergence and synergistic strategies. By using complementary techniques, planning and extending engagement across vine and wine sectors, partners are looking to implement model scales for water use, new vine varieties, and new approaches in microbiology.
Our project is focused on three main objectives:
1: Adapting the vines, grapes and wines to climate change with the use of genetic vines resources
2: Safeguarding the wine production against authenticity issues by developing the biodiversity of yeast and bacteria
3: Developing the winemaking innovations for sustainability and safety
The vWISE consortium brings a unique richness, a diversity of scientific specialties and is focused on convergence and synergistic strategies. By using complementary techniques, planning and extending engagement across vine and wine sectors, partners are looking to implement model scales for water use, new vine varieties, and new approaches in microbiology.
The project was divided into three scientific work packages.
WP1 – Vine adaptation to climate change: A comparison of over 200 Malbec clones with contrasting traits related to climate change adaptation enabled the evaluation of natural genetic variation. Proximal sensing technologies on an unmanned ground vehicle were used for plant scanning and phenotyping. Cell wall composition analysis protocols specific to grape samples were optimized to identify variants better adapted to climate change. The genetic analysis of Criolla Chica nº2, a somatic variant of ‘Listán Prieto’, and comparison with a similar 'Tempranillo' variant aimed to confirm or refute candidate loci through whole-genome sequencing. ABA application was effective for producing high-quality table grapes in Sicily, and gene expression of transcription factors, enzymes, and two aromatic pathway genes was studied. Climate change impacts on grape composition require better water resource management and understanding of heat waves, irrigation volumes during phenological phases, and their physiological and chemical effects. A protocol for extracting polyunsaturated fatty acids (PUFA), influenced by vine stress, was optimized and tested on Sauvignon blanc under two light stress conditions, showing metabolic differences.
WP2 – Grape and wine composition for quality and authenticity: A study on reducing alcohol content in Chardonnay via sequential fermentation or water addition (5%, 10%) was conducted. Key markers, including proteins and aromas, were analyzed, along with sensory and consumer tests. Correlation analysis is ongoing. Wine composition under various climates and ripening treatments was investigated. IR spectroscopy was evaluated against traditional methods for its principles, limitations, and potential applications. Tools for assessing wine authenticity were optimized. Wine production monitoring methods were improved using robust scientific methodologies. A method for PUFA profiling in grape berries under abiotic stress was validated, and extensions to carotenoids and volatile markers are ongoing to link them to grape quality. Studies focused on grape development under heat waves and on micro-winemaking emphasized grape composition.
WP3 – Winemaking innovation for sustainability and safety: Results included defining a microbiome sampling protocol in Argentine vineyards, analyzing metagenomic and metabolomic traits of local yeast strains (Saccharomyces cerevisiae and Torulaspora delbrueckii), and evaluating ethanol reduction techniques and their impact on malolactic fermentation. Pied-de-cuve fermentation was used to preserve native microbiota and enhance wine microbial and sensory profiles. Knowledge transfer between academia and industry aimed to improve the transferability of yeast strains. Studies also addressed nitrogen metabolism in yeast and their modification potential for producing oenologically valuable compounds.
The vWISE project produced a guidance manual to support winegrowers in adapting viticulture and winemaking to climate change, and generated a wine authenticity database. Scientific output included 13 international journal articles, 38 participations in scientific events, and 30 other external conferences and workshops.
WP1 – Vine adaptation to climate change: A comparison of over 200 Malbec clones with contrasting traits related to climate change adaptation enabled the evaluation of natural genetic variation. Proximal sensing technologies on an unmanned ground vehicle were used for plant scanning and phenotyping. Cell wall composition analysis protocols specific to grape samples were optimized to identify variants better adapted to climate change. The genetic analysis of Criolla Chica nº2, a somatic variant of ‘Listán Prieto’, and comparison with a similar 'Tempranillo' variant aimed to confirm or refute candidate loci through whole-genome sequencing. ABA application was effective for producing high-quality table grapes in Sicily, and gene expression of transcription factors, enzymes, and two aromatic pathway genes was studied. Climate change impacts on grape composition require better water resource management and understanding of heat waves, irrigation volumes during phenological phases, and their physiological and chemical effects. A protocol for extracting polyunsaturated fatty acids (PUFA), influenced by vine stress, was optimized and tested on Sauvignon blanc under two light stress conditions, showing metabolic differences.
WP2 – Grape and wine composition for quality and authenticity: A study on reducing alcohol content in Chardonnay via sequential fermentation or water addition (5%, 10%) was conducted. Key markers, including proteins and aromas, were analyzed, along with sensory and consumer tests. Correlation analysis is ongoing. Wine composition under various climates and ripening treatments was investigated. IR spectroscopy was evaluated against traditional methods for its principles, limitations, and potential applications. Tools for assessing wine authenticity were optimized. Wine production monitoring methods were improved using robust scientific methodologies. A method for PUFA profiling in grape berries under abiotic stress was validated, and extensions to carotenoids and volatile markers are ongoing to link them to grape quality. Studies focused on grape development under heat waves and on micro-winemaking emphasized grape composition.
WP3 – Winemaking innovation for sustainability and safety: Results included defining a microbiome sampling protocol in Argentine vineyards, analyzing metagenomic and metabolomic traits of local yeast strains (Saccharomyces cerevisiae and Torulaspora delbrueckii), and evaluating ethanol reduction techniques and their impact on malolactic fermentation. Pied-de-cuve fermentation was used to preserve native microbiota and enhance wine microbial and sensory profiles. Knowledge transfer between academia and industry aimed to improve the transferability of yeast strains. Studies also addressed nitrogen metabolism in yeast and their modification potential for producing oenologically valuable compounds.
The vWISE project produced a guidance manual to support winegrowers in adapting viticulture and winemaking to climate change, and generated a wine authenticity database. Scientific output included 13 international journal articles, 38 participations in scientific events, and 30 other external conferences and workshops.
The ambition of the vWISE project was to integrate the different findings and theoretical conceptions on necessary vines and wines innovation to face climate changes. This framework is ideal to show that scientific collaboration across countries and discipline is necessary for excellence research, by contributing to overcome institutional and disciplinary boundaries. Oenologists are focused on technological and microbiological processes, geneticists characterized varietal vines clones’ selection with resistance to biotic or abiotic stress with North and South Hemispheres differences, wine producers have interest for authenticity for consumers.
The vWISE project aimed to expand the network of researchers collaborating on each entity's vineyard data to include junior researchers, who will be able to receive training by participating in a collaborative research project of excellence. Contacts were established between the ESR and experienced researchers, which will continue after the project ends. The ESR was able to acquire the knowledge and skills necessary to become a leading player in the field of climate change solutions for vines and wine.
They became familiar with cutting-edge methods for data analysis, publication, and presentation of results, and began their careers well integrated into their research community.
As the world continues to grapple with the realities of climate change, the wine industry is undergoing a period of transformation. Viticulture is being reshaped by warmer temperatures, changing precipitation patterns, and a range of other environmental shifts. While the challenges are significant, they also present opportunities for innovation and adaptation. The wine industry’s ability to balance tradition with modern techniques determine how it continues to evolve in the face of a changing climate. For consumers, the result may be a wine landscape that is more diverse, dynamic, and responsive to the environmental challenges of the 21st century. Understanding the intersection of climate change, viticulture, and winemaking is essential for appreciating the complexities of the wine we drink, as well as the broader environmental issues that affect us all. The work carried out by the vWISE consortium brings some elements and recommendations for winegrowers who have to fight and to adapt to climate changes consequences.
The vWISE project aimed to expand the network of researchers collaborating on each entity's vineyard data to include junior researchers, who will be able to receive training by participating in a collaborative research project of excellence. Contacts were established between the ESR and experienced researchers, which will continue after the project ends. The ESR was able to acquire the knowledge and skills necessary to become a leading player in the field of climate change solutions for vines and wine.
They became familiar with cutting-edge methods for data analysis, publication, and presentation of results, and began their careers well integrated into their research community.
As the world continues to grapple with the realities of climate change, the wine industry is undergoing a period of transformation. Viticulture is being reshaped by warmer temperatures, changing precipitation patterns, and a range of other environmental shifts. While the challenges are significant, they also present opportunities for innovation and adaptation. The wine industry’s ability to balance tradition with modern techniques determine how it continues to evolve in the face of a changing climate. For consumers, the result may be a wine landscape that is more diverse, dynamic, and responsive to the environmental challenges of the 21st century. Understanding the intersection of climate change, viticulture, and winemaking is essential for appreciating the complexities of the wine we drink, as well as the broader environmental issues that affect us all. The work carried out by the vWISE consortium brings some elements and recommendations for winegrowers who have to fight and to adapt to climate changes consequences.