Wine is G x E x M, twice

Growing quality grapes in a warming climate Victor Sadras, Martin Moran, Marcos Bonada, Paul Petrie Wine is G x E x M, twice 7 th Australian Wine Industry Environment Conference, 5 Sep 1 The phenotype includes all traits of an organism other than its genome hormones metabolic pathways Malbec skin anthocyanin Shiraz seed tannin vine yield Phenotypic traits winemaker s sense of smell remembered phone numbers nervous tics baby s smile toothache West-Eberhard Developmental plasticity and evolution (Oxford University Press) Wine is G x E x M, twice G fruit E fruit M fruit G winemaker E winemaker fruit phenotype winemaker phenotype wine M winery GxE model of political ideology Ambient temperature is important part of E fruit Historical interest warm v cool regions varietal adaptation Climate change long-term trends (~.1 o C per year) heath waves (timing, intensity, duration) Smith et al (11) Political Psychology :69-97

Methods to assess temperature effects on vines and wines We know less than we think about temperature Indirect comparisons in time comparisons in space modelling Direct led environments field Bonada and Sadras 1 Australian J Grape & Wine Research in press Maturity Day of Year date -Mar -Mar 1-Mar 9-Feb 19-Feb 9-Feb -Jan Mc Laren Vale 1 d CHR 199 1997 7 1 Year Paul Petrie unpublished CHR CAS Linear (CHR) Linear (CAS) CAS 9 d Percentage Percent of regional of regional yield yield 1% 8% 6% % % % Barossa Shiraz 1-Feb 1-Feb 8-Feb 7-Mar Maturity date 1-Mar 1-Mar 8-Mar -Apr 11-Apr 6 1998 indirect approach is bound to be inconclusive Time (years) temperature maturity time compressed harvest wine acidity indirect approach regional or seasonal comparisons Indirect method (e.g. epidemiological study) Low mortality from coronary hearth disease despite high intake of saturated fat in France. This paradox may be attributable in part to high wine consumption. Renaud & de Lorgeril 199 Wine, alcohol, platelets, and the French paradox for coronary heart disease. The Lancet 9, 15-156. (Cited by 5) Direct method Sadras and Petrie 11 Australian J Grape & Wine Research 17, 199-5 Rosenkranz et al. Inhibition of the PDGF receptor by red wine flavonoids provides a molecular explanation for the French paradox. The FASEB Journal 16, 1958-196.

Large scale open-top heating systems (9 vines per rep x reps + buffers) Passive, daytime + to o C Active/Passive, day & night + o C Temperature (ºC) Spring 1 1 1/1/1 1/1/1 19/1/1 8/1/1 1/1/1 1/1/1 19/1/1 8/1/1 Summer 1 8 6 1 1/1/11 1/1/11 19/1/11 8/1/11 1/1/11 1/1/11 19/1/11 8/1/11 Autumn 1 1 1//11 1//11 19//11 8//11 1//11 1//11 19//11 8//11 Winter 1.5 1. 1.5 Vapor pressure deficit (kpa) Design Criteria 1. Minimises biologically important secondary effects.. Reproduces the daily and seasonal cycles of temperature and vapour pressure deficit.. Does not increase relative humidity, hence allowing for increased vapour pressure deficit.. Has structural strength to withstand the weather (particularly wind) to ensure a reasonable longevity. 5. Allows for number and size of replicates required for statistical resolution and viticultural needs, including sufficient fruit for meaningful wine production.. 1/6/11 1/6/11 19/6/11 8/6/11 1/6/11 1/6/11 19/6/11 8/6/11 Date Differences in phenology were largely undetectable on thermal time indicating a true thermal effect rather than experimental artefact Developmental stage ( o Brix) 1 5 5 F 5,18 =.188 P =.96 5 1 15 Malic acid (mg g fwt -1 ) Day of year Thermal time ( o C d) Time after anthesis (d) Thermal time after anthesis ( o C d) 15 Sweetman et al 1 J Exp Bot Factorial experiments 1 Exp 1 temperatures (high, ) x varieties x years Living tissue (%) 9 8 7 6 5 6 8 1 1 6 8 1 1 1 16 Exp (Shiraz) temperatures x fruit loads (thinned, ) x years Exp (Shiraz) temperatures x water (irrigated, deficit) x years Days after anthesis Thermal time after anthesis ( o Cd) Bonada et al. 1 Australian J Grape & Wine Research 19:87-9

experiments explored a good range of Barossa seasonal variation asymmetric effect of warming on yield 6% reduction to 177% increase, but mostly neutral Temperature ( o C) 5 5 15 1 9 1 11 1 1 th SEP OCT NOV DEC JAN FEB MAR Month 9 th Yield (kg per vine) 1 8 8 1 Yield (kg per vine) Sadras & Moran (1) Agricultural and Forest Meteorology 17:116-16 Cab Franc 1 Cab Franc 11 Cab Franc 1 Chardonnay 1 Chardonnay 11 Chardonnay 1 Semillon 1 Semillon 11 Semillon 1 Shiraz 1 Shiraz 11 Shiraz 1 Shiraz, thinned 11 Shiraz, unthinned 11 Shiraz, thinned 1 Shiraz, unthinned 1 Shiraz, irrigated 11 Shiraz, deficit 11 Shiraz, irrigated 1 Shiraz, deficit 1 Shiraz, irrigated 1 Shiraz, deficit 1 Shiraz, irrigated 1 Shiraz, deficit 1 Shiraz, winter pruning 1 Shiraz, budburst pruning 1 Shiraz, - leaf pruning 1 elevated temperature reduced Botrytis incidence and increased quality yield elevated temperature reduced Botrytis incidence and increased quality yield Temperature Water supply Total Yield Botrytis incidence "Healty" Yield (kg vine -1 ) (kg vine -1 ) irrigated 8.9 ±.. ±.76 5.8 ±.7 7. ±.59.5 ±.5 7. ±. water deficit 6.7 ±.56. ±.9 5. ±. 6. ±.1. ±.18 6. ±.1 Temperature Water supply Total Yield Botrytis incidence "Healty" Yield (kg vine -1 ) (kg vine -1 ) irrigated 8.9 ±.. ±.76 5.8 ±.7 7. ±.59.5 ±.5 7. ±. water deficit 6.7 ±.56. ±.9 5. ±. 6. ±.1. ±.18 6. ±.1 P-temperature P-water supply P-interaction.15..1..6.5.9.51.99 P-temperature P-water supply P-interaction.15..1..6.5.9.51.99 Shiraz, Experiment Shiraz, Experiment elevated temperature reduced Botrytis incidence and increased quality yield elevated temperature reduced starch concentration in trunk Temperature Water supply Total Yield Botrytis incidence "Healty" Yield (kg vine -1 ) (kg vine -1 ) irrigated 8.9 ±.. ±.76 5.8 ±.7 7. ±.59.5 ±.5 7. ±. water deficit 6.7 ±.56. ±.9 5. ±. 6. ±.1. ±.18 6. ±.1 P-temperature P-water supply P-interaction Shiraz, Experiment.15..1..6.5.9.51.99 Starch concentration in (%) 5 (a) root 15 (b) trunk 15 1 1 5 y = x 5 y = x P =. 5 1 15 5 5 1 15 Starch concentration in (%) P =.5 Sadras & Moran (1) Agricultural and Forest Meteorology 17:116-16

nonlinear thermal effect on grapevine phenology time-series over-estimate actual thermal effect on maturity Temperature effect ( o Brix) lag-phase to onset active sugar accumulation in fruit of rapid sugar accumulation 6-1 Developmental stage in ( o Brix) Shiraz, Exp. 1, irrigated 1-11 Shiraz, Exp. 1, deficit 1-11 Shiraz, Exp., unthinned 1-11 Shiraz, Exp., thinned 1-11 Cab Franc, Exp. 1-11 Chardonnay, Exp. 1-11 Semillon, Exp. 1-11 Shiraz, Exp. 1-11 Shiraz, Exp. 1, irrigated 11-1 Shiraz, Exp. 1, deficit 11-1 Shiraz, Exp., unthinned 11-1 Shiraz, Exp., thinned 11-1 Cab Franc, Exp. 11-1 Chardonnay, Exp. 11-1 Semillon, Exp. 11-1 Shiraz Exp. 11-1 7.6 ±.7 Maturity = 1.6 o Brix Season Exp. Temperature difference ( o C) Actual shift (d) Expected shift (d) mean range lower upper 1-11 1 1.5 ±. a 1.5. to.6 9.6 ± 1.7 1. ±..6 ±. 1. to.. ± 1.61 6. ±. 1. ±.16. -.6 to. 6.7 ± 1. 9.9 ± 1.8 11-1 1.9 ±. -1. -. to -.6 5.8 ±.86 8.7 ±.9.9 ±. 8. 5. to 11. 5.9 ±.85 8.8 ±.9 1. ±..1.6 to. 6.6 ±.9 9.9 ±.98 6.6 ±.9 d o C -1 (Petrie and Sadras 8) 8 d o C -1 (Tomasi et al 11) 9.8 ±.9 d o C -1 (Sadras and Petrie 11). Sadras & Moran 1 Agricultural and Forest Meteorology 17: 17-115 temperature effect on TA and ph is strongly dependent on variety G x E from viewpoint of phenotypic plasticity Vintage Variety TA (g L -1 ) ph 1 Semillon 6. ±.1 5.1 ±.9.11 ±.167. ±.78 Chardonnay.9 ±.16.9 ±.1.5 ±.567.8 ±.85 Shiraz 5.7 ±.5 7.5 ±.1. ±.58. ±.18 Cab Franc 5. ±.15. ±.1.66 ±.88.85 ±.8 11 Semillon.9 ±.18 5.7 ±.69.7 ±.18.5 ±.61 Chardonnay 5. ±..5 ±.17.57 ±.65.8 ±.71 Shiraz 7. ±.1 6.7 ±.18.7 ±.1. ±.6 Cab Franc 6.6 ±.6 6. ±.16.5 ±.1.65 ±.8 Trait high plasticity low plasticity Source of variation variety (V).1.1 temperature (T).185.1 season (S).11. V x T.1.8 V x S..1 T x S.715.9675 V x T x S.1.55 Environment expected reduction in TA with high temperature is an oversimplification text-book expected increase in ph with high temperature is an oversimplification Titatrable acidity (g L -1 ) Plastic Non-plastic 9 Cabernet Franc (b) b = Chardonnay b.9.1 P =.7 P <.1 6 b 1.6.5 b = P <.1 Semillon P =.8 (a) Shiraz 5. 5.5 6. 5. 5.5 6. Titratable acidity environmental mean (g L -1 ) ph Plastic Non-plastic. Cabernet Franc Shiraz Chardonnay b 1.7.8.8 Semillon P <.1 b.9. b =.6 P <.6 P =.9. b 1..51 P <.. (c) (d)...5.6.7..5.6 ph environmental mean Sadras et al. 1 Australian Journal of Grape and Wine Research 19:17-115 Sadras et al. 1 Australian Journal of Grape and Wine Research 19:17-115

Under our range of experimental conditions: variety dependent responses for TA-pH Response type 1 (Chardonnay, Cab. Franc) Strong for both ph and TA Elevating maximum temperatures (-1 C above s) during véraison and ripening reduced malate content. When minimum temperatures were also raised (-6 C) malate content was not reduced. Regulation of malate metabolism may differ during the day and night. Response type (Semillon) Strong for ph, unresponsive TA (i.e. decoupled ph and TA) Response type (Shiraz) Unresponsive ph and TA. The resilience of Shiraz is consistent with the adaptation of this variety to Barossa conditions. Sweetman et al 1 J Exp Bot in press Trait decoupling and wine balance elevated temperature decouples anthocyanins and sugars Thermal decoupling is the consequence of differential responses of related traits. Balanced fruit Sugars Anthocyanins ph TA Flavour compounds temperature TA Decoupled fruit Sugars Anthocyanins compounds Flavour ph Anthocyanins (mg g -1 ) 1 n = Exp. 1, 1 Exp. 1, 11 Exp., 11 Exp., 11 phase 1 phase R =.88 P <.1 1 Total soluble solids ( o Brix) Sadras & Moran 1 Australian Journal of Grape and Wine Research 18:115-1 Finding 6: elevated temperature decoupled anthocyanins and sugars elevated temperature decoupled anthocyanins and sugars by delaying colour development in a brix scale Anthocyanins (mg g -1 ) 1 Residuals (mg g -1 ).1.5. -.5 -.1 P <.1 1 Total soluble solids ( o Brix) R =.76 P <.1 n = 68 Anthocyanins (mg/g) 1.5 1..5 Exp., Shiraz. 5 1 15 5 TSS ( o Brix) Sadras & Moran 1 Australian Journal of Grape and Wine Research 18:115-1

Antocyanins (mg/g) 1.5 1..5 water deficit helps restoring the anthocyanin : sugar balance fully irrigated water deficit. 1 15 5 Total soluble solids ( o Brix) evaporative cooling is critical for tolerance to high temperature In well-watered Shiraz, short spells of heat stress (> o C) or continuous elevated temperature (+ to o C) increases canopy temperature by only 1 o C or less. Adaptations: larger more open stomata (Shiraz), higher density of wider xylem vessels (Malbec) Tradeoff: berry balance/heat stress Functional Plant Biology, 6:81-81; European J Agronomy, 1:5-58; GiEsco 1 temperature decoupled sensory berry traits Cabernet Franc 1 skin skin tannic herebaceus intensity aromas skin fruity aromas berry colour berry softness Higher berry sensory score ( traits, 9 panellists) with higher cell death skin desintegration skin astringency berry stalk removal pulp acidity skin acidity pulp detachment seed tannic intensity** pulp fruity aromas seed flavours* seed crushability* seed colour*** pulp herbaceus aromas pulp juiciness pulp sweetness seed astringency Sadras et al 1 Australian Journal of Grape and Wine Research 19:95-16 Bonada et al 1 Irrigation Science 1:117 11 strong variety x season x temperature effect on wine sensory traits 11 vintage 1. Semillon more intense trait in s 1. *** Semillon 1. Chardonnay **.5.5.5.. Score. -.5-1. green leaf rich mouth feel ** ripe flavours no temperature effect more intense trait in treatment Sadras et al 1 Australian Journal of Grape and Wine Research 19:17-115 Score -.5-1. 1..5. -.5-1. citrus tannin structure green leaf rich mouth feel -.5-1. *** *** ripe flavours citrus Shiraz 1. Cabernet Franc *.5. -.5 cooked fruit floral berry -1. dark fruit tannin structure Wine attribute apple tropical fruit rich mouth feel ** lighter palate green leaf

Industry implications In intermediate (Barossa-type region), elevated temperature is neutral for yield, and shifts maturity Strong decoupling of anthocyanins and sugars under elevated temperature Preserving wine identity and decompressing harvest Wine tasting workshop: November 1 @ Wolf Blass Shiraz @ January 1 Pruning date: 6 May 7 September 18 October The onset of colouring is shifted to higher sugar concentration Water deficit may partially restore balance (but increase heat damage) Decoupling of sensory traits in berries and wines Balance can be restored with vineyard (e.g. late pruning) and wine making interventions (e.g. differential berry crushing intensity, adjustment in maceration time and conditions) Thank you. The FAO Penman-Monteith Shiraz publications retrieved from Web of Science with key words temperature and grapevine This wonderful wine has been produced exclusively with grapes harvested from vineyards irrigated using a unique combination of FAO crop coefficients and Penman- Monteith model to estimate reference evapotranspiration. Enjoy. Bonada and Sadras 1 Australian J Grape & Wine Research