Impact of elevated CO₂and its interaction with elevated temperature on production and physiology of Shiraz
To determine the interaction and impact of elevated temperature and CO2 on grape and wine production. The research outputs will provide new knowledge on the response of wine grapes to both CO2 and warming and generate advances in experimental climate controlling technology.
This research addresses a gap in knowledge around the interaction of elevated CO2 and temperature on grapevine physiology, productivity, berry parameters and wine quality attributes. The effects of elevated temperature on grapevines has been well documented from recent research, however, the interaction of both CO2 and temperature on grapevines is less understood for future Australian climatic projections. In elevated CO2 environments, stomata are larger. This results in high levels of transpiration, generating a cooling effect within the vine canopy. How higher temperatures interact under these conditions will be elucidated through this project.
The project will develop and test an experimental system using open-topped chambers to examine the interaction of elevated temperature and elevated CO2 on grapevines. Basic physiological measurements will be made at key growth stages, in conjunction with tissue sampling for the extraction and analysis of carbohydrates, to provide a limited assessment of changes in source-sink relationships. Fruit will be analysed at fruit-set, veraison and harvest each season, wines made and also analysed for pH, sugar, flavonols, anthocyanins and tannins.
The project will produce new knowledge for the Australian wine industry on the impacts of changing climate, to allow informed decisions to be made on future management and investment strategies that will ensure a viable industry.