Sustainable solutions for mitigating spring frost effects on grape and wine quality: facilitating digital transactions in the viniculture sector

• Published in: Sustainable Food Technology 2024-07, Vol.2 (4), p.967-975
• Main Authors: Terpou, Antonia, Arvaniti, Olga S, Afratis, Nikolaos, Athanasiou, Gina, Binard, Frank, Zahariadis, Theodore
• Format: Article
• Language: English
• ISSN: 2753-8095; 2753-8095
• DOI: 10.1039/d4fb00050a

In a world grappling with a growing population and shifting climate patterns, ensuring safe and sustainable food production has emerged as a paramount challenge. Extreme climate events, such as late spring frosts (LSFs), have a detrimental impact on productivity, plant growth, and consequently, crop yield. Similarly, viticulture is intricately linked to weather and climate conditions. Frost risk can be a significant issue in viticulture, potentially causing major economic damages with yield losses affecting vast areas or even entire territories from a single event. Chilling temperatures (ranging from 0 to 15 °C) and freezing conditions (below 0 °C) present unique challenges for vineyards, occurring when temperatures deviate from their usual range. These temperature fluctuations can significantly impair viticulture, affecting grapevines and diminishing both the quality and quantity of the grape harvest. In recent years, frost events have become more frequent and severe while winegrowers use various techniques to combat frost. This article aims to summarize the negative effects of extreme frost conditions in a changing climate on grapes and wine production and provide novel solutions and adaptation strategies, including sensing analysis tools, to help vineyards mitigate these impacts and ensure sustainable production. In a world grappling with a growing population and shifting climate patterns, ensuring safe and sustainable food production has emerged as a paramount challenge.