Developments in winemaking in response to global warming and market expectations

By Fabienne Remize, DR-INRAe.

A Polytech Montpellier engineer in agri-food and a doctor from the University of Montpellier, Fabienne Remize is a university professor in La Réunion and is currently seconded to INRAe as research director. Since 2021, she has headed the UMR Sciences Pour l'Œnologie (University of Montpellier, INRAe, Institut Agro). She is a specialist in wine microorganisms.  

Changes in climate over the past 40 years have led to marked changes in all phenological stages of the vine, which are occurring earlier and earlier. One major consequence is that the start of the harvest takes place in the middle of summer, when temperatures are high, leading to higher berry sugar content and lower acidity. As a result, the alcoholic strength of wines increases by almost one point every decade, in all French regions. Another strong trend is that of the wine market: consumption has been falling steadily since the 60s, and is now at an all-time low in France, having fallen by 50%. Health concerns play a part in this trend: consumers want wines with lower alcohol content and fewer inputs at all stages of production. Winemaking practices can provide a partial response to these challenges, notably by working on the choice of appropriate yeasts.

Free admission.