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A joint research project between the University of California, Davis, and the University of Bordeaux has studied the improvement in wine quality due to warmer temperatures over the past 60 years. The researchers analysed data on temperature, ripening and grape quality over six decades in Napa Valley and Bordeaux and then confirmed the results with a five-year field trial in Napa. In the process, they identified a biomarker that affects taste, colour and other factors that can serve as an indicator of climate change in red grapes.
The study found that quality and colour deteriorated in Cabernet Sauvignon when grapes stored a lot of sugar in very warm vintages. The results also correlated with ratings in wine publications. Wines made from grapes that were too sweet achieved lower ratings.

Study leader Kaan Kurtural, professor of viticulture and enology at UC Davis sums up: "Since the 1980s, grapes have become more mature and were able to form better flavour and colour values. The question is, will we lose that in the future or continue to adapt?"

(al / Source: UC Davis; Photo: Kann Kurtural UC Davis)

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