Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to understand more deeply key physiological, biochemical, and molecular aspects of grape berry maturation. However, our knowledge on how grapevines respond to environmental stimuli and deal with biotic and abiotic stresses is still fragmented. Thus, this area of research is wide open for new scientific and technological advancements. Particularly, in the context of climate change, viticulture will have to adapt to higher temperatures, light intensity and atmospheric CO2 concentration, while water availability is expected to decrease in many viticultural regions, which poses new challenges to scientists and producers.

With Grapevine in a Changing Environment, readers will benefit from a comprehensive and updated coverage on the intricate grapevine defense mechanisms against biotic and abiotic stress and on the new generation techniques that may be ultimately used to implement appropriate strategies aimed at the production and selection of more adapted genotypes. The book also provides valuable references in this research area and original data from several laboratories worldwide.

Written by 63 international experts on grapevine ecophysiology, biochemistry and molecular biology, the book is a reference for a wide audience with different backgrounds, from plant physiologists, biochemists and graduate and post-graduate students, to viticulturists and enologists.

Autorentext

Dr Hernani Geros, Professor, Departamento de Biologia, Escola de Ciencias, Universidade do Minho, Braga, Portugal. Dr Maria Manuela Chaves, Professor, Instituto de Tecnologia Quimica e Biologica, Universidade Nova de Lisboa, Lisboa, Portugal. Dr Hipolito Medrano, Professor, Universitat de les Illes Balears, Palma de Mallorca, Spain. Dr Serge Delrot, Professor, Ecophysiologie et Genomique Fonctionnelle de la Vigne, Universite de Bordeaux, Bordeaux, France.

Zusammenfassung
Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to understand more deeply key physiological, biochemical, and molecular aspects of grape berry maturation. However, our knowledge on how grapevines respond to environmental stimuli and deal with biotic and abiotic stresses is still fragmented. Thus, this area of research is wide open for new scientific and technological advancements. Particularly, in the context of climate change, viticulture will have to adapt to higher temperatures, light intensity and atmospheric CO2 concentration, while water availability is expected to decrease in many viticultural regions, which poses new challenges to scientists and producers.

With Grapevine in a Changing Environment, readers will benefit from a comprehensive and updated coverage on the intricate grapevine defense mechanisms against biotic and abiotic stress and on the new generation techniques that may be ultimately used to implement appropriate strategies aimed at the production and selection of more adapted genotypes. The book also provides valuable references in this research area and original data from several laboratories worldwide.

Inhalt

List of contributors x

1 Grapevines in a changing environment: a global perspective **1
**Gregory V. Jones

1.1 Introduction 2

1.2 Climate suitability for viticulture and wine production 4

1.3 Climate change and variability 6

1.4 Environmental impacts on viticulture and wine production 8

1.5 Conclusions 12

References 13

**2 The ups and downs of environmental impact on grapevines: future challenges in temperate viticulture 18
**H.R. Schultz and M. Hofmann

2.1 Introduction 19

2.2 Variability and trends in evapotranspiration and precipitation global is regional 20

2.3 Variability and trends in plant water status globally and regionally 24

2.4 The underground risk of variability affecting above ground quality 27

2.5 The CO2 problem 29

References 32

3 Drought and water management in Mediterranean vineyards **38
**O. Zarrouk, J.M. Costa, R. Francisco, C. Lopes and M.M. Chaves

3.1 Introduction 39

3.2 Varietal adaptation to water scarcity and heat stress 40

3.3 Deficit irrigation a tool to increase transpiration efficiency and control grapevine and berry growth/development 43

3.4 Soil management practices 47

3.5 Impact of deficit irrigation on berry metabolism 50

References 59

4 Rootstocks as a component of adaptation to environment **68
**N. Ollat, A. Peccoux (deceased), D. Papura, D. Esmenjaud, E. Marguerit, J.P. Tandonnet, L. Bordenave, S.J. Cookson, F. Barrieu, L. Rossdeutsch, J. Lecourt, V. Lauvergeat, P. Vivin, P.F. Bert and S. Delrot

4.1 Introduction 69

4.2 Main components of root architecture and morphology 71

4.3 Rootstock as a key component to cope with pests 72

4.4 Contribution of rootstocks to drought responses 78

4.5 Rootstocks to cope with salinity 86

4.6 Iron chlorosis and rootstocks 88

4.7 Concluding remarks 93

Acknowledgements 93

References 94

5 Carbon balance in grapevine under a changing climate **109
**H. Medrano, J. Perez Peña, J. Prieto, M. Tomás, N. Franck and J.M. Escalona

5.1 General introduction 110

5.2 Grapevine carbon balance as an integration of different physiological processes: main components of carbon fluxes 111

5.3 How to measure the plant carbon balance 114

5.4 Environment and genotype affect whole plant carbon fluxes 123

5.5 Whole plant carbon fluxes and carbon footprint calculation 126

5.6 Future challenges 127

Acknowledgements 127

References 128

**6 Embolism formation and removal in grapevines: a phenomenon affecting hydraulics and transpiration upon water stress 135
**Sara Tramontini and Claudio Lovisolo

6.1 Introduction 136

6.2 Organs affected 137

6.3 Spread and recovery 138

6.4 Genotype effect 141

6.5 Conclusions 143

Acknowledgements 143

References 143

**7 Grapevine under light and heat stresses 148
**Alberto Palliotti and Stefano Poni

7.1 Introduction 149

7.2 Light and heat stresses: excess 150

7.3 Effects of light and heat stress on morphostructural and biochemical characteristics at leaf and shoot level 151

7.4 Effects of light and heat stress on physiological behaviour 154