Adaptation and Climate Change in the Quality and Phenolic Content of Syrah and Cabernet Sauvignon Grapes

• Yara Nohely Moncayo Nájera Autonomous University of Chihuahua, Mexico https://orcid.org/0009-0002-8005-385X
• Damián Aaron Porras Flores Autonomous University of Chihuahua, Mexico https://orcid.org/0000-0001-9536-4007
• Esteban Sánchez Chávez Food and Development Research Center https://orcid.org/0000-0002-6845-4290
• Orlando Ramírez Valle National Institute of Forestry, Agricultural and Livestock Research INIFAP https://orcid.org/0000-0002-6699-148X
• María Antonia Flores Córdova Autonomous University of Chihuahua, Mexico https://orcid.org/0000-0002-9654-8067

DOI: https://doi.org/10.5281/zenodo.18188442

Keywords: Climate change, Agricultural production, Phenols, Mexico

Abstract

High temperatures, limited water availability, and marked thermal differences between day and night are altering the optimal conditions for grapevine development. Therefore, the objective of this study was to analyze the adaptation and impact of climate change (CC) on the quality and phenolic content of Syrah (S) and Cabernet Sauvignon (CS) grapes. A vineyard located in the El Sauz region of the state of Chihuahua, Mëxico. Meteorological variables were recorded, and the viticultural zone was characterized using the Winkler Index based on temperature data. Quality parameters such as pH, soluble solids (SS), total acidity (TA), and phenolic content were evaluated in the two grape varieties, S and CS, along with the mineral content in leaves through chromatography. The results indicated a temperature increase in July, which led to a higher evapotranspiration rate. The Syrah variety showed greater water requirements and higher levels of phenolic compounds and soluble solids. In contrast, Cabernet Sauvignon exhibited higher concentrations of macro- and microelements, along with a higher pH, indicating more acidic grapes. In conclusion, the increase in temperatures and low humidity conditions affect sugar accumulation and acidity degradation, altering the physiological processes and overall grape and wine quality.

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