The impact of climate change on the grapevine in the topoclimate of the Murfatlar wine center


Anamaria Negraru (Tănase)*, M. Botu, Aurora Ranca, Madalina Andreea Ciocan, Ionica Dina, G.V. Beleniuc

Volume 28, Issue 3;
Pages: 260-267; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Excedentary, deficient or untimely reaching of the optimal thermal, insolation and water thresholds influences the passage of the vegetation phenophases of the varieties, always with negative implications in the quantitative and qualitative grape production.

Our research team conducted studies on the main climatic elements recorded in the Murfatlar wine center during 1989-2018 and created a database on the succession of vegetation phenophases, in relation to climate change and the specificity of wine and table grapevine cultivars, between the years 2000-2019.

Due to climate change, significant effects may be seen on grapevines, due to the interaction between climatic conditions specific to the Murfatlar vineyard, the effect of increased CO2 on photosynthesis, and the genetic resistance of plants.

The analysis of the climatic elements carried out over a period of 30 years (1989-2018) shows an increase in temperatures during the winter and during the vegetation period, the four seasons being no longer very well defined.

By analyzing the development of the vegetation phenophases in the Murfatlar Wine Center during the 20 studied years, the following can be observed: budburst takes place throughout April for all the studied cultivars; flowering begins in the last decade of May and early June, depending on the cultivar and the recorded temperatures; harvest for the early ripening varieties begins in the second half of July, for the medium ripening varieties in August, and for the late ripening varieties in September; full maturity is usually achieved one month after harvest, depending on the characteristics of each variety; harvesting takes place when the grapes have reached the sugar concentration and acidity necessary to obtain quality wines.

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