a taste of the future: wine in a changing climate
TRANSCRIPT
Image: M
ark Vo
gel
A taste of the future: Wine in a changing climate
Prof. Kimberly Nicholas Lund University Centre for Sustainability Science (LUCSUS)
@KA_Nicholas kimnicholas.com
January 2015, ScientificAmerican.com 61
Will We Still Enjoy
Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes
By Kimberly A. Nicholas
January 2015, ScientificAmerican.com 61
The over-vine cooling treatment was similar to a micro-
sprinkler installation with spaghetti tube risers about a
foot above the canopy, terminating in the misting heads.
The under-vine cooling treatment provided a mist pattern
that remained low to the ground and did not wet the
foliage or the fruit.
January 15, 2009
Investigating Low-Volume Approaches to Vineyard Cooling
High heat can damage both fruit and foliage. A group in Napa is investigating alternatives
to overhead impact sprinklers.
by Mark Greenspan
In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use
of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer
growing regions of the North Coast. The downside of overhead sprinklers is that they are
tremendous users of water and suck up water at the most demanding time of day. We don't know if
the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come,
but water conservation can be expected to be on the minds of our industry for now and for good.
Why Cool Vines?
The moderate climate enjoyed by the North Coast
is frequently interrupted by periods of high heat.
The heat waves can reach well into the 100s,
sometimes reaching above 115°F. While foliage is
sensitive to heat, it has the advantage of
transpiration, which is a natural way in which
leaves cool themselves by evaporating water from
their interiors. On the other hand, fruit lack active
stomatal pores and cannot cool themselves as
effectively as leaves. Pigmented fruit will absorb
additional energy from the sun as it reflects less
sunlight energy than light-skinned grapes. Outer
berries, exposed to direct sunlight, may reach 15°F
above ambient temperature. High temperatures are
detrimental to fruit and wine quality. Apart from
the obvious consequences, such as sunburn,
shrivel and loss of pigment, the heat may also lead
to changes in flavor, aroma and mouthfeel
compounds and precursors. Regardless of
subtleties, it is always heartbreaking to tend a
vineyard all year only to have a mid- or late-season
heat wave shrivel fruit, creating overly cooked,
pruney and raisiny flavors in the wines--not to
mention the yield losses.
Napa Vineyard Cooling Project
A group in Napa Valley is exploring the use of
low-volume misting spray heads as an alternative to the high-volume traditional impact rotor
sprinkler. The project has been largely supported by Beaulieu Vineyard (BV) and was conducted in
one of their vineyards in the Oakville area. With support from numerous additional donors, this
project used numerous temperature sensors within the canopies and within fruit clusters. The
electronic temperature data from each sensor was automatically logged so that the information
could be downloaded at the end of the trial for analysis. An ambient temperature sensor was
connected to a digital readout to provide an indication of current conditions (without cooling) so that
system startup and shutdown could be determined.
BV uses Walsh Vineyards Management to manage the vineyard and they played a key role in the
planning and execution of the project, in addition to support from Pacific Geodata and VineView
Imaging companies. My company, Advanced Viticulture, has been assisting in the data
interpretation for the project.
The misters were supplied by Jain Irrigation, which modified one of its pressure-compensating
emitters to produce a fine mist, rather than a drip or a coarse spray output. The idea here was to
have the mist evaporate in mid-air, rather than to coat the foliage with water. The evaporation of
water removes heat energy from the air, which is the desired effect. The aerial evaporation was
somewhat successful, though the over-vine cooling did tend to wet the fruit and foliage. Similarly,
the under-vine cooling wetted the soil below the vines. The intention was not to irrigate the vines
with the cooling system but this did occur to some extent in both systems. There was a small water
stream emanating from the emitters, which drizzled down and tended to provide some irrigation to
the vines, which was not a desired outcome. The manufacturer has since told us that they can
improve the design so that the dripping does not occur.
The project falls somewhere between a casual grower "Side A--Side B" type of trial and a real
scientific experiment. Practicality and cost made replicated field plots impossible. Nevertheless, the
treatments were made thoughtfully and the temperature measurements were made with replication.
The vineyard block is Cabernet Sauvignon on O39-16 on a VSP trellis oriented east-west. There were
January 2009
Search past issues
Subscribe
Shaping Phenolic Compounds
Thinking About Making Sparkling Wine?
Product Review Update: Vineyard Weather Stations
Investigating Low-Volume Approaches to Vineyard
Cooling
Retail Sales Analysis: Overall Wine Sales Up 4.2
Percent through September
Risks, Rewards of Direct Shipping
Which HR Practices Improve Profitability?
How the Economy is Affecting the On-Premise Wine
Business
People
Month in Review
News
What's Cool: Make Your Own Packaging
Jake Lorenzo
2009 Unified Wine & Grape Symposium Preview
Guide
ISSUE
WINEMAKING
GRAPE GROWING
SALES & MARKETING
FINANCE & ADMIN
DEPARTMENTS
Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&dataId=60868
2 of 3 9/8/09 1:30 AM
Wine in the world Wine & climate
Climate change Impacts
AdaptaKon What can I do?
January 2015, ScientificAmerican.com 61
Will We Still Enjoy
Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes
By Kimberly A. Nicholas
January 2015, ScientificAmerican.com 61
The over-vine cooling treatment was similar to a micro-
sprinkler installation with spaghetti tube risers about a
foot above the canopy, terminating in the misting heads.
The under-vine cooling treatment provided a mist pattern
that remained low to the ground and did not wet the
foliage or the fruit.
January 15, 2009
Investigating Low-Volume Approaches to Vineyard Cooling
High heat can damage both fruit and foliage. A group in Napa is investigating alternatives
to overhead impact sprinklers.
by Mark Greenspan
In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use
of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer
growing regions of the North Coast. The downside of overhead sprinklers is that they are
tremendous users of water and suck up water at the most demanding time of day. We don't know if
the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come,
but water conservation can be expected to be on the minds of our industry for now and for good.
Why Cool Vines?
The moderate climate enjoyed by the North Coast
is frequently interrupted by periods of high heat.
The heat waves can reach well into the 100s,
sometimes reaching above 115°F. While foliage is
sensitive to heat, it has the advantage of
transpiration, which is a natural way in which
leaves cool themselves by evaporating water from
their interiors. On the other hand, fruit lack active
stomatal pores and cannot cool themselves as
effectively as leaves. Pigmented fruit will absorb
additional energy from the sun as it reflects less
sunlight energy than light-skinned grapes. Outer
berries, exposed to direct sunlight, may reach 15°F
above ambient temperature. High temperatures are
detrimental to fruit and wine quality. Apart from
the obvious consequences, such as sunburn,
shrivel and loss of pigment, the heat may also lead
to changes in flavor, aroma and mouthfeel
compounds and precursors. Regardless of
subtleties, it is always heartbreaking to tend a
vineyard all year only to have a mid- or late-season
heat wave shrivel fruit, creating overly cooked,
pruney and raisiny flavors in the wines--not to
mention the yield losses.
Napa Vineyard Cooling Project
A group in Napa Valley is exploring the use of
low-volume misting spray heads as an alternative to the high-volume traditional impact rotor
sprinkler. The project has been largely supported by Beaulieu Vineyard (BV) and was conducted in
one of their vineyards in the Oakville area. With support from numerous additional donors, this
project used numerous temperature sensors within the canopies and within fruit clusters. The
electronic temperature data from each sensor was automatically logged so that the information
could be downloaded at the end of the trial for analysis. An ambient temperature sensor was
connected to a digital readout to provide an indication of current conditions (without cooling) so that
system startup and shutdown could be determined.
BV uses Walsh Vineyards Management to manage the vineyard and they played a key role in the
planning and execution of the project, in addition to support from Pacific Geodata and VineView
Imaging companies. My company, Advanced Viticulture, has been assisting in the data
interpretation for the project.
The misters were supplied by Jain Irrigation, which modified one of its pressure-compensating
emitters to produce a fine mist, rather than a drip or a coarse spray output. The idea here was to
have the mist evaporate in mid-air, rather than to coat the foliage with water. The evaporation of
water removes heat energy from the air, which is the desired effect. The aerial evaporation was
somewhat successful, though the over-vine cooling did tend to wet the fruit and foliage. Similarly,
the under-vine cooling wetted the soil below the vines. The intention was not to irrigate the vines
with the cooling system but this did occur to some extent in both systems. There was a small water
stream emanating from the emitters, which drizzled down and tended to provide some irrigation to
the vines, which was not a desired outcome. The manufacturer has since told us that they can
improve the design so that the dripping does not occur.
The project falls somewhere between a casual grower "Side A--Side B" type of trial and a real
scientific experiment. Practicality and cost made replicated field plots impossible. Nevertheless, the
treatments were made thoughtfully and the temperature measurements were made with replication.
The vineyard block is Cabernet Sauvignon on O39-16 on a VSP trellis oriented east-west. There were
January 2009
Search past issues
Subscribe
Shaping Phenolic Compounds
Thinking About Making Sparkling Wine?
Product Review Update: Vineyard Weather Stations
Investigating Low-Volume Approaches to Vineyard
Cooling
Retail Sales Analysis: Overall Wine Sales Up 4.2
Percent through September
Risks, Rewards of Direct Shipping
Which HR Practices Improve Profitability?
How the Economy is Affecting the On-Premise Wine
Business
People
Month in Review
News
What's Cool: Make Your Own Packaging
Jake Lorenzo
2009 Unified Wine & Grape Symposium Preview
Guide
ISSUE
WINEMAKING
GRAPE GROWING
SALES & MARKETING
FINANCE & ADMIN
DEPARTMENTS
Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&dataId=60868
2 of 3 9/8/09 1:30 AM
Wine in the world Wine & climate
Climate change Impacts
AdaptaKon What can I do?
Wine in the world
Viers, Williams, Nicholas et al., 2013, ConservaKon LeRers
Chile
Portugal
Argentina
New Zealand
“Great wine is grown, not made”
Photos from Nicholas, 2015, ScienKfic American (and last night!)
www.lake-‐geneva-‐region.ch
physical use
experienKal use
winetasKngguy.com
symbolic gusKbu
s.cz
spiritual/ religious
visitnapavalley.com bequest
doxfordjun
iour.co.uk
www.m
erryedwards.com
existence
8
More than wine...
fronKerholidays.net
educaKonal
entertainment www.peek.com
heritage
www.tuscany-‐charming.it
gradstudies.ucdavis.edu
scienKfic aestheKc suterra.com
Slide from Klara Winkler
January 2015, ScientificAmerican.com 61
Will We Still Enjoy
Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes
By Kimberly A. Nicholas
January 2015, ScientificAmerican.com 61
The over-vine cooling treatment was similar to a micro-
sprinkler installation with spaghetti tube risers about a
foot above the canopy, terminating in the misting heads.
The under-vine cooling treatment provided a mist pattern
that remained low to the ground and did not wet the
foliage or the fruit.
January 15, 2009
Investigating Low-Volume Approaches to Vineyard Cooling
High heat can damage both fruit and foliage. A group in Napa is investigating alternatives
to overhead impact sprinklers.
by Mark Greenspan
In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use
of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer
growing regions of the North Coast. The downside of overhead sprinklers is that they are
tremendous users of water and suck up water at the most demanding time of day. We don't know if
the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come,
but water conservation can be expected to be on the minds of our industry for now and for good.
Why Cool Vines?
The moderate climate enjoyed by the North Coast
is frequently interrupted by periods of high heat.
The heat waves can reach well into the 100s,
sometimes reaching above 115°F. While foliage is
sensitive to heat, it has the advantage of
transpiration, which is a natural way in which
leaves cool themselves by evaporating water from
their interiors. On the other hand, fruit lack active
stomatal pores and cannot cool themselves as
effectively as leaves. Pigmented fruit will absorb
additional energy from the sun as it reflects less
sunlight energy than light-skinned grapes. Outer
berries, exposed to direct sunlight, may reach 15°F
above ambient temperature. High temperatures are
detrimental to fruit and wine quality. Apart from
the obvious consequences, such as sunburn,
shrivel and loss of pigment, the heat may also lead
to changes in flavor, aroma and mouthfeel
compounds and precursors. Regardless of
subtleties, it is always heartbreaking to tend a
vineyard all year only to have a mid- or late-season
heat wave shrivel fruit, creating overly cooked,
pruney and raisiny flavors in the wines--not to
mention the yield losses.
Napa Vineyard Cooling Project
A group in Napa Valley is exploring the use of
low-volume misting spray heads as an alternative to the high-volume traditional impact rotor
sprinkler. The project has been largely supported by Beaulieu Vineyard (BV) and was conducted in
one of their vineyards in the Oakville area. With support from numerous additional donors, this
project used numerous temperature sensors within the canopies and within fruit clusters. The
electronic temperature data from each sensor was automatically logged so that the information
could be downloaded at the end of the trial for analysis. An ambient temperature sensor was
connected to a digital readout to provide an indication of current conditions (without cooling) so that
system startup and shutdown could be determined.
BV uses Walsh Vineyards Management to manage the vineyard and they played a key role in the
planning and execution of the project, in addition to support from Pacific Geodata and VineView
Imaging companies. My company, Advanced Viticulture, has been assisting in the data
interpretation for the project.
The misters were supplied by Jain Irrigation, which modified one of its pressure-compensating
emitters to produce a fine mist, rather than a drip or a coarse spray output. The idea here was to
have the mist evaporate in mid-air, rather than to coat the foliage with water. The evaporation of
water removes heat energy from the air, which is the desired effect. The aerial evaporation was
somewhat successful, though the over-vine cooling did tend to wet the fruit and foliage. Similarly,
the under-vine cooling wetted the soil below the vines. The intention was not to irrigate the vines
with the cooling system but this did occur to some extent in both systems. There was a small water
stream emanating from the emitters, which drizzled down and tended to provide some irrigation to
the vines, which was not a desired outcome. The manufacturer has since told us that they can
improve the design so that the dripping does not occur.
The project falls somewhere between a casual grower "Side A--Side B" type of trial and a real
scientific experiment. Practicality and cost made replicated field plots impossible. Nevertheless, the
treatments were made thoughtfully and the temperature measurements were made with replication.
The vineyard block is Cabernet Sauvignon on O39-16 on a VSP trellis oriented east-west. There were
January 2009
Search past issues
Subscribe
Shaping Phenolic Compounds
Thinking About Making Sparkling Wine?
Product Review Update: Vineyard Weather Stations
Investigating Low-Volume Approaches to Vineyard
Cooling
Retail Sales Analysis: Overall Wine Sales Up 4.2
Percent through September
Risks, Rewards of Direct Shipping
Which HR Practices Improve Profitability?
How the Economy is Affecting the On-Premise Wine
Business
People
Month in Review
News
What's Cool: Make Your Own Packaging
Jake Lorenzo
2009 Unified Wine & Grape Symposium Preview
Guide
ISSUE
WINEMAKING
GRAPE GROWING
SALES & MARKETING
FINANCE & ADMIN
DEPARTMENTS
Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&dataId=60868
2 of 3 9/8/09 1:30 AM
Wine in the world Wine & climate
Climate change Impacts
AdaptaKon What can I do?
Winegrapes & climate closely linked
Chuine et al., 2004, Nature
Climate drivers of winegrape yields in California
• High wine grape yields favored by: • warm April, wet June, wet Sept before harvest (R2=0.62)
Lobell, Nicholas, and Field, 2007, Climatic Change
Yiel
d an
omal
y (%
)
Surprising for irrigated crop in Mediterranean climate!
°C cm cm
Winegrape price sensiKve to temperature
Central Valley
North Coast Central Coast
Mean Max August Temp, Avg 1980-‐2006, °C
Monterey
Santa Cruz
Central Coast
Mendocino
Sonoma
Napa
Solano
Lodi Davis Merced
Sacramento Valley
R2=0.89
Nicholas et al., 2011, Ag & Forest Met 12
Price ($/ton
)
January 2015, ScientificAmerican.com 61
Will We Still Enjoy
Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes
By Kimberly A. Nicholas
January 2015, ScientificAmerican.com 61
The over-vine cooling treatment was similar to a micro-
sprinkler installation with spaghetti tube risers about a
foot above the canopy, terminating in the misting heads.
The under-vine cooling treatment provided a mist pattern
that remained low to the ground and did not wet the
foliage or the fruit.
January 15, 2009
Investigating Low-Volume Approaches to Vineyard Cooling
High heat can damage both fruit and foliage. A group in Napa is investigating alternatives
to overhead impact sprinklers.
by Mark Greenspan
In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use
of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer
growing regions of the North Coast. The downside of overhead sprinklers is that they are
tremendous users of water and suck up water at the most demanding time of day. We don't know if
the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come,
but water conservation can be expected to be on the minds of our industry for now and for good.
Why Cool Vines?
The moderate climate enjoyed by the North Coast
is frequently interrupted by periods of high heat.
The heat waves can reach well into the 100s,
sometimes reaching above 115°F. While foliage is
sensitive to heat, it has the advantage of
transpiration, which is a natural way in which
leaves cool themselves by evaporating water from
their interiors. On the other hand, fruit lack active
stomatal pores and cannot cool themselves as
effectively as leaves. Pigmented fruit will absorb
additional energy from the sun as it reflects less
sunlight energy than light-skinned grapes. Outer
berries, exposed to direct sunlight, may reach 15°F
above ambient temperature. High temperatures are
detrimental to fruit and wine quality. Apart from
the obvious consequences, such as sunburn,
shrivel and loss of pigment, the heat may also lead
to changes in flavor, aroma and mouthfeel
compounds and precursors. Regardless of
subtleties, it is always heartbreaking to tend a
vineyard all year only to have a mid- or late-season
heat wave shrivel fruit, creating overly cooked,
pruney and raisiny flavors in the wines--not to
mention the yield losses.
Napa Vineyard Cooling Project
A group in Napa Valley is exploring the use of
low-volume misting spray heads as an alternative to the high-volume traditional impact rotor
sprinkler. The project has been largely supported by Beaulieu Vineyard (BV) and was conducted in
one of their vineyards in the Oakville area. With support from numerous additional donors, this
project used numerous temperature sensors within the canopies and within fruit clusters. The
electronic temperature data from each sensor was automatically logged so that the information
could be downloaded at the end of the trial for analysis. An ambient temperature sensor was
connected to a digital readout to provide an indication of current conditions (without cooling) so that
system startup and shutdown could be determined.
BV uses Walsh Vineyards Management to manage the vineyard and they played a key role in the
planning and execution of the project, in addition to support from Pacific Geodata and VineView
Imaging companies. My company, Advanced Viticulture, has been assisting in the data
interpretation for the project.
The misters were supplied by Jain Irrigation, which modified one of its pressure-compensating
emitters to produce a fine mist, rather than a drip or a coarse spray output. The idea here was to
have the mist evaporate in mid-air, rather than to coat the foliage with water. The evaporation of
water removes heat energy from the air, which is the desired effect. The aerial evaporation was
somewhat successful, though the over-vine cooling did tend to wet the fruit and foliage. Similarly,
the under-vine cooling wetted the soil below the vines. The intention was not to irrigate the vines
with the cooling system but this did occur to some extent in both systems. There was a small water
stream emanating from the emitters, which drizzled down and tended to provide some irrigation to
the vines, which was not a desired outcome. The manufacturer has since told us that they can
improve the design so that the dripping does not occur.
The project falls somewhere between a casual grower "Side A--Side B" type of trial and a real
scientific experiment. Practicality and cost made replicated field plots impossible. Nevertheless, the
treatments were made thoughtfully and the temperature measurements were made with replication.
The vineyard block is Cabernet Sauvignon on O39-16 on a VSP trellis oriented east-west. There were
January 2009
Search past issues
Subscribe
Shaping Phenolic Compounds
Thinking About Making Sparkling Wine?
Product Review Update: Vineyard Weather Stations
Investigating Low-Volume Approaches to Vineyard
Cooling
Retail Sales Analysis: Overall Wine Sales Up 4.2
Percent through September
Risks, Rewards of Direct Shipping
Which HR Practices Improve Profitability?
How the Economy is Affecting the On-Premise Wine
Business
People
Month in Review
News
What's Cool: Make Your Own Packaging
Jake Lorenzo
2009 Unified Wine & Grape Symposium Preview
Guide
ISSUE
WINEMAKING
GRAPE GROWING
SALES & MARKETING
FINANCE & ADMIN
DEPARTMENTS
Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&dataId=60868
2 of 3 9/8/09 1:30 AM
Wine in the world Wine & climate
Climate change Impacts
AdaptaKon What can I do?
What Everyone Needs to Know About Climate Change…
in 3 Seconds or Less!
14 National Geographic redrawn Arctic maps, 2015
Source: NASA
What Everyone Needs to Know About Climate Change…
in 3 Seconds or Less!
1. The climate is warming 2. It’s us 3. We’re sure 4. It’s bad 5. We can fix it (Thanks to Jon Krosnick, Stanford University) 15
Figure SPM.3 Multiple observed indicators of a changing global climate
All Figures © IPCC 2013 It’s warming
What’s warming the world?
17 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/
Source: @eroston and @BlackiLi using NASA data
It’s not Earth’s orbit
18 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/
Source: @eroston and @BlackiLi using NASA data
It’s not sunspots
19 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/
Source: @eroston and @BlackiLi using NASA data
It’s not volcanoes
20 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/
Source: @eroston and @BlackiLi using NASA data
Natural causes aren’t warming the world
21 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/
Source: @eroston and @BlackiLi using NASA data
What about human factors?
22 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/
Source: @eroston and @BlackiLi using NASA data
It’s us: Current warming is human-‐caused
23 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/
Source: @eroston and @BlackiLi using NASA data
James Powell, 2012, desmogblog.com (independent study, not peer-‐reviewed)
We’re sure
Henson 2011, US NaKonal Research Council, based on Solomon et al, 2011, US NAS
It’s bad
We can fix it! We can fix it!
January 2015, ScientificAmerican.com 61
Will We Still Enjoy
Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes
By Kimberly A. Nicholas
January 2015, ScientificAmerican.com 61
The over-vine cooling treatment was similar to a micro-
sprinkler installation with spaghetti tube risers about a
foot above the canopy, terminating in the misting heads.
The under-vine cooling treatment provided a mist pattern
that remained low to the ground and did not wet the
foliage or the fruit.
January 15, 2009
Investigating Low-Volume Approaches to Vineyard Cooling
High heat can damage both fruit and foliage. A group in Napa is investigating alternatives
to overhead impact sprinklers.
by Mark Greenspan
In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use
of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer
growing regions of the North Coast. The downside of overhead sprinklers is that they are
tremendous users of water and suck up water at the most demanding time of day. We don't know if
the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come,
but water conservation can be expected to be on the minds of our industry for now and for good.
Why Cool Vines?
The moderate climate enjoyed by the North Coast
is frequently interrupted by periods of high heat.
The heat waves can reach well into the 100s,
sometimes reaching above 115°F. While foliage is
sensitive to heat, it has the advantage of
transpiration, which is a natural way in which
leaves cool themselves by evaporating water from
their interiors. On the other hand, fruit lack active
stomatal pores and cannot cool themselves as
effectively as leaves. Pigmented fruit will absorb
additional energy from the sun as it reflects less
sunlight energy than light-skinned grapes. Outer
berries, exposed to direct sunlight, may reach 15°F
above ambient temperature. High temperatures are
detrimental to fruit and wine quality. Apart from
the obvious consequences, such as sunburn,
shrivel and loss of pigment, the heat may also lead
to changes in flavor, aroma and mouthfeel
compounds and precursors. Regardless of
subtleties, it is always heartbreaking to tend a
vineyard all year only to have a mid- or late-season
heat wave shrivel fruit, creating overly cooked,
pruney and raisiny flavors in the wines--not to
mention the yield losses.
Napa Vineyard Cooling Project
A group in Napa Valley is exploring the use of
low-volume misting spray heads as an alternative to the high-volume traditional impact rotor
sprinkler. The project has been largely supported by Beaulieu Vineyard (BV) and was conducted in
one of their vineyards in the Oakville area. With support from numerous additional donors, this
project used numerous temperature sensors within the canopies and within fruit clusters. The
electronic temperature data from each sensor was automatically logged so that the information
could be downloaded at the end of the trial for analysis. An ambient temperature sensor was
connected to a digital readout to provide an indication of current conditions (without cooling) so that
system startup and shutdown could be determined.
BV uses Walsh Vineyards Management to manage the vineyard and they played a key role in the
planning and execution of the project, in addition to support from Pacific Geodata and VineView
Imaging companies. My company, Advanced Viticulture, has been assisting in the data
interpretation for the project.
The misters were supplied by Jain Irrigation, which modified one of its pressure-compensating
emitters to produce a fine mist, rather than a drip or a coarse spray output. The idea here was to
have the mist evaporate in mid-air, rather than to coat the foliage with water. The evaporation of
water removes heat energy from the air, which is the desired effect. The aerial evaporation was
somewhat successful, though the over-vine cooling did tend to wet the fruit and foliage. Similarly,
the under-vine cooling wetted the soil below the vines. The intention was not to irrigate the vines
with the cooling system but this did occur to some extent in both systems. There was a small water
stream emanating from the emitters, which drizzled down and tended to provide some irrigation to
the vines, which was not a desired outcome. The manufacturer has since told us that they can
improve the design so that the dripping does not occur.
The project falls somewhere between a casual grower "Side A--Side B" type of trial and a real
scientific experiment. Practicality and cost made replicated field plots impossible. Nevertheless, the
treatments were made thoughtfully and the temperature measurements were made with replication.
The vineyard block is Cabernet Sauvignon on O39-16 on a VSP trellis oriented east-west. There were
January 2009
Search past issues
Subscribe
Shaping Phenolic Compounds
Thinking About Making Sparkling Wine?
Product Review Update: Vineyard Weather Stations
Investigating Low-Volume Approaches to Vineyard
Cooling
Retail Sales Analysis: Overall Wine Sales Up 4.2
Percent through September
Risks, Rewards of Direct Shipping
Which HR Practices Improve Profitability?
How the Economy is Affecting the On-Premise Wine
Business
People
Month in Review
News
What's Cool: Make Your Own Packaging
Jake Lorenzo
2009 Unified Wine & Grape Symposium Preview
Guide
ISSUE
WINEMAKING
GRAPE GROWING
SALES & MARKETING
FINANCE & ADMIN
DEPARTMENTS
Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&dataId=60868
2 of 3 9/8/09 1:30 AM
Wine in the world Wine & climate
Climate change Impacts
AdaptaKon What can I do?
Sugar level (d
egrees Brix)
Long-‐term harvest records
Date Slide from Leanne Webb
Sugar level (d
egrees Brix)
Pushing back recording dates
Date Slide from Leanne Webb
30
January 2015, ScientificAmerican.com 61
Will We Still Enjoy
Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes
By Kimberly A. Nicholas
January 2015, ScientificAmerican.com 61
What about quality?
Climate change threatens wine quality
31 Nicholas, 2015, Scien0fic American Graphic: Jen ChrisKansen, ScienKfic American
Climate change threatens wine quality
32 Nicholas, 2015, Scien0fic American Graphic: Jen ChrisKansen, ScienKfic American
Unchecked climate change would rewrite the global wine map
Map from Nicholas, 2015, ScienKfic American. Data from Hannah et al., 2013, PNAS
Winners & losers under climate change
Rathfinney.com
Rathfinney.com
Rathfinney.com
Rathfinney.com
Rathfinney.com
Pic of English vs. CA vineyards vs. champagne
January 2015, ScientificAmerican.com 61
Will We Still Enjoy
Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes
By Kimberly A. Nicholas
January 2015, ScientificAmerican.com 61
The over-vine cooling treatment was similar to a micro-
sprinkler installation with spaghetti tube risers about a
foot above the canopy, terminating in the misting heads.
The under-vine cooling treatment provided a mist pattern
that remained low to the ground and did not wet the
foliage or the fruit.
January 15, 2009
Investigating Low-Volume Approaches to Vineyard Cooling
High heat can damage both fruit and foliage. A group in Napa is investigating alternatives
to overhead impact sprinklers.
by Mark Greenspan
In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use
of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer
growing regions of the North Coast. The downside of overhead sprinklers is that they are
tremendous users of water and suck up water at the most demanding time of day. We don't know if
the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come,
but water conservation can be expected to be on the minds of our industry for now and for good.
Why Cool Vines?
The moderate climate enjoyed by the North Coast
is frequently interrupted by periods of high heat.
The heat waves can reach well into the 100s,
sometimes reaching above 115°F. While foliage is
sensitive to heat, it has the advantage of
transpiration, which is a natural way in which
leaves cool themselves by evaporating water from
their interiors. On the other hand, fruit lack active
stomatal pores and cannot cool themselves as
effectively as leaves. Pigmented fruit will absorb
additional energy from the sun as it reflects less
sunlight energy than light-skinned grapes. Outer
berries, exposed to direct sunlight, may reach 15°F
above ambient temperature. High temperatures are
detrimental to fruit and wine quality. Apart from
the obvious consequences, such as sunburn,
shrivel and loss of pigment, the heat may also lead
to changes in flavor, aroma and mouthfeel
compounds and precursors. Regardless of
subtleties, it is always heartbreaking to tend a
vineyard all year only to have a mid- or late-season
heat wave shrivel fruit, creating overly cooked,
pruney and raisiny flavors in the wines--not to
mention the yield losses.
Napa Vineyard Cooling Project
A group in Napa Valley is exploring the use of
low-volume misting spray heads as an alternative to the high-volume traditional impact rotor
sprinkler. The project has been largely supported by Beaulieu Vineyard (BV) and was conducted in
one of their vineyards in the Oakville area. With support from numerous additional donors, this
project used numerous temperature sensors within the canopies and within fruit clusters. The
electronic temperature data from each sensor was automatically logged so that the information
could be downloaded at the end of the trial for analysis. An ambient temperature sensor was
connected to a digital readout to provide an indication of current conditions (without cooling) so that
system startup and shutdown could be determined.
BV uses Walsh Vineyards Management to manage the vineyard and they played a key role in the
planning and execution of the project, in addition to support from Pacific Geodata and VineView
Imaging companies. My company, Advanced Viticulture, has been assisting in the data
interpretation for the project.
The misters were supplied by Jain Irrigation, which modified one of its pressure-compensating
emitters to produce a fine mist, rather than a drip or a coarse spray output. The idea here was to
have the mist evaporate in mid-air, rather than to coat the foliage with water. The evaporation of
water removes heat energy from the air, which is the desired effect. The aerial evaporation was
somewhat successful, though the over-vine cooling did tend to wet the fruit and foliage. Similarly,
the under-vine cooling wetted the soil below the vines. The intention was not to irrigate the vines
with the cooling system but this did occur to some extent in both systems. There was a small water
stream emanating from the emitters, which drizzled down and tended to provide some irrigation to
the vines, which was not a desired outcome. The manufacturer has since told us that they can
improve the design so that the dripping does not occur.
The project falls somewhere between a casual grower "Side A--Side B" type of trial and a real
scientific experiment. Practicality and cost made replicated field plots impossible. Nevertheless, the
treatments were made thoughtfully and the temperature measurements were made with replication.
The vineyard block is Cabernet Sauvignon on O39-16 on a VSP trellis oriented east-west. There were
January 2009
Search past issues
Subscribe
Shaping Phenolic Compounds
Thinking About Making Sparkling Wine?
Product Review Update: Vineyard Weather Stations
Investigating Low-Volume Approaches to Vineyard
Cooling
Retail Sales Analysis: Overall Wine Sales Up 4.2
Percent through September
Risks, Rewards of Direct Shipping
Which HR Practices Improve Profitability?
How the Economy is Affecting the On-Premise Wine
Business
People
Month in Review
News
What's Cool: Make Your Own Packaging
Jake Lorenzo
2009 Unified Wine & Grape Symposium Preview
Guide
ISSUE
WINEMAKING
GRAPE GROWING
SALES & MARKETING
FINANCE & ADMIN
DEPARTMENTS
Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&dataId=60868
2 of 3 9/8/09 1:30 AM
Wine in the world Wine & climate
Climate change Impacts
AdaptaKon What can I do?
The Climate Challenge: Bending the Curve
UNEP Gap Report 2016
Glob
al ann
ual green
house gas e
missions (G
t CO2e)
Graph: IPCC WG1, 2013 SPM; aqer Luers & Moser 2006
“Avoid what we can’t manage, and manage what we can’t avoid”
Avoidable impacts: MiKgaKon Unavoidable impacts: AdaptaKon
Climate miKgaKon + adaptaKon “wedges”
Diffenbaugh et al., 2011, ERL
Source: Sonoma Index-‐Tribune
What can farmers do to adapt?
AdaptaKon acKons get harder with more warming
Nicholas and Durham, 2012, Global Environmental Change 46 Short-‐term Long-‐term
AdapKng to Vineyard Stresses
• Pests & diseases – Insects – Fungal
• Climate variability – Heat – Frost
Photo: UC IPM
AdaptaKon to Physical Stresses
Diagrams: Beuga et al., 2004
Frost and heat
Canopy arrangement
Frost protecKon
Frost protecKon and heat protecKon
Bird neung
New Trellising Could Shade and Cool Fruit, and Increase Quality
Previously reported light intercepKon (Dokoozlian & Kliewer, 1995)
0 20 40 60 80 100
Num
ber o
f obs
erva
tions
0
10
2
0
30
4
0
Nicholas et al., 2011, Ag & Forest Met
% cluster intercepted light (PAR)
N=488 vines
1% increase in light, >2% decrease in grape color and tannins (p<0.005)
Adaptation in Action: Vineyard Cooling Trial
°C
Courtesy of Walsh Vineyards Management
The over-vine cooling treatment was similar to a micro-
sprinkler installation with spaghetti tube risers about a
foot above the canopy, terminating in the misting heads.
The under-vine cooling treatment provided a mist pattern
that remained low to the ground and did not wet the
foliage or the fruit.
January 15, 2009
Investigating Low-Volume Approaches to Vineyard Cooling
High heat can damage both fruit and foliage. A group in Napa is investigating alternatives
to overhead impact sprinklers.
by Mark Greenspan
In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use
of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer
growing regions of the North Coast. The downside of overhead sprinklers is that they are
tremendous users of water and suck up water at the most demanding time of day. We don't know if
the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come,
but water conservation can be expected to be on the minds of our industry for now and for good.
Why Cool Vines?
The moderate climate enjoyed by the North Coast
is frequently interrupted by periods of high heat.
The heat waves can reach well into the 100s,
sometimes reaching above 115°F. While foliage is
sensitive to heat, it has the advantage of
transpiration, which is a natural way in which
leaves cool themselves by evaporating water from
their interiors. On the other hand, fruit lack active
stomatal pores and cannot cool themselves as
effectively as leaves. Pigmented fruit will absorb
additional energy from the sun as it reflects less
sunlight energy than light-skinned grapes. Outer
berries, exposed to direct sunlight, may reach 15°F
above ambient temperature. High temperatures are
detrimental to fruit and wine quality. Apart from
the obvious consequences, such as sunburn,
shrivel and loss of pigment, the heat may also lead
to changes in flavor, aroma and mouthfeel
compounds and precursors. Regardless of
subtleties, it is always heartbreaking to tend a
vineyard all year only to have a mid- or late-season
heat wave shrivel fruit, creating overly cooked,
pruney and raisiny flavors in the wines--not to
mention the yield losses.
Napa Vineyard Cooling Project
A group in Napa Valley is exploring the use of
low-volume misting spray heads as an alternative to the high-volume traditional impact rotor
sprinkler. The project has been largely supported by Beaulieu Vineyard (BV) and was conducted in
one of their vineyards in the Oakville area. With support from numerous additional donors, this
project used numerous temperature sensors within the canopies and within fruit clusters. The
electronic temperature data from each sensor was automatically logged so that the information
could be downloaded at the end of the trial for analysis. An ambient temperature sensor was
connected to a digital readout to provide an indication of current conditions (without cooling) so that
system startup and shutdown could be determined.
BV uses Walsh Vineyards Management to manage the vineyard and they played a key role in the
planning and execution of the project, in addition to support from Pacific Geodata and VineView
Imaging companies. My company, Advanced Viticulture, has been assisting in the data
interpretation for the project.
The misters were supplied by Jain Irrigation, which modified one of its pressure-compensating
emitters to produce a fine mist, rather than a drip or a coarse spray output. The idea here was to
have the mist evaporate in mid-air, rather than to coat the foliage with water. The evaporation of
water removes heat energy from the air, which is the desired effect. The aerial evaporation was
somewhat successful, though the over-vine cooling did tend to wet the fruit and foliage. Similarly,
the under-vine cooling wetted the soil below the vines. The intention was not to irrigate the vines
with the cooling system but this did occur to some extent in both systems. There was a small water
stream emanating from the emitters, which drizzled down and tended to provide some irrigation to
the vines, which was not a desired outcome. The manufacturer has since told us that they can
improve the design so that the dripping does not occur.
The project falls somewhere between a casual grower "Side A--Side B" type of trial and a real
scientific experiment. Practicality and cost made replicated field plots impossible. Nevertheless, the
treatments were made thoughtfully and the temperature measurements were made with replication.
The vineyard block is Cabernet Sauvignon on O39-16 on a VSP trellis oriented east-west. There were
January 2009
Search past issues
Subscribe
Shaping Phenolic Compounds
Thinking About Making Sparkling Wine?
Product Review Update: Vineyard Weather Stations
Investigating Low-Volume Approaches to Vineyard
Cooling
Retail Sales Analysis: Overall Wine Sales Up 4.2
Percent through September
Risks, Rewards of Direct Shipping
Which HR Practices Improve Profitability?
How the Economy is Affecting the On-Premise Wine
Business
People
Month in Review
News
What's Cool: Make Your Own Packaging
Jake Lorenzo
2009 Unified Wine & Grape Symposium Preview
Guide
ISSUE
WINEMAKING
GRAPE GROWING
SALES & MARKETING
FINANCE & ADMIN
DEPARTMENTS
Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&dataId=60868
2 of 3 9/8/09 1:30 AM
Con
trol
Coo
led
Coo
led
U
nder
O
ver
Image: VineView Inc.
Biological AdaptaKon Strategies
IPM/beneficial insects
Prune for frost protecKon Spray pesKcides & fungicides
Compost/organic/biodynamic
Harness diverse grape varieKes
Wolkovich, Walker, Burges & Nicholas, in review
70 varieKes in common garden in Davis, CA
January 2015, ScientificAmerican.com 61
Will We Still Enjoy
Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes
By Kimberly A. Nicholas
January 2015, ScientificAmerican.com 61
The over-vine cooling treatment was similar to a micro-
sprinkler installation with spaghetti tube risers about a
foot above the canopy, terminating in the misting heads.
The under-vine cooling treatment provided a mist pattern
that remained low to the ground and did not wet the
foliage or the fruit.
January 15, 2009
Investigating Low-Volume Approaches to Vineyard Cooling
High heat can damage both fruit and foliage. A group in Napa is investigating alternatives
to overhead impact sprinklers.
by Mark Greenspan
In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use
of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer
growing regions of the North Coast. The downside of overhead sprinklers is that they are
tremendous users of water and suck up water at the most demanding time of day. We don't know if
the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come,
but water conservation can be expected to be on the minds of our industry for now and for good.
Why Cool Vines?
The moderate climate enjoyed by the North Coast
is frequently interrupted by periods of high heat.
The heat waves can reach well into the 100s,
sometimes reaching above 115°F. While foliage is
sensitive to heat, it has the advantage of
transpiration, which is a natural way in which
leaves cool themselves by evaporating water from
their interiors. On the other hand, fruit lack active
stomatal pores and cannot cool themselves as
effectively as leaves. Pigmented fruit will absorb
additional energy from the sun as it reflects less
sunlight energy than light-skinned grapes. Outer
berries, exposed to direct sunlight, may reach 15°F
above ambient temperature. High temperatures are
detrimental to fruit and wine quality. Apart from
the obvious consequences, such as sunburn,
shrivel and loss of pigment, the heat may also lead
to changes in flavor, aroma and mouthfeel
compounds and precursors. Regardless of
subtleties, it is always heartbreaking to tend a
vineyard all year only to have a mid- or late-season
heat wave shrivel fruit, creating overly cooked,
pruney and raisiny flavors in the wines--not to
mention the yield losses.
Napa Vineyard Cooling Project
A group in Napa Valley is exploring the use of
low-volume misting spray heads as an alternative to the high-volume traditional impact rotor
sprinkler. The project has been largely supported by Beaulieu Vineyard (BV) and was conducted in
one of their vineyards in the Oakville area. With support from numerous additional donors, this
project used numerous temperature sensors within the canopies and within fruit clusters. The
electronic temperature data from each sensor was automatically logged so that the information
could be downloaded at the end of the trial for analysis. An ambient temperature sensor was
connected to a digital readout to provide an indication of current conditions (without cooling) so that
system startup and shutdown could be determined.
BV uses Walsh Vineyards Management to manage the vineyard and they played a key role in the
planning and execution of the project, in addition to support from Pacific Geodata and VineView
Imaging companies. My company, Advanced Viticulture, has been assisting in the data
interpretation for the project.
The misters were supplied by Jain Irrigation, which modified one of its pressure-compensating
emitters to produce a fine mist, rather than a drip or a coarse spray output. The idea here was to
have the mist evaporate in mid-air, rather than to coat the foliage with water. The evaporation of
water removes heat energy from the air, which is the desired effect. The aerial evaporation was
somewhat successful, though the over-vine cooling did tend to wet the fruit and foliage. Similarly,
the under-vine cooling wetted the soil below the vines. The intention was not to irrigate the vines
with the cooling system but this did occur to some extent in both systems. There was a small water
stream emanating from the emitters, which drizzled down and tended to provide some irrigation to
the vines, which was not a desired outcome. The manufacturer has since told us that they can
improve the design so that the dripping does not occur.
The project falls somewhere between a casual grower "Side A--Side B" type of trial and a real
scientific experiment. Practicality and cost made replicated field plots impossible. Nevertheless, the
treatments were made thoughtfully and the temperature measurements were made with replication.
The vineyard block is Cabernet Sauvignon on O39-16 on a VSP trellis oriented east-west. There were
January 2009
Search past issues
Subscribe
Shaping Phenolic Compounds
Thinking About Making Sparkling Wine?
Product Review Update: Vineyard Weather Stations
Investigating Low-Volume Approaches to Vineyard
Cooling
Retail Sales Analysis: Overall Wine Sales Up 4.2
Percent through September
Risks, Rewards of Direct Shipping
Which HR Practices Improve Profitability?
How the Economy is Affecting the On-Premise Wine
Business
People
Month in Review
News
What's Cool: Make Your Own Packaging
Jake Lorenzo
2009 Unified Wine & Grape Symposium Preview
Guide
ISSUE
WINEMAKING
GRAPE GROWING
SALES & MARKETING
FINANCE & ADMIN
DEPARTMENTS
Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&dataId=60868
2 of 3 9/8/09 1:30 AM
Wine in the world Wine & climate
Climate change Impacts
AdaptaKon What can I do?
Looking in the mirror first…
Sonoinspired.com
High-‐impact individual acKons
Wynes & Nicholas, in review
High-‐impact individual acKons
Wynes & Nicholas, in review
Based on: • 42 sources (25 peer-‐reviewed) • 16 countries • 161 scenarios
And beyond individual actions….
(Based on O’Brien and Sygna, 2013; Sharma 2009) 58
Thank you!
kimnicholas.com
(all publicaKons & ScienKfic American arKcle available-‐ see blog post “tasKng climate change”)
@KA_Nicholas