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Climate change can have an effect on the taste of the wines

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Climate change can have an effect on the taste of the wine
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New York, Jan 3, 2018: Although winegrowers seem reluctant to try new grape varieties apparently to protect the taste of the wines, new research suggests that they will ultimately have to give up on their old habit as planting lesser-known grape varieties might help vineyards to counteract some of the effects of climate change.

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“It’s going to be very hard, given the amount of warming we’ve already committed to… for many regions to continue growing the exact varieties they’ve grown in the past,” said study co-author Elizabeth Wolkovich, Assistant Professor at Harvard University.

“With continued climate change, certain varieties in certain regions will start to fail — that’s my expectation,” she said.

The study, published in the journal Nature Climate Change, suggests that wine producers now face a choice — proactively experiment with new varieties, or risk suffering the negative consequences of climate change.

“The Old World has a huge diversity of wine grapes — there are overplanted 1,000 varieties — and some of them are better adapted to hotter climates and have higher drought tolerance than the 12 varieties now making up over 80 per cent of the wine market in many countries,” Wolkovich said.

“We should be studying and exploring these varieties to prepare for climate change,” she added.

Unfortunately, Wolkovich said, convincing wine producers to try different grape varieties is difficult at best, and the reason often comes down to the current concept of terroir.

Terroir is the notion that a wine’s flavour is a reflection of where which and how the grapes were grown.

Thus, as currently understood, only certain traditional or existing varieties are part of each terroir, leaving little room for change.

The industry — both in the traditional winegrowing centres of Europe and around the world — faces hurdles when it comes to making changes, Wolkovich said.

In Europe, she said, growers have the advantage of tremendous diversity.

They have more than 1,000 grape varieties to choose from. Yet strict labelling laws have created restrictions on their ability to take advantage of this diversity.

For example, just three varieties of grapes can be labelled as Champagne or four for Burgundy.

Similar restrictions have been enacted in many European regions – all of which force growers to focus on a small handful of grape varieties.

“The more you are locked into what you have to grow, the less room you have to adapt to climate change,” Wolkovich said.

New World winegrowers, meanwhile, must grapple with the opposite problem — while there are few, if any, restrictions on which grape varieties may be grown in a given region, growers have little experience with the diverse — and potentially more climate change adaptable — varieties of grapes found in Europe, the study said.

Just 12 varieties account for more than 80 per cent of the grapes grown in Australian vineyards, Wolkovich said.

More than 75 per cent of all the grapes grown in China is Cabernet Sauvignon — and the chief reason why has to do with consumers.

“They have all the freedom in the world to import new varieties and think about how to make great wines from a grape variety you’ve never heard of, but they’re not doing it because the consumer hasn’t heard of it,” Wolkovich said. (IANS)

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Climate Change’s Fight Harder Than Thought: Study

This new research suggests that accomplishing that goal requires countries to pull 25 percent more carbon out of the atmosphere than they've already committed to cleaning up.

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Oceans
People walk on the beach of Biarritz, southwestern France, along the Atlantic Ocean, Dec. 18, 2015. New research shows the oceans are storing much more heat than previously thought. VOA

A new report recently published in the journal Nature suggests the Earth’s oceans are absorbing more of the planet’s excess heat than previously thought.

Scientists have known for some time that oceans store excess heat energy, and this helps keep the planet in its balmy, just-right temperature for supporting the explosion of life on Earth.

Knowing how hot the ocean is getting, and how fast that temperature is rising, helps scientists understand more about human-impacted climate change. It helps them know how much excess energy is being produced, and it helps them predict how much heat the ocean is capable of absorbing and how much warming will be felt on the Earth’s surface.

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Lobster boats are moored in the harbor in Stonington, Maine. VOA

Up until the report was issued this week, the Intergovernmental Panel on Climate Change (IPCC) thought it had a pretty good handle on how much excess energy the oceans were absorbing. Using those numbers, the panel set targets for the amount of carbon reduction necessary to slow, and ultimately reverse, potentially devastating planetary warming.

But these new numbers suggest those targets may have to be revised upward by 25 percent. Research by the study’s lead author, Princeton professor Laure Resplandy, indicates our oceans are absorbing about 60 percent more heat energy than previously estimated.

According to Resplandy, the world’s oceans have taken up more than 13 zettajoules of energy every year between 1991 and 2016. A joule is the standard unit of energy; a zettajoule is one joule, followed by 21 zeroes.

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FILE – A young polar bear walks on ice over deep waters of the Arctic Ocean. VOA

“Imagine if the ocean was only 30 feet deep,” Resplandy said. “Our data show that it would have warmed by 6.5 degrees Celsius every decade since 1991. In comparison, the estimate of the last IPCC assessment report would correspond to a warming of only 4 degrees Celsius every decade.”

How they got the new numbers

It’s not that the old numbers were wrong; it’s that the new numbers relied on new techniques and new ways to measure ocean warming. The old techniques used spot measurements of ocean temperature. But Resplandy and her team measured the amount of oxygen and carbon in the air, a number they call “Atmospheric Oxygen Potential (APO).” As oceans warm, they release oxygen and carbon into the atmosphere, which increases APO.

Another factor that raises APO is the burning of fossil fuels. Resplandy and her team compared the expected rise in APO due to the burning of fossil fuels, and compared it to the actual APO they were seeing. By looking at the difference, the team was able to predict how much carbon and oxygen were being released by the oceans and, therefore, how warm the world’s oceans were getting.

climate, global warming, celsisu, oceansac
A fisherman stands on his boat as he fishes at the Tisma lagoon wetland park, also designated as Ramsar Site 1141 in the Convention on Wetlands, in Tisma, Nicaragua. VOA

Why the new numbers matter

A host of countries, including the U.S. and China, signed the Paris Climate Accord in 2015, which aims to keep average global temperatures from rising more than 2 degrees Celsius above pre-industrial levels. Many climate scientists predict that if temperatures go above that mark, humans will be faced with devastating long-term global affects. Keeping those temperatures down requires cutting the amount of greenhouse gases pumped into the atmosphere.

Also Read: New Carbon Capture Technology Now Able To Fight Climate Change: Experts

The U.S. has since pulled out of that climate agreement, but most of the rest of the world remains focused on limiting the rise of the world’s average temperatures.

This new research suggests that accomplishing that goal requires countries to pull 25 percent more carbon out of the atmosphere than they’ve already committed to cleaning up. (VOA)