Climate change alters the ripening process of the grape, increasing the concentration of sugar and causing a reduction in acidity in the must, which influences fermentation and, finally, the characteristics of the wine. With the aim of knowing those grape varieties that are most resistant to climate change and that can contribute to alleviating its effects, the Galician Institute of Food Quality (INGACAL) launched the project ‘Diversity of yeasts and vine varieties for adaptation to climate change in viticulture’, with the support of the Biodiversity Foundation, through its call for grants.

The Galician Viticulture and Oenology Station (EVEGA-INGACAL) has a germplasm bank that includes up to 67 different crops of Vitis vinifera. Grape varieties have been used in order to investigate their potential to alleviate the effects of climate change during winemaking with musts with high sugar concentration and low acidity, as well as the influence on the aromatic composition of wines.

Galicia has a diversity of both vine varieties and wine yeasts that are a useful tool to face the consequences of climate change in viticulture. Among the long-cycle varieties with high acidity that can solve this problem are Loureira (white) or Caíño Longo, Caíño Tinto or Sousón (red). In other short-cycle varieties, but with high acidity values such as Albariño or Caíño Branco, the increase in temperature will favour a decrease in acidity and will allow more balanced wines to be obtained.