Climate Change and Wine Acidity: From Chemistry to Biotechnology

Abstract

Climate change accelerates grape ripening, intensifies malic acid degradation, and promotes potassium accumulation, which results in lower acidity and increased pH in musts and wines. This review summarizes the mechanisms underlying these changes and critically evaluates the available approaches to compensate for them. Traditional chemical and physical acidification methods are associated with several technological, sensory, and economic limitations. Biological acidification is a promising alternative, particularly through the use of Lachancea thermotolerans for lactic acid production and selected Saccharomyces cerevisiae strains capable of producing malic acid. The potential of targeted selection and genetic modification is also discussed. Biotechnological approaches therefore represent a promising tool to maintain acid–base balance and wine quality in a warming climate.