thesis , a researcher at the BIOMA Institute, is studying how climate change affects grape ripening and quality.

Andrea Cabodevilla ( Pamplona, age 29), a researcher at the group , specializing in Plant Stress Physiology at the Institute BIOMA at the University of Navarra, has successfully defended her doctoral thesis , in which she analyzes how conditions associated with climate change affect the development s of grapes and some of the main components related to wine quality.

During his research, Cabodevilla studied how the grape cluster responds when it develops under conditions characterized by higher temperatures and CO₂ concentrations and lower humidity. Specifically, he analyzed the changes that occur during the development of the grape, both in the exchange of the cluster—its transpiration and respiration—and in its composition, including sugars, acids, and anthocyanins.

“Understanding how climate change affects grape development s is essential to anticipating its effects on wine quality and identifying strategies to maintain sustainable production,” explains Andrea.

One of the main contributions of the study “ thesis ” is the examination of two processes occurring in the grape cluster: transpiration and respiration. The study “ work ”sample found that changes in temperature and humidity increase the transpiration rate of the grape cluster and accelerate the ripening process; therefore, this process could be used as an indicator of the rate at which grapes ripen.

research has also analyzed grape respiration and its relationship to the evolution of certain compounds that are essential for winemaking. As grapes develop, they consume sugars and acids through respiration. Under high-temperature conditions, grapes exhibit higher sugar concentrations and lower acid concentrations—two changes that can directly affect the final characteristics of the wine.

An increase in sugars can result in a higher alcohol Degree , while a loss of acidity and lower anthocyanin concentration can affect the wine’s color and stability. Therefore, understanding how these compounds evolve during ripening can help in the development of strategies aimed at achieving a more suitable grape composition at the time of harvest.

“Understanding what happens to sugars and acids during grape respiration helps u financial aid ly better understand the dynamics of compounds that are core topic to wine quality,” the researcher notes.

Andrea Cabodevilla holds a degree in Biology and Environmental Sciences (2019) and holds a Ph.D. (2026) from the School of Science University of Navarra. The “ thesis ” project was led by Inmaculada Pascual, a researcher at the BIOMA Institute at the University of Navarra, and Fermín Morales, a “ researcher ” at the Institute of Agrobiotechnology (IdAB-CSIC).

reference letter bibliographic

Cabodevilla, A., Morales, F., Martínez-Lüscher, J., & Pascual, I. (2026). The application of an antitranspirant to grape bunches affects the composition of primary and specialized metabolites related to berry quality. Agricultural Science and Technology. In press. https://doi.org/10.1021/acsagscitech.5c01144