Understanding the photosynthesis in relation to climate change in grapevines

Due to predicted global climate change, there have been significant alterations in agricultural production patterns, which had a negative impact on ecosystems as well as the commercial and export prospects for the production of grapevines. The natural biochemistry of grapevines, including their chlorophyll content, net photosynthetic rate, Fv/Fm ratio, photorespiration, reduced yield, and quality is also anticipated to be negatively impacted by the various effects of light, temperature, and carbon dioxide at elevated scales. Grapevine phenology, physiology, and quality are impacted by the inactivation of photosystems (I and II), the Rubisco enzyme system, pigments, chloroplast integrity, and light intensity by temperature and increasing CO2 levels. Grape phenological events are considerably altered by climatic conditions; in particular, berries mature earlier, increasing the sugar-to-acid ratio. In enology, the sugar-to-acid ratio is crucial since it determines the wine's final alcohol concentration and flavour. As light intensity and CO2 levels rise, the biosynthesis of anthocyanins and tannins declines. As the temperature rises, the production of antioxidants diminishes, affecting the quality of raisins. Table grapes are more sensitive to temperature because of physiological problems like pink berries and a higher sugar-to-acidity ratio. Therefore, the systemic impact of light intensity, temperature, and increasing CO2 levels on grapevine physiology, phenology, photosystems, photosynthesis enzyme system, and adaptive strategies for grape producers and researchers are highlighted in this article.