Descripción: To achieve this goal, it is proposed to evaluate the effects of LWP at two phenological stages in cv. Syrah in the Maipo Valley, subjected to a temperature increase using OTC, to analyze the effects on the color metabolism during the maturation processes (veraison to harvest), including the effects on (i) photosynthesis due to its relationship with the precursors of flavonoid biosynthesis; (ii) anthocyanins profile, and other phenolic compounds that will be monitored during the maturity process; (iii) expression of structural genes which regulates the flavonoids pathway from flowering to harvest, and (iv) phenolic and technological maturity, thus the de-coupling and/or re-coupling of maturity of grapes at harvest time. We expect that the LWP will mitigate the temperature impact, producing beneficial effects over phenological periods, achieving a delay in phenological stages, thus a re-coupling between TM and PM, reaching a balance between sugars and phenolic compounds. We expect to provide top training to advance human capital (undergraduate or postgraduate students); to strengthen our collaboration efforts with other INIA laboratories (Food, Viticulture and Transfer Unit) and abroad (Department of nutrition -- U de Chile and Plant Physiology Laboratory - Cuyo University from Argentina). Ultimately, we expect to deliver a low-cost and fast-implementation technique for central valley winegrowers can mitigate the effects of climate change effectively.
