Extreme heat reduces and shifts United States premium wine production in the 21st century

Proceedings of the National Academy of Sciences of the United States of America

Volumn 103, Issue 30, 2006, Pages 11217-11222

  White, M A ^a   Diffenbaugh, N S ^b   Jones, G V ^c   Pal, J S ^d   Giorgi, F ^d  

^a UTAH STATE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

^c SOUTHERN OREGON UNIVERSITY   (United States)

^d ABDUS SALAM INTERNATIONAL CENTRE FOR THEORETICAL PHYSICS   (Italy)

Author keywords

Climate change; Enology; Grape; Viticulture; Winegrape

Indexed keywords

ARTICLE; CLIMATE CHANGE; ENVIRONMENTAL IMPACT ASSESSMENT; FOOD QUALITY; FREEZING TOLERANCE; GEOGRAPHY; GRAPE; GREENHOUSE GAS; HEAT; MODEL; MOISTURE; NONHUMAN; PLANT GROWTH; PRIORITY JOURNAL; UNITED STATES; VARIETAS; WINE; WINE INDUSTRY;

AGRICULTURE; CLIMATE; ECOLOGY; ENVIRONMENT; GEOGRAPHY; GREENHOUSE EFFECT; HEAT; TEMPERATURE; UNITED STATES; VITIS; WEATHER; WINE;

VITACEAE; VITIS SP.;

EID: 33746643712     PISSN: 00278424     EISSN: None     Source Type: Journal    
DOI: 10.1073/pnas.0603230103     Document Type: Article

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