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We express our gratitude to Lukáš Falteisek, Richard Dorrell, Jan Petrášek, Stanislav Volsobě, Kateřina Schwarzerová and Jana Krtková for constructive discussions. English has been kindly corrected by William Bourland. Furthermore, we thank to Dovilė Barcytė, William Bourland, Antonio Calado, Dora Čertnerová, Yana Eglit, Ivan Fiala, Martina Hálová, Miroslav Hyliš, Dagmar Jirsová, Petr Kaštánek, Viktorie Kolátková, Alena Kubátová, Alexander Kudryavtsev, Frederik Leliaert, Julius Lukeš, Jan Mach, Joost Mansour, Jan Mourek, Yvonne Němcová, Fabrice Not, Vladimír Scholtz, Alastair Simpson, Pavel Škaloud, Jan Šťastný, Róbert Šuťák, Daria Tashyreva, Dana Savická, Jan Šobotník, Zdeněk Verner, Jan Votýpka for kindly providing cultures and taxonomic identifications. More

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Yuuka Fukui
Yuuka Fukui received Ph.D. degree from Keio University in 2012 under the supervision of Prof. Keiji Fujimoto. She was a JSPS research fellow (DC2) from 2010 to 2012. She joined the laboratory of Prof. Keiji Fujimoto at Keio university as a research associate in 2012 and was promoted to an assistant professor in 2017. Her research interests focus on the design and synthesis of polymeric materials (particles, membranes, porous structures) and organic-inorganic hybrid materials inspired from biological systems.About the award article: The authors reported a new technique to prepare nanoparticles from biomass-derived polymers, which will be utilized as an eco-friendly alternative to synthetic particulate plastics. Nanosized agarose gel particles were produced via sol-to-gel transition of agarose inside water nanodroplets prepared by W/O miniemulsion method. Subsequently, the water evaporation was carried out to generate xerogel nanoparticles (AgarX). The morphologies and crystal structure of AgarX were controlled by changing the pressure and temperature during the water evaporation. The resultant AgarX possessed high crystallinity and exhibited a water dispersibility and a water resistance.

Mikihiro Hayashi
Mikihiro Hayashi received his Ph.D. degree from Nagoya University (Prof. Yushu Matsushita group) in 2015. During his doctor course, he had been selected as a JSPS research fellow (DC2) and experienced researches in ESPCI Paris-Tech (Prof. Ludwik Leibler) and in Shanghai Jiao Tong University (Prof. Xinyuan Zhu). He then re-joined Ludwik Leibler’s group as a postdoc, and experienced another postdoc in Prof. Masatoshi Tokita in Tokyo institute of technology. In 2017, he became an assistant professor in Prof. Akinori Takasu group (Nagoya institute of technology), and currently manages his own laboratory as a PI. His research interest is the design of functional cross-linked materials.About the award article: the authors reported a preparation vitrimer-like elastomers with dynamic bond-exchangeable cross-links. A poly(ethyl acrylate)-based copolymer bearing random pyridine groups was synthesized, which was cross-linked by quaternization reaction with dibromo cross-linkers. In this system, the bond exchange was operated via trans-N-alkylation of the quaternized pyridine groups, showing useful sustainable functions, such as reprocessability, recyclability, and dissolution ability in some selective solvents.

Ryohei Ishige
Ryohei Ishige received his Ph.D. from Tokyo Institute of Technology in 2011 under the supervision of Prof. Junji Watanabe. He joined Prof. Atsushi Takahara’s laboratory at Kyushu University (2011–2013) and Prof. Yoshinobu Tsujii’s laboratory at Kyoto University (2013–2014). From 2014, he joined Prof. Shinji Ando’s laboratory at Tokyo Institute of Technology as an assistant professor and was promoted to an associate professor in 2021. His research interests are liquid-crystalline aromatic polymers and those structure-property relationships.About the award article: the authors developed a novel analytical technique integrating spectroscopies (infrared pMAIRS, and spectroscopic ellipsometry) and scattering methods (GI-WAXS), applied to the process where thin film polyimide, PI, is generated from linear poly(amic ester), PAE, precursors whose backbone consists of para-linkage. They revealed that PAE-based thin PI films form heterogeneous structure composed of non-oriented amorphous region and oriented ordered region which includes anisotropic nanopores causing structural birefringence. This method enables comprehensive evaluation of the evolution in complex hierarchical structures following chemical reactions for every noncrystalline thin film polymers.

Ryohei Kakuchi
Ryohei Kakuchi received his Ph.D. degree from the Hokkaido University in 2009 with a JSPS (Japan Society for Promotion of Science) research fellowship. After the Ph.D., he has made postdoctoral works in Germany from 2009 to 2014 and joined Kanazawa University as a research assistant professor in 2014. Based on the Leading Initiative for Excellent Young Researchers program, he was then appointed as an assistant professor (PI) at Gunma University in 2017. His research interests are the novel polymer synthesis based on unique organic transformation reactions including multicomponent reactions.About the award article: The authors proposed a new synthetic strategy to utilize wood-biomass sourced compounds in a green fashion. To achieve sustainable material chemistry, the intrinsic reactivity of lignin-derived poly(methacrylated vanillin) (PMV) was spotlighted because many multicomponent reactions employ aldehydes as a reactant. First, the Passerini three-component reaction (Passerini-3CR) of the PMV was revealed to proceed with >90% aldehyde conversions. Taking advantage of this high reactivity of the PMV, its immobilized cellulose fabric, a wood-biomass sourced organic hybrid, was revealed to accept the surface Passerini-3CR with amino acid derivatives, thereby demonstrating a fully bio-based material fabrication. More

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Site descriptionThe respective sites were classified into five climatic regions in California, containing San Cruz and San Rose in region 1, Saint Helena and San Jose in region 2, Livermore and Cloverdale in region 3, Davis, Lodi and Fontana in region 4, Fresno and Bakerfield in region 5 (Fig. 1). There were differences in annual mean temperature among five climatic regions, ranging from 14.3°C to 18.6°C. In each region, the GHDs, quality of musts and wines, and wine tasting notes were recorded for 148 cultivars from 1935 to 1941. Meanwhile, in region 2, namely in Napa, the GHDs and must sugar content (in °Brix) were recorded for four representative cultivars (Cabernet Sauvignon, Chardonnay, Merlot and Sauvignon Blanc) during 1991–2018.Fig. 1The locations of five climatic regions for wine grape classed by Winkler index in California. The insert plot represents the distinct Winkler index (WI) during 1935–1941 in five climatic regions.Full size imageClimate dataThe climate data was collected from five stations for over one hundred year-period (1911–2018), including daily average, maximum and minimum temperature (Table 1). Climate data was retrieved from the National Oceanic and Atmospheric Administration (NOAA)’s National Centers for Environmental Information (NCEI). The database from which the data was retrieved was the “Global Historical Climatology Network – Daily (GHCN-Daily), Version 3” (https://www1.ncdc.noaa.gov/pub/data/ghcn/daily/by_station/)25,26. Table 1 showed the search codes and names of five stations in the website. The climate data of region 1 and region 5 were for the periods of 1911–2011 and 1938–2018, respectively.Table 1 Description of weather stations and time-span in five climatic regions.Full size tableBioclimatic indicesHere, we presented seven temperature-related indices to explore the changing climate in five climatic regions during the last 100 years. We compared the changes of these indices between the past (1935–1941) and current climate conditions (1991–2018). Thereafter, four indices were chosen to describe annual changes, including average, maximum, minimum temperature and diurnal temperature range (DTR). Furthermore, other indices were used to analyse growing season temperature (GST), Winkler index (WI) and Huglin index (HI) for the grape-growing season5,27,28. The equations used to calculate the bioclimatic indices of grape-growing season are:$$GST=frac{{sum }_{Apr1}^{Oct31}frac{{T}_{max}+{T}_{min}}{2}}{n}$$
(1)
$$WI={sum }_{Apr1}^{Oct31}left(frac{{T}_{max}+{T}_{min}}{2}-10right)$$
(2)
$$HI={sum }_{Apr1}^{Sep30}left(frac{{T}_{max}+{T}_{ave}}{2}-10right)times K$$
(3)
where Tmax, Tmin and Tave represent daily maximum, minimum and average temperatures, respectively. K is a length of day coefficient ranging from 1.02 to 1.06 between 40 and 50 of latitude in the northern hemisphere.Sample collection, harvest dates, quality of musts and wines measurementSample collection, harvest dates, quality of musts and wines measurement were detailed in the report of Amerine and Winkler24. Briefly, grape berries (22–220 kg) were picked in the morning from representative vines of variety collections or commercial vineyards by Amerine and Winkler24, as well as numerous vineyard owners. The harvest dates were recorded after picking. All grapes picked were crushed within 24 hours except for a few samples in 1935. The clear juice was taken after the coarse sediment had settled, in order to measure total soluble solids (°Brix), total acid (grams per 100 cc), and pH of must. The must was placed in an open oak fermenting tank. After fermentation, it was completed in a closed oak container. Then, the alcohol (percent by volume), extract (grams per 100 cc), tannin (grams per 100 cc), and fixed acid (grams per 100 cc) of wine were measured. The must °Brix was measured with a Brix hydrometer floating in a cylinder, must total acid was determined by titration with sodium hydroxide to a phenolphthalein end point, and must pH was measured with a quinhydrone electrode or a Beckman pH meter. In addition, wine alcohol was measured by the hydrometer and reported as percentage by volume, the extract and tannin of wine were measured by means of a special 0° to 8° Balling hydrometer and the Association of Official Agricultural Chemists method24. Note that the fixed acid of wine are equal to total acid minus volatile acid, where the total acid was measured by titration with phenolphthalein as an indicator while the volatile acid was determined also by titration with pretreated wines by method II of the Association of Official Agricultural Chemists24.Wine tasting notesThe purpose of wine tasting was to evaluate the cultivars based on the merits and defects of wine. The descriptive terms used for recording the results of the organoleptic examination contained appearance, color, odors, volatile acidity, total acidity, dryness, body, taste, smoothness and astringency, and general quality. More

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