Techniques of delimitation in France

Climate change has become a reality that is becoming more and more apparent every day, with changes in the physico-chemical composition of grapes and an increase in the alcohol content of finished wines. These higher alcoholic degrees are not without consequences for the success of alcoholic and malolactic fermentation. Correcting the alcohol content (-20% of the initial alcoholic strength) is also part of an approach designed to meet consumer expectations for healthier, lighter or lower-alcohol wines (9 to 13% vol.). Correcting the alcohol content of wines also rebalances the mouthfeel by reducing the alcohol’s burn.

Efforts to improve the New Zealand wine industry’s climate resilience and sustainability through grapevine improvement are limited by germplasm availability and a reliance on Sauvignon Blanc exports. To address this, we are working to generate a population of 12,000 individuals with unique genetic traits, from which to select future clones for major export varieties.

Sauvignon Blanc plantlets are being regenerated from embryogenic callus, using an approach designed to mobilise endogenous transposable elements as mutagens.

Global warming is shifting vine phenology, resulting in a decoupling of phenolic and technological berry ripening. This is altering the balance of fruit traits, which is key relevance to winegrowers

Flavonoids, including flavonols, anthocyanins, and tannins, are important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate.

Each grape cultivar is composed of a population of individuals that are genetically different. Clonal selection has allowed the purification and improvement of the global quality