Balearic varieties of grapevine: study of genetic variability in the response to water stress

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a naturally occurring odorant compound with a strong caramel/spice-like scent, present in many foodstuffs. Its positive contribution for the aroma of different fortified wines such as Madeira, Port and Sherry is recognized. In contrast, it is also known to be responsible for the off-flavor character of prematurely aged dry white wines. The formation mechanisms of sotolon in wine are still not well elucidated, particularly in Madeira wines, which are submitted to thermal processing during its traditional ageing. The sotolon formation in these wines has been related to sugar degradation mechanisms, particularly from fructose [1].

In the global economic context, an Appellation d’Origine Contrôlée must now more than ever control the typicity and originality of the wines it produces. It is in this spirit that the Côtes du Rhône have decided to acquire the means necessary for this control.

Context and purpose of the study. Reducing pesticide use such as glyphosate, is a key challenge to support sustainability of viticulture systems and resilience of vineyard.

The zoning of grapevine in a hilly area should consider the variability of the environmental characteristics due to topography. Since soil and climate data are usually available as point data

The Columbia Basin, a semi-arid region centered in the eastern part of Washington State, is the second largest wine grape growing region in the United States and presently contains 10 American Viticultural Areas