Vinos de tea en la isla de la Palma

The use of next-generation sequencing (NGS) has helped understand microbial genetics in oenology. Current studies mainly focus on barcoded amplicon NGS but not shotgun sequencing, which is useful for functional analyses. Since the high percentage of grapevine DNA conceals the microbial DNA in must, the majority of sequencing data is wasted in bioinformatic analyses. Here we present capture depletion of grapevine whole genome DNA.

In the bottom of Val d’Illasi (Verona province), one of the major valleys which passes through the Lessini mountains, viticulture is widely extended. In the territory belonging to Illasi and Tregnago villages, which includes ca. 1100 ha of vineyards, devoted to produce Soave and Valpolicella DOC wines, an experimental survey was conducted on a network of twenty five reference vineyards.

Wine aroma is a complex gaseous mixture composed of various compounds; some of these molecules derive directly from the grapes while most of them are released and synthetized during fermentation or are due to ageing reactions

Le terroir peut être défini comme un écosystème dans lequel la vigne interagit avec le climat et le sol et dont la résultante est le vin.

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.