Effects of water and nitrogen uptake, and soil temperature, on vine development, berry ripening and wine quality of Cabernet-Sauvignon, Cabernet franc and Merlot (Saint-Emilion, 1997)

The vast majority of our understanding of grapevine physiology is focused on the processes that occur during the growing season. Though not obvious, winter physiological changes are dynamic and complex, and have great influence on the survival and phenology of grapevines. In cool and cold climates, winter temperatures are a constant threat to vine survival. Additionally, as climate changes, grapevine production is moving toward more traditionally cool and cold climates, either latitudinal or altitudinal in location. Our research focuses on understanding how grapevines navigate winter physiological changes and how temperature impacts aspects of cold hardiness and dormancy. Through these studies, we have gained keen insight into the connections between winter temperature, maximum cold haridness, and budbreak phenology, that can be used to develop prediction models for viticulture in a changing climate.

Wine growing has proven to be a development opportunity for agribusiness in several new regions of brazil, including the federal district. There are more than ten existing wineries, established in the last five years. Through the double pruning system, which consists of trimming the growing shoots in the summer and positioning the ripening of the fruits in a cooler period of the season, the grapes are sought to ripen more completely. The syrah variety has shown excellent adaptation to this cycle management model.

Moderate wine consumption – with the meals – represents one of the beneficial components of the traditional mediterranean diet (med diet) and a positive item in the med diet score [1,2, 3]. The med diet is considered one of the best diets in the world and the world health organisation (who) identified this eating pattern as an effective strategy to prevent non-communicable diseases (ncd), since it is associated with lower disease occurrence and all-cause mortality [4] . Numerous well-conducted epidemiological studies have also reported that light-to-moderate intake of wine/alcoholic beverages is not only related to a reduced risk of cardiovascular disease, but also to all-cause mortality.

Water tolerance in plants is often associated with the accumulation of osmotic protectants, which are secondary metabolites that can help the plant to cope with water stress. One of the key osmotic protectants is a sugar called Raffinose, which is synthesized by a family of enzymes called Raffinose synthases. In this work, we focused on one of these enzymes, VviRAF2, which is a gene that shows different expression levels and genetic variants (SNPs) among different grapevine cultivars, ranging from tolerant to susceptible to water stress, and the transcription factors that may regulate the expression of this gene family.

The capture and valorization of fermentative CO2 have been developed for several years by the company w platform for internal uses, notably in the cellars: inerting, cooling, reduction of water consumption, extraction, with aroma valorization. In a context of climatic warming during the vegetative cycle, grapes are currently harvested with a significant sugar concentration, a phenomenon that is expected to intensify in the coming decades. The high alcohol content of the resulting wines goes against the demand of customers who are seeking high-quality wines with less alcohol.