Observatoire Grenache en Vallée du Rhône: incidence du terroir sur certains précurseurs d’arômes et substances volatiles

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.

Berry composition at ripeness can be explained by many factors. This study was carried out from 2004 through 2011 in a 60 block network in the Yonne region, Burgundy.

Wine cellars are affected by seasonally fluctuating workloads and face challenges especially in the harvest period connected to the required timely processing of the harvested grapes.

The market of non-alcoholic wine has notably increased in recent years, driven by growing health awareness and regulatory trends aimed at reducing alcohol consumption.

Haplotype-resolved genome assemblies were produced for Chasselas and Ugni Blanc, two heterozygous real-field genetic pool Vitis vinifera cultivars by combining high-fidelity long-read sequencing (HiFi) and high‐throughput chromosome conformation capture (Hi-C). The telomere-to-telomere full coverage of the chromosomes allowed us to assemble separately the two haplo-genomes of both cultivars and revealed structural variations between the two haplotypes of a given cultivar.