Comparison of plant nutrients in the soil solution and bleeding sap of grapevine cvs

Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.

AIM. Grape seeds (Vitis vinifera) are among the main constituents of grape pomace, also exploited in ingredients for nutraceutics and cosmeceutics, particularly regarding the phenolic fraction. The macromolecules of grape/wine include polyphenols, proteins and polysaccharides.

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide. The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose.

Considering that global warming is changing berry ripening timing and progression, uncovering the molecular mechanisms and identifying key regulators governing berry ripening could provide important tools in maintaining high quality grapes and wine. NAC (NAM/ATAF/CUC) transcription factors represent an interesting family due to their key role in the developmental processes control, such as fruit-ripening-associated genes expression, and in the regulation of multiple stress responses. Between the 74 NAC family members, we selected 12 of them as putative regulators of berry ripening: NAC01, NAC03, NAC05, NAC11, NAC13, NAC17, NAC18, NAC26, NAC33, NAC37, NAC60 and NAC61.