La Région Délimitée du Douro et le Vin de Porto — un terroir historique —

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing1. Several chemical reactions, occurring in atmosphere protected from oxygen, are favourable to the formation and preservation of sulphur compounds such as dimethyl sulfide (DMS). DMS accumulate in wines thanks to hydrolysis of its precursors (DMSp) mainly constituted by S-

A vineyard landscape is above all an area observed by someone, that is to say a physical entity perceved and represented by this person.

The Valpolicella appellation, mainly known for Amarone and Ripasso, is experiencing growing interest in Valpolicella Superiore (VS), a lighter red wine aligning with consumer demand. However, anecdotal evidence suggests different stylistic interpretations of VS, potentially causing consumer confusion.

Botrytis cinerea (Bc) is one of the main pathogens affecting the cultivated grapevine. A key role in grapevine tissue colonization is played by cell wall (CW) remodeling driven by CW Modifying Enzymes (CWMEs), expressed both by the host and the pathogen. Their action can impact CW integrity and trigger specific immune signaling, thus influencing Bc infection outcome. To further characterize the role of the CW in the grapevine response to Bc, two contrasting genotypes in their resistance to the fungus were artificially inoculated at full bloom. RNA-seq analysis and biochemical characterization of the CW and its modification in samples collected at 24 hours post-inoculation highlighted significant differences between genotypes.