Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.

Studying the impact of reducing alcohol techniques in the chemical composition of the aromatic profile of rosé Tempranillo wines from the spanish region of Castilla-La Mancha INTRODUCTION: In the last decades there has been an increseasing demand of wines with low or non-existing alcohol concentration due to the negative effects that alcohol has in health. In spite of that, there are not laws that protect these products, and there is also a great difficulty in the elaboration of these type of wines due to the increasing temperatures because of climate change. This is why the oenological industry has made great advances in the development of different techniques that could satisfy consumers’ demands without modifying wine quality. The most used techniques have been post-fermentative ones.

Context and purpose of the study. Modern conventional agriculture, including viticulture, relies greatly on the use of chemical inputs, especially synthetic pesticides.

Uruguay is known for the production of Tannat wines, which is a neutral variety from an aroma point of view, but capable of providing aromatic precursors that are of interest in the production of wines for ageing. The main aromatic precursors present are glycosidic compounds and carotenoids. The contribution of carotenoid degradation by-products such as norisoprenoids to wine aroma is fundamental, as they are associated with pleasant aroma descriptors and very low olfactory perception thresholds. Several factors have been shown to influence carotenoid concentrations in grapes, such as cultivar, climatic conditions, viticultural region, plant water status, exposure to sunlight and ripening stage.

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].