Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].

Climate change is impacting wine production in all parts of the world in highly variable ways that may change the expression of terroir, from rapid loss of viability right through to highly beneficial aspects that increase suitability

Vitis vinifera L. and other Vitis have high genetic variations for cultivars or varieties. Many countries carried out strong efforts creating new clones of varieties, mainly focusing on plants free of viruses and other grapevine diseases, but also on different agronomical and enological characteristics of the plants. The aim of this study was to evaluate six clones of Merlot in the traditional viticulture of southeastern Brazil, focusing on distinct characteristics of yield, enological potential of grapes and wine typicality, in order to improve wine quality.

From a fertility standpoint, the vine has to extract from the soil mineral substances necessary for its existence. However, the amount of certain available nutrients does not always correspond to a proportional increase in quality.

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.