Vitamins are major compounds, involved in several prime yeast metabolic pathways. Yet, their significance in oenology has remained mostly unexplored for several decades and our current knowledge on the matter still remaining obscure to this day. While the vitaminic contents of grape musts have been approached in these ancient investigation

Vines are one of the most pesticide-intensive crops in France, and reducing their use is a major challenge for both the environment and human health.

Smoke impact is an ongoing and growing issue for vintners across the globe, with the west coast of the U.S. and Australia being two of the largest wine industries impacted. Wine has shown to be especially sensitive to smoke exposure, often acquiring off-flavor sensory characteristics, such as “burnt rubber”, “ashy”, or other medicinal off-flavors.1 While several studies have examined the chemical composition of smoke influences on wine, some studies disagree on what compounds are having the largest impact on smell and flavor.2 This study is designed as a bottom-up approach to inventory the chemical compounds derived from smoke from a grassland-like fire that are potentially influencing wine chemical composition.

Grapevines are grown grafted in most viticultural regions. Grapevine rootstocks are either hybrids or pure species of different American Vitis spp. (particularly V. berlandieri, V. rupestris and V. riparia), which were primarily used to provide root resistance to the insect pest Phylloxera. In addition to Phylloxera resistance, grapevine rootstocks were also selected in relation their resistance to various abiotic stress conditions. Future rootstocks should have the potential to adapt viticulture to climate change without changing the characteristics of the harvested product. However, high grafting success rates are an essential prerequisite to be able to use them with all the varieties. The objective of this work is to develop quantitative techniques to characterize graft union formation in grapevine.

The wine production is an important activity in many Ibero-American countries. The wine producer regions of these countries configure a large use of different climate types and viticultural climates.