A new chemiluminescence method related to molecules derived from Botrytis cinerea for characterization of Aszu wines from Tokaj, from Hungary

Despite their significant impact on wine quality and stability, colloids in red wine remain relatively under-researched. A series of studies, developed in the context of the d-wines project, aimed to provide a comprehensive understanding of the structure, composition, and formation mechanisms of red wine colloids by studying monovarietal wines from 10 of the most significant Italian red grape varieties. Starting from the idea that proteins, polysaccharides, and tannins should be involved in colloid formation, 110 monovarietal red wines were analysed for these components, revealing high inter- and intra-varietal diversity [1].

The marked climate change impact on vine and grape development (phenology, sugar content, acidity …) is one of the manifestations of Genotype X Environment X Management interactions importance in viticulture. Some practices, such as irrigation, can mitigate the effect of water deficit on grape development, but warming is much more difficult to challenge. High temperatures tend to alter the acid balance of the fruit with a parallel increase in sugar concentration. In the long term, genetic improvement to select varieties better coping with temperature elevation appear as a good option to support sustainable viticulture. Nevertheless, the existing phenotypic diversity for grape quality components that are influenced by temperature is poorly understood, which jeopardizes breeding strategies.

For wine areas around the world, nature and climate are becoming factors of production whose endowment becomes a stake beyond the traditional economic factors: labor, capital, land. They strongly influence agricultural and environmental conditions for production.

Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

Grapevine (Vitis spp.) is a globally significant fruit crop, and enhancing its agronomic and oenological traits is crucial to meet changing agricultural conditions and consumer demands. Conventional breeding has played a key role in domesticating grapevine varieties, but it is a time-consuming process to develop new cultivars with desirable traits for cultivation.
New plant breeding techniques (NpBTs) offer a potential revolution in grapevine cultivation, and genome editing has shown promise for targeted mutagenesis. The success of these biotechnological approaches relies on efficient in vitro regeneration protocols, particularly through somatic embryogenesis (SE).