Grape genetic research in the age of pangenomes

Conserving and exploring the intra-varietal diversity of ancient varieties is essential to foster their use in the future, preserving the traditions and history of ancient growing regions and their wines. The conservation of representative samples of ancient varieties and the utilization of intra-varietal variability through polyclonal selection are advisable strategies to save and promote the cultivation of each variety, respectively.

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

Temperature fluctuations and, in general, climatic conditions can significantly affect the chemical composition of grapes and, in turn, the taste and aromas of wine.

Prospective studies raise a real intellectual interest for those who contribute to them or take cognizance of it. But they are often considered too difficult to operationalize

During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.