Influence of protein stabilization with aspergillopepsin I on wine aroma composition

Winemaking generates significant amounts of by-products, such as grape pomace and wine lees, which are primarily used for distillation and composting.

The projected rise in mean air temperatures together with the frequency, intensity, and length of heat waves in many wine-growing regions worldwide will deeply impact grape berry development and quality. Several studies have been conducted and a large set of molecular data was produced to better understand the impact of high temperatures on grape berry development and metabolism[1]. According to these data, it is highly likely that the metabolomic dynamics could be strongly modulated by heat stress (HS).

L’AOC Grignolino d’Asti (20000 hl environ de production) est un vin de la province de Asti, produit avec le raisin rouge du cépage de même nom originaire du Piémont (Nord-Ouest d’Italie).

Aims: Shiraz is the most widely cultivated grape variety in Australia, and is grown under a range of viticultural and climatic conditions. Given its importance to the Australian wine sector, a number of studies have been conducted in recent years which involved a comprehensive assessment of grape composition, in order to objectively predict wine quality and style outcomes.

The decision for grape berries to ripen involves a complex interplay of genetic regulation and environmental cues. This review explores the molecular mechanisms underlying the transition from vegetative growth to ripening, focusing on transcriptomic studies and the role of the NAC gene family. Transcriptomic analyses reveal a significant rearrangement of gene expression patterns during this transition, with up-regulation of ripening-related genes and down-regulation of those associated with vegetative growth. A molecular phenology scale providing a high-precision map of berry transcriptomic development, indicates that key molecular changes occur well before the onset of ripening.