Mathematical modeling of fermentation kinetics: a tool to better understand interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in mixed cultures

Tomatoes and Grapes are berries that are genetically related and therefore at least partially their developmental pathways leading to a fleshy fruit should share some of the components. In a sense knowledge obtained from the model plant tomato could be useful for grape and conversely the more amenable tomato can be used to test some hypothesis that would be difficult to obtain in grape. Research in my lab and other labs have led to a better understanding of the molecular genetics mechanisms underlying fruit development and ripening in tomato and more specifically those related to metabolite accumulation that may lead to changes in fruit nutritional and flavor composition. This research has involved the use of genetic variability in natural population, but also biparental population and genetically engineered lines that are easy to develop in tomato tomato but not in grape. NGTs also can be easily implemented in tomato to not only speed up the gene-to-trait but also develop new tomato varieties.

Random sampling is often considered to be the best protocol for fruit sampling because it is assumed to produce a sample that best represents the vineyard population.

The use of toasted vine-shoots as an alternative enological tool to make differentiated wines has generated interest among researchers and wineries. However, the evolution of these wines in bottle and the effect on the sensory profile has not been studied so far.

To meet the demand of assessment tool of vine growers and their advisers we adapted to the vine production the INDIGO® method to developed initially for arable farming.

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.