Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

By dissecting the root system architecture (RSA) into its underpinning components (e.g. root emission, axial growth, radial growth, branching, root direction or tropism) and identifying the relationships between them, functional-structural 3D root models are promising tools for analyzing the diversity and complexity of root system phenotypes with Genotype × Environment interactions. The model parameters are assumed to be synthetic traits, less influenced by the environment, and consequently with less polygenic architectures than the integrative RSA traits they drive. Root models can serve as a basis for in silico development of root system ideotypes by highlighting the developmental processes and parameters that most likely influence RSA fitness.

The wine industry is increasing the demand for indigenous yeasts adapted to the terroir to produce unique wines that reflect the distinctive characteristics of each region. In our group, we have identified and characterized 60 native yeast strains isolated from a vineyard in Maldonado-Uruguay, in which three strains stood out: Saccharomyces cerevisiae T193FS, Saturnispora diversa T191FS, and Starmerella bacillaris T193MS. Their oenological potential was evaluated at a semi-pilot scale in Tannat must vinification in the wine cellar to have a more precise and representative evaluation of the final product.

Traditional drought tolerant varieties such as Cabernet Sauvignon, Monastrell, and Syrah [1], have been used as parents in the grapevine breeding program initiated by the Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental (IMIDA) in 1997 [2]. This work presents the results of evaluating three new genotypes obtained from crosses between ‘Monastrell’ and ‘Cabernet Sauvignon’ (MC16 and MC80) and between ‘Monastrell’ and ‘Syrah’ (MS104), comparing their performance under conditions of water scarcity and high temperatures with that of their respective parental varieties. For this purpose, the six genotypes were cultivated under controlled irrigation conditions (60% ETc) and rainfed conditions.

Grape quality potential for wine production is strongly influenced by environmental parameters and agronomic factors. Several studies underline the rootstock effect on scions vegetative growth and berry composition [1] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Moreover, little is known about the effect of rootstock genetic variability on the aromatic composition in wines.

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.