The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Grapevine pruning is one of the most important practices in the vineyards. Winegrowers use it to provide the vines the shape needed, or to maintain it once achieved, and also to balance vegetative growth and fruit production. In the last decades, careless pruning has been blamed, among other factors, as responsible of the vineyard decay that is been observed even in young vines. However, to our knowledge, there is a lack of systematic research trying to elucidate to which extent the pruning method used affects plant development or its susceptibility to grapevine trunk diseases (GTD). Within this context, the aim of this work is to study the influence of different pruning method strategies on the development of field-planted young vines.

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

Climate change is altering water balances, thereby compromising water availability for crops. In grapevine, the strategic selection of genotypes more tolerant to soil water deficit can improve the resilience of the vineyard under this scenario. Previous studies demonstrated that root anatomical and morphological traits determine vine performance under water deficit conditions. Therefore, 13 ungrafted rootstock genotypes, 6 commercial (420 A, 41 B, Evex 13-5, Fercal, 140 Ru y 110 R), and 7 from new breeding programs (RG2, RG3, RG4, RG7, RG8, RG9 and RM2) were evaluated in pots during 2021 and 2022.