Advancing grapevine science through genomic research

Sangiovese is one of the main cultivar in the Italian ampelographic outline and it occupies more than 60% of total vineyard surface in the Tuscany region. It is also well known that the environmental

L’Albana è il vitigno a bacca bianca tradizionale delle colline della Romagna, dove é presente per più di 2.500 ha. Con le sue uve si produce il vino “Albana di Romagna”, una delle più storiche D.O.C.G. italiane essendo stata costituita nel 1987. La maggiore concentrazione di vigneti di Albana si trova nell’Imolese e nelle colline del Ravennate, ma ben conosciuta per la qualità del prodotto é anche la produzione di Bertinoro, nel Forlivese.

Polysaccharides (PS) are one of the main compounds found in wines, and they come mainly from the grape cell walls or from the yeasts, and they play an important role in the technological and sensory characteristics of wines. Polysaccharides obtained from yeasts have been more studied, especially mannoproteins, since there are commercial products.

Each grape cultivar is composed of a population of individuals that are genetically different. Clonal selection has allowed the purification and improvement of the global quality

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.